Roasteries / D612 Coffee Roasters
D612 Coffee Roasters
Florence, Tuscany, Italy
Specialty coffee roaster in Florence's San Iacopino district, roasting since 2016. Founded by Lucian Trapanese, D612 sources small, traceable lots — an ever-changing selection of seasonal single-origin coffees and blends, hand-packaged in recyclable mono-material bags and roasted multiple times a week.
7
coffees
Italy
base
Location
Coffees
7 coffees
From Finca Anaya, a 4.5-hectare farm in San Adolfo, Acevedo, tended by the Aranda Gómez family for over three decades between two mountain ranges, among fruit trees and guadua bamboo. They grow Pink Bourbon, Pacamara, Gesha, Castillo, Colombia and Red Bourbon, pick around 90% of cherries at full ripeness and combine flotation with filtered water and strict Brix monitoring. Sold in 200 g bags.
A washed Yirgacheffe from Danche, sorted and processed in small, traceable lots by Habtamu Fikadu Aga through Kuri Mountain Coffee, a family tradition going back to 1945. Clean, bright and aromatic, with floral lift and layered fruit.
Apricot, lemon
From D612's ongoing Give&Take project with Brazilian farmers combining scale with quality — lot #10, from Capetinga Farm's Yellow Catuai, delivers dark-chocolate depth, ripe-cherry sweetness and a body that holds up in any brew method. Source: d612coffeeroasters.com.
Dark Chocolate · Cherry
A Guji lot from smallholder farmers on high-altitude, nutrient-rich red clay soil at Hambela Station. Anaerobic natural processing — cherries fermented five to ten days in sealed, oxygen-free tanks — builds a bold, layered cup, while the Heirloom variety brings vivid fruit character, floral complexity and a lively, sparkling acidity. Source: d612coffeeroasters.com.
Peach · Blueberry
From Karundu, a Nyeri sub-location prized by cup judges, via the Kiandu Factory's same-day cherry delivery policy and double-fermentation washed method — a structured, clean, layered AB grade (slightly smaller screen size than AA, comparable cup complexity) from SL28 and SL34 at altitude. Source: d612coffeeroasters.com.
Grapefruit
From the cloud forests of Amazonas, a washed Peruvian led by stone fruit and caramel warmth. A 48-hour bag fermentation used by the cooperative adds depth beyond standard Peruvian washing-station coffees; small family plots, hand-sorting and slow raised-bed drying give clarity and sweetness in the cup. Source: d612coffeeroasters.com.
Peach · Butterscotch
A deliberate break from D612's single-origin tradition, forced by rising Brazilian green-coffee costs — two naturals blended to complement each other: the plum depth of Caixa de Frutas (Brazil) and the milk-chocolate roundness of Mutovu (Rwanda), for a cup more complete than either alone. Source: d612coffeeroasters.com.
Plum · Milk Chocolate