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Saka Crema Bar is a premium Neapolitan espresso blend known for its thick, velvety crema and deep, chocolatey profile. Expertly roasted in Naples, Italy, this 60% Arabica and 40% Robusta blend offers a bold yet smooth body with subtle notes of raisin and a clean, non-bitter finish.
Why Choose Saka Crema Bar?
If you are searching for the best espresso for a rich, syrupy texture, the Crema Bar is Saka Caffé’s most balanced offering. Unlike lighter specialty roasts, this medium Neapolitan roast is designed specifically for high-pressure extraction, delivering a consistent "tiger-striped" crema every time.
Flavor Profile & Tasting Notes
- Tasting Notes: Dark Chocolate, Toasted Hazelnut, and Sweet Raisin.
- Mouthfeel: Full-bodied, syrupy, and exceptionally creamy.
- Acidity: Very low and gentle; smooth from the first sip to the lingering finish.
- Aroma: Intense, classic Italian coffee shop fragrance.
Experience the soul of Naples with Saka Gran Bar, a premium espresso blend crafted by Saka Caffè. Designed for the "demanding palate," this blend strikes the perfect balance between the refined elegance of Arabica and the syrupy, high-crema intensity of traditional Neapolitan roasting.
Why choose Saka Gran Bar?
Unlike standard commercial coffee, Saka Gran Bar is roasted in the traditional Neapolitan style but with a higher Arabica percentage than its "Classic" or "Espresso Bar" counterparts. This results in a cup that is remarkably smooth and sweet, featuring a thick, mahogany-colored crema without the harsh bitterness often associated with dark roasts.
Flavor Profile & Tasting Notes
- Tasting Notes: Dominant notes of dark chocolate and honey, finished with a subtle, warming spice.
- Mouthfeel: Full-bodied and velvety; it produces a "chewy" mouthfeel that lingers.
- Acidity: Exceptionally low, making it gentle on the stomach and ideal for those who dislike sour or fruity "third wave" coffees.
- Aroma: Intense and fragrant with hints of toasted nuts and spices.
The Refined Side of Naples: Smooth, Balanced, and Elegantly Sweet. Experience the authentic soul of Naples with a sophisticated twist. While Naples is famous for bold, Robusta-heavy blends, Saka Top Selection is a masterclass in 100% Arabica roasting. Crafted for the discerning home barista, this blend offers the syrupy body and thick crema Saka is famous for, but with the clarity and nuanced sweetness only the finest Central American beans can provide.
Why Saka Top Selection?
- 100% Premium Arabica: A selection of four high-altitude varieties from Central America. Saka Caffè has earned a global cult following on forums like Home-Barista and Reddit for its "no-bitterness" traditional profile.
- Lower Caffeine, Higher Complexity: As the only all-Arabica blend in the Bar Line, it offers a smoother, more fragrant experience perfect for multiple cups throughout the day.
- Low Acidity, High Crema: Despite being 100% Arabica, the artisanal "rotating drum" roasting method ensures a rich and a heavy, chocolatey mouthfeel.
Flavor Profile & Tasting Notes
- Tasting Notes: Rich dark chocolate, toasted hazelnuts, and a lingering hint of creamy vanilla.
- Mouthfeel: Smooth, syrupy, and well-balanced.
- Acidity: Very low—refined and harmonious
- Aroma: Intense and nutty
Elevate your morning ritual with Tafuri Ravello, the crown jewel of the Tafuri Line by Saka Caffè. Inspired by the cliffside beauty of the Amalfi Coast, this 100% Arabica blend moves away from the traditional Neapolitan profile toward a more refined, specialty-focused experience.
While Saka is world-renowned for its bold "Bar Line" blends, the Tafuri Line is crafted for the discerning palate—offering a silky body, vibrant fruit notes, and a persistent creaminess that is rare for a pure Arabica espresso. Experience the Elegance of Naples: A Sweet, Fruity, and Creamy Masterpiece.
Why Choose Tafuri Ravello?
Unlike standard Italian roasts that can lean toward "burnt" flavors, Ravello is roasted with a gentle touch by the Tafuri family. It has low bitterness, high aromatics, and incredible sweetness.
Flavor Profile & Tasting Notes
- Tasting Notes: Strawberries, Raspberry and honey.
- Mouthfeel: Velvety and "chewy" texture with a thick, golden crema.
- Acidity: Balanced medium acidity that provides clarity without being sharp.
- Aroma: Highly fragrant with floral undertones and toasted sugar.
Saka Decaf Bar (DEK) is an authentic Neapolitan espresso blend offering the bold, full-bodied experience of traditional Italian coffee without the caffeine.The Italian Decaf that tastes exactly like a classic Neapolitan Bar espresso. This 50% Arabica and 50% Robusta blend retains a thick crema and rich notes of dark chocolate and toasted nuts. Ideal for home baristas seeking a decaf espresso that performs like a regular espresso without the buzz.
Why Saka Decaf Bar?
- Authentic Neapolitan Profile: Unlike thin or acidic specialty decafs, Saka DEK delivers the syrupy body and low acidity characteristic of Naples’ coffee culture.
- Indistinguishable Flavor: Expertly roasted to ensure the chocolatey, nutty flavor profile remains intact after decaffeination.
- Superior Crema: The 50/50 Arabica-Robusta split provides the structural integrity needed for thick, persistent crema on home espresso machines.
Flavor Profile & Tasting Notes
- Tasting Notes: Deep notes of dark chocolate and toasted nuts with a smooth, lingering finish.
