LAVAZZA TOP CLASS

The epitome of classic Italian espresso. Strong and full-bodied and yet sweet at the same time, with a pleasant and persistent aftertaste of bitter cocoa. The Lavazza laboratory created this recipe, that has been highly successful throughout Italy, by carefully blending Brazilian and Central American arabicas with intense coffees from the Far East to obtain a strong character and firm body. The blend is well roasted to produce a compact and creamy brew that holds the sugar well in the cup. Top Class is the ideal espresso for cappuccino. Whole bean.

BRAZIL SUL DE MINAS

Because of the rainy season in the southwest region of Sul de Minas, coffee trees there bear fruits only once a year. This fosters a consistent maturation and makes the green coffee easy to process. A low acidity and medium body leave a clean flavor on the palate. Due to its dark roast this classy coffee has a satisfying fullness, but is still mild in character with a slightly sweet aroma.

COLOMBIA SUPREMO

"Supremo" refers to the large, strong beans this coffee is made of. The most popular quality coffee in Germany, it is also the coffee that gave Colombia its reputation as one of the world’s best coffee growing countries. Regions like Medellin, Armenia, and Girardot grow our Supremo with its well-balanced acidity and fullness that often has a slight taste of caramel. It is the perfect coffee to wake you up in the morning and accompany you through the day.

PAPUA NEW GUINEA

This rich coffee, probably the most underestimated Arabica of all, comes from a mysterious, exotic country. However, there is no mystery about this fruity Arabica and its unique flavor, with medium acidity and considerable fullness. Grown in the western highlands, this coffee got exactly the right amount of sun and rain resulting in an inspiring, full-bodied aroma.

ETHIOPIA SIDAMO

Legend has it that the history of coffee began in 850 A.D. in the city of Kaffa, Ethiopia. Therefore, the spicy Arabica from Sidamo is a true "original", with a winey, floral note and low acidity. Often called the "mother of all coffees", the Sidamo combines exotic flavor with natural mildness.

KENYA MASSAI

"Mzuri Sana Kahawa" is Swahili for "very good coffee". There is hardly any other coffee that fits that description better than our Kenya Massai, grown in high altitudes near Mount Kenya. The round Arabica beans give the coffee considerable fullness with a light acidity and finish. Its unique aroma has often been characterized as chocolate. Although it is limited in quantity, its high quality makes Kenya Massai one of the most popular coffees in the world.

INDIA TAJ MAHAL

This might come as a surprise for those who thought only Arabica could produce authentic flavor. But this washed Robusta growing in the regions of Tamil Nadu, Kerala, Malabar, and Baba Budan generates a mild coffee with a lot of power. Thanks to the dark roast, it can easily keep up with most high-quality espresso blends. Completely free of acid and with medium body, The India Taj Mahal is best suited for all espresso specialties such as cappuccino or latte macchiato.