Tomassi’s specialty creations derive from different “single-origin” beans coming from Ethiopia, Kenya, Colombia, Brazil, Tanzania, Rwanda, China, Mexico, Guatemala, Burundi and other specialist countries. The passion and dedication of the Tomassi family is also apparent in their approach to choosing the best quality coffee beans and other raw products – which often means going in person to farms in order to establish not only a professional relationship with the production team, but also a human one.

Their work ethic hasn’t neglected issues such as traceability and sustainability, which emerge, not only during the roasting process, but also at the moment of labelling. In fact, every blend is packaged with extensive details from the production farm to the variety, from the processing method to the altitude of the plantation, from the original origin to the actual city, from the roasting to the aroma. Moreover, Emanuele is responsible for adding even more information – like curiosities from the farmers’ backgrounds and explanations about the natural production process that take place on the plantations themselves.

Without ever forgoing the art of making a good espresso, the Tomassi family then concentrates on different brewing techniques that range from cold brewing to siphon brewing, from the French Press to honey processing.