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Experience the elegance of the Amalfi Coast with Tafuri Positano. Part of the exclusive Tafuri Line by Saka Caffè (Torrefazione Tafuri), this 80/20 blend is crafted for those who love the rich, syrupy body of traditional Neapolitan espresso but crave the nuanced fruit and floral notes of modern specialty coffee. The Bridge Between Tradition and Specialty Coffee.
Why choose Tafuri Positano?
Unlike the "Bar Line" which focuses on bold, dark chocolate and low acidity, Positano offers a "Modern Espresso" profile—medium-roasted to preserve the origin characteristics while maintaining the legendary Neapolitan crema that home baristas prize.
Flavor Profile & Tasting Notes
- Tasting Notes: A refined balance of rich dark chocolate and toasted almond.
- Mouthfeel: Exceptionally silky body with a thick, persistent crema.
- Acidity: Crisp and lively, reminiscent of green apple.
- Aroma: Intense and fragrant, featuring floral undertones that set it apart from the classic Saka Bar line.
Experience the vibrant soul of the Amalfi Coast in every cup. Amalfi Tafuri is a premium espresso blend crafted by the legendary Torrefazione Tafuri in Naples. Part of the specialized Tafuri Line, this 60% Arabica and 40% Robusta melange is designed specifically for espresso enthusiasts who crave the traditional body of Neapolitan coffee but desire the refined, aromatic nuances of modern specialty roasts.
Why Choose Tafuri Amalfi?
If you find the "Bar Line" (like Gran Bar or Crema Bar) too bold, the Tafuri Line is your bridge to specialty coffee. It offers the thick crema and "kick" of a 40% Robusta blend, but with the elegance of a floral, fruit-forward Arabica.
Flavor Profile & Tasting Notes
- Tasting Notes: A sophisticated balance of toasted almond, creamy chocolate, and warm spices.
- Mouthfeel: Refined and silky with a luscious, persistent crema.
- Acidity: Pronounced yet gentle; features vibrant fruity undertones that linger on the palate without bitterness.
- Aroma: Intense and floral with deep fragrance.
Country: Ethiopia
Region: Guji Uraga
Village: Suke Kudensa
Washing Station: Uraga
Variety: Ethiopian Heirloom
Altitude: 1900-2200 masl
Harvest: December 20-24, 2025
Processing: Washed (72 hours wet fermentation + 21 days drying on raised beds)
Flavor Notes: Floral, Lemon, Peach, Shine Muscat Grape
About Beans:
This year’s Ethiopian lineup truly shines with the Uraga region in Guji. Uraga coffees stand out with their superior density, higher complexity, and excellent structure.
This is the Faysel Abdosh Premium lot from Suke Kudensa washing station in Uraga. Named after the station’s founder, Faysel Abdosh (founder of Testi), it represents the very best batch from the station. It is sourced from higher elevations, with a higher ripe cherry ratio and a slower, more careful drying process.
Version 14 is a banger - 25% Rwanda FW, 25% Peru AW, 50% Brazil Nat. Medium to Heavy Roaster influence - solid milk espresso choice but great across all purposes.
Roasted to produce a solid “house espresso”, with distinct chocolate and darker fruit notes, an all-rounder suitable for milk, alt-milk and black coffees. Coffees seasonally sourced to ensure consistent core flavours year round.
A continuation of Osito's first regional blend from the Cerrado Minero region. Real classic Brazil blender vibes - milk choc fruit & nut bar.
Joining the fray - honestly, Chacra is spoiling us all silly on this lot - an anoxic washed Caturra, fresh crop, outrageously good, from a 2420 MASL farm (!!) we had the volume to commit to take the lot in one which made it affordable for Facility. One of the very first Peruvian coffees we bought was a regional blender built by Simon, and while this is heaps better it's nice to bring our sourcing relationship full circle.
Maintaining its spot in the blend - but swapping to the FW version, with a more developed larger batch profile to the house filter iteration - fresh crop Gito from Raw Material/Muraho trading company. This project takes the output from all the Muraho stations during the milling process, taking small-screen size beans and separating them out into a regional lot. These beans previously would have not been sorted to an export grade level and sold internally - despite being just as good as the larger screen size lots! They are mostly peaberries and when export sorted (density/colour) incredibly good quality.
