THE BEGINNING In the early 1980s, our great love of coffee gave us, the Vivenzio Brothers, an idea. Why not roast and blend the perfect coffee ourselves? That was the beginning of our coffee roasting house, located south of Rome. In search of the perfect blend of coffee, we travelled around the world, found inspiration and refined our recipes. TODAY: Our children continue to run the Vivenzio family business in its second generation. We have passed our roasting house, craftsmanship and love of coffee tradition onto them. The result is an exceptional Italian coffee, which we love to drink ourselves. RAW MATERIALS Good coffee begins with the cultivation. In order to get the best beans, we purchase the right types and qualities for our various segments directly from the coffee-markets: in New York for Arabica and in London for Robusta types. We purchase the raw materials for our premium products from specific merchants people we have known for many years and who are known for their access to goods of a particularly high quality and pure varieties. PROCESSING: Aroma is a flighty creature. It only unfolds fully when it is treated gently. Our decades of experience shows: it makes a huge difference whether coffee beans are roasted at 500 C for three minutes or gently at 220 C for 17-20 minutes. The difference may not appear to be that big at first, but the flavor speaks for itself: due to the slow drum roasting without additives such as water and flavorings, we create a coffee with fewer bitter substances that is roasted to the core. The coffee is then cleaned again and left to rest in aroma silos for one to three days. This is the one thing we have learned over the years: only patience helps to unfold the full strength of the coffee.