Trinci Caffe

The history of Trinci artisan roasting begins in 1939 and it is linked to the events of the Trinci family.

The recovery of the father’s artisan tradition, reinterpreted in a contemporary way, is only one of the aspects that allowed Andrea Trinci to make the difference.

The history of Trinci artisan roasting is made above all of passion for the world of coffee and a continuous research for high quality.

Trinci’s philosophy is based on quality and social commitment.

Andrea Trinci was able at the same time to innovate and pass on the art of artisan roasting.

It is also thanks to this continuous drive towards improvement that Trinci pays increasing attention to sustainability.

Trinci coffee has been recognized as a slow food presidium since 2004 and has achieved the fair-trade brand.

History

The history of the Trinci roasting begins in Florence in 1939 with the artisan workshop of Ercole, when coffee was a drink for the few, and no one could imagine the enormous diffusion it was intended for.

With the economic boom, the activity of roasting became increasingly important. Thanks to the spread of coffee machines for home use, coffee became increasingly accessible to everyone. The need for a larger space forces Ercole Trinci to move the business headquarters to Agliana, in the province of Pistoia. In those years, Andrea joined his father, acquiring all the secrets from him.

The business expanded and, starting in the 1980s, with the revival of Italian winemaking, Andrea and his sister Chiara decided to open a wine shop. Through a more tested market like wine, they come into contact with emerging names and offer their coffee to various Italian restaurateurs.

Ten years of great satisfaction followed. His coffee has been exported to different European cities and served to the heads of state present at the G8. On the wave of success, Andrea continued his activity as a consultant in the world of coffee for a large industrial group. Thus, he has the opportunity to deepen his knowledge, becoming a true coffee expert from plantation to cup.

The ever-growing nostalgia for craftsmanship and the desire to be able to express oneself without being conditioned by industrial logic convinces 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.

He takes up the old roasting machines 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. The continuous research for quality, starting from raw materials to coffee in the cup, over time, has prompted Trinci to make craftsmanship coincide with the introduction of new technologies.

Philosophy

Trinci pays the utmost attention to the quality of raw materials, the roasting processes and all those aspects that revolve around the world of coffee and cocoa. The values at the basis of the Trinci philosophy are the protection of biodiversity and the support of farmers in developing countries.

Experience in the art of artisan coffee roasting is the first indispensable value in Trinci’s production philosophy. Andrea acquired his passion for the world of coffee from his father, who inaugurated his first shop in Florence in 1939.

His experience begins here. The family tradition was then reinterpreted with an attentive eye to innovation.

The continuous research for quality, starting from raw materials to coffee in the cup, over time, has prompted Trinci to make craftsmanship coincide with the introduction of new technologies. This made it possible to respond promptly to new market needs.

The Fair-Trade certification attests the commitment of Trinci to defend the rights of those who grow and harvest coffee, especially in developing countries.

Fair-trade products not only guarantee a better life for farmers, but also allows them to invest in improving production and quality.