Lazzarelle ground coffee "Classic Blend" with 50% Robusta and 50% Arabica in 250g packets is produced in the women's prison of Pozzuoli.

Classic blend 50% Arabica and 50% Robusta made up of 5 different types of coffee:

Santos the most classic of Brazilian coffees: it has a soft and full aroma, which leaves a chocolate aftertaste.

India Plantation: its density and creaminess are given by the nature of the soil of the plantation from which it comes. It has a fruity aroma with hints of almond and low acidity.

Uganda robusta screen 18 natural: it stands out for its herbaceous notes, its spicy taste and full-bodied aroma.

Arabica Nicaragua shca: fragrant, full-bodied coffee with medium acidity, aromatic and very sweet.

Colombia Supreme: balanced and soft with notes of fruit, chocolate and caramel, a brilliant acidity and a pleasant and clean aftertaste.

How to use: Ground for moka.

The roasting process

The roasting process is one of the fundamental phases in the processing of the beans. In addition to making green coffee edible, it gives the aromatic and organoleptic profile characteristic of each coffee blend. The roasting of the beans, together with the blending of 5 different varieties and types, more than a technical skill, is a true art in which the Cooperative, with the help and teaching of an old Master Roaster, has tried its hand in the period of experimentation managing to develop a good ability to create quality blends and knowing how to manage the roasting phase, to which each type of coffee responds in a physically and chemically different way.

Each packet of coffee in its own way becomes unique in flavor.

This choice has rewarded us, in the sense that over time we have managed to create our own trusted customers who share the meaning of the project and who regularly buy our coffee, finding it ethically sustainable and above all good.

The slowness of the traditional production process (up to 10 times slower than the industrial one) with the slow roasting and natural gasification method is considered the only way to bring out the refinement and aromatic complexity of high quality coffees. The wait, in fact, is worth it. Coffee has a thick and aromatic flavor, it can be enjoyed without adding sugar or sweetener.