Ditta Artigianale

Italian coffee roasted in Florence since 2013. Founded by barista champion Francesco Sanapo and Patrick Hoffer, Ditta Artigianale buys micro-lots directly from producers and roasts them with hot air and Q Grader precision.

A man and a woman posing in a coffee roasting facility. The man holds a large sack of coffee beans and the woman in the foreground.

Ditta Artigianale

Ditta Artigianale started in 2013 as a micro-roastery in Florence, founded by Francesco Sanapo, an award-winning barista champion and taster, and Patrick Hoffer. After years of studying how the world drinks coffee, they dreamed of bringing the specialty movement to Italy and the rest of Europe. Their first coffee bar opened on Via de' Neri and grew into five venues across the city. An Italian roastery with an international outlook.

A man and a woman posing in a coffee roasting facility. The man holds a large sack of coffee beans and the woman in the foreground.

Ditta Artigianale

Ditta Artigianale started in 2013 as a micro-roastery in Florence, founded by Francesco Sanapo, an award-winning barista champion and taster, and Patrick Hoffer. After years of studying how the world drinks coffee, they dreamed of bringing the specialty movement to Italy and the rest of Europe. Their first coffee bar opened on Via de' Neri and grew into five venues across the city. An Italian roastery with an international outlook.

A man in a red and black plaid flannel shirt leans against a large stainless steel coffee roasting machine in a workshop setting.

Modern Artisans of Coffee

At Ditta Artigianale, good coffee has to be good twice: in taste and in ethics. The team works directly with individual producers and wants full transparency on how every coffee is grown and processed. They respect the land, the people and the terroir, so no excess herbicides, no land cleared for planting and no irresponsible producers. Passion and a curious mind both end up in the cup, and they look for farmers who bring both.

A man in a dark jacket sits on a coffee bean sack in a rustic workshop, holding a string of coffee cherries.

Roasted by Champions

For Ditta Artigianale, roasting is a craft and a constant study. Their machines cook the beans with hot air pushed through the drum, with almost no contact with hot metal, and a modular drum speed lets them borrow a touch of conduction when a coffee asks for it. The crew is Q Grader certified, and Michele Anedotti took the title of best Italian roaster in 2019. The goal stays simple: let every coffee taste like itself.

  • Direct Micro-Lots

    Exclusive lots bought straight from individual producers

  • Ethics First

    No excess herbicides and no land cleared for coffee

  • Hot-Air Roasting

    Modern convection roasters tuned to each coffee's character

  • Champion Team

    Q Grader certified crew with Italy's best roaster of 2019