Established in 2011, Eduardo “Edy” Piro and the team at Terrone & Co decided to alter the rules of the coffee industry after growing weary of Italian coffee. They felt the industry used over-roasted subpar beans.
In the specialty coffee market in the UK, Terrone is the first Italian Speciality roaster.
Best Speciality Coffee in the world
From their roastery in Tottenham, they roast a carefully chosen assortment of the best Speciality coffees in the world by sourcing the tastiest, freshest crops.
The state-of-the-art Giesen W15 is used to roast all of Terrone’s coffee. Each batch is made with the highest care and skill, with a maximum capacity of just 15kg. Their coffee is distinctive and delicious because it combines the most cutting-edge roasting methods with tradition and ritual that was first developed in coffee bars in Italy.
Edy was unlike many of his countrymen since despite growing up in a coffee-centric environment in Italy, he had never genuinely savoured dark-roasted Robusta coffee. After visiting the USA in 2004, he drank lighter roasted, higher quality Arabica coffee for the first time, which piqued his interest in the beverage because it was the first cup of coffee he had truly appreciated. After returning from his vacation to the United States, he started thinking about ways to bring up Italian coffee again.
Edy’s first cup of coffee, an Ethiopian Yirgacheffe with strong blueberry notes, was consumed in Seattle in 2004. He now has a different perspective on what coffee is and can be.
“In terms of our favourite brewing methods, the majority of us use an AeroPress or V60 at home; while at the office, we begin using the Spros. We have every brewing method available both at home and at work. There’s nothing better than seeing the workers compete in a midday latte art competition; Toby, who is a god, always wins.”
When asked which coffee origin he prefers, Edy acknowledged that it can be challenging to pick just one after spending so much time in the business. Every country that grows coffee has experienced success at some point. Brazil, Colombia, and Ethiopia have all distinguished themselves over time.
“First-time coffee roasting is something I particularly enjoy doing. A lot of fun is always had anticipating the outcome.”
Terrone & Co only uses coffees with complete traceability, which sets their approach to sourcing and roasting coffee apart from that of other roasters. The team is so invested in their suppliers that they want to learn as much as they can about them, down to the names of their dogs!
“I like to relax and take it all in when I’m out and about and visiting other coffee shops. My advice is simply to place your coffee order, relax, and take your time to enjoy it. We always send some of our coffee over after a visit to express our gratitude.”
Edy’s favourite mug to drink from? Any with Terrone & Co coffee in will do.
In the future, Edy and the Terrone team intend to open a café, so keep an eye out for updates.
Grazie per l’ottimo caffè, Terrone!
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