Meet Phil Lanzarotta from Barocco Coffee. He shares his wonderful adventure with us here. How once he had to choose between buying a winery or a coffee roastery, his recommendations, likes and advice. Hope you are loving to know the faces behind your coffee as much as we are.
How did you start your specialty coffee journey?
I gradually grew to enjoy coffee more and more the older I got and the more I travelled to Europe and abroad. Great Cappuccino in the am, espresso in the pm. I constantly searched for the elusive, perfect espresso, and it was next to impossible to find locally back then. I’m also a lover of great wines, and love the way a master wine maker can express the terroirs from a single, native wine varietal.
After 30 years of being in our family business, then working for a fortune 500 company, then my own company, I finally got the chance to buy into a winery and/or a coffee roastery- don’t have to tell you which one I chose.
My real coffee education started the day I stepped into Barocco.
From which region did you first source your coffee?
I had prior experience with Columbia in my former wholesale days, designing private label products and blends.
Can you share a little about the experience when you first visited a coffee farm?
It’s still on the to do list. We purchase from two SA farms directly and their family members reside in Canada and bring us the latest harvest.
Which is your favorite method to brew your cup of jo?
For all the coffee enthusiasts, which one will be the most adventurous Barocco coffee?
Biondo (it’s a light roast with exotic varietals. You’ll find them listed on the bag and you’ll just have to try it and see for yourself).
What will be your advice for someone starting their specialty coffee journey? Any Barocco coffee recommendation to begin this journey?
Centrale- it has a very wide range of appeal, is not over powering, and can easily be brewed in any number of extractions- espresso, Americano, Drip Coffee, Pour over, Cold Brew, French Press etc.
Your favorite snack/dish to pair with coffee?
Either fruit, chocolate, gelato or any fresh baked pastry (especially those with creme, ricotta or fruit).
Any proud Barocco moment that you would like to share with the coffee lovers.
Winning any award brings a feeling of pride and we’ve won quite a few; but, rebuilding and reshaping our business to manage through the pandemic, is what I’m most proud of the team doing together.