A family tradition learned slowly in southern Italy and carried from Fiuggi to London.
About an hour south of Rome, Fiuggi sits among green mountains and woodland. When the family decided to begin roasting coffee, they chose to learn the traditional wood-fired method rather than follow the faster gas-roasting mainstream.
Several years in Puglia followed, learning the craft from a master roaster. Only when he believed they were ready to “treat” the coffee did the roastery open.
Wood roasting asks for physical work, close attention and synchronised judgement. Move through five connected moments—from seasoned wood to the finished cup.
Drag gently to look around
Well-seasoned wood is selected and maintained to create stable heat. Fazenda favours oak and olive wood for their consistency and character.
Interaction A split log moves towards the open fire chamber while the roaster waits behind it.
A batch enters the traditional 20-kilogram roaster as its temperature sits at approximately 110–120°C.
Interaction The hopper gate opens and green beans fall into the drum.
The fire, temperature and movement are closely controlled. The cutaway view reveals the drum turning as the beans expand and deepen from sage green to roasted brown.
Look inside This is an interpretive view of the process, designed to make the otherwise hidden transformation visible.
Sound, colour, aroma and the individual origin all guide the roaster. By approximately 205–210°C, the master roaster chooses the precise moment and releases the batch into the cooling tray.
Interaction The drum opens, the cooling paddles turn and one finished bean comes forward.
After cooling, resting, grinding and careful extraction, the journey reaches the cup: a concentrated expression of the roast, finished with a warm hazelnut crema.
Final transition The hero bean recedes as the cup and saucer take its place—an elegant match transition rather than a literal shortcut.
Stage 1 of 5: Fuel the fire.
Fazenda has stayed with the time-honoured wood-fired method even as faster heat sources became standard. The family values its slower rhythm, the control it gives the roaster and the way it expresses the body and flavour of the coffee.
This is Fazenda’s traditional craft philosophy, shaped by practical experience. It is not presented as an independent scientific comparison with every modern roasting method.
One origin selected
Brazil is selected. A conceptual connection runs from Brazil to Fazenda in London.
Prices and bag weights are not shown because current retail details have not yet been confirmed. Email Fazenda for availability.
Choose favourites from the single-origin range and speak with Fazenda about making a personal blend.
