Blue Diamond – 20 / 200 capsules

I maestri della tostatura media

Blue Diamond – 20 / 200 capsules

Fine blend of 100% Arabica.

Packs of 20 or 200 capsules

7,5060,00 / 3 months


A fine blend that contains the characteristics and aromas of four single-origin Arabica beans, with hints of fruit and nuts, citrus fruits, honey and chocolate.

The Blue Diamond blend is made up of:

  • Colombia Finca la Meseta, washed
  • Brazil Bom chocolate, natural
  • India Kalledevarapura, semi-washed
  • Ethiopia Sidamo, washed

The Blue Diamond is the expression of the qualities and the great aromatic range that each single origin brings in the blend, to highlight always different and intriguing, high quality aromas from time to time.

The nose has an intense aroma with notes of cocoa and fruit.

On the palate there is an immediate noticeable acidity, with notes of pink grapefruit, which immediately fades in favor of sweetness, with hints of blackberries and plums. Towards the end, however, delicate notes of toasted, white chocolate, almond and honey arrive.

There is a slight tobacco aroma in the aftertaste.

Suitable for

Chi cerca una miscela pregiata, delicata e fresca, che racchiude i pregi e gli aromi di 4 differenti monorigine.

Data sheet

Aromatic notes Blackberry, pink grapefruit, honey, white chocolate and almond
Intensity 6,5/9
Body 4/9
Sweetness 4,5/9
Bitterness 2/9
Acidity 7/9
Aroma intensity 6,5/9
Roasting Media
Composition 100% Arabica
Origins Ethiopia Sidamo arabica washed, Colombia Finca la Meseta arabica washed, India Kalledevarapura arabica washed, Brazil Bom Chocolate arabica natural


Thanks to medium roasting, the carefully selected raw coffee bean can express itself to the fullest, releasing every natural aroma and never being overly bitter. Try it even without sugar, it will be amazing!

Each individual capsule is self-protected in a controlled atmosphere of food-grade nitrogen. In this way, there is no need for additional secondary packaging to wrap each individual capsule, creating unnecessary waste of material. In addition, the coffee is protected from oxidation caused by oxygen, thus keeping the aromatic complexity and the coffee taste itself intact even after several months.

Notes for the 20-capsule package:

  • 20 Capsules compatible with Nespresso household machines (brand owned by Societe de Products Nestle SA)
  • Packaged in a protective nitrogen atmosphere
  • 110 gr net weight
  • Roasted coffee beans

Notes for the 200-capsules package:

  • 200 Capsules compatible with Nespresso household machines (brand owned by Societe de Products Nestle SA)
  • Packaged in a protective nitrogen atmosphere
  • 1100 gr net weight
  • Roasted coffee beans

Coffee history

Today we travel to four different states with our award-winning Blue Diamond blend: Ethiopia, Colombia, India and Brazil.

You will have already tasted the four single origin coffees, now taste them in blends and discover how they enhance each other, creating a unique and complex flavour.


Let’s start from Ethiopia, the country from which the coffee plant came to life and therefore the traditions of the whole world around it.

Coffee in Ethiopia has always had a sacred meaning, becoming an integral and indispensable part of the country’s economy, politics, rituals, language–in short, the entire way of life.

The coffee ceremony follows a precise ritual, giving great importance to conversation and human relationships. It is carried out three times a day, by the woman of the house in a white dress with colorful borders, serving three rounds of coffee to each participant, and each round has its own significance.

The beans are still roasted by hand with a pan placed directly over an open fire, always kept moving by the same woman. After which they are ground and left to infuse in the traditional coffee maker.

Map showing in large print the caffeic zone from where Ernani gets his Ethiopian single-origin and in small print all the other caffeic zones of EthiopiaCoffee in Ethiopia is truly considered a great little miracle of nature, as there are no large plantations in the area, as happens in other states, but it is the result of the work of many small producers and local families who often grow the plants directly in their own ” garden”. These small realities number about 12 million.

Because everything is very domestic, growers do not use chemicals or substances toxic to the environment, leaving the earth pure and free to breathe, placing coffee plants in the shade of other crops and tall trees.

All this makes Ethiopian coffee one of the finest in the world, with aromatic, intense and flawless beans.

On the palate it presents fresh and delicate aromas of citrus fruits, red fruits and flowers, intensified by spicier notes, or hints of chocolate, dried fruit. The sweet notes are often traced back to honey and caramel.

Find out more about this coffee by clicking here.


Now we fly to Colombia among the most evocative coffee-growing areas in the world, so much so that its landscapes are a UNESCO world heritage site.

Map showing in large print the caffeic zone from where Ernani gets its Colombian single-origin and in small print all other caffeic zones in ColombiaThe Eje Cafetero is a rural area that stretches across several departments toward the south of the state, beyond Medellin. The best known are those of: Caldas, Quindio, Risaralda, Tolima, and Valle del Cauca.

