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Do you know the music by Gianna Nannini and the Confectioner’s of her father Danilo Nannini? If so, you really need to know the wonderful first-class espresso from Alessandro Nannini. A perfect symbiosis of first-rate coffee, confectionery and music – nicely mild, elegant and harmonious flavour.
In Italy life is full of temperament and passion, emotional and untamed: that is how Alessandro Nannini’s espresso tastes. This is definitely not the message our MPs in Germany put across. This coffee will take you by storm with its full aroma, body, volume, smooth and balanced acidity and fantastic flavour. In order to achieve this quality the various raw coffees are roasted slowly and gently in a rotating drum for 15 to 18 minutes before blending. This first-class selection of raw coffees as well as the slow roast contribute essentially to nearly removing all the bitter notes from this Nannini Espresso Italiano.
Unfortunately, the prejudice that decaffeinated coffee does not taste like regular coffee or not at all is lingering tenaciously since TV commercials really stick. Thank goodness, this is wrong because a higher quality standard is applied especially to first-class decaffeinated coffees in contrast to other types. As long as higher-grade coffees are used they always have a full aroma, body, volume and low acidity coupled with a fantastic flavour. Only the best washed Arabica beans, mainly from South America, are used for decaffeinated coffee, which had been freed from the pulp using dry- fermentation. In order to achieve the best flavour possible they are roasted separately and then blended with high-grade, wet-fermented Arabica from Kenya and Guatemala.
These elaborate methods produce the best blends that preserve flavour and aroma, yet nearly completely remove caffeine. | 
