This coffee roasting business, which was established in the 1960s by Sergio Negro, was taken over in 2000 by the Di Feo family,who still run it with the same passion as ever. The production process begins with the selection of the green coffee, which arrives in Turin, where it is roasted, and the many typologies produced give life to a number of blends and mono-origins. The selections include Gran Aroma, made with beans from Brazil, Nicaragua, Honduras, Costa Rica, Guatemala and India, a coffee with intense flavour and a soft finish that we might define as ideal for everybody. Then comes La Dolcezza, a very creamy coffee whose name itself (“sweetness”) conveys its principal sensory characteristic. For some years now, Boutic Caffè has been going organic with Bio, made with beans from Brazil, Peru, Honduras, Nicaragua, India and Indonesia. It has also created the Specialty Coffee range of mono-origins, among which the Slow Food Presidium from Guatemala. The coffees are also available in capsules and pods.