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THE QUALITY PATH

THE QUALITY PATH

What has always distinguished ORO Caffè is the attention paid to research and selection and the care taken in creating fine coffee blends. The choice has always focused on coffee that has achieved the best ratings, whatever the origin.

ORO Caffè selects the best coffees from around the world to offer the unmistakable flavour of an Italian Espresso made to perfection.

SELECTION
As tradition has it

Brazil, Guatemala, Kenya, Ethiopia, Colombia and Thailand are the countries where most of the green coffee beans that are used in our blends are selected from. In fact, the best Arabica coffee in the world, renowned for its sweet aroma, comes from the beans cultivated in these countries.

But our blends are balanced by the presence of Robusta beans from Vietnam and India, which give the coffee roundness and fullness.

Everything we use is harvested by handpicking, bean after bean as tradition has it.  Not only that, we are our most demanding customer! That is why we have a strict procedure to check the quality and taste profile.  We taste numerous cups of coffee before purchasing a batch, making sure that the characteristics and taste are catalogued.

In this way we guarantee the constancy and stability of our products over time.

ROASTING
A golden roasting rule for each bean

Our coffee bean species are roasted one by one, to reach the right roasting point. We adopt a slow and complete roasting cycle that lasts about 18 minutes to ensure that the beans are cooked evenly, both inside and out.

BLEND

A blend is the perfect balance between sweetness, body and aroma giving life to a great Espresso.

For this to happen, a single type of coffee is not enough, even if it is excellent. Blending is an art with which different coffee qualities with different aromatic and organoleptic characteristics are blended together until the perfect balance is found.

At ORO Caffè we start the blending process only after each type of coffee has been roasted separately, because each type of coffee reacts differently to heat, so if we were to blend before roasting, the result would be non-homogeneous and would therefore be imperfect.