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Select coffees, slowly roasted to dark perfection, provenance by provenance, for an intense espresso flavour.

For the preparation of Espresso it is recommended to use a darker roast level due to its low content of acidity. The higher the roast grade, the less acidity is left in the coffee, and the more the aromas can unfold. The roasting process is the most important step in the production of coffee. For this reason Piacetto is from now on reverting to a traditional roasting procedure: the drum roaster method. The coffee beans are roasted especially slower in 15 to 18 minutes at a maximum of 215 degrees Celsius. The comparably low temperature is the reason for the controlled reduction of acidity components. This slow process allows a complete roast result of its coffee bean and unfolds the full aroma – this explains the unique and intensive taste experience of Piacetto Espresso.

Mild South American Arabicas and invigorating parchment coffees from India form the basis of this consummate espresso experience. Piacetto Espresso: a partner to the gastronomy and guarantor for top-notch product quality and strictest quality assurance.

A coffee usually includes a maximum of 4 provenances that serve to bring out or enhance its specific nuances of flavour. Constant monitoring of the blend, along with adjustments to the recipe as needed, are essential to ensure a consistently high quality.

The darker roasts are suitable for espresso, as they show only traces of acidity. The higher the roast grade, the less acidity is left in the coffee, and the more the aromas can unfold. The roast is the most important step in coffee production: it gives the coffee its taste and colour.

The especially long roasts guarantee that unique espresso taste. After the beans have been roasted separately, the various coffees are blended depending on the desired taste and type of coffee.

From now on all Piacetto Espesso products are certified according to Rainforest Alliance. In cooperation with Rainforest Alliance we want to support the sustainable improvement for people and nature in all countries of origin concerning our coffee.

The rainforest is the lung of our planate and needs to be maintained. The green frog on the Rainforest Alliance Certified™ logo stands for economical and considerate exploitation of environment and fair trade conditions for our coffee farmers.

Rainforest Alliance Certified seal is a guarantee that coffee is grown on farms where forests are protected, rivers, soils and wildlife conserved; workers are treated with respect, paid decent wages, properly equipped and given access to education and medical care. These farms are on a path towards true sustainability. Besides comprehensive investments in reforestation and fostering of water quality, the sustainable support of hospitals and schools is an important issue.

Each step starting with the cultivation and ending with the processing of coffee beans underlies specific standards, which are important and serve the protection of the plants and wildlife on the coffee plantation.