The most common varietal of Coffea Canephora is Robusta, Arabica’s street-smart younger brother. Despite its flavour being considered less refined, Robusta is widely used in espresso blends because it is known to produce a better crema (the creamy layer found on top of an espresso shot) than Arabica. It is hardier, more resistant to disease and produces better yields. It also packs more caffeine!
Maestro Clemente’s water decaffeinated coffee is the “jewels in the crown” of our production. The extraction method of the caffeine adopted by the Swiss Water requires a single use of water and coal filters, making this last one a totally natural process granting an excellent organoleptic profile.