Trinci coffee, to keep all its properties unchanged, must necessarily be ground on the spot before being bagged and therefore shipped, orders containing these items may be delayed in delivery of 2/3 days.
The story of Trinci’s coffee shop started in Florence by Ercole Trinci in 1939. Today the manager of the factory is his son Andrea moved to Cascine di Buti, a small town in Pisa province. Nowadays the factory uses the same tools of the past. The coffee beans are roasted over a direct wood fire. In particular the Robina pseudo acacia wood leaves few embers and preserves coffee. Even the hand that regulates the combustion has its merits. Each coffee has its own perfect point of roasting: the Arabica variety is softer, the Robusta variety requires a longer roasting level.
Mixture of ground coffee.