Italy, San Marco Evangelista
...undergo the art of blending to achieve creaminess, body, bitterness, acidity, aroma, and persistence; - These sensory aspects are preserved even during packaging to maintain the organoleptic characteristics of the product, avoiding contact with gases, moisture, light, and other external factors that could compromise such a perishable good. The range of products we have developed is very diverse and includes pods (in diameters of 55 or double, 44, and 38), compatible capsules (Lavazza Point/ A Modo Mio/ Blu, Nespresso, and Dolce Gusto), whole beans, ground coffee, and sugar.
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