Cento coffee beans

Perfect for an unusual gift, a unique way to end a dinner, or just to treat yourself every now and then. A rich Colombian coffee with smooth, sweet aromas enhanced by a unique process. The raw coffee is fermented for three months in barrels used for aging rum. This unique process gives the coffee a delicate hint of rum and chocolate.

A single origin grown in Colombia between 1350 and 1470 meters in the Finca San Jose, this coffee grows in a rich and mineral soil, at an average temperature between 21° and 25°. The cherries  They are selected and harvested strictly by hand.

This coffee is processed using the washed method, with fermentation in tanks lasting a maximum of 20 hours. The initial drying process takes place inside the silo and is completed naturally on Marquesinas (a true solar dryer, characterized by a polyethylene cover and a structure of bamboo or PVC arches, where the coffee is dried in a single layer on suspended beds exposed to the sun). All the coffee, of the Castillo variety, is sorted by size, retaining primarily sieves 17 and 18, and placed in rum barrels that have held the "tafia" for at least eight years, where it is left for approximately three months to achieve the desired result.

Medium roast / Monk's robe. Slightly lighter than the usual espresso roast to preserve the bean's naturalness and enhance the flavor and sensory notes of this origin and the extraordinary workmanship. The coffee is always fresh and roasted weekly.

• Rum
• Cherry
• Tiramisu
• Dark chocolate

Ale and Goofy

Every stage of coffee production is carried out strictly by hand in-house, at our roasting plant in Verona, Italy.

• Use bottled water
• Heat the dispenser by running a drop of water without any water in it.
• Heat the cup with the water used to heat the dispenser
• Follow our tutorial for complete tips > link

Store in a cool, dry place, away from sunlight.