Roasteries / Cafezal
Cafezal
Milan, Italy
Founded by Carlos Bitencourt, a Brazilian engineer who discovered specialty coffee while working as a management consultant in London in 2011, trained at the London School of Coffee, and began roasting his own coffee in 2017 after scouting farms in southern Minas Gerais, Brazil. Opened the flagship Via Solferino 27 (Brera) store in 2018 — Milan's first dedicated specialty-coffee roastery. Now runs 5 café locations across Milan, the in-house Milano Coffee Academy, a wholesale business serving 40+ clients, e-commerce, and an events/catering arm; a Lisbon location is announced as upcoming.
8
coffees
Italy
base
Locations
Cafezal — Coffee Hub
Viale Premuda 14, 20129 Milano MI, ItalyMon–Fri 08:30–18:00, Sat–Sun 09:00–19:00
+39 02 3657 9282
Cafezal — Brera
Via Solferino 27, 20121 Milano MI, ItalyMon–Fri 08:00–18:00, Sat–Sun 09:00–19:00
+39 02 6269 5506
Cafezal — Magenta
Corso Magenta 96, 20123 Milano MI, ItalyTue–Fri 08:00–15:00, Sat–Sun 09:00–16:00, Mon closed
+39 02 4951 9174
Cafezal — Porta Venezia
Via San Gregorio 29A, 20124 Milano MI, ItalyMon–Fri 08:00–17:00, Sat–Sun 09:00–18:00
+39 02 365 17489
Cafezal — BiM Bicocca
Viale Piero e Alberto Pirelli 10, 20126 Milano MI, ItalyMon–Fri 08:00–17:00, Sat 09:00–16:00, Sun closed
+39 02 2406777Coffees
8 coffees
From the Tesfa ("hope") farm, grown by producer Mustefa Abakeno. Decaffeinated via the Sparkling Water Decaf process developed at Germany's Max Planck Institute in 1967, preserving sweetness and aromatic complexity. Limited lot of 400 bags. Suggested for: espresso.
Biscuit, chocolate, full body, hazelnut finish
Grown by Jairo Arcila at Finca Santa Mónica; cherries undergo a 30-hour anaerobic water fermentation before washing and a slow sun-drying. Suggested for: filter.
Stone fruit, cane sugar, mandarin, cacao nibs
Cafezal's first 100% Arabica blend — two Brazilian coffees (Yellow Catuaí and Red Catucaí, from Cerrado and Matas de Minas) rounded out with a touch of washed Nicaraguan coffee. Full-bodied, elegant cup with bright citrus freshness. Suggested for: espresso. Also sold in 1kg at €48.00.
Dark chocolate, almond, dried fruit
Rare Abyssinia-variety lot from Pantan Cuaca Estate in the Aceh highlands, grown alongside tropical-forest biodiversity. Suggested for: filter.
Green apple, white grape, jasmine tea
A Red Catuaí lot from Eby Aracely and Antonio Gonzalez in Fraijanes. The cherries ferment in sacks for 14 hours, then dry slowly on raised beds for 20 days, giving a lively, fruity cup where ripe strawberry meets dark chocolate and juicy plum.
Ripe strawberry, dark chocolate, plum
Prestige Collection. Rare Pink Bourbon fermented anaerobically for 48 hours with rose petals, grown on volcanic-ash soils in Quindío, by producer Luz Helena Salazar. Suggested for: filter.
Rose petals, plum, chocolate, lime
Caturra and Bourbon grown by Antonio Medina at La Colina in Antigua, at 1,700 m under native shade trees. A traditional washed process keeps it clean and balanced: milk chocolate, red apple and a caramel finish, soft and sweet with a fruity freshness.
Milk chocolate, red apple, caramel
Peaberry lot from Alexandre Emerich's plantation in Caparaó, grown above 1,100m with natural aerobic fermentation. Rich, syrupy body with bright citrus acidity. Suggested for: espresso.
Caramel, passion fruit, peach