Coffee bean blends

Attibassi Espresso Italiano bean blends are produced to meet the needs of those who prefer coffee that is ground on the spot, which, at that moment, releases the characteristic aroma and fragrance of roasted beans, excellently packed in Attibassi packaging.

The company’s bean blends guarantee beans that are preserved intact, following a meticulous selection process carried out in the countries that grow them. The current “recipes” used are the result of years of experience combined with ongoing experimentation by Attibassi, thanks to an extreme passion for this beverage so that, with each blend, you can always make excellent and perfect coffee.

With a varied supply of coffee for your café or coffee shop, you can offer your customers an extensive range of coffee products: these should always include coffee beans   in order to satisfy the tastes of those who love to buy coffee in its (almost) original form, i.e. coffee beans.

Coffee bean suppliers and dealers must take special care when selling coffee: they must be able to convey the company’s dedication and passion for coffee to customers, making sure that they thoroughly explain the production processes involved.

Attibassi’s bean blends are the result of meticulous selection of raw materials in the countries where they are produced: Arabica beans are selected in Guatemala, Brazil, Colombia and Ethiopia, whereas Robusta beans are selected in India and Africa.

These are top quality beans, which, after an accurate process that ends with shipping to Italy in the form of green coffee, undergo a delicate roasting phase. This phase is of key importance for coffee bean blends: in fact, the roasting profile can be immediately determined simply by observing the whole bean. It must therefore be carried out in a workmanlike manner so that the beans are presented in the best possible way.

Before roasting, coffee beans are separated according to their origin: this is because roasting is not the same for each type of coffee and the classification into homogeneous groups ensures that all beans are roasted evenly, so that an excellent espresso can be made.

For example, each type of coffee reacts differently to heat, which is what allows all the properties of each bean to be activated. It is therefore important to identify for each type of coffee, of a specific origin, the right roasting curve, i.e. the perfect mechanism that brings out the best qualities of coffee beans, without cooking or charring them.

Attibassi: quality from 1918

Attibassi succeeds in ensuring optimal roasting thanks to two characteristics that distinguish the Coind corporate group to which it belongs:

–       Its long-standing experience combined with a passion for coffee.

–       The cutting-edge technologies used, which, through constant monitoring, ensure perfect roasting.

With its 100 years of experience based on valuable knowledge that is stratified and embedded in history, Attibassi is capable of always bringing out the best qualities of each coffee bean. The company’s approach has not changed since 1918 and, today, as in the past, Attibassi pursues production excellence.

Over the years, the company has equipped itself with technologies that have allowed it to achieve the goal of perfection in an even more targeted way: all processes are monitored and embedded in a perfect mechanism in order to offer only the best coffee experience.

At the roasting plant, for example, the roasting phase is carried out under the strict control of qualified personnel, who, using cutting-edge technological systems, keeps the roasting curve constantly under control by means of a hot air jet: this prevents the beans from coming into contact with metal elements at very high temperatures, which would burn them and negatively affect the taste of coffee.

The coffee roasting process

Roasting is undoubtedly one of the most complex phases in the coffee production process and therefore requires highly qualified personnel and equipment that can guarantee constant process monitoring: only in this way can the Attibassi blends stand out from other blends available on the market.

For example, during the roasting phase, the beans undergo a significant transformation: the colour changes to a blackish-brown and the oil that will determine the aroma of coffee appears, which in jargon is called coffeol.

The temperature of the roasting chamber is constantly monitored so that it remains around 240°C, otherwise the entire batch of coffee could be compromised. Great care must be taken when roasting the beans, since the caffeine content of the beans decreases gradually: when it is necessary to produce blends with a high percentage of caffeine, temperatures should not be too high and should be adjusted gradually in order to maintain the caffeine content. In contrast, sudden high temperatures reduce the caffeine content.

To contribute to achieving excellent Attibassi bean blends, meticulous care is also taken in the drying phase: coffee, in the form of beans and ground coffee, is very sensitive to moisture, which can inevitably compromise its texture and taste.

The drying phase for Attibassi’s beans prevents the risk of moisture, allowing different types of drying depending on the final result to be achieved: for example, body and sweetness are typical of fast drying. In contrast, a slow drying phase will produce beans that are less full-bodied and with a more “toasted” profile.

Blending of Attibassi coffee beans

Attibassi’s excellent coffee beans are the result of the skilful roasting and blending techniques used for various types of coffee in order to create the unique Attibassi products that are available today.

Blending is the final touch that allows customers to enjoy only the best selections made by the company: the final “recipe” must feature a delicate balance of taste and composition, which is necessary to achieve unrivalled coffee blends. The goal is always to provide top quality coffee beans to cafés, establishments or Attibassi dealers all over the world.

In order to capture all the nuances of the blending process carried out by the company, the packaging must be suitable and fully sealed to ensure adequate separation from external agents that could compromise the characteristics of the coffee.

Attibassi offers elegant packaging in a charcoal black colour, which proudly displays the company logo in red and yellow and the brand’s coat of arms. The packaging also features an intricate sun, comprising Baroque-like curlicues.

The company currently offers four coffee bean blends:

–       Sublime 100% Arabica

Available in a 1kg pack, it is a 100% Arabica blend: with a perfect balance of beans from Brazil and India, it skilfully combines the sweet and intense taste of the former and the aromatic scent of spices and cocoa of the latter.

This is what gives this blend its characteristic full body, with a round and aromatic taste.

–       Special Oro

Special Oro is a balanced blend that combines Arabica beans from Brazil – with a sweet and intense taste – and Arabica beans from Central America and Ethiopia, with floral and aromatic notes.

There is also a small amount of Robusta, which makes it particularly full-bodied.

It comes in 1kg and 500g packs.

–       Miscela 1918

Miscela 1918 is a tribute to the origins of Attibassi and to the date of its foundation. It embraces 100 years of experience and passion for coffee.

The blend reveals the characteristic notes of traditional Italian coffee, satisfying everyone’s taste. The recipe comprises fine Robusta beans from Africa and India combined with Arabica beans from the Brazilian highlands. The result is history in a cup: great roundness, along with an unmistakable aroma. “Miscela 1918” comes in a 1kg pack.

–       Gran Deca

This blend is conceived for people who prefer to avoid caffeine but have no intention of renouncing the taste of quality coffee. Available in 500 gramme format, Gran Deca blends Arabica and Robusta beans, but with less than 0.1% caffeine content, while maintaining all the aroma of classic espresso coffee.