Roasteries / Orso Laboratorio Caffè
Orso Laboratorio Caffè
Turin, Italy
Turin's first specialty coffee café and roastery, opened in San Salvario in 2014 by KILIMANGIARO S.R.L. Roasts and sells single-origin micro-lots and artisanal blends sourced from small producers, aiming for an ethical, transparent supply chain. Coffee is roasted and packaged to order for freshness. Runs two café locations in Turin — the original Via Berthollet flagship (also home to the roasting lab) and a second location opened in Borgo Rossini in March 2025 — alongside an online shop and coffee-brewing workshops. Source: orsolaboratoriocaffe.it, shop.orsolaboratoriocaffe.it.
7
coffees
Italy
base
Locations
Orso Laboratorio Caffè – Berthollet
Via Claudio Luigi Berthollet 30/g, 10125 Torino, ItalyMonday: 08:00-18:00 Tuesday: 08:00-18:00 Wednesday: 08:00-18:00 Thursday: 08:00-18:00 Friday: 08:00-18:00 Saturday: 08:30-18:00 Sunday: 08:30-18:00
+39 011 264 3553
Orso Laboratorio Caffè – Cagliari
Via Cagliari 18/D, 10153 Torino, ItalyMonday: 08:00-18:00 Tuesday: 08:00-18:00 Wednesday: 08:00-18:00 Thursday: 08:00-18:00 Friday: 08:00-18:00 Saturday: 08:30-18:00 Sunday: 08:30-18:00
Coffees
7 coffees
Named for the street home to Orso's flagship café — a 100% arabica blend of Brazilian, Indian and Nicaraguan coffee built for a classic, refined espresso. Dark chocolate and spiced licorice aromas soften into a hazelnut finish, with pronounced finesse and balance. Source: shop.orsolaboratoriocaffe.it.
Dark chocolate, hazelnut, licorice
A micro-lot from Néstor Lasso's El Diviso farm in Huila, who turned his family's operation into a quality-focused venture built on research, precision and territorial identity. Anaerobic natural processing gives a juicy, enveloping profile of tropical fruit and clean sweetness over cocoa undertones. Works for espresso, filter or moka. Source: shop.orsolaboratoriocaffe.it.
Yellow peach, papaya, melon, mandarin
A decaf blend of Brazilian coffee from Minas Gerais and Cerrado, decaffeinated via the solvent-free Swiss Water process to preserve the beans' original flavor compounds. Chocolate and almond aromas with hazelnut and toasted-cereal notes. Source: shop.orsolaboratoriocaffe.it.
Chocolate, almond, hazelnut, toasted cereal, malted barley
From Niguse Jilo's family farm in Yirgacheffe — Jilo is also a lead farmer for the Bore Nageso producer group and this lot placed as a top-40 candidate in the 2022 Ethiopia Cup of Excellence. Slow natural drying builds syrupy sweetness and intense fruit character over a creamy medium body. Recommended for espresso. Source: shop.orsolaboratoriocaffe.it.
Pink grapefruit, black tea, mandarin, white flowers
A forest-coffee lot from small-scale growers in Ethiopia's Gesha territory — ripe cherries undergo 48 hours of controlled fermentation in CO2-saturated containers, with underperforming fruit removed, before drying on raised beds under natural shade. A medium-high, creamy-bodied cup with elegant floral and citrus character. Works for espresso or filter. Source: shop.orsolaboratoriocaffe.it.
Floral, black tea, bergamot, citrus
From a Maya Jacaltec cooperative founded in 1967 in the Jacaltenango highlands — cherries are hand-picked daily and delivered to the mill same-afternoon for immediate pulping, fermentation and washing, then sun-dried on cooperative patios. Scored 87 SCA, with a clear, velvety cup of intense dark chocolate and citrus acidity. Recommended for espresso and French press. Source: shop.orsolaboratoriocaffe.it.
Dark chocolate, red orange, bergamot
Named for the Turin neighborhood of Orso's original café — a 70/30 arabica-robusta blend combining South American coffees from Peru, Brazil and Honduras with African selections. A strong, full-bodied everyday cup with citrus brightness, red-fruit sweetness and a round chocolate finish. Source: shop.orsolaboratoriocaffe.it.
Lime, lemon, red fruits, chocolate