Green light to a great espresso
In this extraordinary coffee selection, Mr. Santucci has uniquely combined and reinvented the essential characteristics of the Italian espresso refined by decades of first-hand knowledge and continuous innovation. Bar di Tre Ceri is a successful 70/30 blend of fine Central American Arabicas and African and Indian Robustas. Each coffee variety is separately roasted over low heat, blended, cooled and finally packaged.
When you open the green packaging, the first delightful thing that surprises is the intensity of the pleasant roasted coffee fragrance. It is an intense and enjoyable, almost addictive fragrance. The coffee beans are large, and the distinctive colour of the roast is uniform.
This is a top Espresso and ranks among the rare blends that typically receive outstanding feedback for both espresso and cappuccino.
In the cup Bar displays a silky and persistent cream of a beautiful hazelnut colour. On the palate, it is a full-bodied and remarkably balanced espresso, slightly acidic and with persistent aromatic notes of cocoa and orange peel.
This blend is highly rated by our customers and guests who are passionate about Italian espresso. It is one of our favourite coffee selections and, together with Top Quality, is always present in one of the grinders of our Espresso Studio.
When you are in Munich you are gladly invited for a Tre Ceri Bar together with us.
|TRE CERI BAR|
- Suitable for
- Espresso Machine
Fully automatic coffee machine
- Recommended for
- Arabica Content [%]
The first espresso was roasted in a small basement with a 15 kg/cycle roasting machine. The blends are a success and immediately win many customers in the Umbria-Marche region. Today, the new production plant is located in Padule, 7 km away from Gubbio.
Tre Ceri roaster selects the best qualities of raw coffee by tasting small samples of every single lot before buying it. The green coffee matures inside the warehouse, a cool and dry place, for variable periods up to 24 months. During this time, green coffee dries, loses weight and acquires roundness and sweetness. The best single origin coffees are roasted separately and at low heat for about 20 minutes through a skillful roasting process in which the artisan tradition blends with cutting-edge technologies. Subsequently, the experience and knowledge gained from each individual coffee quality come together to create superior bar-quality blends.