Find your Italian coffee

An exquisite blend (medium roast) from the very best green coffees in the world in Java, Sumatra, Central and South America as well as India, with a very fine, pleasant acidity, with a distinct fullness of flavour, intense taste, aromatic, smooth. Very digestible, it is also highly appreciated for its good stomach tolerance. A coffee pleasure that meets the highest demands. The coffee has a mild aroma and flavours of almonds and bread crust.

75% Arabica. Diemme's mild, creamy fine blend. Diemme Oro is a blend of coffee grown in South America (Costa Rica and Brazil), Africa (Tanzania and Kenya) and India (Malabar monsooned). At the Torrefazione Diemme headquarters in Padova, the coffee is roasted by hand in a drum roaster for 15 minutes at up to 205°C. Aromatica is characterised by its exceptional mildness, low acidity and round body. The nut-coloured crema rounds off the visual impression of this blend.Diemme Caffè in Padua in northern Italy is one of the finest traditional roasting companies in Italy. Since the company was founded in 1927 under family ownership, Diemme has grown into a modern company. The traditional values still play a big role in the daily business of roasting coffee.

A strong and dark-roasted espresso blend, made from the very best Arabicas from Guatemala, Costa Rica and Brazil and the best Robusta in the world from Java. It is characterised by a very fine acidity, a full, earthy and very strong aroma. The ideal coffee for espresso, ristretto, latte macchiato, cappuccino and dark cup. A southern coffee pleasure for the highest demands. The espresso blend smells of roasted hazelnuts and has spicy aromas of dark chocolate.

70% Arabica. First blend awarded CSC Blasercafé's Rosso e nero is particularly suitable for lovers of a very strong espresso with the sweet taste of the best Arabicas and the smoky aroma of high-quality natural Robustas (30%). The coffee has notes of dark chocolate, nuts, blackberries and fresh cream, with hints of caramel and ripe apple in the background. The beans have also been used once by the winner of the Swiss Barista Championship. Rosso e Nero is the first Blaser Café blend to be awarded the CSC label. This organisation (Caffè Speciali Certifiicati) commits its members to what are probably the strictest quality criteria today.Composition: Brasil natural/semi-washed Estate , Columbia Supremo Estate , India Plantati-on AA Estate , Indonesia Sulawesi Estate , Indonesia Java washed Robusta EstateBlasercafé is a Swiss family business based in Bern. The company was founded in 1922 as a small coffee trading business by Walter Blaser in Zurich. Shortly afterwards, the company moved to Bern. In the 1930s and 1940s, the coffee was distributed by almost a hundred salesmen who went from house to house with the goods. Even then, green coffee was bought directly in the country of origin. Today, Blasercafé is one of the largest roasting companies in Switzerland.

A rather strong espresso blend, made from the very best Arabicas from Sumatra, Ethiopia, Central and South America, with a very delicate acidity, intense, spicy and aromatic taste. The ideal coffee for espresso, ristretto, latte macchiato, cappuccino and dark cup. A real, dark-roasted Italian coffee pleasure.The Venezia espresso blend has a light fruity aroma and flavours of sweet red berries.

70% Arabica, 30% Robusta. The Extra Bar from Paranà is the spicy version of the "Espresso Italiano", perfect for coffees with milk.Dark crema, a full, intense taste of dark chocolate and a dense, long-lasting finish characterise this espresso. Fine Arabicas from Brazil and spicy 30% Robusta are used. An uncompromising bar coffee without frills, but with high standards.The family roastery was founded in Rome in 1960 by Ruggero Gianneli. The roastery is named after the important Brazilian coffee-growing region, Paranà.

A strong blend (medium roast) from the very best sites in Central and South America (Arabica) and the world's best Robusta from Java, very aromatic, with a very fine acidity, balanced, full-bodied, intense and full aroma.The coffee has a subtle floral scent and an aroma of dark chocolate and toast. The charming coffee pleasure.

The new coffee blend Classico is roasted from selected Arabicas originating in Ethiopia, Brazil, India, Indonesia and Colombia. "With Classico, we are meeting the zeitgeist of a café crème with a balanced taste". The Classico benefits from the multi-layered basic characteristics of the Arabica coffee cherries and finishes in a perfectly flavoured cup with a clearly noticeable sweetness and unmistakable notes of caramel candy, apple and sablé biscuits.The dark, gently roasted blend gives the Classico a strong character and a creamy, full-bodied flavour. It is particularly suitable as a café crème, but also for a smooth espresso.Blasercafé is a Swiss family business based in Bern. The company was founded in 1922 as a small coffee trading business by Walter Blaser in Zurich. Shortly afterwards, they moved to Bern. In the 1930s and 1940s, the coffee was distributed by almost a hundred salesmen who went from house to house with the goods. Even then, green coffee was purchased directly in the country of origin. Today, Blasercafé is one of the largest roasting companies in Switzerland.

