Caffè Ginevra have been roasting coffee on the island of Sicily for almost a century. It was in 1923 when 12-year old Signor Massimino Ginevra first created the fragrant and aromatic blend of coffee using a small, traditional hand-held roaster. It wasn't long before his coffee was recognised nationally for it's individuality and above all, it's quality.
The art of coffee roasting was soon passed on from Father to Son which meant it was up to Pietro to maintain the high standards his Father had established, selecting only the finest of Arabica and Robusta beans which were to be blended and roasted to the same style that had brought them high acclaim in both Sicily and mainland Italy.
Today it is the responsibility of Laura Ginevra, granddaughter of Massimino, to guarantee those high standards are maintained and although the process of roasting coffee may have changed, that focus on quality and freshness is stronger than ever.