Hello! My name is Antonio, and I’ve been working for an international coffee company for over 20 years.Over these years, I’ve seen firsthand how specialty coffee blends for the HoReCa (hotel, restaurant, and café) sector transform an ordinary cup of coffee into an unforgettable guest experience. In this article, I’ll share the fascinating story behind our signature coffee blends, created exclusively for professional use—they’re not available on store shelves. These blends are supplied exclusively to hotels and restaurants, occasionally appearing in limited gift sets for connoisseurs. You’ll learn the origins of each blend, their concept and purpose, and descriptions of the flavor profiles that captivate HoReCa owners and managers. I invite you to immerse yourself in the world of coffee, where each blend is part of our company’s heritage and soul, even though I won’t mention its name directly.
The History of Coffee Blends for HoReCa
Professional coffee blends have a long tradition, rooted in the Viennese coffee house culture of the 19th century. Our company was at the forefront of this tradition, becoming the first professional coffee roaster in Europe. From the very beginning, we strived to supply coffee shops and restaurants with consistent, high-quality coffee – even a century ago, our signature red and green packs stood out in the market and guaranteed a consistent taste. Today, more than 160 years later, our brand is recognized worldwide as the leader in premium coffee service for hotels and restaurants. We are present in more than 70 countries and are among the top three suppliers of premium coffee for the fine dining industry in at least 40 countries. This success is made possible by our unique approach to creating coffee blends for the HoReCa industry: each blend is carefully crafted to meet the needs of professionals – from baristas in family-run cafes to chefs in hotel restaurants.
It’s important to understand that coffee blends for HoReCa are created with the specifics of professional brewing equipment and guest expectations in mind. As an employee, I’ve participated in numerous tastings of new recipes: we sought a balance between consistent flavor and aroma, a stable crema (foam), and versatility in espresso-based drinks. Historically, our company has focused on two roasting styles: Viennese and Italian. Back in 2005, we opened a new roasting plant in Vicenza (Northern Italy) to focus on dark Italian roasts for espresso. Thus, today we offer classic Viennese blendsfor a soft, balanced flavor and Italian blendsfor a rich, strong espresso—all of which are aimed at professional use. Below, I’ll discuss some of the iconic blends in our HoReCa line, as well as their role in the history of both the company and the coffee culture of various countries.
The History of Coffee Blends in Uzbekistan
The beginning of our company’s work in Uzbekistan holds a special place in my memory. It was a completely new chapter: our company became the first international coffee brand to enter the Uzbek market. At that time, Uzbekistan was dominated by tea traditions, and the culture of freshly brewed coffee was just emerging. We began supplying coffee to the first international hotels in Tashkent and other cities, and local guests experienced espresso made from premium beans for the first time. I remember holding barista training sessions at a luxury Tashkent hotel in the early 2000s: it seemed miraculous that the aroma of freshly ground Arabica coffee could waft through the hotel lobby, which had previously only offered instant coffee.
Our arrival marked a new era: high-quality whole-bean coffee has become the standard of hospitality. Today, many of Uzbekistan’s finest hotels and restaurants choose our professional blends—from morning espresso at the buffet to exquisite cappuccinos in boutique hotel coffee shops. I’m pleased to know that over the years, we’ve trained a whole generation of local baristas who know how to unlock the potential of every single bean. Uzbekistan has become part of our global map: our brand is now represented in this country, along with dozens of others worldwide. Naturally, we’ve adapted our selection to the preferences of local guests: some appreciate a strong, bitter taste, while others prefer a smooth finish with nutty notes. But in every case, our blends for Uzbek HoReCa have retained their signature quality and exclusivity—available only to hospitality professionals. Now, let me introduce you to specific coffee masterpieces from our HoReCa portfolio, each with its own history in Uzbekistan and around the world.
Espresso Special
Espresso Spezialis one of those legendary blends that started it all for our company. This blend has been around for over half a century: the recipe was created over 50 years agoand has remained virtually unchanged since. Espresso Spezial is 100% premium Arabica, selected from four of the world’s finest plantations. When I first tried this blend many years ago, I was captivated by its balance and refined flavor. The roast is medium-dark, in the Viennese tradition, which accentuates the beans’ natural sweetness and reduces excess acidity. Espresso Spezial’s aroma reveals subtle chocolate and caramel notes, while the taste offers an elegant sweetness and a gradually unfolding creaminess. This coffee has a dense, rich body and a lingering finish. It’s no wonder its name, “Spezial,” is truly fitting.
