An exclusive blend of 100% Arabica, which in 2002 was named the best coffee in the world by Gourmet Magazine, owes its charm to a selection of the finest Central American beans combined with a 5–7% share of the world’s most expensive variety – Jamaica Blue Mountain coffee.
More informationNew York Miscela Extra is a coffee with a wonderful aroma, full character, and a delicate chocolate flavor, guaranteed by a traditional roasting method. This highly stimulating blend will be especially appreciated by those who prefer sweeter types of coffee with a balanced and velvety aftertaste.
Origin of Jamaica Blue Mountain Coffee
The beans come only from the highest-quality high-altitude Arabica varieties. To carry the Jamaica Blue Mountain name, the coffee must be grown at elevations up to 1,800 meters on the southern end of the island of Jamaica, across an area of 6,000 hectares. Around 25,000 small farmers work on the coffee plantations in the high ridges of the Blue Mountains. The coffee harvested here undergoes strict quality control by the Jamaica Coffee Industry Board, which works to maintain and improve the quality of Jamaican coffee. Production today is extremely limited, and the majority is exported to Japan – making this coffee a rare, exclusive, and truly exquisite delicacy.
The Story of Caffé New York
Caffé New York has a tradition of over eighty years. The family-owned roastery was founded by the owner of the New York café in the spa town of Montecatini Terme, Tuscany. In the early 1930s, Ugo Incerpi purchased a coffee roasting machine to offer a premium product to his upscale clientele visiting the spa. His coffee was so exceptional that word quickly spread, and by weekends, people were traveling from nearby Florence just to enjoy Sor Ugo’s delicious coffee.
Since the mid-1930s, the brand’s packaging has featured a Black woman as a hallmark of Caffè New York – a logo still printed on every package today.
In the 1950s and 60s, Ugo’s son Onori Oscar took over the business. The roastery and café experienced great growth and began competing with major roasters throughout Tuscany and all of Italy.
Today, the tradition and techniques have been passed down to the third generation, and the original family approach to crafting coffee lives on at Caffé New York.
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