Our Story: From Authentic Italian Flavours to Artisan Coffee

For years, our family, led by a dedicated father-and-son team, has poured its heart and

soul into Pizza Pazzo & Desserts, creating a beloved culinary haven right here in the

heart of Nuneaton. We started with a simple, yet powerful, vision: to bring the authentic

taste of Italy to our community. Our success wasn’t just built on the finest ingredients or

time-honoured recipes; it was built on a foundation of deep-rooted family tradition,

unwavering passion, and a genuine desire to share our heritage. Every pizza we’ve

crafted, every aroma wafting from our ovens, has carried the legacy of generations and

the warmth of our Italian roots. Our customers aren’t just patrons; they’re an extension of

our family, and their smiles have always been our greatest reward.

As we kneaded dough and perfected sauces, another passion quietly brewed within us:

coffee. Not just any coffee, but exceptional, artisan coffee. This wasn’t a sudden whim, but

a deep-seated drive to find truly great-tasting coffee, responsibly sourced, a pursuit that mirrored our commitment to quality in every slice of pizza. We realised that the same dedication to authenticity, meticulous craftsmanship, and community that defined our pizzeria could elevate the daily coffee ritual. We envisioned a world where every cup tells a story – a story of carefully selected beans, masterfully roasted, and lovingly prepared with the utmost care for its origin

Our Vision:

And so, we’ve embarked on a new journey, extending our family’s legacy from the hearth to the roaster. Our new coffee roasting business, Pazzo Coffee, is the natural evolution of our commitment to excellence. Our vision for this new venture is multi-faceted:

• To source the finest, responsibly grown beans: Our drive for great-tasting coffee begins at the source. We’re committed to meticulously selecting premium green coffee beans from around the world, prioritising ethical sourcing and sustainable practices that support both the environment and the livelihoods of coffee farmers.

• To roast with artistry and precision: Just as we’ve perfected our pizza dough, we’re dedicating ourselves to the art and science of coffee roasting. Every bean will be masterfully transformed, bringing out its unique flavours and aromas with precision and passion. Each roast will be a testament to our meticulous craftsmanship, designed to unlock the coffee’s true character.

• To cultivate a community around exceptional coffee: We believe coffee is more than just a drink; it’s a catalyst for connection, conversation, and shared moments. We aim to create a space, both physical and metaphorical, where coffee lovers can explore, learn, and savour, fostering the same warm, welcoming atmosphere you’ll find at Pizza Pazzo.

• To share our passion, one cup at a time: Whether you’re enjoying a rich espresso or a smooth pour-over, we want each sip to embody our family’s dedication and warmth, bringing a little piece of our story into your day.

This expansion isn’t just about diversification; it’s about deepening our commitment to quality, community, and the timeless joy of sharing something truly special. From our authentic Italian kitchen at Pizza Pazzo & Desserts to our artisan roastery at Pazzo Coffee, our family invites you to join us on this exciting new chapter, and experience the passion brewed into every cup

Roasting

What truly sets us apart is our commitment to freshness. We believe that the best coffee is the freshest coffee. That’s why we’ve built our business around a roast-on-demand model. When you choose Pazzo Coffee, you’re not just buying beans that have been sitting on a shelf; you’re getting coffee that has been expertly roasted to order, ensuring peak flavour and aroma are locked in until it reaches your doorstep, whether you’re a home enthusiast in Nuneaton or a bustling small business in Berlin.

Sourcing

Born from the same fiery heart as our beloved Pizza Pazzo, where the aroma of fresh, traditional ingredients fills the air, Pazzo Coffee shares that same dedication to quality and authenticity. Just as we meticulously source the finest ingredients for our pizzas, we scour the globe for exceptional coffee beans, each with its own unique story and flavour profile.

Community

We’re not just selling coffee; we’re building a community. We want our customers – from the everyday coffee lover to the dedicated small business owner – to feel like part of the Pazzo family. We’re here to share our passion, offer expert advice, and ensure your coffee journey is nothing short of delightful. Your happiness is our ultimate goal, and we believe that starts with a truly exceptional cup of coffee.

From Cherry to Cup: Understanding Coffee Processing Methods

At Explanatory Coffee Roasters, we believe that understanding the journey of a coffee bean from the farm to your cup is essential to appreciating its unique flavors. One of the most critical stages in this journey is coffee processing, which refers to the methods used to remove the coffee bean from its surrounding fruit (the coffee cherry). Each processing method profoundly impacts the final flavor profile, body, and acidity of the roasted coffee.

