100% Arabica Single Origins
An intense journey to the origins of coffee, to discover the peculiarities of each territory, to experiment with new roasting profiles and explore new consumption experiences.
Discover the world of the single origins of pure Arabica coffees from the high grounds, the Morettino Grand Cru.
A selection of the finest coffees all over the world, coming from some specific geographical areas: only the best seasonal harvests from the very small plantations cultivated by local farmers, respecting both nature and product. Each single origin has very different characteristics and properties from the others, being linked to the characteristics of the soil in which they are grown, the altitude, the climate, the processing method and the environment that surrounds them (what in the world of wine is called terroir.)
The individual origins come from a careful selection, which takes place directly on the plantation, of seasonal harvests: only pure Arabica from the best tropical regions, which give life to special coffees characterized by a great aroma. In fact, single-origin coffees are characterized by a great olfactory elegance and marked acidity.
The Morettino Coffee Lab micro-roasting laboratory roasts small batches of the best high ground coffees, with an innovative ecological hot air roaster of Italian design, creating special single-origin coffees, according to the availability of seasonal harvests, processed on demand for extremely fresh products.
Morettino single origin are roasted in a slow and natural way, using the Morettino method with clean hot air: an innovative, ecological and healthy method that enhances the organoleptic properties of the coffee. In fact, raw coffee is roasted through constant flow of hot air which, gently and slowly, enters the beans until it reaches their heart. The Morettino method with clean hot air is an ecological process that does not produce combustion fumes and is one of the foundations of the Morettino Green 2030 program. The clean hot air process allows the coffee to be roasted evenly and to enhance its sensory characteristics, amplifying the organoleptic properties of each individual bean.
To better appreciate the single origins of Arabica, our advice is to prepare them using the different filter extraction methods (Chemex, French Press, V60, but also Moka), in order to enhance the elegance of the aromas of each single coffee. The result will be a meditation drink, much more like an infusion or a tea than the coffee that we Italians usually drink: a memorable taste experience.