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MIKOFFEE

Italy

Five key features on MiKoffee that make it a unique gourmet brand: MiKoffee is Direct Flame Roasted - We direct flame roast our coffee using natural Italian oak wood. This process is different from wood roasting where the drum is heated from outside to roast the coffee. Direct flame roasting is better than other types of roasting, but has long been discarded because it is harder, more difficult to get right and cannot be mass produced. It is because of these reasons that we choose to keep roasting in this manner, whilst all others switched to other methods. MiKoffee has a distinct roast flavour. As the flame of the burning oak touches the beans to roast them, it also gives the coffee a distinct taste that no other roasting can give. MiKoffee is a traditional product: we use our 65 years old Vittoria to roast the coffee and still use the same traditional methods. MiKoffee is a limited production product, because of our production limitations and because there are no more 1952 Vittoria machines, there is a limit to how much coffee we can roast unlike other roasters. MiKoffee is a gourmet made in Tuscany brand - we have been producing quality coffee for 65 years in Montecatini, a city close to Pisa, Chianti & Florence. The knowledge of how to roast has been transmitted over the years from one Italian Master Roaster to another. I invite you to visit our new website www.mikoffee.it to see more about our brand and product.
CAFEZINHO COFFEES LTD

United Kingdom

Cafezinho Coffees Ltd, is a Brazilian company based in the UK. We specilized in sustainable, direct trade, high graded speciality Brazilian coffee and represent the farmers from Caparao area . We know Brazil really well and know where the bests coffees growers areas are, we only trade coffees with grade 87 plus and have access to some of the best microlotes availables at the moment. One of the cornerstones of our sustainable mission is our sourcing program. We work closely with the farmers - to ensure that their farming and processing is environmentally and socially sustainable. We’re often asked if our coffee is Fairtrade, as these principles all align with it. However, within speciality coffee, we need to go a step further than this in order to source the most exceptional coffee. To do this we need to work on a more granular approach, working with producers on small lots within farms, pioneering new territories in search of new speciality coffee and fostering relationships with producers to work on experimental crops and processing.

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