Each coffee is 100% Arabica, produced and packed in Trieste in a 250 g pressurised tin.
illy began in 1933 in Trieste, when Francesco Illy founded illycaffè. In 1935, he invented the Illetta, which the company describes as the forerunner of modern espresso machines, and developed pressurisation for coffee tins: the air is removed and replaced with pressurised nitrogen to protect the roasted coffee from oxygen and moisture. illy coffee beans are still sold in this 250 g metal tin.
At the heart of the range is a 100% Arabica blend combining nine Arabica coffees: illy states that it selects only 1% of Arabica beans. This same blend takes on a different character depending on the roast: Classico, medium-roasted, mild and velvety; Intenso, darker-roasted, with notes of cocoa; Décaféiné, with the Classico roast and a caffeine content no higher than 0,1%.
Alongside the blend, the Arabica Selection range brings together single-origin coffees, with roasting tailored to each terroir. Brasile comes from Cerrado Mineiro in Brazil, from crops certified by regenagri®, a regenerative agriculture programme: a coffee balancing acidity and bitterness, with notes of caramel and dried fruit. Colombia grows in the Andes: delicately acidic and rated 4 out of 9, it offers powerful notes of citrus and red berries. Etiopia comes from Ethiopia, considered by many to be the birthplace of coffee: rated 3 out of 9, it is delicate and floral, with notes of jasmine, orange blossom and camomile.
illy recommends its coffee beans for espresso, lungo, moka pots and filter coffee: freshly ground in a grinder or an automatic machine's built-in grinder, they retain their aromas better.
illy rates the intensity of its coffees from 1 to 9: Etiopia is rated 3 out of 9, Colombia 4 out of 9, Classico, Décaféiné and Brasile 5 out of 9, and Intenso 7 out of 9.
The questions our customers ask most often.
Yes. Classico, Intenso and Décaféiné come from the same blend of nine Arabicas, roasted differently; Brasile, Colombia and Etiopia are single-origin Arabicas from Cerrado Mineiro in Brazil, the Andes in Colombia and Ethiopia, respectively. None contains Robusta.
The pressurisation of coffee tins was developed by Francesco Illy. The tin is hermetically sealed, and the air is removed and replaced with pressurised nitrogen: the roasted coffee is protected from oxygen and moisture. illy states that this process preserves its taste and aromas for up to two years in an unopened tin.
illy recommends keeping the tin away from light and heat, preferably in the fridge after opening, with the lid firmly closed. Take care: the edge of the opened tin may be sharp. A 250 g tin makes around 35 espressos, so it can be used up in a few weeks.
illy recommends its coffee beans for espresso, lungo, moka pots and filter coffee. Grind just before brewing: fine for espresso and lungo, medium-fine for a moka pot, and medium for filter coffee. In an automatic bean-to-cup machine, pour the beans into the hopper and set the grinder to a fine to medium-fine setting.
Yes. The same 100% Arabica blend is available in Iperespresso capsules, for illy Iperespresso machines, and in Nespresso-compatible capsules. Coffee beans, on the other hand, require a grinder or a bean-to-cup machine.
All orders placed before 16 h on a working day are dispatched the same day, with delivery generally within 24 to 48 hours in mainland France. At checkout, you can choose delivery to a pick-up point, home delivery, express delivery before 13 h, or collection from the shop in Sarcelles. The estimated delivery date is shown on each product page, and tracking details are emailed to you as soon as your order is dispatched.
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