Our search for the flawless espresso starts with selecting the best sources-from Brazil to India, Colombia to Vietnam. We have been working with trusted suppliers for over three decades, visiting farms ourselves to ensure ethical and quality sourcing. Each bean reflects the story of its territory, from the high mountains of Colombia to the thriving plantations of Vietnam, thus revealing an ongoing commitment to excellence and sustainability. This careful selection allows us to offer a coffee that not only delights the palate, but also holds the essence of remote cultures and traditions.

The selection of our beans an art that combines science and sensitivity. We use tools such as the sieve, the hygrometer, and the defect analysis table to make sure that only the best green beans continue to the next step in our in-house process. The first analysis is both visual and physical, followed by a thorough olfactory evaluation and lastly by cupping, complying with international standards. This rigorous selection process enables us to identify beans that meet our high standards for quality, flavor and aroma.

Dry aging of green coffee is critical to stabilize moisture and even out the chemical components within the beans. This process greatly improves the aroma, flavor, and texture of roasted coffee. Post-harvest resting time varies from weeks to months, affected by coffee varieties, climate, and altitude of plantations. Similarly, farm practices may dictate in shorter aging periods--to maintain freshness--or longer, to develop greater flavor complexity.

We employ separate roasting for all our blends-a technique that enhances the aromatic characteristics of each coffee variety and allows us to obtain better-balanced blends. Coffee beans are toasted according to specific roasting profiles to achieve distinct colors, aromas and flavors. Post-roasting rest is crucial: the carbon dioxide produced during roasting must be released slowly to prevent the coffee from taking on a bitter taste. The rest period lasts about a week, allowing the coffee to reach its full aromatic potential and resist degradation.

The "La Brasiliana" blends are the result of the expertise built up over the past 75 years and of our company's great commitment to producing fine coffee. We select the best raw materials and rigorously test samples to guarantee high standards for our products. The experience and skills of our Master Roasters, too, ensure a premium quality coffee. Each of our blends is different based on its organoleptic characteristics, including aroma, body and persistence. You just have to try them all!