It takes passion and skill to create the perfect balance of sweet and bitter flavors, just like a painter with their colors.
Campetelli Coffee is the result of a sweet harmony in the journey of the senses
Campetelli Coffee…
A world in a bean.
Campetelli Roasting Company, established in 1982, processes selected and certified raw coffees of fine origins, individually wood-roasted before blending. Each coffee has a tailored roasting curve that perfectly and gently cooks the bean to the core, releasing its richest and most intense aromatic oils for a unique and engaging espresso.
A STORY OF PASSION
Campetelli is a story of passion passed down from father to son, of flavors that endure over time, and of processes that remain true to ancient traditions, allowing you to enjoy the art of artisanal coffee every day.
COFFEE ARTISANS
In 1948, Mr. Alarico Campetelli began his journey in the coffee industry. His experience and passion inspired his son Carlo, who in 1982 founded Camcaffè Srl. This is how the Caffè Campetelli brand was born. Over thirty years and three generations later, Carlo, together with his daughter Gioia and son-in-law Teseo, manages the Campetelli company—a reality that combines experience, tradition, and quality, where coffee is roasted over wood, one origin at a time, handcrafted to respect the cooking times and ensure an excellent product.
A leader for over thirty years in the provinces of Frosinone, Latina, and some areas of Viterbo and Rome, Caffè Campetelli is now also present in Vienna and the United Arab Emirates. In 2016, the first monobrand coffee shop opened in Fiuggi: Coffee Living Campetelli, a retail store of the roasting company and a franchising project aimed at offering authentic Italian espresso in a location with an international feel.
OUR BELIEFS
Over the years, the Campetelli family has guided its work through innovation and change, following the evolution of ways to package and use coffee. Starting with espresso served at the bar in whole beans and the classic moka pot with freshly ground coffee, and moving on to pods and capsules in the 1990s, they have continually researched towards an excellent blend.
For this reason, Carlo, who has chosen to work with moderate quantities of coffee to maintain high quality, personally handles coffee procurement and closely monitors the production of blends. The company is ISO 9001 certified, and twice a year, Campetelli submits its roasted blends for analysis. But that’s not enough for perfectionist Carlo, a certified taster since 1995, who is used to deepening both theory and practice and believes there is always something to learn and apply to the supply chain to improve the quality of the coffee in the cup. Thus, the rewards come, and in 2014, the OroBar blend, already certified as Espresso Italiano di Qualità by SGS, won the Gold Medal at the International Coffee Tasting, a competition for coffee from all over the world organized by the IIAC (International Coffee Tasters Institute).
THE CRICKETS CHIRPING
Carlo Campetelli tells this as an anecdote, but nothing is closer to the truth: the coffee speaks, or rather, it hums. This happens during the resting phase of the roasted bean, in the twenty-four hours following its roasting.
If you enter the roastery late in the evening, when no one is present and the machines are turned off, you can hear the voice of the coffee settling in the silence. The beans, swollen and emptied from the roasting process, trap carbon dioxide inside. Saturated, they crackle as the gas escapes through the porous material of the bean, carrying with it the precious aromatic oils, a brave little murmur that sounds like a melodious tune.
