Tre Forze!

Passion at the foot of Mount Etna

At Tre Forze!, product quality is paramount through traditional roasting, experience and craftsmanship. In times when technocrats dominate our everyday lives and quantity takes precedence over quality, the Tre Forze! "espressonists" have returned to the roots of Italian espresso culture. Tre Forze! revived a long-forgotten secret of Italian espresso culture. In the small village at the foot of the volcano Etna, people have made their passion for coffee their life's work.

Traditional roasting over olive wood

The coffee beans are slowly roasted in small batches (60 kilos) over an open fire using wood from Sicilian olive trees. The olive tree wood comes from around the volcano Etna, which is stored dry for at least 12 months and can then be used for the roasting process. The lava soil on which the olive trees grow enriches the wood with minerals. A unique smell develops during combustion. The process is also unique. The direct contact of the flame with the beans leads to a special, unmistakable espresso experience.

Tre Force! The result of espresso enjoyment

Roasting over olive wood makes the Tre Forze! Caffè espresso blends particularly creamy, thick and contain slightly less caffeine. They are not only visually and tastefully impressive, the espresso coffees, such as the Tre Forze! Espresso, are also unique in terms of their content.