Description

Caffè Mauro – The Art of Italian Coffee Roasting since 1949

Caffè Mauro represents the excellence of the Italian roasting tradition, embodying more than 75 years of passion, expertise and innovation in high-quality coffee processing. This historic Italian company has perfectly blended traditional craftsmanship with the latest technologies, creating unique blends that express the authentic character of Italian coffee. Caffè Mauro is distinguished by the meticulous selection of the best beans from the world’s finest plantations, expert roasting that enhances every natural aroma, and a flavor balance that satisfies the most demanding palates, representing a benchmark in the national and international coffee scene.

Coffee Mauro’s History and Tradition

Café Mauro has a history rich in tradition and innovation:

The Origins (1949-1960)

Founded: 1949 in Schio (Vicenza) by Ernesto Mauro
Vision: Bringing the excellence of Italian coffee into homes
First steps: Artisanal roasting for the local market
Growth: Expansion in Veneto and Northeast Italy
Quality: Philosophy of careful selection from the beginning

Development and Consolidation (1960-1990)

Second generation: Involving Ernesto’s children.
Modernization: Investment in advanced technology
Expansion: Conquering the Italian domestic market
Innovation: First distinctive signature blends
Acknowledgements: Establishment as a premium brand

Modern Era (1990-present)

Internationalization: Export to more than 40 countries
Third generation: Family continuity and innovation
Sustainability: Social responsibility projects
Technology: World-leading facilities
Excellence: Leadership in the Italian premium segment

Corporate Philosophy and Values

Mauro Coffee is based on fundamental principles:

Pillars of Quality

Selection: Only the best grains from the world’s plantations
Craftsmanship: Controlled roasting by master roasters
Innovation: Advanced technologies in the service of tradition
Passion: Total dedication to excellence in every process
Territory: Enhancement of Made in Italy in the World

Certifications and Standards

✅ ISO 9001: Certified Quality System
✅ ISO 22000: Guaranteed food safety.
✅ BRC: Global Product Safety Standard
✅ UTZ Certified: Social and Environmental Sustainability.
✅ Rainforest Alliance: Protecting tropical ecosystems.

Selection of Premium Origins

Mauro Coffee uses only beans of excellence:

High Quality Arabica

Selected Plantations:

Colombia Huila: Altitude 1500-1900m, sweet notes
Guatemala Antigua: Volcanic, full-bodied, spicy
Ethiopia Sidamo: Ancestral origin, intense floral
Jamaica Blue Mountain: World rarity, perfect balance
Hawaii Kona: Natural sweetness, elegant acidity
Costa Rica Tarrazú: Highlands, aromatic complexity

Arabica Selection Criteria:

Altitude: Minimum 1000m for aromatic development
Harvesting: Exclusively manual cherry picking
Processing: Washed method for cleaning taste
Classification: specialty grade (80+ SCA points)
Traceability: Certified and controlled origin

Robust Premium Controlled

Provenances of Excellence:

India Plantation: Robusta washed, unique elegance
Uganda: Highlands, clean structured body
Brazil Conillon: Natural sweetness, balance
Vietnam Highland: Special mountain selection
Indonesia Java: Earthy Notes Features

Functions of the Robust:

Cream: Dense and persistent foam
Body: Espresso-like structure and fullness
Intensity: Strong character and energy
Balance: Balancing complex blends
Tradition: Authentic Italian flavor

Mauro Toasting Process

Mauro Coffee excels in the art of roasting:

Advanced Roasting Technologies

State-of-the-art facilities:

Probat Toasting Machines: German Precision Technology
Computer control: Repeatable roasting profiles
Multiple sensors: temperature, time, color, aroma
Rapid Cooling: Instant process blocking
Quality Analysis: Check every batch produced

Philosophy of Toasting:

Customized profiles: Every origin has its own development
Medium alcohol content: Optimal aroma-body balance
Progressive curves: Gradual development without shock
Perfect Timing: Accuracy to the Second
Craftsmanship: Master roasters supervise

Stages of the Production Process

Step 1: Preparation (30-45 minutes)

Quality control: Visual inspection of grains
Thorough cleaning: Removal of foreign bodies
Blending: Blend according to proprietary recipes
Preheating: Toasting machine at optimal temperature
Accurate dosing: Controlled batch weighing

Step 2: Controlled Toasting (10-15 minutes)

Loading: Smooth insertion into the chamber
Dehydration: Removal of residual moisture (2-3 min)
Maillard reactions: Aroma development (5-8 min)
First Crack: First structural burst
Final development: Achieving target profile

Step 3: Finalization (10-20 minutes)

Immediate discharge: Transfer to cooler
Forced cooling: Cold air by thermal shock
Color Control: Checking Uniform Hue
Tasting: Tasting for quality confirmation
Packaging: Protection from oxidation

Mauro Coffee Products Range

Mauro Coffee offers a complete line for every need:

Traditional Espresso Line

Gold Blend:

