TRIESTE – Sandalj Trading Company, Trieste-based gourmet green coffee importer since 1946, is exhibiting at this year’s Triestespresso Expo, currently in its eleventh edition at the renovated Trieste Convention Center, from the 24th to the 26th of October. Three coffee-filled days at stand 17 (hall 28 BIS) with more than 10 different coffees to taste and two workshops in collaboration with Accademia del Caffè Espresso de La Marzocco and BWT Italia.
Tasty new arrivals and two renowned Sandalj Blends
Toscanini and Scarlatti Blend extracted with the Marzocco Strada X, which, with its advanced technology and pressure modulation via paddle, enhances each individual extraction.
Toscanini Blend, reminiscent of the meticulous artistry of Arturo Toscanini, is a symphony of 100% Arabica, with delicate notes of hazelnut cream and apricot, delivering a truly sophisticated coffee-tasting experience. Scarlatti Blend makes for a full-bodied yet balanced espresso, masterfully balancing the vibrant chocolate and marzipan aromas of its 85% Arabica composition, with the delicate body provided by the finest Robusta.
The Sandalj Arabica offering with truly excellent single origins. Guatemala SHB Teresita hails from the volcanic region of Atitlán, with elegant notes of candied orange and fine dark chocolate, created in 1990 to celebrate the birth of Theresa Sandalj.
Costa Rica SHB La Pastora is reminiscent of Fuji apples and toasted hazelnuts and comes with a delicious caramel aftertaste. Brazil Natural NY2 17/18 Vila Boa with Carbon Negative certification is both good and environmentally friendly. The 180 hectares of native virgin forest on Monica Borges de Sousa’s property allow the farm to achieve a carbon-negative footprint, absorbing more CO2 than the coffee production emits.
Three outstanding microlots from the Traceability Project line will be available daily. The Guatemala Finca la Bella Villa Sarchi single varietal both in espresso and filter, with enveloping notes of nectarine peach and white chocolate.
Kenya, known for its production of bright and intense Arabicas, is contributing the Kiamutuira AA Top, a sophisticated lot with a rich acidity, and notes of redcurrant, candied grapefruit and rooibos tea. Finally, a Caturra grown by Josè Barcenas in Finca El Limon. founded in 1872 and surrounded by two nature reserves in central Nicaragua, just south of Lake Apanàs, it is evocative of sweet wildflower honey and chocolate-hazelnut pralines.
From the Sandalj Excellence gourmet offerings, two lots selected and processed with care and craftsmanship from the Caldas region. Colombia Barrique Amaretto Fermentation and Colombia Barrique Cardamom Fermentation, are produced by washing and fermenting the well-selected cherries, and placing them for fermentation in sealed barrels with aromas of Amaretto and cardamom. These refined and vigorous coffees prove are an unbeatable choice for the most demanding palates, or as finale to a truly gourmet meal.
Last but not least, the Decaffeinato Super Bar Blend, a 100% Arabica blend with delicate notes of cocoa and dehydrated fruit, for the caffeine-averse.
Coffee culture with Sandalj and La Marzocco
Coffee expert Tommaso Baldini from Accademia del Caffè Espresso de La Marzocco, and Sandalj Quality experts Tommaso Bertolini and Federico Pines, will guide you on a sensory journey through different processes and roast profiles, to learn to taste espresso like a pro.
• Friday 25/10 11.00 – 11.30 am
Espresso extractions with different roast profiles
Guatemala SHB Teresita
• Friday 25/10 3.00 – 3.30 pm
Processing comparison – How to enhance your coffees with the Marzocco Strada X
Costa Rica Tarrazù Tirra Washed, Honey and Natural
