Prestige is the Espresso blend specially created by Saccaria to celebrate its first 100 years of activity. Saccaria Prestige is a prestigious 90/10 blend of the best Arabica varieties combined with the most exclusive varieties of Robusta.
It is a blend of coffee beans designed to amaze: a Prestige Espresso is a celebration of flavours and aromas. It has always been used exclusively by the most expert and attentive bartenders to pamper the most demanding palates. Finally, the most perfectionist "expressionists" can buy in our online shop or at our coffee studio in the Munich wholesale. It is the blend of the most appreciated by our online customers.
The classic Espresso is the traditional way to taste Prestige: the addition of sweeteners is mostly unnecessary thanks to the sweet of the Arabica beans. A well-prepared Espresso Prestige comes with a fine cream of a very pleasant hazelnut colour, the body is medium, the taste very intense, the aromas are simply prestigious and persistent. Obviously, Prestige also gives exclusive sensations in a 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.