TEAM
JORDI, the third generation of a roasters’ family, has coffee flowing through his veins, as his grandfather was one of the starters of the big coffee business in Spain. He has had the great opportunity to live coffee from inside out, he knows it as the five fingers of his hand, and with this project he wants to share his passion for a sustainably sourced great product and collaborate with the producers directly as much as possible. He is also the roasting mastermind of 80plus.
ANNA is convinced that a smile is the best presentation card. Dedicated her career exclusively to coffee, working in marketing, copywriting, design and photography for big and small brands around Europe. Now Anna is the person in charge of the image of 80+ and communication with customers. In case of doubt, dial her number, she will be happy to help.
ANETE has a background in Gastronomic Sciences from the university of Slow Food, she has always had a peculiar attention to the small, sustainable and excellent products. After working for three years in the R&D in a famous coffee company in the espresso homeland in Italy, cupping from the most commercial to the best coffees around the world, she has acquired her Q grander certificate. She pulls all the strings together of the 80plus project and is incredibly happy to have to opportunity to source the green coffee.
JAZMIN, Our barista trainer was born in Ecuador and brought up in Milan since she was 12 years old. 2015 was the beginning of her career in specialty coffee.
In 2017 motivated by the desire to connect the reality of coffee production to the work of a barista, she went to study directly in origin in Honduras on a coffee farm.
She sees the market of specialty as the only way of creating a change in the lives of the producers that depend on this economy. The work of a barista is the best medium to involve the consumer in this story made by people like us.
A teacher from plant to cup!
COFFEES
How do we buy and how do we roast the coffee?
We buy coffee based on its seasonality to always have a fresh crop on our hands to offer to our customers. We try to have different profiles, easier chocolaty coffee for specialty beginners, and more funky and interesting for the brave. We like to cup coffee together with baristas and our clients to choose the best profile for each and every single one of them. This also gives us the possibility to develop good and close relationships and exchange opinions and recipes of extractions.
We source our coffee from specialty coffee traders that invest time and effort in the producers to improve their livelihood and coffee quality each year, and we are moving towards buying more directly from the producer, which gives us more insight on the coffee and gives us a better connection and feeling of the product.
We don’t have a specific day on which we roast. WHY? Because we believe the fresher the roast the better, so we roast directly when you ask us for fresh coffee.
WE ROAST ON
IKAWA
sample roaster for cupping and for experimenting possible roasts for various extractions
PETRONCINI
of 2kg for very special small batch coffees
VITTORIA
25kg, our regular roaster
PROBAT
120kg for a more stable roast for bigger clients that consume more coffee