Composition: 70% premium Arabica + 30% Robusta
Toast: Medium for perfect balance
Profile: Full body, lingering cream, sweetness
Aroma: Intense with chocolatey notes
Usage: Classic espresso, cappuccino

Silver Blend:

Blend: 60% Arabica + 40% selected Robusta
Character: Intense, characteristic, energetic
Cream: Dense persistent hazelnut color
Taste: Balanced bitterness, long aftertaste
Ideal: Strong espresso, intense short coffee

Platinum Blend:

Premium: 80% Arabica excellence + 20% Robusta fine
Toasting: Medium light to enhance aromas
Elegance: Refined, complex, aromatic
Notes: Floral, fruity, delicate spices
Target audience: Connoisseurs, discerning tasters

Single-origin Specialty Line

Colombia Supreme:

Plantation: Andean highlands 1600-1800m
Processing: Washed, controlled fermentation
Profile: Sweet, medium body, lively acidity
Flavors: caramel, chocolate, red fruit
Certification: single origin traceable

Guatemala Antigua:

Territory: Volcanic, unique microclimate
Altitude: 1500-1700m ideal for quality
Characteristics: Spicy, smoky, full-bodied
Complexity: Layered, evolution in the cup
Rarity: Limited seasonal production

Organic and Sustainable Line

Organic Organic Blend:

Certification: EU Organic, USDA Organic
Origin: Certified biodynamic plantations
Philosophy: Respect for the environment and producers
Quality: Excellence without compromise
Packaging: Sustainable and recyclable materials

Distinctive Organoleptic Profile

Mauro Coffee has unique sensory characteristics:

Professional Sensory Analysis

Visual Examination:

Roasted beans: Uniformity of color, homogeneous surface
Espresso cream: 3-4mm thick, hazel color
Persistence: Cream duration over 2 minutes
Texture: lisa, firm, no big bubbles
Color: Golden to brown according to mixture

Complex Aromatic Profile

Primary Olfactory Notes:

Toasted: Caramel bread, golden cookies
Sweet: Caramel, natural vanilla, honey
Fruity: Ripe red fruits, sweet citrus
Floral: Jasmine, orange blossom, tropical flowers
Spicy: Cinnamon, nutmeg, cardamom

Secondary Flavors Developed:

Chocolate: Bitter cocoa, dark chocolate
Hazelnut: Elegant roasted nuts
Caramel: Sweetness of controlled roasting
Vanilla: Natural noble woody notes
Balsamic: Complexity of fermentation

Taste Characteristics

Balance in Cup:

Sweetness: Natural from fine grains
Acidity: Lively but never aggressive or pungent
Bitter: Elegant, distinctive, never astringent
Body: Full, structured, enveloping
Persistence: Long aromatic duration after swallowing

Optimal Preparation Methods

Mauro Coffee is best expressed through appropriate techniques:

Perfect Italian Espresso

Ideal Technical Parameters:

Serving size: 7g for single espresso (14g double)
Grinding: Uniform fine (250-300 microns)
Pressing: 15kg constant pressure
Temperature: 90±2°C thermal stability
Extraction time: 25±3 seconds optimal
Volume: 25-30ml preheated cup

Excellent result:

Cream: Dense, persistent, hazelnut in color
Aroma: Intense, inviting, complex
Flavor: Balanced, round, clean
Body: Full without being heavy
Finish: Long, pleasant, memorable

Traditional Italian Moka

Perfect Home Technique:

Water: Boiling in the lower reservoir
Coffee: Medium grind, leveled without pressing
Assembly: Complete mocha assembly
Fire: Medium-low for gradual extraction
Timing: Turn off at first gurgle

Mocha features:

Concentration: More intense than espresso
Aroma: Full, homely, enveloping
Quantity: 40-50ml per cup
Tradition: Historical Italian method
Family: Daily convivial moment

Filter and Alternative Methods

Pour Over Specialty:

Grind: Medium (500-800 microns)
Ratio: 1:15-1:17 coffee/water
Temperature: 92-94°C for optimal extraction
Time: 3-4 minutes total
Result: Clean, aromatic, complex

Italian Food Pairings

Mauro Coffee marries culinary excellence:

Traditional Italian Breakfast

Bakery Confectionery:

Classic croissant: butter and jam
Sicilian brioche: With granita or ice cream
Roman maritozzi: With whipped cream
Neapolitan Sfogliatelle: Ricotta and candied fruit
Tuscan donuts: Cream or chocolate

Inzuppo Cookies:

Tuscan Cantucci: Almonds and Vin Santo
Baci di dama: Hazelnuts and chocolate
Macaroons: Di Saronno traditional
Krumiri: Piedmontese with butter
Tozzetti: Laziali with hazelnuts

End of Meal Sweets

Classic Italian Desserts:

