Special coffees selected with extreme care. Toasted with craftsmanship. For the most demanding palates.

Single Origins

Fine coffees with a strong identity. Unpublished and recognizable flavors and aromas. It starts from here.

Arabica Specialty and Fine Robusta together, to make everyday tasting excellent.

Our approach


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Micro-Roastery Fiorilli,  Master of Specialty Coffees.

Fiorilli’s Specialty Coffees that arrive in our cups come from authentic work, guaranteed since the beginning, in distant lands, until it arrives in Trieste, in our small artisan Coffee Lab managed with attention and dedication. Franco, the Artisan Master, starts his work with a commodity already selected and special, because of a mix of variable factors, such us micro-climatic phenomena, that make it unique. The use of a small IMF roasting machine with a modulating burner with variable intensity, allows us to identify the right roasting profile, save it and replicate it for each specific Specialty Coffee. 

With this main aspects that make Fiorilli’s Specialty Coffees a 100% artisan work, Franco keeps the roasting procedures, creating the moment in which each bean expands and contributes to create the aroma and the taste Fiorilli. The little coffee-lab is full of a special scent that gives room to imagination; the moment for tasting is almost arrived, the moment that Fiorilli’s Specialty Coffees give off aromas and true flavours. These arise thanks to the manual process, in addition to attention and care that the Artisan Master uses during the roasting, a fundamental moment where the respect for the commodity is at the centre of the whole process.

Specialty Coffee Fiorilli, the taste of  Craftsmanship

Pierluigi and Valentina prefers a human-sized work, that’s why they chose Franco that works manually, following all phases in the roasting process. Every Monday and Thursday in the Fiorilli coffee-lab the Special Coffee beans still green reach high temperatures that change colour and give to coffee beans that unique bronzed colour.

During roasting, in the small lab in Trieste, the coffee beans become gold, they are dried and they become bronzed, obtaining friability. Our Master craftmanship and knowledge are expressed in this phase and they need competence and professionalism, background obtained thanks to his years of experience in the artisan work.

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