Espresso Blend 50/50 - Arabica and Robusta Coffee Beans

Espresso Blend 50/50 Arabica and Robusta — For Those Who Don't Compromise on Body

There are two schools of thought in the world of Italian espresso: those who love the delicacy of Arabica and those who can't do without the power of Robusta. Our Espresso Blend 50/50 doesn't choose: it unites them equally. The result is an espresso with a strong character, with a thick and persistent crema, a structured body, and dark chocolate notes that linger on the palate. For those who want a coffee you can really feel.

The 50/50 Philosophy: Extreme Balance

The 50/50 proportion is not a compromise — it's a precise choice. While the 70/30 blend prioritizes Arabica sweetness, the 50/50 brings Robusta to center stage, enhancing its best qualities: full body, abundant crema, sustained intensity. Arabica balances and rounds it out, adding aromatic complexity without losing character.

• 50% Arabica — Bourbon and Catuai varieties, 800–1,200 mt, washed and natural processing: sweetness, notes of dried fruit and caramel
• 50% Robusta Canephora — natural processing: massive body, thick and persistent crema, notes of dark chocolate and sweet tobacco

Sensory Profile

• Aroma: Intense and enveloping — dark chocolate, dried fruit, toasted caramel
• Body: Full, structured, with a dense texture in the cup
• Crema: Abundant, compact, dark hazelnut color — a sign of quality Robusta
• Intensity: 4/5 — decisive without being aggressive
• Roast: Medium-dark artisan roast — enhances body and crema without burning the aromas
• Aftertaste: Long, persistent, with notes of bitter cocoa and spices

Difference from the 70/30 Blend: Which One to Choose?

A frequent question among our customers. The answer depends on your palate:

• 70/30 Blend — sweeter, more aromatic, more prominent acidity. Ideal for those who love Arabica's complexity with a body support.
• 50/50 Blend — more full-bodied, more intense, denser crema. Ideal for those who want a "café-style" espresso with a strong character, also perfect with milk for cappuccino and macchiato.

How to Prepare It Best

• Espresso — temperature 92–94°C, 25–28 seconds, 7g for single dose. The crema will be abundant and compact.
• Moka Pot — medium-fine grind, low heat. Full body guaranteed, also great diluted.
• Automatic Machine — high intensity settings. Excellent for cappuccino and latte macchiato thanks to the dense crema.
• Neapolitan Flip Drip Coffee Maker — medium grind, slow extraction. Enhances chocolate notes.

Roaster's tip: perfect for creamy espresso, intense moka, and Neapolitan coffee maker. With milk, the Robusta withstands dilution and maintains its character even in the largest cappuccino.

Botanical Varieties

Arabica: Bourbon, Catuai — Robusta: Canephora. Origins selected between 800 and 1,200 meters, with mixed processing methods (natural and washed) to maximize complexity and body.

Why Choose Caffè Sansone Espresso Blend 50/50

• ✔ Artisan Italian medium-dark roast since 2012
• ✔ Quality Robusta Canephora — not all Robusta is equal
• ✔ Guaranteed dense and persistent crema
• ✔ Perfect for espresso, moka, cappuccino, and automatic machines
• ✔ Shipped fresh within a few days of roasting
• ✔ Full traceability of origins

Store in a cool, dry place, away from heat sources and direct light. Consume within 60 days of opening to best enjoy the aromas.