Lucaffè. Lake Garda's answer to compromise.
In 1996, Gian Luca Venturelli started roasting coffee out of a small warehouse on the shores of Lake Garda, carrying sacks of beans off the boat from Brazil himself. Thirty years on, Lucaffè is one of Italy's most respected names in espresso — and we reckon it's because nothing about the process has gotten lazy since.
The beans are hand-selected, then slow-roasted in a bed of hot air, never blasted with high heat. It's the kind of patience most roasters skip. Venturelli's motto was "quality is health," and he meant it — gentler roasting keeps more of the bean's natural oils and antioxidants intact, which is just a fancy way of saying it tastes better and sits better.
Every pod is sealed individually to lock in the aroma, made entirely from natural paper, and fully compostable. No plastic, no aluminium, no excuses.