Entdecke den Cerutti „Il Caffè“ Milano – Dieser Kaffee ist nicht nur ein Getränk, sondern eine Einladung, in die Tiefen italienischer Kaffeekunst einzutauchen. Mit seiner samtigen, weichen Textur und dem angenehmen Geschmack, der dich sanft an Haselnuss und Schokolade erinnert, ist jeder Schluck ein Fest für die Sinne. Lass dich von der Intensität und dem Aroma verführen, die in perfekter Harmonie stehen, um dir ein unvergleichliches Geschmackserlebnis zu bieten.Tauche ein in ein Meer von Aromen: fruchtig trifft auf Gebäck, geröstete Nüsse verschmelzen mit Gewürzen, Kakao, Karamell und Lakritz, abgerundet durch den sanften Schmelz von Milchschokolade. Der Cerutti Milano ist ein sensorisches Abenteuer, das deinen Gaumen mit Nuancen überrascht, die so reich und vielfältig sind wie die italienische Landschaft selbst.Mit einer sorgfältigen Auswahl von 70% Arabica- und 30% Robusta-Bohnen aus den besten Anbaugebieten der Welt – Costa Rica, Äthiopien, Panama, Kolumbien und Brasilien – bietet dieser Espresso eine perfekte Balance. Die Bohnen werden langsam und schonend in kleinen Chargen geröstet, um die feinsten Aromen zu entfalten. Dieser Prozess garantiert einen Espresso von bester Qualität, vollmundig und reich an Geschmack.Der Cerutti Milano entfaltet sein volles Potenzial, wenn er als Espresso zubereitet wird. Die Bohnen können ruhig etwas grober gemahlen werden, um die Intensität und den vollen Körper zu bewahren. Die perfekte Crema und der samtige Geschmack machen ihn zur idealen Basis für Espresso, Cappuccino und Latte.Geniesse ihn aus einer Espressotasse, um das reiche, butterartige Aroma und den Schokoladengeschmack mit einem Hauch von Nüssen in vollen Zügen zu erleben.

A strong, expressive dark roasted espresso blend, from the very best Arabicas from South America, the Caribbean and Sumatra and the best Robusta from Java, with a very subtle acidity, full, spicy and aromatic taste. The ideal coffee for espresso, ristretto, latte macchiato, cappuccino and dark cup. Typical Italian coffee enjoyment.The Roma espresso blend smells of bitter almond and has pleasant spicy roasted aromas.

90% Arabica, 10% Robusta. For Café Crème. Slightly stronger than Venezia and smoother than Napoli. Gourmands love its balanced character.

Die Finca Irlanda in Mexiko ist die älteste Demeter Plantage in den Tropen und deren Kaffee ist seit jeher Bestandteil des Henauer Sortiments, somit Herzstück von Henauer. Demeter steht für einen biologisch-biodynamischen Anbau beruhend auf den landwirtschaftlichen Ideen Rudolf Steiners. Der Kaffee ist demnach frei von Pestiziden oder anderen chemischen Zusätzen. Mit seiner mittel bis dunklen Röstung und 8% Robusta Anteil empfehlen wir die Zubereitung als Espresso. Henauer Kaffee gehört zu den ältesten Röstereien der Schweiz. Die Geschwister Philipp und Stefanie Henauer führen das Familienunternehmen bereits in der vierten Generation, Kaffee fliesst sozusagen durch ihre Adern. 1896 wurde Henauer Kaffee von George Henauer in Winterthur gegründet, alsbald der Umzug ins Niederdörfli und 1986 der Wechsel nach Höri bei Bülach folgte.Henauer Kaffee steht nicht nur für ausgeprägtes Rösthandwerk und Knowhow sondern auch für langjährige Beziehungen zu Kaffeebauern. Ein wichtiger Aspekt für die Kaffeebauern, aber auch für dich als Konsument. Die konstante Ernteabnahme sorgt für eine gewisse Einkommensstabilität beim Bauern, was ihm künftige Investitionen überhaupt ermöglicht und schlussendlich die Qualität des Kaffees in deiner Tasse beeinflusst.Seit über 70 Jahren fördert Henauer zudem den Verkauf von Demeter Kaffee in der Schweiz und ist ein Bio-Suisse zertifiziertes Unternehmen.

