ALWAYS DECAFFEINATED

DSC0081CUALWAYS-low

DECAFFEINATED

ALWAYS

An incredible surprise for the palate
of those who cannot drink caffeine.
Arabica and Robusta beans
 keep most
of their multitude of aromas
even after the decaffeination process,
giving a full-body coffee
that will amaze you!

COMPOSITIONAROMABODYAFTERTASTECAFFEINE CONTENTRECOMMENDED FOR
30% Robusta (Robusta Parchment AB). 70% Arabica (Brasilian Florada, Colombia Supremo).Delicate.Velvety.Long-lasting.Absent. (Less than 0,1%)Those who don't want to compromise on the pleasure of a good coffee, despite having to use a decaffeinated blend.

Our range

MACINATO LATTINA 250 G.

cialde astuccio da 24

CIALDE IN CARTA cartone 150

GRANI LATTINA 250 G.

The origins of the coffee blend

It is the basis of our blends. Santos, with its renowned beans, is capable of giving to the blend the roundness necessary to harmonize the organoleptic characteristics of the other components.

The sweet, aromatic and light hints of almond are accompanied by an appropriate body, together with what is perhaps its most distinctive attribute: a marked cocoa aftertaste.

One of the finest washed Robustas, Parchment, is grown and processed in India. Our handpicked, peeled off and washed Parchment beans are totally free of defects. This enables us to give our espresso its rich, velvety body and distinctive spicy notes, which would be hard to reproduce using the same variety from any other country.

Colombia is the world's first producer of washed Arabica coffee and its beans are renowned for their high quality.The plants grow in the heights between 1500 and 1900 meters and the volcanic soil provides them with a high organic nourishment. The harvest takes place from October to February.

In its Supremo quality, it represents one of the most precious components, with its perfect balance and its sweet taste that leaves an unique aroma of chocolate and caramel enriched with notes of peach and plum, slightly citrus


This country supplies the finest washed Arabica beans. Their supremely elegant flavour has medium acidity together with sweet and citrus fruit notes. The main coffee harvest usually takes place once a year, in for steps between November and December and is done by hand picking, in order to select only the red and well ripe cherries.
Sidamo coffee is grown in the central-west area of the country. Its small yet exceptional beans constitute a unique component of the blend, creating an acid/sweet fusion with a delicate hint of rose.