Here life flows slowly, in contact with and respect for nature, made up of simplicity and centuries-old cultural traditions.

Coffee has affected the economy, lifestyle, traditions, customs and traditions of the small historic villages of farmers, who pass on knowledge and skills from father to son.

When I drink a cup of Colombia Supremo Finca la Meseta I close my eyes and imagine myself among the beautiful spa areas, immersed among the vast plantations of an intense emerald green, embraced by cloud forests, between steep valleys and peaks with glaciers, kissed by the sun and overlooking the Andean national parks.

Here is the hacienda from which we purchase our Colombian coffee, from the Finca called La Meseta.

Region dotted with Andean forest, with a climate between 8° and 24° Celsius, between 1100 and 2000 m above sea level, and with constant rainfall throughout the year. All this makes the land perfect for growing the highest quality coffee.

And to honor their product, the recognedores, or red berry pickers, always work manually, making careful selection and picking only the cherries that are ripe at the right point.

The taste is soft, fresh, fruity, floral and almondy. Smell the cup of Blue Diamond and you’ll smell that intense almond note!

Learn more about this coffee by clicking here.


We now move to India among the Baba Budan Giri hills, below the Tropic of Cancer, constituting the main region for the production and consumption of the dark drink.

Specifically, with our Kalledevarapura, we are in the region of Karnataka and Tamil Nadu.

Map showing in large print the coffee-growing area from where Ernani gets its Indian single-origin and in small print all the other coffee-growing areas of IndiaThese regions are cool throughout the year and enjoy abundant rainfall. The soil is deep and fertile. In addition, the peculiarity of this area is the presence of tall trees, which allow coffee plants to be grown in the shade, sheltering them from the strong and hot direct sun.

These conditions create fertile ground for the cultivation of great coffee!

The same plantations then grow not only coffee, but also pepper, cardamom, cinnamon, cloves, nutmeg and 45 other types of plants. This botanical heterogeneity gives the beans great aromatic variety and intensity in taste.

Insomma un viaggio per le piantagioni indiane lo immagino con gli occhi chiusi ed il naso all’insù, pronto per cogliere tutte le fantasiose sfumature automatiche e l’inebriante profumo di fiori, frutti e spezie.

Overall, Indian Arabica coffees have good acidity and creaminess, rich in flavors: from tea leaves, chocolate, ripe pulp fruit to red fruits, chocolate to honey, and nuts to spices and tobacco. In short, a riot of taste.

Learn more about this coffee by clicking here.


We end our journey around the world by returning to Brazil, the number one state in terms of quantity of coffee produced and sold in the world, and therefore also one of the most consumed and well-known coffees!

There are a multitude of farms in Brazil, both large as far as the eye can see, using industrial means and producing poor quality coffee, and micro farms of Specialty Coffee. In short, the coffee territory is vast and varied.

Map showing in large print the caffeic zone from where Ernani gets its Brazilian single-origin and in small print all the other caffeic zones in BrazilThe two departments known for producing quality coffee are the Cerrado region, from which our Bom Chocolate comes, and the Minas Gerais region southeast of the former.

The Cerrado region obtained the IP (Indication of Origin) mark in 2005 and the DO, then also recognized with the Denomination of Origin mark, since 2014. This is characterized, as mentioned above, by the quality of raw grains and for unique climatic combinations. In addition, coffee plants have intense flowerings, with uniform ripening of a concentrated crop, which together with a perfect definition of climatic seasons with hot, humid summers and mild, dry winters.

A perfectly synchronized set of variables that create unique and ideal conditions for our beloved plant with bright red fruits.

Authentic Cerrado Mineiro coffee has intense aromas, with a caramel taste and hints of dried fruit, delicate citrus acidity and a preponderant flavor of very persistent chocolate.

I imagine Brazil to be vast, consisting of hills and plateaus between 900 and 1,600 meters above sea level. Green and fields as far as the eye can see with a clear sky contrasting the land.

Learn more about this coffee by clicking here.

So, with a taste of our Blue Diamond you will first find yourself in central Africa in Ethiopia, with fresh and almost pungent hints of citrus fruits and flowers.

Immediately afterwards comes the delicacy of Colombian fruit, accompanied by the aromatic intensity of Indian spices, to finally find itself in Brazil, with notes of toasted, caramel and chocolate, among the cocoa plants.

This blend is excellent in filter, with moka, in espresso and even cold!

Find out how best to prepare it with all the tools here.

Have a good trip!

You may also like…

torna su
Apri chat
Bisogno di aiuto?
Ciao 👋
sono Martina, come ti possiamo aiutare?
Risponderò a qualsiasi tua domanda dal lunedì al venerdì, dalle 9.00 alle 18.00! ☕️💛