Martella

Martella Caffè - An insider tip among espresso connoisseurs

Everything is in perfect harmony: Bean selection, roasting process, blend! Coffee Martella is once again proof that especially the "small" roasting companies which work with the highest degree of craftsmanship are able to produce top-rated espresso.

For generations, the Martella family has always worked as baristas and roasters for important Italian caffes before setting up their own business a few years ago. Caffe Martella's origins go back to grandfather Azeglio Martella, who opened a drugstore in the Castelli Romani in the 40s and ran a bar with its own roastery in Ciampino in the 50s.

Today, the grandchildren successfully continue the tradition. Although it is still a small business, the family roastery of Giancarlo Martella roasts with great effort traditionally and artisan only the best raw materials ... and the result are espressos that have advanced to absolute TOP roasts. Here, everything is really right: bean selection, roasting, blend!

In order to obtain the best possible characteristics from each type of bean, each type is roasted separately and slowly (between 12 and 25 minutes) in the rotary drum before blending, which ensures the optimal degree of roasting of each coffee bean and accordingly results in the best quality. Air cooling and careful blending and packaging complete the process.