Ialty Coffee

To make an excellent coffee, raw materials of the highest quality are needed. The goal is to turn them into good coffee, which stimulated emotions and memories

From a rib of Maradeiboschi born IALTY, a working group with the aim of telling the public the fascinating world of specialty coffees in order to rediscover the complexity of a rare and valuable product, which is affected by climatic conditions, cultivation methods, methods of harvesting and – last but not least – the decisive roasting process.

Excellence products

We offer a range of coffees that - in compliance with the SCA tasting protocol - are defined as products of excellence, drawing from different production areas and according to a precise seasonality of the plant, in order to preserve a precise aromatic identity in the cup, the latter elements fully traceable in terms of variety, plantation, region of origin and manufacturing process.

Quality raw material

The love for raw materials, constant experimentation and the theme of environmental certifications are also integral elements of our work and we are committed to the spread of natural and sustainable agriculture. Our aim is to identify special coffees with an extremely rich organoleptic profile, recognizable by their uniqueness and free from primary defects in the production chain, in order to enhance the natural characteristics and aromas of each bean.

For the launch of IALTY to the public we have chosen two fine single origins, the result of a long research by our team, with the ultimate aim of transforming the experience of this drink into a journey through new aromas in distant countries.

FLORA BRASILE MONORIGIN

  • Yellow Catuai
  • Natural processing method
  • Altitude 1100 mt
  • Paulo Lorenco Da Silva plantation
  • Notes of chocolate, light creamy body, delicate herbal aftertaste.

GUATEMALA MONORIGINE

  • Huehuetenango Slow Food
  • Natural processing method
  • Altitude 1500-1700 mt
  • Huehuetenango plantation
  • Notes of milk chocolate, honey, cinnamon, candied fruit and almonds,
  • Persistence of bitter cocoa.
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