Varesina Caffè philosophy all starts with the green beans. It’s always an exciting time when the coffee beans arrive ready to be roasted as it marks the end of a period of waiting and the start of a series of delicate processing methods. Only the immense passion that unites all those who work at Varesina Caffè can create the finest blends of coffee. After carefully cleaning and further selecting the coffee beans, these are then stored in 20 different silos. The roasting phase comes next and this can be done using traditional or industrial coffee roasting techniques. Varesina Caffè favours traditional roasting and although this only allows you to do small amounts of coffee at a time, it does mean the beans can be roasted for longer to really bring out all the coffee aromas. When you then add in cold-air cooling, the result is a really great coffee. Industrial coffee roasting means larger amounts of coffee can be produced, but this can be to the detriment of quality. There have been numerous innovations in the field of coffee roasting machines that have led to generally greater quality in the roasting phase. At Varesina Caffè, we use our historic Probat roaster, which was modernised by Abramo Maffina and sets roasting temperature in accordance with the coffee blends produced, with each blend having its own time-related and temperature-related roasting recipe.

This careful, natural way of roasting coffee is able to fully bring out all the aromas of our coffee blends.

Varesina Caffè’s gourmet coffee blends are then handed over to the barista, who follows a set of very specific rules in order to serve up a great cup of coffee that smells amazing.