Ditta Artigianale lands deal with Italian retail chain Esslunga

Italian specialty coffee roaster Ditta Artigianale has announced a new partnership with retail store chain Esselunga.

Its MammaMia blend and El Manzano and Kobe single origins will be available in recyclable packaging on store shelves in Bergamo, Bologna, Florence, Milan, and Verona.

“This represents a great victory not only for Ditta Artigianale, but for the whole of the specialty coffee sector. Coffee that will be appreciated and known by even more people,” says Ditta Artigianale Founder Francesco Sanapo.

“Large scale distribution opens its doors to this coffee philosophy that narrates the enormous work done by the real protagonists of the coffee supply chain. This represents a huge goal for both the small coffee producers and roasters who are finally seeing their efforts recognised. This represents also a big benefit for the consumers who will finally have the opportunity to be more conscious of what coffee they will be drinking and who will have the possibility to choose between a product of more or less quality, and more or less ethical values from both an environmental and human standpoint, just like it happens with, for example, wine and oil”.

MammaMia is an espresso blend for those who prefer a typical Italian coffee. Sanapo says a perfect balance achieved through research and studying of new botanical varieties and new fermentation processes, which, together, give a medium-low acidity in cup, with intense chocolate, ripe cherries, caramel and almond notes.

MammaMia is a blend that Sanapo dedicated to his mother and to all women. The beans used for this blend are cultivated by three different female coffee growers in Peru, Costa Rica, and Honduras.

El Manzano is a single origin from El Salvador of the Pacamara variety, cultivated at high altitudes in volcanic soil. This coffee has typical tropical mango and pineapple fruity notes, rotund body and a floral aftertaste.

Finca El Manzano is one of Emilio Lopez’s farms, a passionate producer dedicated to researching perfection, both in his farms as well as in cup. 

Koke is an organic Ethiopian single origin, a variety that naturally grows in the forests of the Kaa region at over 2000 metres altitude, which presents a particular and unique taste profile with lime, black tea and bergamot notes. This particular coffee’s beans are fermented for 24 to 36 hours, and washed and dried in the sun for 10 to15 days. The Koke cooperative was founded in 1975 and counts 828 small farmers. 

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