Tiramisu: Coffee absolute protagonist
Affogato: Vanilla ice cream + hot espresso
Coffee Pannacotta: Creaminess and aroma
Express ice cream: Concentrated intensity
Semifreddo: Coffee and mascarpone mousse

Gourmet and Cocktail Preparations

Mauro Coffee inspires mixology creativity:

Coffee Cocktail Signature

Premium Espresso Martini:

Base: Double espresso Mauro freddo
Spirits: premium vodka, coffee liqueur
Technique: Shaken with fine ice
Service: Iced Martini Cup
Garnish: Three coffee beans on the foam

Correct Gourmet Coffee:

Espresso: Mauro Miscela Oro caldo
Distillate: Aged Nebbiolo Grappa
Proportion: 30ml espresso + 10ml grappa
Service: preheated cup + shot glass
Moment: Digestive after important meal

Modern Coffee Desserts

Mousse Coffee Mauro:

Ingredients: Espresso concentrate + mascarpone + cream
Technique: Gentle air incorporation
Presentation: Elegant transparent glass
Garnish: Bitter cocoa, caramelized beans
Serving: Temperature 4-6°C optimum

Technology and Innovation

Mauro Coffee constantly invests in research:

Research and Development

Quality Laboratory:

Chemical analysis: Caffeine, acidity, moisture
Sensory testing: qualified tasting panels
Microbiological Control: Food Safety
Shelf-life: Product preservation studies
Innovation: New blends and processes

Advanced Technologies:

Spectrometry: Chemical composition analysis
Colorimetry: Measuring roasting accuracy
NIR Technology: Non-Destructive Quality Control
Innovative Packaging: Modified Atmosphere Protection
Traceability: Blockchain production chain

Corporate Sustainability

Environmental Projects:

🌱 Carbon Neutral: Offsetting CO2 emissions.
🌱 Renewable energy: Photovoltaic plants
🌱 Green packaging: biodegradable materials
🌱 Recycling: Circular Economy by-products
🌱 Training: employee sustainability education

Social Responsibility:

🤝 Fair Trade: Certified Fair Trade
🤝 Direct Trade: Direct Relationships Manufacturers
🤝 So cial projects: schools, infrastructure origin
🤝 Training: bartending and tasting courses
🤝 Territory: Valorization made in Italy

Distribution and Markets

Mauro Coffee has a global presence:

National Distribution Channels

Ho.Re.Ca Professional:

Restaurants: Starred and fine dining
Hotels: Luxury and boutique chains
Bars: Historical establishments and specialty coffees
Catering: Events and catering
Vending machines: Quality even on-the-go

Modern Retail:

GDO: Supermarkets premium shelves
Specialty store: Coffee specialty stores
Online: Direct E-commerce and marketplace
Duty free: International airports
Delicatessen: Quality Gastronomy

International Export

Main Markets:

Europe: Germany, France, Austria, Switzerland
America: U.S., Canada, emerging markets
Asia: Japan, South Korea, Singapore
Australia: Growing specialty coffee market
Middle East: UAE, Saudi Arabia premium

Global Strategies:

Quality: Consistent excellence standard
Adaptation: Local market flavors
Partnerships: Qualified Distributors
Training: International Barista Training
Brand: Made in Italy premium positioning

Coffee Education and Culture

Café Mauro promotes caffeine education:

Mauro Coffee Academy

Professional Courses:

Barista Level 1: Espresso preparation fundamentals
Barista Advanced: Advanced latte art techniques
Cupping: Professional coffee tasting
Business: Successful cafeteria management
Latte Art: Creative Decoration Specialization

Training Programs:

Theory: History, botany, grain processing
Practice: Hands-on training professional machines
Tasting: Palate and vocabulary development
Certifications: Recognition of skills acquired
Upgrading: Continuing education innovations

Events and Competitions

Mauro Coffee Championship:

Barista Competition: National Competition Excellence
Milk Art: Creativity and Technique Contest
Cupping: blind tasting competition
Innovation: Original creative recipe awards
International: Participation in world events

Packaging and Formats Available

Café Mauro offers solutions for every need:

Domestic Line

Grains:

500g: Standard family pack
1kg: Convenience format intense use
250g: Premium single-origin tasting
Packaging: Valve bag with protective atmosphere
Design: Elegant recognizable brand identity

Fresh Ground:

250g: Vacuum packed for maximum freshness
Moka: Perfect Italian mocha grain size
Espresso: Fine for domestic machines
Filter: Medium for alternative methods
Preservation: Anti-oxidation technology

Professional HoReCa Line

Large formats:

3kg: Sacks for bars and restaurants
6kg: Vending machine format
15kg: Wholesalers and roasters
Personalization: Private label available
Logistics: Regular scheduled deliveries

Portioned Systems:

Capsules: Nespresso system compatible
ESE Pods: Standard 44mm professional
Pods: Single portion office systems
InstantStick: Convenience instant travel
Quality: Excellence even in convenience

Additional information

Weight	0,500 kg
Price per Kg	$20/Kg