Freshly roasted in Bologna
For us, the only possible agriculture is a natural one.
We buy only green coffee from producers that do not use chemicals in their fields but work to safeguard the fertility of the soil.
We buy our raw material at a price that is higher than stock market, despite the fact that there are far fewer middlemen between us and the producers, to contribute to the socioeconomic well-being of the farmers: even if the cultivation of this tropical fruit takes place far from our places of consumption we break down barriers and make overseas stories our own.
Drinking coffee is a daily gesture that can change the world, cup by cup, every day. Beans from fields cultivated with awareness and respect for the soil, roasted by our team with kindness to develop smooth aromas and flavors. Good for you and for the planet.
What about you? Whose side are you on?
Measure your impact on the planet
Each 150g bag of roasted coffee, on average, is the result of harvesting a 2.5m2 plot of land.
Given an average world coffee consumption of 4.5kg per person, each person, each year, can decide the fate of 75m2 of tropical cropland.
Below, the graphic that you will find on each bag with the calculation of the impact
Really really hot
Brisa Moka Blend
A blend of different Arabica origins, grown with respect for soils and people, blended together to make a coffee that is easy-drinking and friendly to everyone, even those who are approaching the world of specialty coffees for the first time.
80% Brazil certified organic
20% 20% Peru grown in permaculture
Roasting
We choose a medium roast that allows the aromatic aspects of the coffee to evolve without covering its characteristics: a high quality green coffee does not need to be burned to be good!
For us, coffee is a comfort good; in roasting we try to develop smooth aromas and flavors that are accessible to everyone.
Our history
The Brisa Coffee Roasters project was born from Enrico Cirilli's dream brought into our collective enterprise. A fellow adventurer since the birth of Forno Brisa, a coffee-loving baker, he immediately felt that offering quality coffee could be the perfect accompaniment to our breads, pizza and pastries. From the beginning, we chose coffees roasted by artisans with a keen eye for production as well as organoleptic aspects. As Forno Brisa grew and new store openings took place, we attracted young coffee talent, 6 young people selected from the 600 resumes that came in, which led the coffee department to grow quickly and fully align with the common philosophy of the Forno Brisa.
Infatti hanno preso piede i primissimi viaggi in piantagione dei ragazzi del Coffee Department. Monica ha trascorso un mese in Perù, nel cuore della foresta amazzonica, dove il gruppo The Seven Elements coltiva caffè specialty in permacultura. Ha mappato i terreni, condiviso la formazione sul campo e partecipato alle fasi della trasformazione del caffè. Jorge ha visitato la Finca Rio Colorado, gestita da Umami Area, in Honduras: un progetto di riqualificazione produttiva e di formazione. Le nuove relazioni dirette strette in piantagione e il successo della campagna di crowdfunding ci hanno spinti a completare la filiera con l’ultimo anello mancante, l’esperienza nel campo della tostatura e così abbiamo montato una roastery negli spazi del primo laboratorio, che ha visto sfornare la prima pagnotta e ora ospita questo nuovo progetto, in divenire.
Freshly roasted in Bologna
Tostato fresco e gentile
Freshly roasted in Bologna
For us, the only possible agriculture is a natural one.
We buy only green coffee from producers that do not use chemicals in their fields but work to safeguard the fertility of the soil.
We buy our raw material at a price that is higher than stock market, despite the fact that there are far fewer middlemen between us and the producers, to contribute to the socioeconomic well-being of the farmers: even if the cultivation of this tropical fruit takes place far from our places of consumption we break down barriers and make overseas stories our own.
OUR COFFEE
Drinking coffee is a daily gesture that can change the world, cup by cup, everyday. Beans from fields cultivated with awareness and respect for the soil, roasted by our team with kindness to develop smooth aromas and flavors. Good for you and for the planet.
e tu da che parte stai?
Measure your impact on the planet
Each 150g bag of roasted coffee, on average, is the result of harvesting a 2.5m2 plot of land.
Given an average world coffee consumption of 4.5kg per person, each person, each year, can decide the fate of 75m2 of tropical cropland.
Below, the graphic that you will find on each bag with the calculation of the impact
Really really hot
A blend of different Arabica origins, grown with respect for soils and people, blended together to make a coffee that is easy-drinking and friendly to everyone, even those who are approaching the world of specialty coffees for the first time.
80% Brazil certified organic
20% Peru grown in permaculture
Roasting
We choose a medium roast that allows the aromatic aspects of the coffee to evolve without covering its characteristics: a high quality green coffee does not need to be burned to be good!
For us, coffee is a comfort good; in roasting we try to develop smooth aromas and flavors that are accessible to everyone.
Our history
The Brisa Coffee Roasters project was born from Enrico Cirilli's dream brought into our collective enterprise. A fellow adventurer since the birth of Forno Brisa, a coffee-loving baker, he immediately felt that offering quality coffee could be the perfect accompaniment to our breads, pizza and pastries. From the beginning, we chose coffees roasted by artisans with a keen eye for production as well as organoleptic aspects.
As Forno Brisa grew and new store openings took place, we attracted young coffee talent, 6 young people selected from the 600 resumes that came in, which led the coffee department to grow quickly and fully align with the common philosophy of the Forno Brisa.
Infatti hanno preso piede i primissimi viaggi in piantagione dei ragazzi del Coffee Department. Monica ha trascorso un mese in Perù, nel cuore della foresta amazzonica, dove il gruppo The Seven Elements coltiva caffè specialty in permacultura. Ha mappato i terreni, condiviso la formazione sul campo e partecipato alle fasi della trasformazione del caffè. Jorge ha visitato la Finca Rio Colorado, gestita da Umami Area, in Honduras: un progetto di riqualificazione produttiva e di formazione. Le nuove relazioni dirette strette in piantagione e il successo della campagna di crowdfunding ci hanno spinti a completare la filiera con l’ultimo anello mancante, l’esperienza nel campo della tostatura e così abbiamo montato una roastery negli spazi del primo laboratorio, che ha visto sfornare la prima pagnotta e ora ospita questo nuovo progetto, in divenire.
Freshly roasted
in Bologna
Tostato fresco e gentile
Il caffè è un frutto tropicale.
Scegliamo solo caffè monorigine, 100% arabica, raccolti a mano e tostati chiari. A rotazione abbiamo sempre degli Specialty Coffee tra cui scegliere!
Siamo anche nella
European Coffee Trip
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