This single-origin specialty coffee is grown in the mountains of Tarrazú, Costa Rica, at an altitude of 2000 meters. It is a Geisha variety processed using the White Honey method, which involves controlled drying to preserve natural sweetness and clarity. The flavor profile is harmonious and bright, featuring elegant floral notes of jasmine, refined hints of Earl Grey tea, and a delicate fruity sweetness reminiscent of blueberry, resulting in a clean and enveloping cup.
Ditta Artigianale was founded in 2013 by multi-time barista champion Francesco Sanapo and Patrick Hoffer with the bold ambition to shake up Italy's coffee culture. Their roasting approach is a significant departure from the classic Italian style, to preserve the characteristics of the bean and bring out its sweetness. Francesco is traveling constantly to source traceable, high-quality micro-lots and treats the product with a level of respect that was almost unheard of in the local espresso bars. Learn more about Ditta Artigianale in our Roaster Stories.
