The heart of the coffee processing is certainly in the roasting, which remains a somewhat mysterious process, even just considering the many chemical changes that determines. However, its outcome is fortunately known: the effect of heat on the coffee bean is in fact a kind of magic that produces a fragile world of aromas from an inert and elastic green bean.

Our direct contacts with producers, especially with smaller ones and with those more that are proud and responsible for the wonderful coffee they produce, allow us to add a superior value to the commercial coffee, but such a high level has to be undoubtedly defined specialty.

The espresso coffee is, both for tradition but especially for the largest organoleptic spectrum resulting therefrom, prepared with a mixture of different origins. Nevertheless, there are more and more bars that choose to offer one or more single origin coffees along with the coffee blend.

The bars that choose Caffè River have made a concrete quality choice to offer to its customers, whatever blend they select.

The espresso coffee beans are almost always made up of different coffee origins, which are selected and blended to create an exquisite and exclusive blend that can take advantage of the unique capabilities of the espresso machine.

Jamao coffee, 100% Arabica, has a full-bodied, intense and persistent aroma, with a nutty aftertaste.

The brand was born in the early 2000s when Caffè River cooperated with Oxfam Italy in a project that helped many small farmers in the Dominican Republic.

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