Въпреки че в света има над 60 вида кафе, зърната използвани за приготвяне на напитката, идват само от два вида: Coffea arabica, приблизително 75% и Coffea robusta, 25%.

The long processing system required to obtain a perfect cup of espresso has led Hausbrandt to continually supervise each and every production step.

The process begins with finding the right blend, discovering the organoleptic characteristics that best suit our taste – a delicate blend with a fresh, floral aroma and citrus notes, or a full-flavoured blend with a captivating aftertaste of hazelnut, cocoa and caramel.