Maria Sole

Roasting over wood fire

The most precious highland beans from various provenances in South America and Africa are brought together by hand and then refined using the special MariaSole roasting process.

The almost 100-year-old roasting tradition, the commitment to the ancestors serves the company maria non vuole daily anew as a benchmark of your actions. The tradition of the great-grandfathers of all roasters, of slowly roasting espresso coffee over a wood fire, is carried on with a sense of tradition. In this traditional drum roasting process, the different types of beans are roasted separately by the bag, as each type requires its own special attention and therefore its own roasting time.

The roasting over wood fire gives the espresso, in addition to its special taste, other individual characteristics that an industrially produced espresso coffee can not have.

Let yourself be seduced and live a unique experience: the return to traditional values and the truly authentic espresso coffee - in its original form. 

What makes MariaSole espresso so special:

• Maria Sole is roasted by the bag in small batches
• Maria Sole is roasted over wood fire
• only selected premium beans from the best growing areas in the world are used
• the beans are filtered and sieved several times
• MariaSole roasts the raw beans individually, depending on the type and variety. Only then is blended!

Due to the longer roasting at lower temperatures, the espresso contains significantly less caffeine than many other espressos. Due to the roasting over wood fire, the espresso is a little oily - an important quality characteristic! The more oily the bean, the thicker and firmer the crema. The long roasting process using low temperatures significantly reduces the formation of tannins and bitter substances. This causes a gentle enjoyment and is thus gentle to the stomach and its acid balance.