The Art of Coffee Roasting: Caffe e Café’s Journey
From Green Beans to Aromatic Bliss
Stepping into the world of coffee, one can’t help but be mesmerized by the rich and verdant aroma of freshly roasted beans. “Huele,” they say, as the grains rest in their jute sacks, still cloaked in their raw, earthy scent reminiscent of green plants. Caffe e Café, a cherished establishment from Fuerteventura, showcases the journey of these beans, evolving from their raw state to the intensely fragrant brew we cherish.
Under the skilled hands of artisans, freshly roasted beans emerge, scattered like precious jewels, steaming and exuding an unmistakable aroma. Pablo Carranza, the face behind Caffe e Café, emphasizes a flavor profile seeking a hint of sweetness, low acidity, and a nostalgic cocoa aftertaste. It’s this dedication to quality that distinguishes Caffe e Café after more than fifteen years of honing their craft.
Origins and Evolution
Founded in El Cotillo, within the municipality of La Oliva, the roastery was established by Italian connoisseur Eugenio Sarti. From humble beginnings, the business transitioned to El Matorral and eventually settled into its current home in La Hondura, Puerto del Rosario, in 2018. Pablo Carranza Brito, born in Puerto del Rosario in 1984 and originally an economist, became part of this coffee revolution in 2008, initially joining as an advisor. Little did he know that he would eventually lead this artisanal coffee venture alongside his associate, María del Pilar Arencibia Ojeda.
Expanding Horizons
Caffe e Café has grown beyond Fuerteventura, spreading its aromatic influence to Lanzarote since 2009 and Gran Canaria since 2013. Here, they proudly offer their flagship blend, Caffe e Café Calidad Oro—a meticulously crafted mix of high-quality Arabica beans sourced from around the globe, including Brazil, Colombia, Honduras, Nicaragua, India, Vietnam, and Ethiopia. This blend, certified fair trade and devoid of hydrocarbons, reflects Caffe e Café’s commitment to sustainability.
The Quest for Quality
The quest for the perfect cup involves understanding the intricacies of coffee harvests and transport processes. “Every harvest is different, and simply buying directly from producing countries isn’t sufficient,” Carranza explains. The conditions under which coffee is transported greatly affect its flavor profile. To ensure quality, Caffe e Café sources their beans from markets in Madrid and Valencia, where they are cupped to verify their flavor before purchase. The blend is not limited to specific origins; instead, the focus is on achieving a harmonious balance. Carranza notes, “Colombian beans are known for their acidity, while Brazilian beans often carry a chocolatey density. By blending them, we aim to find equilibrium.”
Cupping for Perfection
At Caffe e Café, the meticulous art of cupping—tasting various blends—is an integral part of the process. The goal is to ensure that each coffee served has none of the undesirable traits associated with bitterness, acidity, or unpleasant aftertastes. Carranza and Arencibia spend countless hours cupping to identify blends that live up to their standards of excellence. Their mission is to champion natural coffee, steering clear of torrefacto (roasted with sugar) variations, while staying true to their Italian roots where coffee roasting first began.
Masterful Craftsmanship
Handcrafted with precision, their artisanal roaster has become synonymous with quality. Despite investing in an industrial machine years ago, they quickly found that it disrupted the cherished taste their customers had come to love. The team reverted to their time-tested artisanal method, utilizing expertise from master roaster Roberto Favini. As the beans toast, Favini carefully monitors the process, ensuring each batch is perfect.
Timing and Temperature Sensitivity
The art of roasting is a delicate dance between time and temperature. Depending on the season, beans are roasted for 38 to 40 minutes—precisely calibrated to maintain the flavor integrity, as Carranza states, “Coffee is highly sensitive.” The entire roasting process lasts around an hour and a half, taking the beans from the sack, through the roaster, and finally into bags ready for distribution.
From Roaster to Cup
Caffe e Café embodies the journey of coffee—from the moment the green beans are poured into the hopper to the final flourish of packaging. The careful attention to each step shapes the experience—the moment the coffee transitions from just a beverage to a heartfelt indulgence that stirs memories and awakens senses.
Through dedication, passion, and an unwavering commitment to quality, Caffe e Café has crafted a place not only in the hearts of Fuerteventura’s locals but also in the wider coffee-loving community. Their story is one steeped in tradition, innovation, and a relentless pursuit of what makes a truly exceptional cup of coffee.