- Mouthfeel: Full-bodied and velvety—specifically roasted to produce a rich crema that stands up to milk.
- Acidity: Very low, providing a mellow and balanced cup suitable for any time of day.
- Aroma: Intense and aromatic, retaining the "freshly roasted" scent typically lost in decaffeination.
Saka Classic Bar is a traditional Neapolitan-style espresso blend consisting of 30% Arabica and 70% Robusta beans. It is specifically roasted in Naples, Italy, to deliver a full-bodied, syrupy texture with a bold flavor profile defined by dark chocolate and toasted hazelnut.Designed for those who crave the "classic Italian bar" experience.
Why Choose Saka Classic Bar?
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Traditional Drum Roasted coffee
Unlike modern light-roast specialty coffees, Saka adheres to the "rotating drum" roasting method. This ensures the beans are heated evenly caramelizing the sugars to eliminate bitterness while maximizing body. -
Optimized for Home Espresso Machines
Saka Classic Bar is famous among home baristas for being incredibly "forgiving." Whether you are using a lever machine (like a La Pavoni), a semi-automatic (Sage/Breville), or a Moka Pot, this blend is easy to dial in and consistently produces a professional-grade crema. -
The Ultimate Milk Companion
Because of its high Robusta content and chocolatey base, the flavor of the Classic Bar doesn't disappear when mixed with milk. It is the ideal choice for a morning cappuccino or a bold flat white.
Flavor Profile & Tasting Notes
- Tasting notes: Intense Dark Chocolate, Toasted Hazelnut, and Caramelized Sugars.
- Aroma: Deep, nutty, and reminiscent of a classic Italian coffee bar.
- Body: Exceptionally full-bodied with a heavy, velvety mouthfeel.
- Finish: Smooth and lingering, with zero bitterness and a persistent crema.
Experience the bold, soul-stirring heart of Naples in every shot. Saka Espresso Bar is the quintessential Neapolitan blend, crafted for those who demand intensity, thick crema, and a classic Italian profile. This 50/50 Arabica-Robusta blend is roasted to a precise Medium level in Naples, Italy, using traditional rotating drum technology to ensure a deep, uniform caramelization that eliminates harsh bitterness.
Why Choose Saka Espresso Bar?
Saka Espresso is world-renowned among lever-machine enthusiasts and home baristas for its "forgiving" nature. Whether you are using a professional E61 group head, a Cafelat Robot, or a super-automatic machine (Jura/De'Longhi), this blend delivers a consistent, high-impact espresso that cuts through milk effortlessly for cappuccinos and lattes.
Flavor Profile & Tasting Notes
- Tasting Notes: Rich notes of toasted bread and dark chocolate.
- Mouthfeel: Exceptionally full-bodied with a syrupy, lingering mouthfeel.
- Crema: Thick, tiger-striped, and persistent—the hallmark of high-quality Indian Robusta.
- Aroma: Intense and fragrant with hints of toasted nuts and spices.
Washed, Catuaí, Heavy Roaster Influence - Best brewed as a Trad Espresso. Old school
We roast on the lighter end of the spectrum and we've never hidden that, but we've always planned to complete the core range. Lightest, Light, Medium and now, finally, Heavy. This espresso is profiled entirely with traditional 9-bar 1:2 in mind, and a percentage of all sales will be donated to the Jerwood Space, a not-for-profit that subsidises rehearsal space for emerging theatre producers, writers, directors, choreographers and companies. By purchasing this espresso, you are directly helping the next generation of theatre practitioners access affordable, dedicated space to create their work.
We think a lot about the trilemma of green buying: out of cheap, ethical and high quality, you can only pick two. Here we're choosing affordable and ethical, sourcing from farms completing excellent ecological work, alongside buying the lower grade bulk production from producers already in our network. It's always frustrated us that speciality roasters will champion social good then only sweep in for the top microlot, leaving bulk production to the side. We've been guilty of this ourselves at times, and this espresso is our chance to make amends and become better partners with the producers with whom we work.
By shifting our focus from intrinsic cup quality (the hunt for sparkly acidity and intense aromatics) towards extrinsic value, the attributes that exist around the coffee rather than in it: who grew it, how the land is managed, and whether we're buying in a way that actually supports bulk production, we gain the space to lean into the flavours we add through a heavier roasting influence - roasting as a transformational value add.
This will not be some cheap, bitter & smoky afterthought - we intend to source and roast this with the same care and attention as everything else on the range, just pointed in a different direction.
We intend this to broadly be a single origin coffee, but future versions may also be blended.
V2: We selected this coffee to run as both a Facility component and Interval, as we get a handle on the volumes we need to buy and get the upstream pipeline rolling properly. Caimo Collective is a project in Bruselas, Pitalito, Huila, ran by Nordic approach and built around delivering higher income to producers with whom their coffee would otherwise disappear into generic blends.
By aggregating these lots into a traceable communal offering, the project gives growers access to speciality pricing and market access they could not reach alone, with payment split into two stages: an initial payment on meeting the programme's quality threshold, and a reliquidation once the lot is sold, tying producer earnings to the final commercial outcome.
Alongside price, the project extends into post-harvest education, financial literacy, and access to financing, with the longer aim of building loyalty among returning producers and steadily bringing more growers into a system that rewards the quality they are already capable of.
We're tasting: Bonfire toffee & toasted nut aromatics. In the cup it's like high quality dark chocolate, with predominant cocoa flavours but hints of dark red fruits (dried cherry especially), overall bittersweet with a thick body.
In milk - Dark chocolate & toffee.
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