The route of quality

What has always distinguished ORO Caffè is the attention to research, selection and care in the creation of fine coffee blends. The choice has always focused on coffee that has achieved the best ratings, whatever the origin.

ORO Caffè selects the best coffees from around the world to offer the unmistakable flavour of an Italian Espresso made to perfection.

Selezioniamo i migliori Caffè del Mondo | Oro Caffè


Brazil, Guatemala, Kenya, Ethiopia, Colombia and Thailand. These are the countries where we select most of the green coffee beans that we use in our blends. The world's best Arabica coffee, renowned for its sweet aroma, is grown in these countries.
However, our blends are balanced by the presence of Robusta beans from Vietnam and India, which provide roundness and body to the coffee.

Everything we use is harvested by handpicking: one bean at a time by hand. Precisely according to tradition. More than this, we ourselves are our most demanding clients! This is why we have a precise procedure to verify quality and taste profile matching: we sample several cups of coffee before purchasing a batch, verifying that the characteristics and taste are catalogued. This is how we guarantee the consistency and stability of our products over time.

Tostatura del Caffè - il percorso della qualità | Oro Caffè


Our coffee bean varieties are roasted one by one to achieve the perfect roasting point.

We adopt a slow and complete roasting cycle that lasts about 18 minutes to make sure that the beans are cooked evenly, both inside and out.

Creiamo diverse Miscele per soddisfare ogni Gusto | Oro Caffè


It is the perfect balance of sweetness, body and aroma that creates a great espresso coffee.
One single type of coffee, even if excellent, is not enough to make this happen. A true art in which several varieties of coffee boasting diverse aromatic and organoleptic characteristics are blended together to find the perfect balance.

At ORO Caffè we only begin blending after each individual type of coffee has been roasted. This is because if the blending took place before roasting, the various types of coffee would react differently to the heat and the roasting result would be uneven, and imperfect.