BORN OF A FRIENDSHIP
AND A SHARED PASSION
QUALITY COFFEE EXPERIENCE
COFFEEL. The artisanal coffee laboratory in Ventimiglia (Italy)
Coffeel’s artisanal coffee laboratory is a space where cultures, tastes and knowledge mingle to create unique blends, single origins, filter extractions, espresso extractions, ESE44 pods and Nespresso-compatible pods: yours.
Our products are the outcome of a careful and precise selection that we are sharing through consultancy and training courses aimed at coffee lovers, in full transparency with hôtellerie professionals, coffee bar professionals, executive chefs, pastry chefs, and sector entrepreneurs who are seeking a product that truly represents them, and, of course, quality-conscious consumers.
THE PEOPLE
A MEETING OF INTENTS BETWEEN TWO EXTRAORDINARY COFFEE CONNOISSEURS
Fulvio and Massimo started Coffeel Artisanal Coffee Laboratory out of pure passion. Refined coffee connoisseurs, Fulvio and Massimo, the founding partners of Coffeel, are extraordinarily dedicated to the product and its processes of transformation.
FULVIO MANUELLO
IS WHOLLY COMMITTED IN BODY, MIND AND HEART
Fulvio is a founding partner of Coffeel Artisanal Coffee Laboratory.
In 2010 Fulvio gave up the real estate business to dedicate his life to a unique product and sensual experience found in premium custom roasted coffee.
Perfectionist and unquenchably curious, he has not simply thrown himself headlong into the pursuit of a dream, but has frequented top training courses throughout Italy, Colombia and France, where he has acquired the technical know-how he needs to create a unique project. Thanks to the shared knowledge of people who have experienced the world of coffee before him, he has acquired such superb skills and professionalism that he can offer comprehensive consultancy for profiling exclusive coffee blends and products.
Coffee selector and consultant, Fulvio is the face of Coffeel that greets customers at the laboratory. Because of his deep experience, he is ready to accompany you on a genuine high-value training course. Beginning from the botanical assessment of the natural qualities of green coffee beans, Fulvio empowers you with the understanding of how to appraise indispensable parameters such as the quality of the water to be used, proper time management and the proper temperature settings for extraction. At the same time he also teaches you how to give the proper attention to correct storage and on how to offer consummate service of coffee that is always the best quality.
MASSIMO FANNI
THE COFFEE CHEF.
Massimo Fanni, coffee roaster, is a founding partner of Coffeel Artisanal Coffee Laboratory.
Massimo is the Coffee Chef. He experiments, roasts, and can distinguish the right beans by their colour. Through his precise control of roasting temperatures, Massimo transforms raw beans to optimise the final result.
He roasts the beans each time as if it were the first time, as he cherishes the sound the beans make as they crackle with the proper temperature. He is able to recognise the perfect moment by the aromas and the transformation of the colours, where shades of green, yellow, cinnamon and brown make up his personal rainbow.
Like a sculptor, Massimo is able to exalt the “potential” characteristics of his customised coffees. His skill is to calculate the right finish based on the type of blend desired. He creates, changes and selects the roasting profiles according to the desired extraction method, whether it be for espresso, espresso pod, filtered or cold brew coffee.
Working closely with Fulvio, they have succeeded in transforming an extraordinary product of the earth into the product that meets your requirements as a coffee connoisseur.
CULTIVATION
VALUES
ETHICS, TRANSPARENCY AND
UNIQUENESS OF THE COFFEE
SELECTION STARTS DIRECTLY WITH GREEN BEANS. WE WORK ONLY WITH TRUSTED PLANTATIONS AND GROWERS WITH EXACTING WORK ETHICS, WHO ARE ABLE TO SUPPLY A CERTIFIED ORGANIC PRODUCT WHICH IS ALWAYS PAINSTAKINGLY SELECTED.
We have gotten to know our suppliers personally. We know the locations where they grow the drupes with different characteristics, which depend on the local territory and the altitude of the individual groves and plantations. We choose our products, which are completely traceable, especially for you: from plantation to harvest, from the processing method to roasting times, from the extraction choice to the bespoke packaging, which is done at our own artisanal workshop.
The coffee passage is a wonderfully articulated journey, which deserves to be known, narrated and shared. For us,transparency of information and processes are values that determine our outstanding quality. Our coffee, selected, fresh, traceable and customisable, becomes your coffee.
A unique experience to be shared.
CERTIFIED ORGANIC COFFEE
IN ADDITION TO CLASSIC SELECTIONS, COFFEEL OFFERS SINGLE ORIGIN AND BLENDED COFFEES WITH ORGANIC CERTIFICATION, AUTHENTICATED AT EACH STAGE OF THE PRODUCTION CYCLE: FROM PLANTATION TO FINISHED PRODUCT AT THE COFFEEL LABORATORY IN VENTIMIGLIA.
TOGETHER WITH US, WE WILL GUIDE YOU SO THAT YOU CAN SELECT THE PRODUCT THAT BEST SUITS YOUR PROJECT AND YOUR CUSTOMERS’ TASTES.
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