Federico Maggiulli knew from childhood that his path lay in restaurants, and discovered specialty coffee in 2015 after more than ten years in the trade. He opened Il Cafetero in September 2019 as a specialty café, and in 2023 began roasting the coffees it serves himself. This was its first journey from green bean to cup, and its line is “Dalla Terra alla Tazza”, from the earth to the cup. Ivon Romero, Colombian-born and in Italy for more than 25 years, met Federico in 2018 and looks after how the business tells its story.

The roasting happens in Milan in small lots. Il Cafetero selects coffees for traceability and sustainability and roasts each one to bring out its character, with lighter roasts for filter and medium roasts for espresso and moka. The range is grouped into blends and organic coffees, single-origin lots and a Reserve Collection of limited lots. The shop also sells a cascara from North Kivu in the Democratic Republic of the Congo, sample boxes for espresso and moka and a V60 kit, and the roastery supplies bars, restaurants and hotels with custom blends, training and support.

The café runs tastings and workshops. A two-hour guided tasting covers three coffees, three origins and three brew methods, and Il Cafetero Lab is a monthly series of themed sessions with guided tastings and practical exercises; the autumn programme covers milk, water and blind cupping. The shop counter stocks oil, honey, flours, pulses, pasta and other produce from small farms that share its values. The current retail range is listed below with the roaster’s own tasting notes.

Coffee on the shelf

Photograph: Il Cafetero