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New York Caffé Extra 1 kg, coffee beans
An exclusive blend of 100% Arabica, which was named the best coffee in the world in 2002 by Gourmet Magazine, owes its charm to a selection of the finest Central American beans, combined with a 5–7% share of the world’s most expensive coffee – Jamaica Blue Mountain.
New York Miscela Extra is a coffee with a wonderful aroma, full character, and a delicate chocolate flavor, guaranteed by its traditional roasting method. This highly invigorating blend is especially appreciated by those who prefer sweeter coffee varieties with a balanced and velvety aftertaste.
Origin of Jamaica Blue Mountain Coffee
The beans come exclusively from the finest high-altitude Arabica varieties. To be labeled Jamaica Blue Mountain, the coffee must be grown at elevations up to 1,800 meters above sea level on the southern tip of the island of Jamaica, across an area of 6,000 hectares. Around 25,000 small-scale farmers work the coffee plantations along the ridges of the Blue Mountains.
The coffee harvested from these plantations undergoes strict quality control by the Jamaica Coffee Industry Board, which is committed to preserving and enhancing the quality of Jamaican coffee.
Today, production is extremely limited, and most of the harvest is exported to Japan, making this coffee a rare, exclusive, and exquisite delicacy.
The Story of Caffè New York
Caffè New York has a tradition spanning more than 80 years. The family-owned roastery was founded by the owner of the New York café in the spa town of Montecatini Terme, Tuscany. In the early 1930s, Ugo Incerpi bought a coffee roasting machine so he could offer an exceptional product to his select clientele who visited for spa treatments.
His coffee was so good that its reputation quickly spread, and by the weekends, guests were coming from as far as Florence to enjoy Sor Ugo’s delightful brew.
Since the mid-1930s, a Black woman has appeared on the coffee packaging as a symbol of Caffè New York – a logo still used today. In the 1950s and 60s, the business was taken over by Ugo’s son, Onori Oscar. During this period, the roastery and café grew significantly and began competing with large roasteries throughout Tuscany and all of Italy.
Today, the traditions and production methods are being passed down to the third generation, and the original family approach to coffee preparation continues to live on at Caffè New York.
