Coffee bean blends

Di Giampaolo’s coffee bean blends come from years of passionate research, tradition and technological progress. The result is flavour of artistic excellence.

Maestrale

that which prevails and guides

Di Giampaolo produces Maestrale, a blend of sophisticated excellence, especially for the most demanding coffee professionals. A unique and full-bodied coffee blend.
Well balanced fresh acidic notes with a hint of citrus fruit and white flowers, lemon and pineapple.

Sensory map
legend
  1. Colour
  2. Texture
  3. Olfactory intensity
  4. Body
  5. Acid
  6. Bitter
  7. Astringency
  8. Flowers Fresh fruit
  9. Vegetable
  10. Dry and dried fruit
  11. Roasted
  12. Spicy
  13. Different biochemicals
  14. GI od positive
  15. GI od negative

Libeccio

a spicy hot aroma

A truly fascinating blend.
Our Libeccio blend has a surprisingly strong aroma, with hints of roasting, dry and dried fruit. Notes of caramel, hazelnuts and honey.

Sensory map
legend
  1. Colour
  2. Texture
  3. Olfactory intensity
  4. Body
  5. Acid
  6. Bitter
  7. Astringency
  8. Flowers Fresh fruit
  9. Vegetable
  10. Dry and dried fruit
  11. Roasted
  12. Spicy
  13. Different biochemicals
  14. GI od positive
  15. GI od negative

Scirocco

a mild blend

The Scirocco blend is all about balance.
Acidic notes and bitterness are almost imperceptible; an intense aroma with notes of pastries, cakes, cookies and toast. A hint of nuts such as hazelnuts and almonds.

Sensory map
legend
  1. Colour
  2. Texture
  3. Olfactory intensity
  4. Body
  5. Acid
  6. Bitter
  7. Astringency
  8. Flowers Fresh fruit
  9. Vegetable
  10. Dry and dried fruit
  11. Roasted
  12. Spicy
  13. Different biochemicals
  14. GI od positive
  15. GI od negative

Levante

a surprising decaf

Although Levante is a decaf blend, its exclusive sensorial characteristics are amazing.
Full bodied, with an aroma that is as fresh as the wind after which it is named. Notes of fresh fruit and spice, with hints of white flowers and pepper.

Sensory map
legend
  1. Colour
  2. Texture
  3. Olfactory intensity
  4. Body
  5. Acid
  6. Bitter
  7. Astringency
  8. Flowers Fresh fruit
  9. Vegetable
  10. Dry and dried fruit
  11. Roasted
  12. Spicy
  13. Different biochemicals
  14. GI od positive
  15. GI od negative

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