Espresso Spezial is prizedin the professional world for its versatility and consistency. It’s perfect for making classic espresso in portafilters, producing a dense, nutty-brown cremawith every cup. I’ve seen guests from around the world sample Espresso Spezial for breakfast at Tashkent hotels and marvel at how the coffee is every bit as good (and sometimes even better) than the best cafes in Vienna. This blend is especially good on its own—as an espresso or Americano—thanks to its full-bodied flavor without excessive bitterness. However, it also shines in cappuccino, pairing beautifully with milk for a harmonious dessert pairing (the chocolate notes in the aftertaste are perfect for milk foam). For me, as a company employee, Espresso Spezialis a symbol of continuity: a taste that has remained a customer favorite for decades and confirms our brand’s reputation in the HoReCa segment.
Poetry
If Espresso Spezial is a tribute to a long-standing classic, then Poesiais a blend with a special anniversary sparkle. This iconic blend was created for our company’s 150th anniversaryand was symbolically named “Poesia.” I remember how in 2012, at our anniversary celebration, we presented Poesia to the global community – and it immediately captured the hearts of coffee lovers. It featured an unusually complex bouquet of selected Arabica beans from several origins, with a touch of high-quality Robusta. Our specialist developers sought to combine coffee beans from different terroirs so that the flavors complement each other like rhymes in a poem. The result is truly poetic: the first sip offers a silky, satiny mouthfeel, then sweet tones with hints of chocolate and nuttiness unfold, and finally, the finish is creamy, spicy, and warm.
Poesiais a dark roast (close to very dark) with a rich body, yet without harsh bitterness. This blend’s aroma conveys a dessert-like sweetness, and its flavor is multilayered. It’s no coincidence that Poesia’s intensity is rated a 7 out of 10, while its acidity is a 6 out of 10, signifying a perfect balance for espresso. This blend is conceived as a celebration of tradition, heritage, and excellent taste—an ode to coffee culture. Poesia is often served in restaurants after a fine dining experience: this espresso is a stunning finale to a fine dining experience. I often recommend Poesia to our partner coffee shops looking to impress discerning guests: the combination of silky texture and vibrant flavor profile truly impresses. You could say that Poesiais a coffee celebration, born in honor of a major anniversary, but has become part of the everyday luxury experience in many establishments.
Selezione Red & Green
The mysteriously named Selezione Red & Greenis a special addition to our HoReCa collection. Its origins lie in our quest to combine intense flavor with eco-friendliness and sustainability. Red & Green is a light roast that nonetheless produces a stunningly rich espresso with a chocolatey finish. Interesting fact: this blend is composed primarily of high-quality Robusta. Robusta is typically roasted more intensely to curb its harshness, but our roasters took a different approach – a lighter roast preserves the spicy aroma and distinctive cereal notes characteristic of good Robusta. The result is a unique balance: a very strong, full-bodied coffee (rated a 9 out of 10 for intensity), with a thick body and rich, dense crema, yet the excessive bitterness is smoothed out, and the finish reveals a distinctly soft milk chocolate note.
Why “Red & Green”? This blend meets modern sustainability requirements. It’s certified by the Rainforest Alliance, symbolized by the color green—a sign of the beans’ sustainable origins. Red is our signature mark for premium coffee. Thus, Selezione Red & Greencombines premium quality with responsible production. In HoReCa, this blend is beloved for its bold, robust flavor. Many head baristas use it to create the perfect ristretto or espresso for guests who request “something stronger.” The spicy aroma with notes of roasted grainsis invigorating, and the long, creamy crema makes the presentation especially appealing. I’ve noticed that Red & Green is often chosen for breakfast at hotels in Tashkent: even a small serving provides a boost of energy for the entire day. Its distinctive profile— an intense flavor with a chocolatey aftertaste—is memorable and allows establishments to stand out among coffee lovers. For me, Red & Greenis an example of how innovation (unconventional robusta roasting, an eco-friendly approach) gives birth to a new, sought-after taste in the HoReCa segment.
