O'CCAFFÈ

Milano, IT

1980

The birth of the roasting company.

In the early 1980s, our great love of coffee gave us, the Vivenzio Brothers, an idea. Why not roast and blend the perfect coffee ourselves? That was the beginning of our coffee roasting house Italvi, located south of Rome.

In search of the perfect blend of coffee, we travelled around the world, found inspiration and refined our recipes.

1993

The made in Italy Coffee.

During these years, coffee production began in the Italian factory. The choice of the best selection of the best raw materials and a careful manufacturing process is the result of the unique quality that represents O'ccaffè. The Vivenzio family goes beyond the borders, returning to the German market with the first exports, bringing Italian coffee to Germany.

2003

O'ccaffè in the german mass market retailers.

It is an important year for the company.The business grows and the renewal of the machinery leads to doubling the production capacity, allowing the brand to consolidate its presence in the German large-scale retail trade and conquering the market that still remains the main one. O'ccaffè's strength is precisely that of having an artisan product and being structured and organised to produce large volumes.

In this year, in addition to increasing its production capacity, Italvì obtained the IFS (International Food Standard) standard which guarantees to supply safe products, compliant with the specifications and legal requirements. It constitutes a model recognized in Europe and in the rest of the world.

2010

The new generation.

Our children continue to run the Vivenzio family business in its second generation. We have passed our roasting house, craftsmanship and love of coffee tradition onto them. The need to renew and transform the company led to the production of a new range of products and new packaging.

O`CCAFFE

Our processing method

High quality coffee begins with the bean.

Good coffee begins with the cultivation. In order to get the best beans, we purchase the right varieties and grades for our various blends directly from the coffee-markets: In New York for Arabica, and in London for Robusta.

We purchase the raw materials for our premium products from specific merchants – people we have known for many years and who are known for their access to goods of particularly high quality and purity.

The strength is to be found in resting.

Aroma is a flighty creature. It only fully unfolds when it is treated gently. Our decades of experience shows that it makes a huge difference whether coffee beans are roasted at 500°C for three minutes, or gently at 220°C for 17-20 minutes. The difference may not appear to be that big at first, but the flavour speaks for itself.

Due to the slow drum roasting, without additives such as water and flavourings, we create a coffee with less bitterness, which is roasted to the core. The coffee is then cleaned again and left to rest in aroma silos for one to three days. This is the most important thing we have learned over the years: only patience helps to unfold the full strength of the coffee.