Coffee
Sicilia
Traditional Italian
Vegan
Classic Italian
Caffè SardellaThe 500 g bag fits a small grinder hopper and keeps the beans fresh in venues that pour a few dozen espressos a day, such as trattorias, agriturismi and wine bars. Grinding just before extraction gives the fullest aroma. The same beans make a good base for granita al caffè, the Sicilian summer classic, and for coffee semifreddo.
Specs 500 g, whole beans, case of 25, shelf life 12 months, Arabica and Robusta blend, Sicily (Italy)
The 500 g bag is the natural retail size for whole-bean coffee and sits at an accessible price beside imported specialty roasts. Customers who grind at home respond to a blend with a clear origin: a Catania roastery active since 1911. It pairs with grinders, moka pots and Sicilian biscuits in a gift basket.
Specs 500 g, whole beans, case of 25, shelf life 12 months, Arabica and Robusta blend, Sicily (Italy)
The 500 g bag is the natural retail size for whole-bean coffee and sits at an accessible price beside imported specialty roasts. Customers who grind at home respond to a blend with a clear origin: a Catania roastery active since 1911.
Case of 25 × 500.
An aromatic, sweet espresso blend in whole beans.
In the cup the Miscela Aromatica is aromatic, sweet and delicate, at times fruity, according to Caffè Sardella, with caffeine between 0.8% and 1.5%. The blend pairs Brazilian Arabica (Santos) and Robusta from the Ivory Coast, Vietnam and India, with Arabica at 70% of the blend. It is roasted in Catania, where the company has worked since 1911.
Format guidance: the 500 g bag suits retail and small venues. For bar volumes the 1 kg bag of the same blend is more practical. Specs: 500 g, whole beans, case of 25, shelf life 12 months, Arabica and Robusta blend, Sicily (Italy).
Caffè Sardella is a historic coffee roastery in the heart of Catania, Sicily, founded in 1911 by Calogero Sardella. It roasts espresso blends of Arabica and Robusta and sells them as beans, ground coffee, pods and compatible capsules.
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