Crema Espresso Elite ( formerlyCaffè del Moro)
The history of Crema Espresso Eliteis inextricably linked with one of the oldest Italian coffee brands that has become part of our company: Caffè del Moro, a legendary torrefaction house from Bolzano. Back in 1947, our company entered the Italian market by acquiring the Caffè del Moro brand. Under the Caffè del Moro brand, classic espresso blends renowned for their strength and rich flavor were produced in Italy. For many years, this brand existed alongside the main line, particularly in northern Italy. Over time, the decision was made to integrate it into a single product line and update the name to reflect the essence of the blend—superb espresso crema. Thus, Crema Espresso Elite was born—a direct descendant of Caffè del Moro (essentially the same blend, but under a new name). I remember how we said goodbye to the historic name: for me, as a company veteran, it was a little sad, because Caffè del Moro is part of our history. However, the update has been beneficial: customers now clearly understand that this blend offers premium crema and a premium espresso taste.
Crema Espresso Eliteis a typical Italian espresso blend, made from selected Arabica beans from highland plantations in South America, blended with the finest Robusta beans. Roasted dark, in the Italian style, it produces a dense, nutty-brown cremaand an intense aroma with hints of spice—what Italians call a “bar coffee profile.” The flavor is well-balanced: full-bodied, rich, without acidity, with a lingering finish. Simply put, this is a strong, invigorating espresso for connoisseurs. The name Crema Espresso Eliteis fully justified: the crema is truly thick and consistent, making each cup a miniature masterpiece. Many of our HoReCa partners in Uzbekistan have fallen in love with this blend: it’s perfect for both pure espresso and milk-based drinks—its strength allows the coffee flavor to be preserved even in a latte. While we’ve been stripped of the Caffè del Moro name, we haven’t abandoned the concept itself— strong, classic European-quality espresso remains available to our customers under the Crema Espresso Elite brand; it’s simply become part of a single line. This is an example of how the brand respects its history while moving forward, speaking the same language as modern baristas.
Chicco Bon is a discontinued formula
Among our professional blends, there are some that are gradually retired, leaving behind fond memories among connoisseurs. One of these is Chicco Bon. The name translates from Italian as “good bean,” and this blend lived up to its name. Chicco Bonwas produced as part of our Italian-focused Brus Caffè seriesand was specifically developed for the HoReCa segment – cafes, restaurants, and hotels. It was a balanced blend of approximately 60% Arabica and 40% Robusta beans, medium roasted. This recipe ensured excellent versatility: Chicco Bon was equally at home with a rich espresso and a cappuccino with a delicate crema. The blend’s flavor was distinguished by a vibrant aroma with nutty notes and an intense, full-bodied character. At the same time, there was no excess bitterness or acidity in the profile – only the rich, classic taste of natural coffee without any additives.
Over the years, I’ve seen Chicco Bon become a coffee shop workhorse: the beans performed beautifully in automatic machines, delivering consistent results. Many offices and hotels also loved this blend for its reliability and pleasant, easily recognizable flavor. Therefore, the news that Chicco Bon was being discontinuedwas met with regret by loyal customers. The reasons for such a decision are usually rooted in line updates: new blends, new consistency or flavor standards are introduced, and some older offerings are replaced. Chicco Bon was discontinued, but other similar blends have replaced it (for example, Chicco Crem and Hotel, which remain in the Brus Caffè line, are equally beloved). I can add: sometimes, in conversations with long-time customers, we wax nostalgic about Chicco Bon – we remember its rich morning aroma and long-lasting crema. Such products become part of the history not only of the company but also of the individual cafes where they were served for years. Chicco Bonleft behind a rich legend, and its spirit lives on in new blends that continue to delight coffee lovers around the world.
Brus CaffèBrand
Brus Caffèis a special chapter in our company’s development. This name encompasses several classic Italian coffee blends, and the word Brus itselfis of Italian origin. The brand’s history dates back to the Brusco family from the Piedmont region of Italy. Entrepreneur Giuseppe Brusco built a successful coffee roasting and vending machine supply business, renowned for its strong espresso blends. Several decades ago, the Brusco B. business(as it was known) became part of our international group. With this acquisition, the company’s portfolio also expanded to include Brus Caffè recipes—authentic Italian blends designed primarily for professional espresso brewing. Thus, our lineup now includes blends with self-explanatory names: Chiccobon, Chiccocrem, Gusto, Perla del Caffè, and others, collectively known as the Brus Caffè brand.
