What is behind a cup of our coffee? Valuable origins, workmanship done with patience and the passion of the people who have strongly believed in it over these long 40 years, with the ambition to create a unique and authentic taste every day.
Each roast coffee has a tailored roasting curve that perfectly and gently cooks the bean to the core, releasing its richest and most intense aromatic oils for a unique and engaging espresso. Our process is entirely artisanal. From the beginning in 1982, wood-fired cooking was the choice, with a combination of black oak and white beech or olive, from our Apennines.
Wood-roasted coffee is the coffee of tradition, as it was once made in homes and households. Why wood-roasted coffee tastes better is not difficult to explain: gas roasting the most recently invented industrial one, often runs the risk of cooking the green bean only on the outside, due to the shorter roasting times, with the possibility of thus resulting in flavor anomalies in the final product profile.
Moreover, wood roasting is definitely the most environmentally friendly since, unlike the previous ones, it uses renewable energy sources. In fact, woody biomass is the main renewable and carbon neutral energy source in our country and, as part of an intelligent renewable energy mix, plays a crucial role in the development of a sustainable and clean economy.
So why do we roast with wood?
Wood-roasted coffee allows the heat to cook the bean evenly and deeply. It is a delicate stage that is affected by many factors and needs great skill but gives the product a unique and homogeneous character.
We like to call ourselves artisans, so we devote time and painstaking research to achieve a different taste of our coffee, chocolaty, as we like to call it.
Even if only out of curiosity, seek out and taste a wood-roasted coffee. And you will never leave him again! 😎☕
