This month we journey back to Italy for a second time. In this coffee-centric country, education plays a crucial role. Thanks to the groundbreaking efforts of a select few roasters over the years, the coffee scene has experienced a swift transformation, leading Italians to reassess how they view and enjoy coffee. It's an exhilarating time for Italian specialty coffee!

(Bergamo, Italy)

Founded as a café by siblings Sonia and Maurizio in 2000 in Bergamo, soon after Maurizio’s passion for fine coffee grew through barista competitions, courses, and a life-changing trip to Panama. In 2014, they opened Bugan Coffee Lab—a roastery, coffee academy, cupping room, and café. Bugan is dedicated to educating others about exceptional coffee and sharing their love for the competition level beans with enthusiasts worldwide, working closely with 2023 World Barista Championship 2nd place Daniele Carvalho Ricci & 2024 World Coffee in Good Spirits Championship 3rd place Andrea Villa.

The Colombia coffee we chose shines in its simplicity, offering rich brown sugar notes and a cozy, full-bodied feel. An easy feeling coffee with sweet honey flavour, a jammy texture and hints of fig and cherry. Expect some very balanced and gently complex brews, yum!

(Milan, Italy)

The Nudo project was launched in late 2021, fueled by the curiosity and ambition of Nicolò, Giuseppe, and Alessandro. Nicolò received training from Paolo Scimone, a well-respected Q-Grader, while Giuseppe and Alessandro focused on building connections with select clients. Together, they officially established a micro-roasting company and café in Milan. Today, Nudo presents a diverse collection of light roasted coffees that feature various processing methods, including experimental lots. Their packaging embodies the brand's philosophy: pure and authentic, inspired by brutalist design, showcasing raw materials and transparent craftsmanship.

During our visit to Milan last year, we had the pleasure of meeting Nicolò so we are thrilled to include his Kenya ‘Karimikui’ in our selection, as it captivated us with its vibrant and classic Kenyan flavors, overflowing with notes of berries and currants. This coffee is undeniably a fruity sensation!

The Karimikui factory is situated in Kirinyaga district. It’s one of the three factories that constitute the esteemed Rungeto Farmers Coop Society, alongside Kiangoi and Kii. The region surrounding Karimikui factory boasts fertile and nutrient-rich red volcanic soil, which provides an ideal foundation for coffee growth. Additionally, the area receives an annual rainfall ranging from 1600 to 1900mm, further enhancing the coffee-growing environment. The combination of fertile soil, high altitudes, and ample rainfall contribute to the unique terroir of the Karimikui factory's coffee, ultimately shaping its distinct flavors and characteristics. The smallholder farmers within the cooperative take pride in their meticulous cultivation practices, which harness the natural resources of the region to produce exceptional coffees.

(Milan, Italy)

Cafezal, meaning "coffee plantation” in Portuguese, is a specialty coffee micro-roastery and café located in central Milan. Founded by Brazilian-Italian Carlos Bitencourt, the café embodies his passion for high-quality coffee. Their flagship location showcases a prominent 2.5 kg roasting machine, highlighting their commitment to small-batch coffee excellence. Additionally, the Cafezal Coffee Hub, situated east of the city center, is designed to resemble a members' club and serves as a sanctuary for coffee enthusiasts. With four locations now in Milan, Cafezal has established itself as one of the city's premier specialty coffee companies and has been recognized as the Best Coffee Shop in Italy for 2024.

The coffee they provided us, ‘Pantera’, a washed Ethiopian, is an exquisite brew featuring a complex array of herbal flavours, including lemongrass with a delicate hint of mint—exciting stuff!

Producer Khalid Shifa works at the forefront of coffee suppliers for Belco from Ethiopia, primarily processing from sites such as Echemo, Badaye, and Loya Sedi processing stations all in Oromia Region, Jimma Zone. He is 3rd generation coffee farmer and inherited the 35 hectare farm from his father. At 2100 meters above sea level the climate is moderate at daytime and cool at night. This makes the coffee cherries ripen slowly and the beans dense and of high quality.

This is an agroforestal coffee which means that the plants grow together with other cultures, in this particular case with mangos, maracujas and bananas. Khalid removes weeds by manual labour and believe that by creating a healthy eco system, pests and diseases will be less of a problem.

(Rome, Italy)

Originating from the founders' experiences in Melbourne, London & Berlin since 2010, they launched their first café, Faro, in Rome in 2016. Drawing on their time at esteemed roasteries such as Allpress & The Barn, and driven by the desire for exceptional specialty coffee in Rome, Aliena Coffee Roasters was established in 2021. Aliena specialises in single-origin beans that are handpicked and meticulously chosen to showcase coffee’s tropical fruit notes, diverse botanical varieties, and terroir-driven intricacies. By branding their light roasted coffees as GALATTICA (coffee from outer space), they successfully introduce new flavors to traditional local coffee enthusiasts.

This marks our second collaboration with Aliena, and this time they have provided us with a gorgeous Guatemala washed coffee. An enchanting coffee that resonates with a sweetness reminiscent of delightful desserts.

The Vides family has long intertwined its destiny with coffee cultivation, a connection that stretches back over fifty years of carefully passed-down expertise and dedication, always here in Huehuetenango. This region, with its high peaks and unique microclimate, is a paradise for coffee growing. The family estates, such as Finca Tarrazas, stand amidst diverse natural landscapes in an environment where every processing stage is meticulously controlled and inspired by principles of sustainability. Each bean is the result of an unwavering commitment to improvement, with refined techniques and highly trained personnel. The outcome of such care is a coffee with exquisite notes—a coffee that is not just enjoyed but tells the story of the Huehuetenango mountains.