Manaresi blends 10% highland robusta beans into the arabica beans to provide you with the authentic Italian espresso flavor. Compared to 100% arabica beans espresso, Manaresi Oro duets you two melodies in one: The dominating elegant flavor story of the arabica beans in a duet with the rather hidden, rather bold flavor story of the robusta beans. Like in the music, the bass is nothing without the clef and vica versa.
What's the difference in toasting the beans?
Based on the gentle and slow turning motion of the rotary roasting drum, the astringent hard acids are volatizing and the remaining acids which are important for the flavor as carrier of the aroma are still present in the beans without later impacting the taste towards noticeable acids. Furthermore, the arabica beans and the robusta beans are roasted separately and separately cooled down and then blended. In comparison, most roasting companies blend the green beans prior to roasting and roast them together to safe money which ends up in poor taste and less flavor.
Why Manaresi uses a certain percentage of robusta beans instead of 100% arabica beans?
Robusta coffee beans here in the states do not have a good reputation for espresso coffee. Most people associate robusta beans with hard acids, a bitter taste, a taste like hey or burned wood, bad for the stomach or worse. However, if we talk about the best of the best of highland robusta coffee beans from South America and India, which Manaresi blends 10% of into the Gold / Oro, the espresso is still smooth but the aftertaste heavily improved. It is all about flavor and lingering aftertaste. Without the low percentage of robusta coffee beans and only 100% arabice coffee beans, the aftertaste is just different but since taste is everybodies personal matter of taste, just try it. You might change your mind towards a certain percentage of robusta beans in your espresso if you become a friend of our Manaresi espresso coffees.
"A tradition that continues..."
In Florence, in via de' Lamberti, next to the church of Orsanmichele, "once upon a time..." there was a coffee shop filled with antique brass, mirrors and precious woodwork and a delicious aroma.
The aroma and flavour of a unique and unrivalled coffee which every Florentine remembers in his heart and palate.
That coffee was: Manaresi coffee.
Today the Manaresi coffee mix continues that same tradition, since 1898, with the same meticulous detail in choosing the highest qualities of the world's best coffees, with the same devoted care in roasting which is done now as it was in the past, a lime at a time, the old way, under the strict control of human experience that no machine will ever be able to duplicate.
The only concessions to modern life are: packages which conserve the product very well and a dynamic and efficient production and commercial organization.
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