We divide blends to three parts, with each part to have a unique role:

• 1/3 Base – neutral character, contains coffee origins with low aromatic spectrum, emphasizing physical virtues combined with Arabica grown at a relative low altitude characterized by subtle tastes.
• 1/3 Compound – Coffee origins from Central America, characterized with high density, mild vitality with the ability to hold all components together and round the edges.
• 1/3 Flavor – this is the part which determines the character of the blend. Unlike base and compound, it has no technical role. Rather, it sets the degree of complexity and the unique signature of the blend.

We sometimes play around making blast of tastes blends which feel contradicting one another at first taste and then combine and complete each other to a complete and round aftertaste.

The Blends

Miscela Premium Milano

Kilimanjaro origin coffee characterized by wild scents of Juniper trees, full wine-like taste when swallowed with edges of cranberries and berries appearing toward the last third of swallowing. Another component is Arabica coffee originated from Mysore, India which brings Cacao tastes and tree barks, leather and Cognac aromas that last long after coffee is sipped.
The combination of this blend is achieved with three different Robusta varietals which provide round, smooth, velvet like base with neutral tastes like wood, roots, black bread and licorice. This based in injected into the blend with the aid of Honduras Volcano and part washed Brazil Bourbon – the finest varietal of Brazil.
The result: an intensive dance of tastes and aromas occasionally appear and disappear after coffee is sipped leading to a sense of small satisfaction. A fine, round cup of coffee with nothing left for chance.

Espresso Napoli

A traditional espresso blend, full, cluttered with woody tastes ranging in degree and tone, tobacco, licorice, cognac and cacao with clean, almost menthol finish.
Two Robusta varietals serve as the base for this blend, characterized with wood bark tastes and nuts and roots aroma. Ethiopia Harrar, a wild varietal growing in the mountains provides its share for this blend – a well represented presence for the primary taste of coffee, along with Nicaragua Katuai which is responsible for the exotic remnants of taste and aroma inside the mouth.

Miscela Calabria

A feathery version of the Napoli blend: washed Robusta from India with aged Arabica used to narrow the scope of oils and aroma, semi washed Costa Rica which enhances the blend with vital weedy tastes, light scents of harvest and spices that make you want to have another one on the spot.