ANTICA TOSTERIA DI MODENA

Heat turns a rather fibrous green bean into a brown coffee bean, dry enough to be easily ground. It especially builds the aromas of the boiling hot black liquid in our cup.
Wood is a natural material; it produces clean, delicate energy with different characteristics depending on the type of plant. 

Coffee beans are slowly cooked over the wood, for more than 20 minutes, so that the roasting process takes place one small step at a time. Thus, without stress, the water evaporates and the beans increase in volume, developing all the typical aromas of roasted coffee, about 850 in all.  Just the positive aspects remain in the cup. The wood in fact mitigates the negative characteristics of coffee: bitterness and acidity. Wood also bestows its personality. Oak, for example, conveys deep, intense aromas.
Burning wood is environmentally friendly. 

When fire is one’s friend, its warmth transforms foods; so we get crispy, dark crusts and we enjoy intense, delightful flavours.
This is precisely the aim of our work.
Fire directly heats the container holding the coffee. The fire first dries the beans, then makes these change colour and structures the aromas (pyrolysis of sugars - the Maillard reaction).
We have chosen, however, the most difficult method, using direct fire. Direct fire is a magnificent force but it is difficult to control. Only with direct fire, however, can coffee develop all its essential flavours. It takes our expertise to prevent the defects and risks related to this process (scorching, baked flavour).
Blends or single-origin coffees directly cooked over a wood fire boast extraordinary aromas ready to explode in your cup, leaving you with a clean, intense aftertaste.

You have to repeat the same gestures many times, you must have a passion for your work, you have to understand that you are never through learning, and your skills especially allow you to predict what will happen after you have done something and whether your actions are the right ones to achieve the desired result.
This is the craftsman. So, in our work, the small amount of beans that make up your coffee is the result of a huge commitment. We assess the quality of raw beans, picturing in our minds all the images of other bags and comparing them to each other, constantly operating on a strict selection basis. We always light the fire in the same way, we choose the suitable type and size of wood depending on the quality and quantity of energy required in the roasting phase. Then we watch for any changes in the bean’s colour and appearance, as if it were the very first time. Lastly, we decide the final colour of our coffee. But there's more to the procedure: we check each batch of our coffee with a taste test, comparing the results with those in our memory.
A small cup, a great effort, but it's worth it.

Each bag comes from environmentally friendly crops.
The harvest is done by hand, which allows picking coffee cherries having the same level of ripeness. This is not a negligible aspect, since unripe or overripe cherries affect the quality of the coffee in the cup. The cherries are pulped using the washing method, the best technique separating the skin and flesh from the bean. The drying process is natural, in the air and sun.
Once roasted, the coffee is cooled naturally in a special tank, as you can see in the photos. This solution preserves the flavours contained in the beans, improving the grinding process.
The roasted beans must rest for at least a week. In fact, the excess of carbon dioxide in the cracks of the beans formed during roasting must be removed. This semi-aging process gives harmony and stability to the coffee’s flavours.
Happy coffee!

Back in year 1000 (approx.), a physician named Avicenna praised the medical properties of the black beverage, as hot as could be. From ancient China, to the centre of South America, from coffee to tea, cocoa to cola, all peoples first knew caffeine as a medicine.
We offer green coffee capsules. It’s  raw coffee coming from pristine areas, grown at high altitudes. We produce these in cooperation with a qualified medical herbalist, a leading expert in the field that has accepted our enthusiastic request for collaboration.