Campetelli Roasting Company, established in 1982, processes selected and certified raw coffees of fine origins, individually wood-roasted before blending. Each coffee has a tailored roasting curve that perfectly and gently cooks the bean to the core, releasing its richest and most intense aromatic oils for a unique and engaging espresso.In 1948, Mr. Alarico Campetelli began his venture into the coffee business; the experience and passion were an inspiration to his son Carlo who founded Camcaffe Srl in 1982. Thus the Campetelli Coffee brand was born. More than 40 years and after three generations, today Carlo, with his daughters Carlotta, Gioia and son-in-law Teseo, runs the Campetelli company a reality that combines experience,tradition and quality, and where coffee is wood-fired toast one origin at a time, handcrafted, so as to respect the cooking time and ensure an excellent product.A leader for more than 40 years in the province of Frosinone, Latina, Viterbo and Rome, Caffe Campetelli is now present in Vienna, the UAE and Kyrgyzstan. In 2016, the first single-brand coffee shop opened in Fiuggi: Coffee Living Campetelli, the roasting company's outlet and franchise project aimed at offering authentic Italian espresso in an international location. Over the years, the Campetelli family has accompanied its work between innovation and change, following the evolution of ways of packaging and using coffee. Starting from espresso at the bar in beans and the classic mocha with fresh ground coffee, to pods and capsules in the 1990s, he has been constantly researching in the direction of a blend of excellence.Therefore, Carlo, who has chosen to process moderate quantities of coffee to keep quality high, personally takes care of coffee procurement and follows the production of the blends step by step. We produce roasted coffee and package it ground, in jars and pods for domestic use or in bags for use in the horeca sector, following choices that have distinguished the offer on the market. We are among the very few to offer a blend of coffee obtained by selecting productions that come from Central America, South America and India, mixing 9 different origins all roasted separately, the mixing takes place only after in a second storage phase. The coffee is left to rest for 48 hours and then mixed and stored in special silos for another 7/10 days after roasting. Our coffee has another peculiarity. It is wood roasted to allow the heat to cook the bean evenly and deeply. It is a delicate phase which is affected by many factors and requires great skill but which gives the product a unique character. We do it in a sustainable way, using black oak and white beech or olive trees from our Apennines.The wood allows excellent control of the heat deriving from roasting, and cooks the green bean both inside and out. In gas roasting, the industrial one, there is often the risk of cooking the green bean only on the outside. Each different origin responds in its own way to the roasting process, the differences in cultivation and harvesting characterize the different roasting profiles. For this we carry out a separate roasting, one origin at a time so as to respect its peculiar characteristics. We work with passion, selecting the origins seasonally and collaborating with our importers and farmers in every corner of the world. Many of the single origins we use were born and raised on unique small farms. For the selected Specialties, each sack of green coffee comes from traceable crops that respect the environment and the farmers. Manual harvesting, without the use of machines or chemical fertilizers, allows the cherries to be picked at the same degree of ripeness. We believe in respecting the coffee supply chain, we want a relationship of direct dignity with the people who, on the other side of the world, cultivate, harvest and process quality coffee, because they are families just like us.