Selection and Cultivation
The quality of Ramenzoni's coffee starts with the cultivation, selecting only the best varieties and the most cultivated plantations.Processing and Transport
We have the highest quality standards in our production chain, from the processing of the coffee bean at the plantations to the transport to our customers.Roasting
Years of experience and knowledge handed down from father to son, improving the fundamental step of cooking that allows the grain to release all the aromas.Mixing
Thanks to our mixing expertise and the quality of the roasters used, the end product is a coffee that our customers drink and enjoy.The typical roasting of Caffè Ramenzoni is medium-dark to allow our blends to reach the peak of intensity of the aroma.
The important and velvety body together with the pleasant aromatic richness of Caffè Ramenzoni comes from a careful mixture of various qualities.
The intense and delicate aroma, the pleasantly citrus notes and the hints of fresh fruit are the calling card of Caffè Ramenzoni.
Ramenzoni roasts its coffee in search of an ideal caramelization of sugars. We give importance also to the visual experience.
In the game of balances typical of roasting Ramenzoni enhances the natural sweetness of coffee, typical of a not aggressive roasting but not even excessively delicate.
Acidity is a normal characteristic of Arabic coffees, especially those grown at high altitudes.
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