Caffè Monicella

All Caffè Monicella roasts are still hand-roasted in Sicily using traditional methods, giving every batch its distinctive character.

As typical Sicilian coffees, these whole beans carry a slightly darker profile, giving them an intense, robust and spicy character, and the added Robusta content creates the dense crema that defines every cup.

The raw beans are carefully refined into balanced blends over a time-intensive process to bring out the full depth of flavor and aroma, and a long resting period allows the acidity to fade, giving the beans their pleasantly harmonious, low-acid character, true to authentic Italian espresso culture.

The Caffè Monicella Café Crema is a medium roast with gentle acidity for a smooth, harmonious mouthfeel, wrapped in delicate notes of hazelnut, roasted almonds and a hint of dark chocolate from a blend of 60% Robusta and 40% Arabica beans grown in Central and South America, Africa and Asia.

The Caffè Monicella Espresso combines 80% Robusta with 20% Arabica beans grown at altitudes between 200 and 1800 meters, resulting in a dark roast with an intense taste, mild acidity and a creamy crema, layered with gentle notes of cocoa, hazelnut and toasted bread.

Both blends come into their own in a filter coffee machine, a fully automatic coffee machine, or an espresso machine, and we recommend a moka pot for the Espresso in particular. Either way, this range rewards anyone who loves a rich, full-bodied cup.