The Artisans Roasting in Cascine di Buti
The ever-growing nostalgia for craftsmanship and the desire to be able to express oneself without conditioning by industrial logics convince Andrea Trinci to open his new artisan workshop in 2003 in Cascine di Buti, a small town in the Pisan province.The secluded position is a real challenge, but the interest of the press quickly returns the old customers and brings him new ones. Trinci then returns to making coffee with artisan passion.
It takes up the old toasters of his father “with direct flame” and “with indirect flame”, passing on what was the art of the roasting of Ercole and enriching it with his new experience
Andrea devotes himself body and soul, selecting the best beans and creating blends of which he jealously guards the recipes.
Thus he returns to be the “tailor” of his coffee tailored to customers, managing to enhance each batch of coffee, interpreting the potential of a coffee even before roasting and extrapolating its intrinsic qualities, through a “sweet roasting” with wood cooking.