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Coffees that are more adapted to Espresso brewing. Of coure, you can use any Caffè Cataldi coffee in Espresso but some need a major knwoledge in coffee brewing than others.
A very refined coffee with a lot of sweetness, just what it needs of acidity to make it alive and a lingering aftertaste
Quite similar to the filter version but the body is enhanced and the acidity less punchy
Dried fruit, honey and caramel aromas, big bodied with a nice acidity, once again a great costa rican coffee
Body and sweetness, a nice decaf.
A chocolaty, well rounded, refined and big bodied coffee
Refined, clean, silky and balanced coffee with a slightly fruity dominant brought by the natural process. Lingering aftertaste.
A sweet, chocolaty, cleancoffee with a lingering aftertaste
Big bodied coffee with notes of tobacco, cocoa and nuts. A typical indonesian espresso.