20% Arabica / 80% Robusta-Special coffee variety for delicious coffee specialities. Experience the delicious taste of an Italian coffee blend with a subtle hint of chocolate - Mauro Special Bar. Produced by Mauro Demetrio S.p.A., a renowned Italian coffee producer, this blend consists of 20% Arabica and 80% Robusta beans carefully selected from Brazil, India and Indonesia. The beans are gently roasted to guarantee a unique taste and a delicate crema. This coffee offers a strong, slightly floral and fruity aroma that is perfect for coffee specialities such as cappuccino or latte macchiato, but also offers a true taste experience on its own. With Mauro Special Bar, you can take your coffee enjoyment to a new level.

68% Arabica. The espresso blend produces a voluminous espresso with a velvety texture and sweet woody notes. The slightly darker roast with coffee beans from Brazil, Colombia, Ethiopia and Costa Rica creates a wonderful aroma in the cup. Rounded off with an Indian Robusta from the Raigode Estate in India for the perfect crema. The Roma is for the Italian espresso lover.Characteristics of this espresso are fine notes of dark chocolate which are rounded off by pleasant nutty and caramel notes.

A refined blend with the best Arabica beans from Brazil and Guatemala and a small portion of a strong Robusta from India. A medium roast for espresso, cappuccino, caffè crème and latte macchiato, ideally suited for preparation with portafilter and fully automatic machine, but also with Chemex. The Ticino roastery Caffè Carlito has been roasting the finest coffee blends in Losone since 1965. Carlito is roasted by Fratelli Schillig SA, a second-generation company.

Arabica Highland Blend. A coffee pleasure for the highest demands A select blend (medium roast) from the very best green coffees in the world in Java, Sumatra, Central and South America as well as India, with a very fine, pleasant acidity, with a distinctive fullness of flavour, intense taste, aromatic, smooth. Very digestible, it is also highly appreciated for its good stomach tolerance. A coffee pleasure that meets the highest demands. The coffee has a mild aroma and flavours of almonds and bread crust.

A refined blend with the best Arabica beans from Brazil, Colombia and Guatemala and a small portion of a strong Robusta from Tanzania. A medium roast, ideally suited for preparation with a portafilter or fully automatic machine, but also for the mocha pot and French press. The Ticino roastery Caffè Carlito has been roasting the finest coffee blends in Losone since 1965. Carlito is roasted by Fratelli Schillig SA, a second-generation company.

100% Arabica. For Café Crème Illycafé offers something special. Here you can order one and the same bean blend in three different degrees of roast. Illycafé is made exclusively from Arabica beans grown at high altitudes in Central and South America and in East Africa on selected, small fazendas. An optical sorting system makes it possible to check every single coffee bean. Only those beans that meet the strict quality requirements find their way to the roasting plant.And as already mentioned, three different roasts are now made: Venezia stands for Northern Italian mild, Milano for typically Italian, Napoli for Southern Italian racy. The Milano roast offered here is rather light, wonderfully mild and digestible. Ideal for Caffè Lun-go/Café Crème, but also as a cappuccino, the coffee flavour remains intact.The Illycafé Gourmet line is UTZ Certified. Utz Certified supports growers with knowledge about good farming practices and shares information about the global coffee market. The certification gives coffee growers a stronger market position as a result of increasing demand for certified coffee. Roasters who buy Utz Certified certified coffee know exactly where it was produced, as Utz Certified ensures the traceability of the coffee from grower to roaster. When you see the Utz Certified logo on your coffee, you know it has been produced responsibly. You can continue to enjoy the same brand with the same quality. In addition, you can be confident that your brand guarantees responsibility for protective farming practices. " more about Utz CertifiedIllycafé has been roasting in Thalwil on Lake Zurich since 1939. The company imports beans in particular from Central and South America, East Africa, Indonesia and India. These are then blended and roasted on the left bank of Lake Zurich according to secret recipes.

100% Arabica. The typical Italian coffee blend for the espresso lover It must be Monday or Thursday. Coffee is roasted at Ferrari on these days. And has been since 1895.Renato Ferrari, 76, owner of Switzerland's oldest and last coffee roastery that still uses coal for heating, stands next to the glowing oven to check the roast of the beans. For half an hour, he repeatedly pulls off handfuls of beans with the sample extractor and places them in the cooling sieve: "It's purely a matter of eye, based on experience. Something you can't explain."At Ferrari, they only use top-class Arabica beans. The roasting process with the machines built in 1895 takes considerably longer than modern roasting methods, as the temperature with the coal fire reaches a maximum of 200 degrees. However, this supposed disadvantage is an advantage, because a large part of the tannic acid is eliminated in this gentle way. This is actually the whole secret of the particularly mild and digestible Caffè Ferrari.Ferrari roasts three aromatic, low-acid coffee blends. He serves the café crème generation with "Grandma's Käfeli", the espresso generation with the roasts "tipo Milano" (light) and "tipo Napoli" (dark).Celebrities such as Ferdi Kübler, Kurt Aeschbacher, Viktor Giacobbo and Mike Müller are among the long-time fans of Ferrari's freshly roasted Caffè.