The core idea of Brus Caffèis to offer the classic taste of Italian espressowith a rich body and stable crema at an affordable price to a wide range of establishments. These blends typically contain a significant proportion of Robusta (up to 50% or more) combined with aromatic Arabica, which provides strength, crema, and a rich bouquet. For example, the aforementioned Chicco Bon from the Brus Caffè series contained equal parts Arabica and Robusta, producing a very thick crema. Another blend, Brus Caffè Perla del Caffè, was renowned for its dark roast and lingering aftertaste. Brus Caffè Hotelis a blend specifically designed for use in hotels, ensuring the coffee remains consistent even in large batches. I was fortunate to visit the old Brus Caffè production facility in Northern Italy: a special atmosphere permeated the atmosphere—the spirit of a traditional family business seemed to hang in the air. After joining our company, the Brus Caffè recipes were preserved, and production was moved to a modern facility in Vicenza, along with other Italian lines. Today, Brus Caffèis part of our professional line, primarily focused on the Eastern European and Central Asian markets. These blends are popular with those seeking an “Italian taste” in their coffee shop or restaurant. Brus Caffècombines the best of two worlds: the Brusco family’s Italian coffee tradition and our high standards of roasting and bean quality control. Although the Brus name is less well-known, among HoReCa professionals, it has become synonymous with reliable, strong espresso for everyday use.
the Crem CaffèBrand
In addition to brands acquired from partners in Northern Italy, our company also established a strong presence on Italy’s east coast – in the renowned city of Trieste. Crem Caffèis a historic Triestine coffee brand that joined our ranks in 2003. Trieste is a city with a rich coffee culture, home to legendary cafés and local roasters. The Crem Caffè brand (often written as Crema Caffè, meaning “cream coffee”) was renowned for its espresso blends with a particularly smooth, creamy texture. In the 2000s, our company acquired this Triestine brand, expanding our presence in the Friuli-Venezia Giulia region. This was strategically important for us: Trieste is considered the coffee capital of Italy, home to major coffee fairs and barista competitions. By adding Crem Caffè to our portfolio, we not only inherited time-tested recipes but also the respect of local connoisseurs.
According to senior colleagues, Crem Caffèwas renowned for its smooth, refined espresso blends. One popular blend was named Trieste—in honor of its hometown—and boasted an intense aroma with hints of dark chocolate and a rich finish. We integrated these blends into our professional line: for example, we now offer the Crem Caffè Trieste Espressoblend in whole beans—the authentic taste of Trieste in modern packaging. For the HoReCa segment, the Crem Caffè brand signifies the continuity of Italian traditions. Many historic coffee shops in Trieste continued to use beans bearing this logo even after changes in ownership—such is the strong commitment to local brands. I was fortunate to visit an old café on Piazza Goldoni in Trieste, known as Cremcaffè: they served coffee roasted in our factory, but according to the original Crem Caffè recipe—and it was a superb, smooth, enveloping espresso with velvety crema. The history of Crem Caffèexemplifies how our company preserves and develops local coffee cultures. Today, under this brand, we continue to offer special blends (for example, for a morning espresso alla Trieste), and each blend is a tribute to decades of coffee craftsmanship, developed outside our company, but now enriching our experience.
India CaffèBrand
Another gem in our collection of brands is India Caffè. This Venetian coffee brand has a rich history, founded in 1956 near Venice. The name “India” was not a coincidence: in the post-war years, roasters often named their blends after the ports of arrival of the beans. In this case, the India Caffè brand produced blends using Indian Robusta coffee – a robust and spicy coffee prized for its distinctive piquancy. For nearly 60 years, India Caffè remained an iconic producer in the Veneto region until it joined our brand family in 2015.For our company, this acquisition was a key step in strengthening our position in northern Italy: acquiring a Venetian torrefaction factory with a long historymeans imbuing ourselves with the spirit of ancient Italian traditions and establishing a loyal clientele in one of the cultural centers of coffee. The deal was completed by the spring of 2016, and India Caffè has been part of our legacy ever since. I remember that time well: we were thrilled, as the brand is truly legendary. The name India, vibrant and exotic, lives on, albeit now under the wing of an international company.
