If you order coffee at any restaurant or café in Spain, you are likely to be served torrefacto coffee – a thicker, more flavorful coffee than what you will usually find here in the United States. Despite being the brew of choice for many Spaniards, torrefacto coffee is rather hard to find here as it rarely imported into the United States. If you’ve been pining to recreate that delicious café con leche you enjoyed during your visit to Spain, search no more.

To make torrefacto coffee, a portion of the whole coffee beans are coated with a fine mist of sugar prior to roasting. These sugar coated beans are blended with the natural roast espresso beans. The proportion of torrefacto beans in the mix determines the intensity of the coffee.

This particular whole bean blend is made with 50% torrefacto coffee especially blended for espresso. It yields a full-bodied, thick cup of espresso with none of the bitterness you’ll find in an ordinary espresso.

Catunambú feels that great coffee and espresso are created from a combination of the very best coffee beans available and careful production. They blend different varieties of beans from the very best coffee regions in the world to achieve their unique flavor and aroma. By using the best kinds of coffee and carefully roasting it, Catunambú’s coffee blend is unsurpassed.

Founded by Juan Ferrer over a hundred years ago, Catunambú is the coffee of Andalucía. Quality is the top priority for this 100% Andalusian company based in Sevilla. For decades Spaniards have enjoyed Catunambú coffee at their cafés throughout Sevilla and now you can enjoy this taste of Andalucía in your own home!

This coffee is vacuum packaged with a patented “Goglio Valve” to seal in the freshness and to guarantee that it reaches the customer at the peak of aroma and flavor.