Bontadi

Since 1790 in Rovereto, Bontadi has made coffee worked by skilled hands. Love, dedication and curiosity shape this production, and something more: to choose the finest raw material, to work it with care so as not to spoil its character, and to bring out every aroma, until the finished cup becomes a concert of tastes and scents.

The taste of hand-worked coffee

At the start Carlo Bontadi is a coffee merchant. Almost a century later his great-grandson Oddone begins to roast it with the first machines, which today are in the museum. Technical progress moves on, and the taste of hand-worked Bontadi coffee remains. Bontà di cosa? Bontà di caffè. Goodness of coffee.

Coffee first

Coffee is not coffee for the bar or coffee for the moka. Coffee is first of all coffee. A plant that grows only at certain latitudes and altitudes. The beans, roasted and ground, release the aroma in water at the right temperature. This alchemy comes from the experience Bontadi has refined since 1790.

Arabica and robusta

Arabica and robusta are two species of one plant, with different character. One has 44 chromosomes, the other 22. Each blend is a recipe that combines them. To each their own coffee.