Specialty Coffee

SPECIALTY COFFEE IN FLORENCE

Since 1977, our objective has been to provide our customers with the highest quality coffees available on the market. This is why we are continually seeking out growers who adhere to our principles and with whom we can engage in constructive dialogue to achieve a result in the cup that meets our customers’ expectations. The selection of plantations is the result of years of effort, during which the geographical location, cultivation and harvesting methods, and processing techniques at some of the best plantations are evaluated.

The coffee roasting process is conducted through training courses, in-depth knowledge of the target market and experience gained in the field. Quality, care and dedication are the cornerstones of our company ethos, which is why we believe it is essential to test coffees from different plantations on an annual basis.

The experience of our tasters plays a crucial role in the selection of the lots. Our team of tasters is made up of Fabio and Fabrizio Neri, owners of la Tosteria, and Andrea Guerra, Quality and Training Manager and international taster recognised by I.I.A.C. This team, with daily experience in selecting batches from more than 16 countries, contributes significantly to the selection of the best speciality coffees.

The samples are roasted using a miniaturised roasting machine, which is capable of roasting 200-250-gram samples with the same characteristics as larger equipment. After roasting, the samples are ripened for 6-9 days, during which the coffee aromas reach perfect maturity. Afterwards, tastings are carried out.

The tasting form involves a meticulous examination of visual, olfactory, gustatory and aftertaste aspects, evaluating in excess of 24 different factors. The total of the resulting votes determines the ranking of the various batches, with the best one purchased in sufficient quantities to guarantee the annual specialty coffee requirements.

The tasting form involves a meticulous examination of visual, olfactory, gustatory and aftertaste aspects, evaluating in excess of 24 different factors. The total of the resulting votes determines the ranking of the various batches, with the best one purchased in sufficient quantities to guarantee the annual specialty coffee requirements.

Contact our team to have YOUR in-house experience and learn about the world of coffee!

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