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. Source: d612coffeeroasters.com.
7
coffees
Italy
base
Location
Coffees
7 coffees
From one of the highest-altitude washing stations in Ethiopia, in the Gedeo region. Indigenous Heirloom varieties, processed with precision, give a washed cup of exceptional clarity — black tea structure, bright lemon acidity, and a clean finish suited to filter or delicate espresso. Source: d612coffeeroasters.com.
Black Tea · 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 benchmark Nyeri lot grown on volcanic red soil between the Aberdares and Mount Kenya. SL28 and SL34 varieties produce a washed cup of rare intensity — blackberry acidity, red-cherry sweetness and a juicy body — from AA, the top screen-size grade. Source: d612coffeeroasters.com.
Blackberry · Red 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