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95% Arabica. Slowly roasted over an open olive wood fire.Trinakria Since ancient times, this sun symbol has stood for Sicily, the fertile island in the Mediterranean where, according to Homer, the sun god Helios grazed his flocks. The winged girl's head, with three legs running around it, echoes the island's characteristic triangular shape and, like the sun itself, symbolises strength, energy and life. Three forces Tre Force.Roasting over an olive wood fire A forgotten secret of Italian espresso culture lies dormant at the foot of the volcano Mount Etna in Sicily: over 120 years ago, people there roasted their caffè over an open olive wood fire. The slopes of Mount Etna are rich in olive groves, which grow particularly well on the fertile lava soil. The lava soil enriches the wood with minerals, which release spicy flavours when burned. Tre Force has revived this gentle, manual roasting process and optimised this traditional method specifically for roasting Tre Force Caffè. As many generations ago, the cut wood from the olive groves is utilised and no trees are felled.The perfect blendQuality and care Tre Force only uses selected premium beans from the best highland locations in the world. The blend is secret. A smaller proportion of high-quality robusta beans refines first-class Arabica beans. In contrast to the standard process, the raw beans are not filtered and sieved twice, but five times and then roasted by hand in small quantities at a low temperature for 20 to 30 minutes. Each type of bean is given exactly the roasting time it requires. And only then are they blended. During this gentle prelude, they release their valuable flavours and oils.Chocolaty and nutty aromas Before roasting, the raw beans used smell of a composition of fresh mint, olive wood and green peas. The roasted beans exude a blend of delicately spicy flavours reminiscent of dates, chocolate and nuts. The espresso develops flavours characterised by chocolate and nutty impressions.

Flavours of fresh butter, fir shoots, macadamia and liquorice and with a soft mouthfeel

Round and flavourful body with aromas of barrique, port wine, walnuts and caramel.

Pure Arabica blend with fine notes of berries and amaretto, a light spiciness unfolds in the milk.

Sweet, strong and full-bodied with strong notes of cocoa, almonds and hazelnuts

Emtkoffinised, sweet, cocoa and caramel

BrasilOro Extrabar brings traditional Italian coffee enjoyment and exceptional roasting craftsmanship to your cup. This balanced blend of 80% Arabica and 20% Robusta is roasted exclusively over beechwood fire. This gives it its unmistakable aroma, full body and particularly beautiful crema. A characterful all-rounder for espresso, cappuccino and many other coffee specialities. Enjoy a mild and pleasantly smooth coffee with low acidity and an intense aroma. The Arabica beans provide a harmonious flavour in the cup and a delicate sweetness. The Indian Robusta gives Extrabar more body, balanced intensity and a dense, long-lasting crema. When combined with milk, its full-bodied character remains wonderfully present. BrasilOro Extrabar is ideal for portafilter espresso machines and fully automatic coffee machines. As an espresso, it impresses with its rounded body and smooth texture. The blend pairs particularly well with milk, making it an excellent choice for cappuccino, latte macchiato, flat white or caffè crema.  The blend consists of 80% Arabica from Brazil, Central America, Guatemala, Colombia and Nicaragua, together with 20% Robusta from India. The green coffees are roasted separately over beechwood fire according to their origin and individual characteristics. Only after gentle roasting and air cooling are the beans blended together. This traditional process preserves their distinctive aromas. Extrabar is produced in Italy by BrasilOro and has represented the finest Italian coffee enjoyment since 1961.

strong, spicy dark chocolate and full-bodied

Discover Maillardos Ethiopia Tero (organic), a real gem from the renowned Guji region near Shakiso. Grown on the Dimtu Tero farm, this coffee brings the essence of Ethiopian coffee art directly into your cup. Immerse yourself in a complex and intense flavour experience with Maillardos Ethiopia Tero. This exquisite roast reveals a fascinating combination of floral notes, peach and berries, supported by a syrupy, velvety body. Every sip transports you to the high altitudes of Ethiopia, where this unique Arabica coffee thrives. The light roast of Maillardo Ethiopia Tero is ideal for slow brew methods such as French press, Chemex or filter coffee. But this coffee also unfolds its full character when prepared as an espresso and tastes wonderfully creamy, especially in combination with milk,

Full-bodied with notes of liquorice, chocolate and honey.

intense, corsé et rappelle le chocolat amer