The espresso coffee blend CREMA BAR from Tre Ceri stands out for its enveloping creaminess and excellent harmony between body and intensity of the best selections of Central American Arabica coffee. In mouth the espresso is pleasantly velvety.
The unmistakable taste of espresso coffee blend CREMA BAR is sweet and delicate with a marked acidity that blends between floral and citrus fruit notes. The aftertaste is persistent of bitter chocolate and toasted almonds. The result in the cup is to coffee connoisseurs, for those who enjoy a daily fine blend with low caffeine content.
The Coffee Tre Ceri was founded in 1979 in Gubbio (Umbria). The first espresso was roasted in a small basement with a 15 kg/cycle roasting machine. The blends are a success and immediately win many customers in the Umbria-Marche region. Today, the new production plant is located in Padule, 7 km away from Gubbio.
Tre Ceri roaster selects the best qualities of raw coffee by tasting small samples of every single lot before buying it. The green coffee matures inside the warehouse, a cool and dry place, for variable periods up to 24 months. During this time, green coffee dries, loses weight and acquires roundness and sweetness. The best single origin coffees are roasted separately and at low heat for about 20 minutes through a skillful roasting process in which the artisan tradition blends with cutting-edge technologies. Subsequently, the experience and knowledge gained from each individual coffee quality come together to create superior bar-quality blends.