This exceptional coffee comes from brothers Raimondo and Roberto Ricci, owners of the legendary Sant’Eustachio coffee bar, located near the Pantheon and serving up what is widely considered the best espresso in Rome since 1938. Roberto travels the world in search of the highest quality coffee beans, as well as the most responsible farming practices. Most of the beans come from a small fair-trade cooperative in Brazil; the rest come from the Dominican Republic, Guatemala, Ethiopia, the Galapagos and St. Elena islands, and are sourced from fair-trade farms whenever possible.
Each September, Roberto visits the coffee farms and selects the beans to be imported to Italy; typically only the top 10% of the harvest makes the cut. The beans are roasted over French oak for 20 minutes at 390 degrees Fahrenheit; this is a traditional technique that gives the coffee its round, complex aroma, compared with industrial coffee that is roasted at higher temperatures and cooled with fans, a process that takes only five minutes.
All grinds of Sant’Eustachio coffee are made from the same signature blend of carefully sourced beans, studiously balanced and adjusted to maintain the highest standards of quality and flavor. Choose your grind according to your favorite brewing method, and enjoy the fresh taste of Italy’s favorite coffee without the trip to Rome.
Here’s your cheat sheet:
Filtro – An all-purpose grind, best for American drip coffee machines
Moka – Best for Bialetti style stove-top coffee machines
Espresso – The finest grind, best for espresso machines
Whole Beans – Perfect for grinding at home for each cup
Decaffeinated coffee – The same great Sant’Eustachio coffee without the caffeine, works for all brewing method