Bellissimo Coffee
Bellissimo Coffee

Bellissimo Coffee

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10Coffees found
  • Emporio Blend

    Emporio Coffee Blend is their star high achiever in the family as the ongoing medal winner, starting with their first gold and champion trophies back in 2010. This coffee blend has been specifically designed to be smooth with a lighter roasted espresso blend and soft lavender aroma. Furthermore, it features notes of caramel, meringue and dark berries perfect for your espresso. As the first ever featured coffee blend in the roastery, Emporio impressed industry’s top coffee connoisseurs and local punters alike.

  • Mocha Java Blend

    Mocha Java Blend Coffee is their lively and bright house coffee blend; recognized as 2017 champion award winner for best milk-based espresso coffee. It combines the high quality Ethiopian and Indonesian coffees resulting to notes of bright citrus, light black tea and red berries. Also, this blend comes with an intense floral aroma. Mocha Java doesn’t only offer magnificent flavor for your filter coffee, but also pours sweet and juicy as espresso.

  • Ultimo Blend

    Ultimo Blend Coffee is just one of their coffee blends perfect for your espresso! After feedback from their Italian Blend supporters, they chose to create a blend of close similarity. Ultimo Blend, a dark roasted coffee blend that delivers intense, strong character with notes of dark chocolate, brown sugar, and toasted almond. Its flavour profile features enhanced richness and depth. When you’re looking for a distinctly rich, wake-me-up coffee with a kick, this would be your ultimate choice.

  • Italian Blend

    Italian Coffee Blend has been adored by coffee lovers as their primary house blend since doors opened in 2011. It’s grown to represent the signature flavour of Bellissimo Coffee, with notes of cocoa, caramelised cherry, and brown spice; and featuring a lovely smooth mouthfeel. Its lingering richness conveys these flavours fully as both espresso and long black; and when paired with milk it delivers a sweet, velvety textured cocoa and hazelnut flavour profile.

  • Kinship Blend

    Kinship blend is an experimental new spin on the classic Italian blend. Before roasting, the blend undergoes a unique processing method which give the coffee a fuller, more syrupy mouth-feel. The end result features a flavour profile similar to the Italian and fantastic when paired with milk. However, this provides a more viscous and velvety texture when enjoyed as straight espresso.

  • Indonesia Sumatra Mandheling

    This Indonesia Sumatra coffee grows in Lintong – south-west of Lake Toba on the surrounding high plateau. The name Lake Toba describes the region’s landscape as the largest volcanic crater in the world. Its rich fertile soil provides for the yield of 15,000 – 18,000 tons of Arabica coffee beans a year.

  • Ethiopia Shakiso Guji

    Ethiopia Shakiso Coffee features floral notes such as Boysenberry, Grapefruit and Ripe Nectarine. This washed coffee bean grew in Guji sitting in Sidama region in southern Ethiopia. Smallholder producers cultivated this coffee bean variety at 1900-2100 metres above sea level. Also, Sidamo province lies in the mountainous zone of South Central Ethiopia.

  • El Salvador El Borbollon

    El Borbollon coffee beans have been grown by Alvarez family for over 100 years already. Their award-winning farms reside on the lush, green hills of Santa Ana in the west of country. Likewise its rich volcanic soils and mild climate of farm provide ideal conditions for growing specialty coffee. The beans that make up El Borbollon El Salvador come from two small farms – La Reforma and Santa Maria. The pickers hand-pick and collect in traditional hand-woven baskets from December to March. Also, pickers select only the best and fully mature coffee cherries as trained.

  • Png Asaro Valley

    PNG Asaro Valley coffee beans is a single origin coffee bean from Papua New Guinea. It originated from a collective of smallholder farms in the Western Highlands region. These “A” graded coffee beans come in deep jade color appearance. Furthermore, recognized as the highest standard of PNG coffee, this coffee bean comes with consistent quality. The region’s farms originated in the 1950’s from Typica varietals sourced from the Jamaica Blue Mountains.

  • Brazil Matas De Minas

    The story began in 1947 when ‘Sitio Santo Antonio do Prado’ an estate of 28 hectares was acquired by Edio Miranda and his wife Maria Aparecida Milagres Miranda. From a land that had no usage, the couple turned it into their major source of income with the coffee production as well as a place for the family leisure as it’s located inside a national park (Parque Estadual da Serra do Brigadeiro) surrounded by numerous waterfalls and beautiful mountain views. The coffee production dates for many years now but only about 15 years ago after focusing on better post-harvest practices, they realized the potential of their coffees. Since then they are dedicated to quality improvement and have been awarded at regional coffees competitions. Edio and Maria’s children are involved in the production and the coffee processing is done exclusively by the family members at their own property.

    The property is located on mountains and the picking is done only manually. The picked cherries are directed to African beds where the unripe ones are manually removed. Once the lot has reached the ideal humidity level, it is cupped by Edio who determines the coffee profile and goes to storage for the post drying phase. Located at a privileged area at higher altitudes with ideal climate, the production is a result of coffees with great quality. Additionally, Edio is very concerned about making the production as sustainable as possible, caring for the maintenance of the soil, preservation of rivers and local species by keeping “green runways” along the property. Their main objective is to become a property sustainable in all three aspects: economic, social and environmental. As for the post-harvest, the main objective is to keep the quality of the coffees by promoting a drying process as slow as possible and a strict control of the humidity level to avoid risks of over fermentation.