Caffè A. Nannini

In 1911, Guido Nannini founded his Bar Ideale in Siena and quickly became known beyond the region, partly because he was one of the first to brew espresso with a novel steam coffee machine from a certain Mr. Pavoni. Even after selling the Bar Ideale years later and turning to pastry making and confectionery, Guido Nannini never gave up his high standards for good espresso.

It was his grandson Alessandro, an internationally known Formula 1 driver and hardly the obvious choice for the unhurried craft of coffee roasting, who revived the old family tradition. In 1989, he bought a small roastery that was initially meant to supply the cafés the Nannini family had already built and successfully run. His flavorful roasted espresso quickly earned recognition across Italy and beyond. That is how Caffè A. Nannini grew into an internationally established brand, known for premium beans, masterful roasting, and the best coffee in the Italian tradition.

Caffè A. Nannini's coffees, whether single origin or blended, sold as whole beans, ground, in capsules, or in pods, are distributed worldwide today. The company preserves traditional Italian roasting methods while combining them with new ideas and innovations. The carefully selected Arabica and Robusta varieties are roasted for about 15 to 20 minutes per batch. This slow, gentle process draws bitter compounds and acidity out of the beans and brings countless flavor notes to life. To do justice to every variety, each batch contains beans from a single origin only. Because top-quality coffee is never available in unlimited amounts, each batch holds only around 120 kg of green coffee.

The roasted Nannini coffee then rests for up to 15 days to fully develop its flavor. Only after that are the different varieties blended. This creates a range of espressos with a distinctive taste, yet always with the signature Nannini aroma.