MARCELLO SWEET Blend Bio-Espresso

Our organic Marcello Sweet coffee is an Arabica-Robusta blend. Nutty flavors and pronounced sweetness take center stage, with notes of apricot, hazelnut, and malt.

The typical characteristics of Robusta give this coffee plenty of caffeine, lots of crema, and a full-bodied texture. For this blend, we use three coffees from India, Brazil, and Peru.

We chose a coffee from India for the Robusta component. At 30%, it gives our blend a full body and plenty of crema. The Beranagodu family in India produces the organic green coffee beans. We source them through Gollücke & Rothfos in Bremen, which has been buying directly in India for many years. This Robusta grows at an altitude between 950 and 1,250 meters and gives our blend its full body and wonderful crema.

For the remaining 70% of the blend, we use Arabica. The Brazil Dutra accounts for 35% of it. It comes from the Matas de Minas coffee-growing region and also reaches us through Gollücke & Rothfos. Ednilson and Walter Dutra run the farm in its third generation, hold organic certification, and rely heavily on photovoltaic systems to manage their electricity consumption independently. The lot we bought for our Marcello Sweet consists of yellow and red Catuai varieties and is processed using the natural method.

The coffee Peru Lima from Lima Coffee makes up another 35% of the blend. The association brings together several hundred smallholder farmers from Peru. Since its founding in 2016, the members' standard of living and coffee quality have improved significantly. Rony Lavan is the association's president and won the 2017 “Cup of Excellence,” the world's most renowned green coffee competition in the specialty coffee sector. Our Peru Lima lot has a dreamy sweetness reminiscent of maple syrup, a silky body, and a light orange fruit note.