• cappuccino
  • VARIE2
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Normally, the coffee used to make an espresso is the result of a combination of coffee with several different origins. This is why the term used is "blend". There are two main reasons for blending:

  • Even quality - coffee is a natural product and as such, quality and quantity vary from harvest to harvest. By blending and mixing using different origins of bean, it is possible to maintain the quality of the finished product
  • Quality enhancing - every coffee origin stands out for the specific organoleptic qualities, but rarely are there origins that can be called complete for every quality aspect. Like a good wine, selecting different origins (types) of coffee on the basis of their unique characteristics (aroma, refinement, quality, persistence, body, ...) then mixing them together makes it possible to enhance the different personalities (good qualities) of each one, while minimizing their faults.

The following describes some of the macro organoleptic characteristics of the main types of coffee.

Natural Arabica: sweet, full bodied, balancedArabica naturale
Robusta Natural: strong, very dense, woodyRobusta naturale
Washed Arabica: sour, mild, very aromaticArabica lavata
Hardy Wash: strong, dense, chocolatyRobusta lavata