HOW DOES COFFEE LINK TO TRADITION?
Tradition
There is the objective tradition which defines a coffee belonging to the Italian tradition. There is the subjective tradition which forwards a coffee from a generation to the other. And, together, the secrets that eyes and ears catch over the years.
Tradition > Experience
Being able to select the green coffee coming from the plantation. Being able to make the blends imaging, with mouth water, the balance of the final product and to have then the confirmation of it, just like when tasting a good wine.
To suggest single coffees, looking for those that have a character to express, a consideration to arouse.
Tradition > Experience > Roasting
This is the moment when the craftsman gets involved. The cooking with wood cannot be delegated to anyone. Wood is another alive element which combines with coffee and which must be treated with care.
Tradition > Experience > Roasting > Cup
Each coffee is good and the difference stands in the ability of assembling together from the best product to the cheapest to thrill the characteristics that will be expressed in the cup. Satisfying each request, each taste.
ABOUT ARTISAN ROASTING
Andrea Trinci, strong of his professional capability and his great heart has become famous for coffee and cocoa roasting, through the use of a traditional machine working with wood, following a “sweet” procedure (without attacking the berry) with unmatchable results.
This is Andrea Trinci, and we would need more people like him...
Paolo Massobrio from Il Golosario 2009
