The Espresso 1882 BIO blend from Saccaria is a selection of the best organic varieties of Arabica and Robusta from Central America and Brazil. With 1882 BIO, Saccaria has once again demonstrated an extraordinary knowledge of the market and fine technical expertise by effectively creating an Extrafino-like blend in the BIO organic version. 70% Arabica coffee balanced by 30% Robusta makes Saccaria 1882 BIO a very interesting and appreciated Espresso BIO organic blend.
Saccaria 1882 BIO is a blend especially popular among connoisseurs and experts because they can play well with the grinder adjustment of the coffee grinder, settings of the portafilter and fully automatic coffee machines and can always conjure up a different taste of your espresso. A good result is always presented in the espresso cup with a uniform, light hazelnut colour, extra-fine and silky cream. The aroma is intense and long lasting in the mouth. The acidity is well balanced by sweetness and pleasant aromatic notes.
Saccaria 1882 BIO is particularly suitable for all supporters of a sustainable and environmentally friendly production who, however, do not compromise on good Espresso and Cappuccino.
The history of Saccaria coffee, one of the first roasters in Italy, dates back to 1882 in Senigallia (Marche) when the founder first introduced in the Marche region the coffee beans produced in distant tropical countries.
In 1962 the production plant moved to Marina di Montemarciano (Marche) a few steps from the sea. Here, the mild iodine breezes of the Adriatic Sea accompany and blend with the scents and aromas of freshly roasted Saccaria coffee beans.
Saccaria selects the best qualities of Arabica and Robusta that grow between the two tropics and constantly follows the production chain from the coffee bean harvested on the plant to the cup of coffee at the bar or at home. The Saccaria roasting process is the result of tradition, constant research and use of innovative and efficient technologies. Nothing is left to chance: the coffee blends are expertly designed so that they can be made raw and then roasted. In this way Saccaria succeeds in exalting the perfect amalgamation of the aromas.