Find your Italian coffee

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.

100% Arabica. The house blend for the perfect Café Crème. This composition convinces with a fine balanced taste. The green coffee for this blend comes from Brazil, Ethiopia, Colombia and Costa Rica. The coffees from Central America give us a wonderful acidity, which is rounded off by the sweetness and body from Brazil. The special touch is achieved through the Ethiopian Sidamo Corona. The slow and careful roasting makes our house blend ideal for the perfect Café Crème.

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.

100% Arabica. This coffee blend with beans from India, Mexico, Colombia and Brazil makes an espresso with a hell of a lot of crema and no fruit acids. Flavours like chocolate, bittersweet and sweet notes are the result. The premium coffee is adapted for preparation in a portafilter machine as a short espresso, long Americano or cappuccino.Black & Blaze is a small roastery in Zurich. It was founded in 2010 by owner Claude Stahel, who decided on a holiday trip to dedicate his life to coffee. Claude and his team enthusiastically roast a variety of different coffees in Ebmatingen/Forch.

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.

52% Arabica 48% Robusta. The Passalacqua Mehari is only suitable for lovers of southern Italian bar espressos. The strong one. The blend, which is almost half Robusta, gives the Mehari a low-acid, balanced, full and strong body with sweet, chocolaty and malty notes and a wonderful crema. Wonderfully suitable also for cappuccino and caffé latte.The history of the Passalacqua roasting company began in 1948 with a small roasting machine and a lot of love and enthusiasm for coffee. Today, the family business is run by the third generation. They feel they represent and preserve the best tradition of Neapolitan coffee. This roastery is no longer an insider tip, but a cult! The different varieties are roasted individually to their individual aromatic optimum, cooled by air and only then processed into a blend.

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.

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.

This delicious espresso blend consists of 70% Arabica beans and 30% Robusta beans from growing countries in Asia, Central America and South America. They unfold wonderful aromas of baked goods with a gossamer aftertaste of bitter cocoa and liquorice. The traditional roasting company Hausbrandt has launched this roast in honour of the Italian Acadamy of Patisserie Masters. This applies not only to the excellent baked goods, but also to the coffee served with them. The recognition for the superior quality came only after a 24-month test phase: the official award by L'Accademia Maestri Pasticceri Italiani.Selected beans from Brazil, Central and South America, each individually controlled, the blending by connoisseurs and the very slow, computer-monitored roasting form the basis for this top coffee. Immediately after the first sip, you will notice the qualities of this roast. The first impression is soft and velvety, surrounded by a light, very balanced acidity. The intense and at the same time elegant taste combined with the full body and the extremely long lasting crema will pleasantly surprise you. You may even detect fruity notes in the aftertaste.A history of more than a hundred years at Hausbrandt provides certainty that the roastery has a profound culture of good coffee. The secret of those who have been doing this work for generations is to adhere to a simple and unchanging guiding concept: to always sell a flawless cup of espresso. The full flavour, the aroma of the aroma and the rounded body can only be achieved through the balanced blend of different coffees and the skilful dosage of different qualities of Arabica, always mixed with a smaller quantity of the best Robusta.

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.

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.

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.

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.

80% Arabica. Trendy blend of the new espresso scene Lilla e Rose has already won national barista championships four times. The coffee is perfectly balanced in taste with a clearly noticeable sweetness.This top blend impresses with its full character, which it gets from coffees from countries of origin such as Indonesia, Ethiopia or Haiti. The addition of high-quality Robusta from Java gives the blend an extra breed. The connoisseur can discover spicy aromas such as vanilla or caramel, fruits such as tree nuts and citrus as well as roasted grain aromas. Heavy-bodied and well-balanced in terms of acidity, bitterness and aroma, Lilla e Rose offers full enjoyment in espresso, café crème or milk drinks - ideal for preparation on fully and semi-automatic coffee machines.Composition : Santos Blaser Dulce / Guaxupe, Brazil, Arabica unwashed Columbia Excelso, Columbia, Arabica washed Indonesia Sumatra, Indonesia, Arabica unwashed Indonesia Java Ro-busta, Indonesia, Robusta washed Indonesia Lintung, Indonesia, Arabica semi-washed (without Ferm.) Ethiopia Djimmah, Ethiopia, Arabica unwashed Haiti XXXXX, Haiti, Arabica unwashed India Plantation, India, Arabica semi-washed (without Ferm.)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, 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.

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.

70% Arabica / 30% Robusta. The cultivation of the impetuous. With this roast, Caffè Mauro has managed to channel the roughness and impetuousness of other varieties into more cultivated paths, not least thanks to the high proportion of selected Arabica beans. Nevertheless, the acidity does not come too much to the fore; that is reserved for the delicate aromas. The caffeine content is - typically Mauro - relatively high, but this Caffè should probably not become too cultivated. To this we say: That's good, because after all, caffè is supposed to awaken the spirits. And that happens here in an always interesting way.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. This coffee blend with beans from India, Mexico, Colombia and Brazil makes an espresso with a hell of a lot of crema and no fruit acids. Flavours like chocolate, bittersweet and sweet notes are the result. The premium coffee is adapted for preparation in a portafilter machine as a short espresso, long Americano or cappuccino.Black & Blaze is a small roastery in Zurich. It was founded in 2010 by owner Claude Stahel, who decided on a holiday trip to dedicate his life to coffee. Claude and his team enthusiastically roast a variety of different coffees in Ebmatingen/Forch.

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. 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.

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.

80% Arabica. Trendy blend of the new espresso scene Lilla e Rose has already won national barista championships four times. The coffee is perfectly balanced in taste with a clearly noticeable sweetness.This top blend impresses with its full character, which it gets from coffees from countries of origin such as Indonesia, Ethiopia or Haiti. The addition of high-quality Robusta from Java gives the blend an extra breed. The connoisseur can discover spicy aromas such as vanilla or caramel, fruits such as tree nuts and citrus as well as roasted grain aromas. Heavy-bodied and well-balanced in terms of acidity, bitterness and aroma, Lilla e Rose offers full enjoyment in espresso, café crème or milk drinks - ideal for preparation on fully and semi-automatic coffee machines.Composition : Santos Blaser Dulce / Guaxupe, Brazil, Arabica unwashed Columbia Excelso, Columbia, Arabica washed Indonesia Sumatra, Indonesia, Arabica unwashed Indonesia Java Ro-busta, Indonesia, Robusta washed Indonesia Lintung, Indonesia, Arabica semi-washed (without Ferm.) Ethiopia Djimmah, Ethiopia, Arabica unwashed Haiti XXXXX, Haiti, Arabica unwashed India Plantation, India, Arabica semi-washed (without Ferm.)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, 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.

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.

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.