We're returning to a run of Burundi and Rwanda again for the winter to spring season. There is no two ways about it - by engaging with meaningful purchase volumes from these countries, you will hit the odd potato. Running a higher ratio of Brazil will reduce it, and all the partners we purchase from have excellent sorting that reduce the incidence further. We recommend discarding any you find and giving a little extra purge, they should be very infrequent; using a tupperware to hold the discard grounds instead of an open knock box can be a useful trick.
We're tasting: Super sweet - we're getting milk chocolate, stewed apples and plums, with a syrupy body with a long toffee & baking spice finish
In milk: Apple pie & golden syrup
Country: Ethiopia
Region: Guji Hambela
Village: Deri
Lot Name: Faysel Abdosh Project 2
Washing Station: Faysel Abdosh
Variety: Ethiopian Heirloom
Altitude: 2350-2400 masl
Harvest: December 2025 - January 2026
Processing: Double Fermentation Washed (24 hours anaerobic immersion of whole cherries + 24 hours cold water wet fermentation)
Flavor Notes: Floral, Tangerine Candy, Peach, Lemon
About Beans:
This lot comes from Testi’s newest washing station for the 2025/2026 season, located in the Guji Hambela region of Ethiopia. Named after Testi’s founder, Faysel Abdosh, it represents the culmination of sixteen years of Testi’s best practices in the specialty coffee industry.
Nestled in the mountainous Guji Hambela area, the Faysel Abdosh washing station sources its cherries from smallholder farmers at altitudes between 2350m and 2400m. The whole cherries are first placed in sealed fermentation tanks with control valves for 24 hours of anaerobic immersion until the pH reaches 4.3. After depulping, the beans undergo another 24 hours of cold-water fermentation until the pH drops to 4.0.
This double fermentation process delivers rich floral and fruity aromas while preserving a bright, uplifting acidity — reminiscent of sweet-and-tangy tangerine candy, freshly picked peaches, and a refreshing lemon bergamot note.
Region: Kyanza, Burundi
Altitude: 18-2100 Meters Above Sea Level
Process: Washed
Harvest: June 2025
Notes: Candied Plum, Citrus & Quince.
It has been a brilliant year for Burundian coffee and Busambo's production is one of our favorites of the season. This is our sweetest Red Bourbon lot selection from Kayanza with a super bright & clean acidity. In the cup we get an array of sunshine with notes of loquat, apple, apricot, pink grapefruit, candied plum, complex sweetness & undertones of dried fruit and cacao. A complex and glossy cup that has a fun dynamic hot to cool.
Variety: Gesha
Region: Cusco, Peru
Altitude: 2,150 Meters Above Sea Level
Process: Washed
Harvest: October 2025
Notes: Jasmine, Apricot & Pear.
This Gesha variety coffee is sourced from the Cusco region of Peru, grown at an altitude of 2,150 meters. It is a washed coffee that offers an elegant and clean cup profile. Tasting notes include jasmine, apricot, pear, white flowers, sweet lime, panela, and apple. The coffee is characterized by a viscous body that remains light on the finish.
Bring the legendary taste of Saka Caffè—the "Home Barista's Secret"—to your Nespresso® Original machine. Known globally for its bold, syrupy texture and traditional Neapolitan character, Saka Espresso is now available in convenient capsules. This isn't just a coffee pod; it’s a portal to the bustling coffee bars of Naples, Italy.
Why Choose Saka Coffee for Nespresso?
Saka Caffè focuses on the traditional Neapolitan roasting method. Using a rotating drum and artisanal expertise, these beans are roasted to maximizing sweetness and body.
- Signature Mouthfeel: Exceptionally full-bodied with a "chewy," syrupy texture.
- Low Acidity: Perfect for those who prefer smooth, chocolatey coffee over fruity third-wave roasts.
- Superior Crema: Engineered to produce a thick, long-lasting "tiger-striped" crema, even in a capsule format.
- Versatile Brewing: Bold enough to cut through milk for a rich Cappuccino or Latte, yet smooth enough for a pure Ristretto.
Flavor Profile & Tasting Notes
- Primary Notes: Intense Dark Chocolate, Toasted Hazelnut, and Caramelized Sugar.
- Aroma: Deep, nutty, and reminiscent of a classic Italian coffee bar.
- Finish: Smooth and lingering with zero "burnt" aftertaste.
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