CERTIFIEDIEI
CERTIFIEDHalal
CERTIFIEDKosher
CERTIFIEDIFS
Kavè Decaffeinato
All the aroma, without the caffeine.
Naturally sweet, this coffee blend has an intense, lingering fragrance, reflected in its taste, which has a strongly rounded body. The aroma has pleasant notes of dark chocolate and vanilla, while the smooth, intense aftertaste recalls honey.
Sensory profile in the cup
IEI method — scale 1 to 9
IEI – Istituto Espresso Italiano, the reference standard for Italian espresso certification.
Aroma Map
Aroma | Intensity
Origins
Arabica Brazil
Arabica Guatemala
Robusta India
Coffee Beans
The heart of our roastery
Leaves
Oval, glossy leaves with a prominent central vein.
Flowers
White, star-shaped, fragrant flowers.
Unripe cherries
Fruit that is still green and not fully developed.
Ripe cherries
Red fruit ready for harvest.
Coffee bean
The seed inside the coffee cherry.
Filicori Zecchini has been selecting and roasting coffee beans since 1919, combining a history of craftsmanship with continuous innovation. Carefully developed recipes bring out the identity of each blend, for an authentic, contemporary espresso.
12345Separate roasting
Each origin has its own profile
Our process starts with the search for the best coffees. Each single origin is roasted separately, with a dedicated profile, to respect its identity, bring out its aromatic characteristics and build the balance of the final taste.
A quality bag
It protects the aroma, without aluminium.
degassing valve
Releases the coffee’s gases without letting air in.
Heat sealing
An airtight seal that protects aroma and quality.
Packed with nitrogen
A protective atmosphere that keeps the coffee fresh over time.
Plastic only, no aluminium
Three layers of food-grade plastic, with no aluminium or laminated paper: after use, put it in the plastic collection.
1234IEI Certification
Recognised quality
Our blends meet the requirements of the Istituto Espresso Italiano and can bear the Espresso Italiano Certificato mark, a guarantee of sensory quality in espresso extraction.
