Ionia Espresso Italia coffee bean 1kg
An intensely Sicilian coffee: this is why we have created a blend capable of enclosing all the warmth of Etna and the intense aromas of our island in a small cup. Because yours can be, whenever you want, a memorable and intense pleasure break.
Toasted and woody notes and a thick and velvety cream: an experience of unforgettable taste for an unforgettable espresso in a cup.
Weight: 1000 g
Sicilian Traditional Espresso
Strong like Etna, scented like broom. Sicilian coffee is not just a tasteful pause. It is a multisensory universe in which to feel all the warmth, the scent, the aroma of the island. We want to convey the "know-how" typical of us Sicilians, our cult for hospitality, the care we put into detail, the genuineness of each of our actions, the generous and tasty customs of our tradition, the structure of a wisely designed product . A Sicilian espresso coffee is the essence of a land of contrasts. A Sicilian espresso coffee is strong and delicate, robust and aromatic: at any time of the day, the right break is one that is capable of giving energy, but also, we believe, well-being and relief.
The passion for selected and prized coffees was born in 1960 when Commendatore Giovanni Raciti decided to skillfully combine the best coffee beans with love for his Sicily: since then, the traditional Sicilian espresso comes from mixtures with a strong body and enveloping aroma, which contains all the warmth and intensity of the volcanic earth in which we of Ionia are born. The original recipes, handed down from father to son, have been enhanced and improved thanks to our modern production process that roasts tons of intense aroma every day, ready to be shared with the most demanding palates.
If the coffee comes from different countries - each of which uses different processing methods before marketing to give each single bean its unmistakable aroma - certainly the most widely used botanical species are mainly two: Arabica and Robusta.
How do we work our coffee?
Starting from a scrupulous method, in the extraction of coffee beans from the drupa, or the coffee berry. In fact, we apply the dry method and the wet method. The further distinction between natural coffee and washed coffee depends on these two processes. The sensory universe enclosed in a grain of Arabica depends entirely on its origin and the type of processing to which it was subjected immediately after harvest. The dry method usually gives it more body, while the wet method enhances its acidulous notes.
To ensure the production of high quality coffee we not only pay great attention to the selection of the material and suppliers, but also to the certifications that attest to the quality and safety of our productions.
Q: Why do the two products in images differ with the words "ITALIA" and "SUPERIOR"? what is the difference?
A: As per communications from the supplier, there is no difference in the fragrance and toasting, both are produced with the same production phases: uniform and accurate roasting, rapid cooling by air suction, homogeneous and specific grinding, vacuum packaging and the aroma-saving valve.
The different term lies in differentiating the "large retailers" and the "small distribution". In fact, the first package is supplied with the word Superior and the second with the word ITALY. So it's just a matter of labeling.
In this regard, you will be able to receive coffee either with one or the other or with both written, but this does not change the quality of the product purchased, which is certified with originality.