Ispirazione Palermo Kazaar is inspired by this city’s multicultural character. Sicily once lay on the path of the ancient coffee trade and this crossroads of African and Arabic influence shaped their dark and Robusta-heavy cup profile. Ispirazione Palermo Kazaar captures the African and Arabian dark coffee influences and creates an intensely dark roast from the south that highlights the wild and spicy character of this blend. This coffee will delight you with its exceptional intensity, its audacious bitterness, and those peppery notes leaping out through the thick, syrupy body. The daring intensity of Ispirazione Palermo Kazaar comes from its two unwashed Robustas – a classic way to get a strong cup. A washed Robusta adds a creamy texture. Rounded off with a touch of Latin American Arabica, Ispirazione Palermo Kazaar is split roasted so each coffee’s characteristics can shine through. The Robustas bring audacious bitterness, body, and peppery notes. The Arabica lends sweetness to the blend.

Ispirazione Genova Livanto takes its cue from the northern Italian coffee profile who emerged from the important trading city of Genova. Sailors returned from their explorations with Latin American coffees among their treasures. The roasters developed a lighter roast profile that kept the sweet aromas intact and crowned the bouquet with a classic sweet caramel note. We pay tribute to their skill in crafting this sweet roast profile. In Ispirazione Genova Livanto, good acidity and a low bitter note come with the lighter medium roast of predominantly Brazilian, Colombian and Guatemalan Arabicas. Hints of cocoa and spice in its fine crema give way to a lingering aftertaste that evokes that comforting aroma of malty cereal and sweet caramel. It’s a harmonious complexity of tastes and aromas that celebrates the myriad of aromas and flavors the Genovese explorers discovered on their travels around the globe and how the roasters made these aromas sing in the cup.

If "Black Honey" processing were the easy road to a nectarous coffee, they’d all do it. But only a few farmers dare. The farmers remove this Arabica coffee cherry’s fruit flesh but then leave almost all its sticky mucilage still hugging the coffee bean when they spread it in a thin layer to dry. With daily diligence they rake and rotate and mix this incredibly sticky coffee to make sure only good flavors develop. Master Origin Nicaragua with ‘Black-Honey’ processed Arabica contains this coffee. It gives this Nicaraguan Arabica its smooth texture and sweet cereal notes. If you like it with milk froth, Master Origin Nicaragua with ‘Black-Honey’ processed Arabica makes a rich latte macchiato . As a coffee with milk, it’s balanced and has nutty, roasted notes that surface.