Morettino Coffee Lab
An intense journey to the origins of coffee, to discover the peculiarities of each territory, to experiment with new roasting profiles and explore new consumption experiences. These are the coffees of the Morettino micro-roasting company: the Morettino Coffee Lab.
The Morettino Coffee Lab micro-roasting laboratory roasts small batches of the best high ground coffees, with an innovative ecological hot air roaster of Italian design, creating special single-origin or blend coffees, according to the availability of seasonal harvests on demand for extremely fresh products.
Morettino Coffee Lab’s goal is to involve the consumer by entrusting him with a leading role. Each Coffee Lover can choose the type of coffee (from single origins of pure Arabica to blends of multiple origins) and the preferred preparation method (from traditional Moka to Espresso, passing through the Filter). A conscious choice to discover new boundaries of coffee, according to the desired organoleptic characteristics, or to the different moments of the day.
Coffee Lab single origins
The single origins come from a careful selection of seasonal harvests, which takes place directly on the plantation. Only pure Arabica from the best tropical regions, which give life to special coffees characterized by a great aroma.
The Coffee Lab blends
The Coffee Lab blends are the result of a long process of research and testings that led Morettino to design numbered labels (# 0, # 29, # 60, # 84, # 100) that indicate the experiments carried out and the peculiarities of the coffees contained in the perfect blend.
With different roasting profiles (darker for Espresso or Moka and softer for filter extractions) you can explore many new alternative extraction systems, such as Chemex, Pour Over V60, French Press, or Cold Brew, which give life to an aromatic coffee, more similar to an infusion than to typical Italian coffee.
Discover Morettino Coffee Lab blends and single origins and the ideal extraction systems to prepare them.
Morettino has always believed that innovation can have its roots in tradition. Drinking coffee must go back to being a ritual, an authentic multi-sensorial experience capable of stopping time that will lead us to discover new horizons and go beyond traditional consumption habits.