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Italian Espresso Roast


I lived in northern Italy and this roast is an attempt to get that powerful cup I liked so much minus the over bearing acidic tones, to get that rich rich crema but not with a stale bean.  I think I have finally succeeded after a lot of attempts.  

Power flavors, slightly acidic but balanced with a nice sweetness to give a very smooth overall cup. This will have almost twice the caffeine of a normal Arabica only roasts so take note.  Good For Espresso only.

Farm notes 


This is a guarded secret for now. 


  • Process Method Wet Process
  • Cultivar  Burbons / Robustas