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The World of Perfero 2017-06-16T09:46:30+00:00

TWO SOULS, ONE MISSION!

It is 1998… Two friends are waiting for a flight in the coffee shop of a small, northern European airport. Both work in the Italian Espresso coffee sector and, over two steaming cups of coffee, begin to chat about coffee in general and the Art of Coffee Making. Both with their own vision of the perfect coffee they sniff then taste their coffees with a smile, but remain totally dissatisfied. Over the years they pursue their dream to create a hand-crafted masterpiece. Their search for the “perfect” coffee leads to them pooling their knowledge and experience, dedicating their time to passionately choosing the unique origins of their coffee beans,roasting them using ancient traditional methods and developing the perfect blend.

Today, savouring their Blend, they have moved beyond the realms of mere self satisfaction. Ttoday they wish to share that passion and their unique vision that was once a dream and is now a reality.

They dedicate the unique “Perfero” blend to coffee drinkers with the highest expectations, secure in the knowledge of eliciting a positive reaction.

PASSION

The soul of the unique “Perfero” blend was born on the hillsides of Brazil, Columbia and Santo Domingo, on Kenyan plateaus and in the mystique that is India. Selection and harvesting by hand, ensuring only the ripest fruit are picked, guarantees that soul of our Coffee. So once it arrives in Italy, and through the doors of our establishment, gives up the best of itself. The” Perfero Unica”Line.

UNICA (100% Arabica)

The taste is gentle and silky, using the best “Barahona AAA”
Arabica coffee beans of South America and the Dominican Republic.
The explosion of flavour and taste invites you to explore fascinating faraway places. Chocolate, citrus and jasmine mingle with moderate acidity.
It is simply unique.

MILD (75%arabica-25%robusta):

South American Arabica is blended with an extraordinary Robusta, the “Kapi-Royal”. The flavour is characterized by hazel-nut, chocolate and rum. Acidity and bitterness in perfect harmony.
The highest expression of the Italian school of Espresso.

DEKA ad ACQUA:

A completely natural blend, decaffeinated using a ‘water-only’ process.

Top quality 100% Brasile Santos Fine Cup.

THE PERFERO BLENDS

…workshop path  to know acknowledge experimentation impetus heart soul passion patience perseverance respect taste cream perfumes traditions …

The creation of a blend.

The composition of the blend is the heart of every roasting. The most creative, more exciting, more secret but also to greater responsibility, all the economic choices and marketing depend upon the result that the mixture will once proposed to the public.

Are still many reasons that influence the choice of the roaster in the composition of a mixture of coffee, the first is the type of extraction which will be proposed in the coffee cup.

A blend of espresso is something completely different from one obtained with the Neapolitan coffee pot. A steaming brewed coffee from a machine to filter offers the black drink in another variant.

And how we prepare our blends? What are the beans we choose?

Our structure allows us to select absolutely artisan coffees purchased from time to time, the complete manual control of the quality of each lot. The following are the types that you can find in our roastery turning but our research, in order to find and propose specialties continues unabated even in the organic world.

SUMATRA LINGTONG ORGANIC

Organic Arabica coffee from 1500m height, from Lingtong County. It is treated with natural demi-washed technique, absolutely free of fungicide and other chemicals. The Lingtong coffee is very valuable and not always available. It is a creamy and stout coffee with moderate acidity, plus chocolate, citrus after-taste.

ETIOPIA SIDAMO ORGANIC

It is originated from mountains of Eastern-West Ethiopia. It is the perfect flavour mingle of intensive, flowery peach, tropical fruits, and jasmine tea. This coffee is moderately acid and stout.

KENYA AAA

Top quality Arabica coffee cultivated in North Nairobi in 1650m height. Complex flavour in the cup with moderate stoutness. Red wine after-taste with the hint of citrus. Its main characteristic is the fine acidity.

BRASILE SANTOS EXTRAFINO

Arabica coffee from Minas Gerias County. This coffee is treated with demi washed technique. It is stout enough. Moderate, mild acidity with strong cocoa bean influence. Strong, roasted, hazel-nut after-taste.

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