The Process: from the beans to the cup.

Myths and legends such as the goat-herder Kaldi grazing his goat on the high plain of Ethiopia lay claim to discovering coffee when he noticed his goats became particularly frisky, after eating the leaves and berries of a particular shrub. He decided to try some himself, thereby discovering the stimulating effects of coffee. He then took the ‘magic’ berries to a nearby monastery where the Abbot believed this to be a work of evil and threw the berries into the fire. This released the aroma of the coffee, so the berries were quickly removed and the monks learned how to make this beverage, which today we call Coffee. The monks then considered it to be a gift from God as it helped them stay awake during prayers.

The Beans

All our coffee is made from 100% Arabica beans, specially sourced directly from the growers in the finest coffee growing regions in the world - Colombia, Brazil and Guatemala. The beans are then roasted locally using new convection methods.

Blending.

In creating an espresso blend there are a few concerns - the flavour, aroma and body. The flavour must be balanced between bitter and acid to produce a harmonious result. The Aroma pleases everyone. The Body is the measure of a good blend and the correct preparation. We are able to guarantee a top and, above all, constant quality which can be tasted through the full, rich, smooth and creamy flavor.

Roasting.

The convection method, as used by Schibello Caffé, is a radical new development from recent years. The beans do not come into direct contact with the heat source any more. They are roasted by streams of hot air in which the beans literally float inside the drums, thus minimizing the change of over-roasting or burning.