Wood Roasted


Technology in the service of tradition

The unmistakable aroma of our coffee is the outcome of a tireless selection of raw materials, followed by a slow beech wood roasting process, in keeping with a very ancient artisanal method that assures a steady and homogenous roast right to the heart of the coffee bean. During this procedure, temperatures can reach over 200°C.

What makes our coffee unique is that we start blending a selection of seven to eight different beans from various origins only after the beans have cooled down. This procedure allow us to reach the utmost complexity, a wide range of aromas and a well-balanced taste.

Tradition has handed down rituals which are essential for us, this is why to this day every specific variety of coffee bean is wood roasted separately and the blending takes place strictly after the beans have cooled down.

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