For three generations and over 70 years, Sant'Eustachio has made coffee for Romans, Italian celebrities, politicians and savvy coffee conoisseurs.  The Ricci family continues to guard its secret time-tested methods of roasting this legendary coffee.

The roasting of the beans occurs in natural wood-burning machines, and diligently overseen by the Ricci brothers themselves.  No other coffees can compare to Sant'Eustachio's slow wood-roasting. The low temperatures in the wood machine coaxe unique flavors from the beans and the wood gives subtle notes of smoke, as well as a gentle sweetness to the cup.

A result of the extensive traveling of Roberto Ricci, the special blend of the coffee is as important as the roast.  Every year he selects the perfect mixture of 100% Arabica beans such as Ecuadorian Maragogype, green-tipped Bourbon from Saint Helena, or the rich beans from the Galapagos Island of San Cristobal.

Sant'Eustachio has made a commitment to using the highest percentage of fair-traded beans in their blend. The Ricci family invests in farmers who keep all-organic, sustainable, and eco-friendly farming.

Please note: Unique to this roaster, its cans have imprinted on them a phrase you can disregard that says "Low Caffeine." They're actually regular caffeine. Caffe Sant Eustachio imprints that because it is comparing itself to other Italian espressos that ordinarily have some Robusta beans and hence more caffeine. The caffeine of this 100% Arabica is the same as other 100% arabica espressos.

Enjoy the Dolce Vita! Sant'Eustachio il Caffè from Rome!

Decaf: For those who prefer no caffeine in the cup! Sant’Eustachio takes great care to send their whole beans to Switzerland where the caffeine is removed naturally and without chemicals using the Swiss Water technique. (learn more at swisswater.com).

Filter Grind: for those who use American style drip coffee makers. This is the coarsest grind available in the can, and delivers the mildest cup of coffee. For a more robust taste in the cup, try the Moka grind or Espresso grind in your drip coffee maker.

 "Say Rome to me and first thoughts turn to the always jammed Sant'Eustachio il Caffè, around the corner from the Pantheon in the heart of the city, the coffee bar that I still consider the city's best."

Mimi Sheraton, food critic for The New York Times, 2006