Let's explore some of the most common and influential processing methods:

1. Washed Process (Wet Process)

The washed process is renowned for producing clean, bright, and vibrant coffees, often highlighting the inherent acidity and varietal characteristics of the bean.

• How it works:

  1. Harvesting: Ripe coffee cherries are meticulously hand-picked or machine-harvested.

  2. Pulping: The outer skin and fruit pulp are removed using a machine called a depulper, leaving the bean encased in its sticky mucilage layer.

  3. Fermentation: The beans, still covered in mucilage, are then typically submerged in water tanks for 12-72 hours. During this time, enzymes naturally present or added break down the mucilage. Some producers opt for "dry fermentation" where beans are fermented without water.

  4. Washing: After fermentation, the beans are thoroughly washed with clean water to remove any remaining mucilage.

  5. Drying: The clean parchment coffee (the bean still encased in its protective parchment layer) is then dried, either on raised beds, patios, or in mechanical dryers, until it reaches an optimal moisture content (typically 10-12%).

• Flavor Profile: Generally results in a cleaner cup with higher acidity, a lighter body, and distinct floral or fruity notes.

2. Natural Process (Dry Process)

The natural process is the oldest and most traditional method, celebrated for producing coffees with intense fruitiness, heavier body, and often a more complex, sometimes wild, flavor profile.

• How it works:

  1. Harvesting: Ripe coffee cherries are picked and carefully sorted to remove any unripe or overripe fruit.

  2. Drying: The whole, unpulped coffee cherries are spread out to dry in the sun, typically on large patios or raised beds. This drying process can take several weeks, during which the fruit surrounding the bean ferments and dries onto the bean. The cherries are regularly turned to ensure even drying and prevent mold.

  3. Hulling: Once the cherries are completely dry and brittle, specialized machinery removes the dried fruit layers, parchment, and silverskin, revealing the green coffee bean.

• Flavor Profile: Often characterized by pronounced fruit flavors (berry, tropical fruit), a fuller body, lower acidity, and sometimes notes of chocolate or wine. Due to the prolonged contact with the fruit, naturally processed coffees can have more variability.

3. Honey Process (Pulped Natural)

The honey process is an intermediate method, combining elements of both washed and natural processes, aiming to achieve a balance between the clean acidity of washed coffees and the fruitiness and body of naturals. It's often referred to as "pulped natural" in Brazil.

• How it works:

  1. Harvesting: Ripe coffee cherries are harvested and sorted.

  2. Pulping: The outer skin and some of the fruit pulp are removed, similar to the washed process. However, a significant amount of the sticky mucilage layer (often referred to as "honey") is left on the parchment.

  3. Drying: The beans, still coated in mucilage, are then carefully dried on raised beds or patios. This stage requires meticulous attention, as the sticky mucilage can make drying challenging and prone to defects if not managed properly. The amount of mucilage left on the bean influences the final flavor and is often categorized by color (Yellow, Red, Black Honey), indicating different drying times and mucilage content.

• Flavor Profile: Typically offers a balanced cup with good sweetness, medium body, and fruit notes that are less intense than naturals but more pronounced than washed coffees. Expect notes of stone fruit, caramel, and chocolate.

Other Notable Processing Methods:

• Wet-Hulled (Giling Basah - Indonesia): Predominantly used in Sumatra and Sulawesi, this method involves partially drying the coffee, removing the parchment while the bean is still at a high moisture content, and then further drying the exposed bean. This unique process contributes to the characteristic earthy, low-acid, and full-bodied profiles often found in Indonesian coffees.

• Anaerobic Fermentation: A modern and increasingly popular experimental method where coffee cherries or depulped beans are fermented in an oxygen-free environment (e.g., sealed tanks). This controlled fermentation can highlight unique and intense fruity, boozy, or spice-like notes, often pushing the boundaries of traditional coffee flavors.

By understanding these diverse processing methods, you can begin to appreciate the incredible spectrum of flavors that coffee has to offer. At Pazzo Coffee, we meticulously select coffees processed with care, knowing that each method contributes to the unique story and taste in your cup. Explore our current offerings and experience the difference!

Contact us

Pazzo Coffee Roast is situated in Nuneaton, where we roast our beans to perfection and deliver them fresh to your door. Pop into our Pizzeria where you will be able to feast on Our Amazing Pizza, Coffee & Desserts

Nuneaton

Bull Street, Attleborough, CV11 4JX

Hours

Wed - Sun

5:30pm-9pm