Monday 27 June 2022

Ditta Artigianale launches One – Espresso Process Blend by Francesco Sanapo

Francesco Sanapo: "We are excited to launch a new, unique concept. It's a single-origin espresso blend that brings complexity and defined taste notes to the cup, obtained only by mixing different terroirs. This demonstrates the efficiency of the knowledge applied to processing and fermentation methods. Five years after the presentation of Mamma Mia, our previous blend, the world of coffee has continued to change and evolve. We dedicate this novelty to raising awareness in terms of changes in the coffee field and on sustainable innovation ".

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FLORENCE, Italy — Ditta Artigianale, micro-roastery and the first line of cafes for conscious consumption based in Florence, launches “One – Espresso Process Blend,” the brand’s latest proposal in the field of excellence blending.  The new single-origin coffee, the result of a study started in 2018 in Honduras, was born from the idea of the award-winning coffee champion Francesco Sanapo, in collaboration with the roasting team of Michele Anelotti and Francesco Masciullo and the producers of the Finca El Puente farm Moises and Marysabel Caballero.

One – Espresso Process Blend

The special espresso selection developed for “One – Espresso Process Blend” by the experts of Ditta Artigianale challenges the history of Made in Italy coffee.

A four years long research combines in a product the flavors of a single production area of the Honduran lands, Marcala, a single botanical variety, the Catuai, and a single producer, the Caballero family.

It was an in-depth work on each and every single fermentation and processing process, which has made it possible to obtain four unique types of coffee: washed, with fresh and citric acidity, natural, with great body and sweetness, semi anaerobic, with hints of biscuit and caramel and anaerobic, characterized by its notes of tropical fruit.

sanapo ditta artigianale
Francesco Sanapo at work (photo credits by Xpress Comunicazione)

The art of blending was born during the early 1900s, when Pellegrino Artusi, an Italian writer, gastronome, and literary critic, revealed that combining different coffee varieties could achieve an optimal and complex consistency in the cup.

Since that moment in Italy, roasters have experimented and mixed the terroirs of other producing countries, with results that have long represented the secret of good Italian coffee.

ditta artigianale
Francesco Sanapo (photo credits by Xpress Comunicazione)

Francesco Sanapo: “We are excited to launch a new, unique concept. It’s a single-origin espresso blend that brings complexity and defined taste notes to the cup, obtained only by mixing different terroirs. This demonstrates the efficiency of the knowledge applied to processing and fermentation methods.”

“Five years after the presentation of Mamma Mia, our previous blend, the world of coffee has continued to change and evolve. We dedicate this novelty to raising awareness in terms of changes in the coffee field and on sustainable innovation “.

About Ditta Artigianale

Ditta Artigianale is Italy’s original specialty coffee company (dedicated to high-quality coffees with particular tasting merits). Directed by the world-renowned barista champion Francesco Sanapo, who personally visits and selects the best beans in various countries of origin worldwide.

Ditta Artigianale is also a micro-roaster, and its coffees, roasted and freshly served, may be purchased from the site.

The first Ditta Artigianale, born in 2014 on via dei Neri 32r is a venue with a modern and vaguely industrial style, typical of New York specialty cafes; the second store is located in via dello Sprone 5r, rising on the famous rive gauche of Florence also known as Oltrarno and just a few steps away from Ponte Vecchio in a building designed in the 1950s by Giovanni Michelucci, one of the most important Italian architects of the 20th century.

The store operates two floors with different styles and is a venue with elegant tones as well as a refined ’50s-’60s aesthetic where wood, marble and concrete – typical of the afterwar – are dominant, as inspired by the rationalist architecture of Michelucci himself.

The third of Ditta Artigianale, opened in 2021, is the most recent café in Florence based in the former monastery of Sant’Ambrogio.

The café is the first of its kind to host a Coffee School, an international academy dedicated to spreading specialty coffee culture, as well as being a permanent educational place and meeting point for every coffee lover.

After 35 years of inactivity and a complex restoration process that lasted four years, the former monastery of Sant’Ambrogio comes to life in the heart of the city.

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