100% Arabica. Ideal for a typical café crème or mild espresso. It must be Monday or Thursday. Coffee is roasted at Ferrari on these days. And has been since 1895.Renato Ferrari, 76, owner of Switzerland's oldest and last coffee roastery that still uses coal for heating, stands next to the glowing oven to check the roasting degree of the beans. For half an hour, he repeatedly pulls off handfuls of beans with the sample extractor and places them in the cooling sieve: "It's purely a matter of eye, based on experience. Something you can't explain."At Ferrari, they only use top-class Arabica beans. The roasting process with the machines built in 1895 takes considerably longer than modern roasting methods, as the temperature with the coal fire reaches a maximum of 200 degrees. However, this supposed disadvantage is an advantage, because a large part of the tannic acid is eliminated in this gentle way. This is actually the whole secret of the particularly mild and digestible Caffè Ferrari.Ferrari roasts three aromatic, low-acid coffee blends. He serves the café crème generation with "Grandma's Käfeli", the espresso generation with the roasts "tipo Milano" (light) and "tipo Napoli" (dark).Celebrities such as Ferdi Kübler, Kurt Aeschbacher, Viktor Giacobbo and Mike Müller are among the long-time fans of Ferrari's freshly roasted Caffè.

100% Arabica. A balanced espresso with character This espresso comes from Brazil. The two Brazilian coffee beans Brasil Santos and Brasil Cerrado and the slow roasting of 27 minutes give the coffee a full body with delicate notes of dark chocolate. This espresso coffee with character and a fine acidity is ideal for espresso and liqueur creations.

50% Arabica / 50% Robusta. Wild and balanced at the same time - a rare taste pleasure. Here is something very special from Caffè Mauro. The wild and tangy of the other Mauro roasts is combined here with the balance and harmony that otherwise only characterises northern Italian blends. The aromatic contrasts are perfectly combined here. This composition therefore provides us with a truly exceptional taste experience. Definitely give it a try!What makes Caffè Mauro so unique? Today, Caffè Mauro uses the most modern roasting techniques. For each type of bean and bean quality, the optimal roasting conditions are calculated and applied using a computer-controlled roasting system. Due to the very slow roasting ('tostatura lenta'). the water contained in the beans can evaporate gently. The sugars caramelise in the beans, the resulting essential oils are retained and give the coffee its typical aroma.

100% Arabica. Ideal for a typical café crème or mild espresso. It must be Monday or Thursday. Coffee is roasted at Ferrari on these days. And has been since 1895.Renato Ferrari, 76, owner of Switzerland's oldest and last coffee roastery that still uses coal for heating, stands next to the glowing oven to check the roasting degree of the beans. For half an hour, he repeatedly pulls off handfuls of beans with the sample extractor and places them in the cooling sieve: "It's purely a matter of eye, based on experience. Something you can't explain."At Ferrari, they only use top-class Arabica beans. The roasting process with the machines built in 1895 takes considerably longer than modern roasting methods, as the temperature with the coal fire reaches a maximum of 200 degrees. However, this supposed disadvantage is an advantage, because a large part of the tannic acid is eliminated in this gentle way. This is actually the whole secret of the particularly mild and digestible Caffè Ferrari.Ferrari roasts three aromatic, low-acid coffee blends. He serves the café crème generation with "Grandma's Käfeli", the espresso generation with the roasts "tipo Milano" (light) and "tipo Napoli" (dark).Celebrities such as Ferdi Kübler, Kurt Aeschbacher, Viktor Giacobbo and Mike Müller are among the long-time fans of Ferrari's freshly roasted Caffè.

100% Arabica. A balanced espresso with character This espresso comes from Brazil. The two Brazilian coffee beans Brasil Santos and Brasil Cerrado and the slow roasting of 27 minutes give the coffee a full body with delicate notes of dark chocolate. This espresso coffee with character and a fine acidity is ideal for espresso and liqueur creations.

50% Arabica / 50% Robusta. Wild and balanced at the same time - a rare taste pleasure. Here is something very special from Caffè Mauro. The wild and tangy of the other Mauro roasts is combined here with the balance and harmony that otherwise only characterises northern Italian blends. The aromatic contrasts are perfectly combined here. This composition therefore provides us with a truly exceptional taste experience. Definitely give it a try!What makes Caffè Mauro so unique? Today, Caffè Mauro uses the most modern roasting techniques. For each type of bean and bean quality, the optimal roasting conditions are calculated and applied using a computer-controlled roasting system. Due to the very slow roasting ('tostatura lenta'). the water contained in the beans can evaporate gently. The sugars caramelise in the beans, the resulting essential oils are retained and give the coffee its typical aroma.