Our Story: From Authentic Italian Flavours to Artisan Coffee
Pazzo Coffee was born from the same family passion behind Pizza Pazzo and Desserts in
Nuneaton. For years, our father and son team have built a local reputation for honest flavours,
quality ingredients and community spirit. Over time, another passion started to grow alongside
the pizza ovens, coffee. Not ordinary coffee, but fresh, specialty-grade beans roasted with care
and full of real character. From the hearth to the roaster, Pazzo Coffee is the next step in our
family story. We carefully source quality green beans from respected growing regions and roast
in small batches to bring out their best flavour and aroma. Whether you like smooth everyday
coffee or something bolder, our goal is simple: great coffee, roasted fresh delivered directly to
you. Built on community. We're not just here to sell coffee.
Our Vision:
We want to build a community
around it, from home brewers to cafés and small businesses. If you need help choosing a roast or coffee for your business, we're here to help.
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.
What Is Specialty Coffee & Is It Healthy?
Specialty coffee is high-grade coffee that’s carefully grown, picked, processed, roasted and brewed to bring out its best flavour, usually scoring 80+ on the specialty coffee association quality scale. Compared with generic supermarket “bag coffee”, freshly roasted specialty coffee tends to offer a richer taste, more antioxidants and fewer defects, especially when it is roasted and consumed fresh.
Pazzo Coffee isn’t just a morning pick-me-up
It’s an antioxidant powerhouse in a cup. The secret weapon? Polyphenols, particularly chlorogenic acid (CGA), which survive roasting to deliver anti-inflammatory, heart‑supporting, and blood sugar‑friendly benefits. Specialty coffee, with its perfect roasts and careful sourcing, actually packs more of these good‑for‑you compounds than the black‑as‑tar supermarket stuff. At Pazzo Coffee we roast to keep the science (and the excitement) alive—so every espresso or pour‑over isn’t just delicious, it’s a little health boost in disguise.
From Cherry to Cup: Understanding Coffee Processing Methods
At Pazzo Coffee, we believe that understanding the journey of a coffee bean from the farm to your cup is essential to appreciating its unique flavours. 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)
How it works:
Harvesting: Ripe coffee cherries are meticulously hand-picked or machine-harvested.
Pulping: The outer skin and fruit pulp are removed using a machine called a depulper, leaving the bean encased in its sticky mucilage layer.
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.
Washing: After fermentation, the beans are thoroughly washed with clean water to remove any remaining mucilage.
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:
Harvesting: Ripe coffee cherries are picked and carefully sorted to remove any unripe or overripe fruit.
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.
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 flavours (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:
Harvesting: Ripe coffee cherries are harvested and sorted.
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.
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 colour (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 flavours.
By understanding these diverse processing methods, you can begin to appreciate the incredible spectrum of flavours 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
Quality
Freshly roasted coffee delivered to your door.
Contact
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07956 387 354
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