Perhaps the most difficult flavor to make, and the cream that closest resembles a sorbet. Indeed, we decided not to mix this flavor with milk and a high quantity of cream to avoid the taste of cappuccino or white coffee. To obtain the best coffee flavor possible, we have invested in an espresso coffee machine like the ones used in Italian cafés: only with lots of espresso coffee - we use Guatemalan Genuina Antigua or Highlands of Huehuetenango coffee, very fragrant varieties - lightly softened with a small amount of cream, whose taste lingers in your mouth for several minutes. For coffee-flavor lovers… it is an absolute must!
Caffè
Cioccolato Extranoir
Fiordilatte
Caffè
Cioccolato Extranoir
Fiordilatte
GENUINA ANTIGUA COFFEE - GUATEMALA
The finest and most popular qualities of "washed" Arabic coffees in the world are grown on the volcanic slopes of Guatemala's Antigua region. Featuring an extremely rich and personal aroma, the Guatemalan Genuina Antigua coffee is considered by experts to be one of the best coffees in the world. It is a perfect blend of pronounced body and fine acidity that calls to mind exotic fruit and tropical flowers. Its intense perfume takes us to friendly lands and people, and prompts us to taste it with our eyes closed for a brief but intense and fantastic journey. To be able to offer the best coffee flavor possible, we bought an espresso coffee machine like the ones used in Italian cafés, and we make the espresso using only and exclusively
mountain water.
HUEHUETENANGO COFFEE
This exceptional coffee comes from the highlands of Huehuetenango, from the San Pedro Necta cru, where it is harvested at altitudes between 1,500 and 2,000 meters. Here, the plants (only Arabica in the Bourbon, Caturra and Typica varieties) grow at the shade of tall fruit trees allowing the Huehuetenango coffee to maintain its fresh acidity and fragrance of flowers, toasted dried fruit and licorice that makes it unique in the world of Arabica coffees.
When it arrives in Italy, the San Pedro Necta cru is toasted according to the traditional wood-fired system, offering intense floral fragrances and a clean and velvety aftertaste. This operation is skillfully performed by a group of inmates at Turin's Lorusso and Cutugno prisons, under the guidance of the social cooperative Pausa Cafè. Every year, the association of coffee producers receives 50% of the profits generated by the roasting business.
