The Coffee
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A learned, craft approach.
Estimating the personal connections as a priority, Cafè Venezia fulfils the whole productive chain with this values in mind, focusing on the people, on individuals, on the team. We have always constructed direct, personal relations with the producers of our coffee: (in Brazil, Ethiopia, Jamaica, Colombia, Tanzania, Cistercian, Guatemala and India), to guarantee the quality and continuity in purchasing the raw materials. The beans that reach the roasting plant are the result of accurate choices and relations based on trust: this is how we know they will make a great coffee.
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We work the beans with craft methods: slow (and therefore homogeneous) roasting, that begins on the inside of the bean to then reach the outside. This procedure takes up triple the time of industrial roasting, but this is how we obtain the value we are after: aroma, intensity, creaminess and acidity must be able to fully, slowly, express themselves.
The traditional light roasting ensures compliance with the individual characteristics of coffee beans and gives it personality, and a unique flavor.
The reduced size of the artisan roasting allows accurate control of the whole process of roasting, making it possible to perform a constant and continuous monitoring of quality and to ensures a product that is always “fresh”, and capable to fully maintain the original promises: to release all the aromas and flavors.
