Caffè Umbria

I'm going to file with Rooster. He started a coffee company in Purugia, in Then my father started another coffee company here in the United States in the mid-80s. So, being the third generation Rooster, I still keep the tradition of the Italian way of making coffee. Historically, in Italy, to make an espresso, you create a blend. You create a blend to get the best part of different ingredients, until you find the right balance, to have something unique. A special coffee that only that Rooster's got. That's where I think the artistry comes in. You're creating something personal to you. The challenge is to keep that taste consistent over the year. But it's a community effort. I know a lot of people that are artisans. And being an artist, you're proud of what you're going to produce. This blend that I'm offering is my creation. So, I do have pride in putting it out there. And people that work with me put pride into it too. And so, I think at the end, if everybody's proud of what they do, you're going to have a great product. One of the core, I think, of the company is violating the freshness of the product. It's a very important thing for us. And that's where the hard part is, is to keep recreating that blend with different material. I mean, if you go to a concert, it's nice to hear your soloist play, right? The one, the whole orchestra playing together makes a different sound. It's fuller. You do have to tweak your blend. You do have to do research. Find the coffees that mix together to get that consistent final product. That's important, I think, to the customer. To be able to feel I think that's where we work hard in trying to achieve that. And we've been achieving that since we started Cafe My name is Emanuale Bizzari and I'm a roaster at Cafe