India Caffè coffeelike today? Above all, it’s the preservation of the original recipes. For example, the flagship India Caffè Classico blendis still part of the product range. This blend combines select Arabica beans with Indian Robusta—the classic combination that made the brand famous. The roast is medium-dark, on the border between Viennese and Italian, resulting in a rich, yet not overly burnt, flavor. India Caffè Classicois renowned for its dense, long-lasting crema and vibrant aroma with nutty, grainy undertones. When I first tried espresso made from this blend at the factory in Martellago (a suburb of Venice where production is located), I was struck by the drink’s rich body—even in a small cup, the depth of flavor was palpable. This coffee is ideal for making a ristretto—an ultra-concentrated Italian espresso that takes just a couple of sips. Today, we continue to produce blends under the India Caffè brand, and they are especially popular with restaurant chains looking to highlight their connection to Venetian coffee culture. The history of India Caffèdemonstrates how our company not only acquires brands but also respects their heritage. This brand is still remembered in Venice, and we are proud to have given it a second life on the international stage. Now, guests at hotels and cafes far beyond Italy can try “India coffee” and appreciate its rich, classic flavor.
Conclusion: A Heritage in Every Cup
As someone who has dedicated most of my life to coffee and HoReCa, I can confidently say: each coffee blend is more than just a combination of beans, but a living story. Each item in our HoReCa portfolio was created with a specific idea and mission. In some cases, we honored traditions (as with Espresso Spezial or Crem Caffè Trieste), in others, we celebrated anniversaries and inspired new beginnings (Poesia), in others, we introduced innovations in taste and sustainability (Red & Green), and in others, we carefully integrated local brands into the global family while preserving their soul (Brus Caffè, India Caffè). These coffees won’t be found in supermarkets— they are available only to hospitality professionals, which is why they have a unique, restaurant-like taste. Knowing this, our partners—owners and managers of cafes, restaurants, and hotels—can be confident they are offering guests a unique product with a compelling story.
The calm, confident tone with which I describe these blends is based on experience: over 20 years, I’ve received hundreds of enthusiastic reviews from guests amazed by the depth and richness of coffee’s potential. And I always enjoy sharing the stories behind the taste. After all, when you know your espresso is the result of a centuries-old Viennese tradition or a special anniversary inspiration, you drink it with a completely different sense of smell. I hope this article has captivated you to the end and inspired you to look at coffee for HoReCa from a new perspective. Every cup is part of a great heritage, and by continuing this tradition, you too become part of the history of coffee culture. Thank you for your attention, and may your next sip of coffee be filled not only with flavor but also with the knowledge of its amazing journey from bean to cup!
Sources:
- The coffee brand is present in dozens of countries around the world and is one of the top three leaders in the premium gastronomy segment.
- Official confirmation of the brand’s presence in Uzbekistan (along with other Central Asian countries).
- Espresso Spezial is a classic 100% Arabica blend created over half a century ago; its distinctive features include balanced sweetness, chocolate nuances, and dark roast.
- Poesia is a jubilee blend that combines a complex blend of Arabica and Robusta beans; it impresses with a silky taste, chocolate-nutty sweetness, and spicy notes.
- Selezione Red & Green – light roast, 100% robusta, gives an intense taste with a milky-chocolate aftertaste; high strength with low acidity.
- The historic Caffè del Moro (Bolzano) brand was acquired by the company in 1947; its blend was renamed Crema Espresso Elite, maintaining its Italian profile – dark roast, rich flavor and robust crema.
- Chicco Bon is a Brus Caffè blend for HoReCa (60% Arabica, 40% Robusta), universal for espresso and cappuccino; it was distinguished by its bright aroma and rich taste, and was discontinued during the line’s renewal.
- Brus Caffè is an Italian brand integrated into the company’s portfolio; blends are developed specifically for cafes, restaurants, and hotels, providing a thick, persistent foam and the classic, strong taste of espresso.
- Crem Caffè is a Triestine coffee brand acquired in 2003; it preserves the tradition of Trieste espresso with an intense aroma and velvety texture.
- India Caffè is a Venetian brand (founded 1956) that joined the company in 2015/16; its signature blend combines premium Arabica and Indian Robusta beans, producing a rich flavor and long-lasting crema.