Ditta Artigianale began as a micro-roastery in Florence in 2013, founded by Francesco Sanapo, a multiple barista and cup-tasting champion, and Patrick Hoffer. Its mission is to bring coffee of the highest quality to Italy and tell its story in a completely different way, with transparency and a commitment to sustainability at every step. The first coffee bar opened in the centre of Florence so that the roasters could talk to people directly, and there are now six Florence cafés, among them a bakery and the Sant’Ambrogio café that houses the Scuola del Caffè, with barista courses and sessions for coffee lovers, plus a counter at Mercato Centrale.

The first Milan coffee bar is in the Magenta district, in the centre, with house-made pastry and a seasonal international lunch menu. The second opened at Piazza Gae Aulenti, where it reinterprets the Italian espresso ritual with coffees roasted in its own roastery, artisan brioche and pastry made in house and seasonal lunch dishes. Both take bookings.

The roastery uses hot-air convection roasting with a modular burner and a roasting team certified as Q graders; Michele Anedotti was named best Italian roaster in 2019, Sanapo best Italian coffee taster, and Ditta carries the title Miglior Roaster d’Italia 2026. Coffee is roasted after the order is received, so shipping is not express. Ditta works directly with each producer and will not buy from farms that clear forest or rely on herbicides. The range runs from single lots and a Reserve Collection sold in 100 g bags to three espresso blends and a Colombian decaf. The current retail range is listed below with the roaster’s own tasting notes.

Coffee on the shelf

Photograph: Ditta Artigianale