Di Bella celebrates award winning blends in 2019

Date Posted:10 January 2019 

Sweeping the 2018 Golden Bean awards to take home a total of 23 medals, Australia’s second largest coffee roaster, Di Bella is celebrating all things coffee in 2019. Sweeping the 2018 Golden Bean awards to take home a total of 23 medals, Australia’s second largest coffee roaster, Di Bella is celebrating all things coffee in 2019.

Di Bella celebrates award winning blends in 2019 main image Di Bella celebrates award winning blends in 2019 image

Sweeping the 2018 Golden Bean awards to take home a total of 23 medals, Australia’s second largest coffee roaster, Di Bella is celebrating all things coffee in 2019.

Through rigorous testing and blind tasting over a four-day period, Golden Bean judges endeavour to find Australia’s best coffee roasting business and blends.

The largest competition of its type globally, the Golden Bean has been running in Australia for 12 years, with Di Bella making its first appearance in the contest in 2007.

In 2019, Di Bella invites you to experience coffee by tasting its award-winning blends, including:

Organic

As Di Bella’s sole medium-light roast, the Organic blend offers up sweet and vibrant tones. The Organic blend is an all-natural coffee grown and processed without the use of chemicals or pesticides. Drink it as an espresso to enjoy flavours of burnt caramel, dark chocolate and spice, or try with milk for lighter flavours of caramel, milk chocolate, peanut and hazelnut.

Felici

Di Bella’s most beloved blend, the Felici consists of sharp and full-bodied characteristics make for an easily appreciated coffee that can be enjoyed by new and experienced drinkers, alike. Its robust flavour profile makes it an ideal blend that can be enjoyed as an espresso or with milk.

Modena

The Modena blend is Di Bella’s medium roast boasting the smoothest flavour profile in the range. Di Bella strived to achieve a harmonious blend of flavour tones ending with a bold finish. And they certainly have. The Modena’s flavour profile of roasted almonds, milk chocolate, and hazelnut lends itself kindly to be enjoyed with milk.

Premium

Another multi-award winner, Di Bella’s Premium blend took out a bronze award in both the espresso and milk-based competitions. As Di Bella’s flagship blend, Premium offers a balanced and smooth flavour profile with caramel, malt, and butterscotch prominent in espresso, with caramel and hazelnut flavours brought out when enjoyed with milk. The versatility of this blend led to its success and means it can be enjoyed by a variety of brewing methods.

Arnika

One of the darker blends of Di Bella’s range, the Arnika blend offers up a complexity of spice and flavour best enjoyed with milk. Experience a peppery aroma with spicy dark chocolate flavours, delicate acidity, full body and a rich aftertaste. With Golden Bean’s bronze award on its hip, the Arnika blend is expected to be a favourite in 2019 as experienced drinkers seek more challenging flavour profiles.

Nero

Deliciously dark, the Nero blend contains a range of flavours to be explored when drunk as an espresso. Discover notes of dark chocolate, nutmeg, cloves, and burnt sugar – a warming flavour profile that will leave a long-lasting aftertaste to be relished.

 

-ENDS-

About Di Bella

Di Bella is Australia’s leading coffee roaster and supports ethical and sustainable producers. These relationships provide access to the world’s finest coffees and are an important part of delivering the Ultimate Coffee Experience.

Di Bella strives to employ individuals who align with its company culture, values and objectives. Di Bella’s Crop to Cup philosophy pays tribute to the farmer and their crops through their artisan roasting capabilities. This results in premium roasted coffee being delivered to the barista allowing them to extract the unique flavours from the blend of origins. 

For more information on Di Bella, visit https://dibellacoffee.com/ or follow their journey at https://www.facebook.com/DiBellaCoffee  or https://www.instagram.com/dibellacoffees.

 

 

 


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