first-class quality and ideal adjusted provenances
the treatment after harvest. This happens in the so-called wet method. Fruits are soaked overnight in tanks. Via channels they are transported to the pulper which removes the pulp of the fruit. Finally the beans are washed, separated and sorted again.
direct Roasting of the beans on the spot after their arrival in the port of Triest. This keeps the coffee fresh. The roasting method we us is the traditional triest roasting method. It`s a long-time roasting and lasts about 20 minutes at a temperature of circa 200 Â°C. Thereby the flavours of our coffee can perfectly develop and incompatible, unvertÃ¤glich acids are completely roasted. In contradiction to it stands the industrial roasting. This method is much faster and hotter (length of time: less than 10 minutes; temperatures: partly more than 550 Â°C).
the gently processed refrigeration of the beans. After roasting the beans are cooled to air and not treated with atomised spray of cool water. Big roasting facilities use this method to save costs (and time). This goes at the expense of the quality of the roasted beans.
Roasting of exclusively small charges to fulfil our high quality standard.

Blend No. 143
Experienced Connaisseurs developed Blend No. 143 especially for the fields of gastronomy and delicatessen.
In Blend No. 143, well-adjusted Asian provenances are mixed to the untreated, washed Highland Arabica beans from Guatemala, Costa Rica and Brazil.
These Robusta beans give Blend No. 143 its particular strong body and crÃ¨ma.
The tradition of the art of roasting of Trieste together with the roasterâs decade-long experience, guarantee harmony and a great number of aromas when enjoying espresso.

Blend No. 172
Experienced Connaisseurs developed Blend No. 172 especially for the fields of gastronomy and delicatessen.
This composition consists of untreated, washed Arabica beans, which grow in the highest locations. We only process carefully chosen beans of the best growing areas in the world. Blend No. 172 owes its unique character to the combination of the provenances of Brazil, Costa Rica, Guatemala, India and Kenya.
The tradition of the art of roasting of Trieste together with the roasterâs decade-long experience, guarantee harmony and a great number of aromas when enjoying espresso.

Blend No. 74- coffeinfree
Experienced Connaisseurs developed Blend No. 74 especially for gastronomy and delicatessen. The selection of Highland Arabica beans, left in its natural state and washed, combined with Asian provenances, the traditional art of roasting of the city of Trieste as well as the specially developed decaffeination method, particularly characterise Blend No. 74. The coffee was perfectly portioned in pads. After its roasting, it was freshly and individually packed and its flavours sealed. This also guarantees, for this (decaffeinated) blend, harmony and a variety of flavours when enjoying espresso.