Traditional Sicilian Espresso


Strong like Etna, aromatic like lupin. Sicilian coffee isn’t just a delicious break. It’s a multisensory universe brimming with all the warmth and aroma of the island. We want to convey the “know-how” typical of Sicilians, our penchant for hospitality, our attention to detail, the authenticity of our every action, the generous and flavorful traditions of our cuisine, the structure of an expertly designed product . A Sicilian espresso coffee is the essence of a land of contrasts. A Sicilian espresso coffee is strong and delicate, robust and aromatic: at every moment of the day, the right break is the one that not only gives you energy, but also, we think, well-being and peace.

The passion for selected and prestigious coffees was born in 1960 when Giovanni Raciti decided to skillfully combine the best coffee beans with his love for his Sicily. Since then, traditional Sicilian espresso is made precisely from blends with a decisive body and enveloping aroma, which encloses all the warmth and intensity of the volcanic earth from which we of Ionia are born. The original recipes, handed down from father to son, have been enhanced and improved thanks to our modern production process that every day roasts tons of beans, giving them an intense aroma, ready to be shared with the most demanding palates.

If coffee comes from different countries – each of which uses different methods of processing to impress every single bean with its unmistakable aroma – certainly the most popular botanical species are Arabica and Robusta.

How do we make our coffee?

We start by scrupulously extracting coffee beans from the drupe, or coffee berry. We use both the dry process and the wet process. These two processes determine the further distinction between natural processed coffees and washed processed coffees. The sensory universe enclosed in an arabica bean depends entirely on its origin and the type of processing it was subjected to immediately after harvesting. The dry process usually gives it more body, while the wet process brings out the acidic nuances.


To ensure the production of a high quality coffee not only do we pay close attention to the selection of the raw materials and suppliers, but also to the certifications that attest to the quality and safety of our production system.