since 2018, when we were chosen by chef Vincenzo Santangelo, we have been suppliers of Ji Catering for hospitality during Formula1 and Moto GP events.
We are very proud to be present on circuits all over the world and to be protagonists of the coffee breaks of paddock guests and champions loved by all.

Our Grand Prix coffees

Superbar

Round with a rich aroma and hints of chocolate

Medium Roast
A blend of the finest coffee beans from Central and Southern America, Africa, and Indonesia. The intense chocolaty taste of Brazilian Arabica is perfect with the clean body of African Robusta matched with the sweet scent of Indonesian Robusta. The deep aroma and the full and complete taste of this coffee offers you the pleasure of classic Italian espresso at home!

Coffee species: 70% Arabica, 30% Robusta
Characteristics in the cup: full-bodied and well-balanced, with intense aroma and unmistakable notes of chocolate.

Aroma 8 | Body 8 | Sweetness 8 | Balance 10

Gold Arabica

Enveloping aroma of floral essences and spices with notes of toast and vanilla

Medium Roast
Gold Arabica is our blend of the most precious varieties of Arabica coffee. Born as an homage to Ethiopia, the land from which Arabica coffee originated among its luxuriant highlands. The perfect harmony among the sweet Ethiopian and other prized Arabica from Central America and Asia makes it possible for us to find in our cup a fabulous tasting coffee appropriate for any time of day.

Coffee species: 100% Arabica
Characteristics in the cup: syrupy and velvety; striking for its enveloping aroma of floral essences and captivating perfumes of fresh fruit, caramel, and vanilla.

Aroma 10 | Body 8 | Sweetness 10 | Balance 8

Decaffeinato

Sweet and spicy with an intense aroma.
Water decaffeination process for great tasting, chemical-free

Medium Roast
Decaffeinato is our decaffeinated coffee. This blend comes from a selection of finest Central American Arabica coffees beans, among which is certainly noteworthy a coffee grown organically by small farmer in northern Peru which, for its characteristics of aroma, taste and body has obtained an SCA score such as definitely define it as a Specialty Coffee.
All the coffees that make up the blend are decaffeinated with water using the process called Swiss Water Process; thanks to this method, the green coffee beans retain all their original components unaltered, giving us a coffee with a rich and persistent taste in the cup, very similar to normal premium coffees.
Decaffeinated is a real coffee but caffeine free, surprising and extraordinary.

Coffee species: selection of Arabica coffee
Characteristics in the cup: A full bodied coffee, sweet and spicy, with a persistent, intense aroma and a scent of tobacco.
Caffeine not exceeding 0,10%

Aroma 10 | Body 8 | Sweetness 10 | Balance 10

Etiopia Sidamo Specialty

Ample aroma of dried fruit and chocolate with a good aftertaste and a pleasant hints of yellow fruits and caramel

Medium Roast
This extraordinary coffee grows spontaneously in the shade of other garden trees, in a natural and largely untouched environment. Local families harvest ripe cherries by hand, then dip them in water to eliminate those that float, too unripe or defective.
the washed coffee beans are slowly dried on the “African beds” and then sold to the merchants who load them on the backs of the donkeys.

Coffee species: Arabica Heirloom
Characteristics in the cup: a sweet coffee with an intense taste and a good body. The aroma is delicate with notes of lime and jasmine.

Aroma 10 | Body 8 | Sweetness 10 | Balance 10

Brasile Fazenda “Cerro Alto”

Intense and sweet from the flavor of dark chocolate and ripe fruit

Medium Roast
This particular arabica is grown in small certified plantations in the Cerrado Mineiro region, in the north-east of the state of Minas Gerais, particularly renowned for the high quality of the coffee.
The average temperature, the low rainfall during the harvest period and the ideal altitude are some of the factors that make it particularly appreciated by coffee connoisseurs.

Coffee species: Arabica Catuaí Vermelho IAC
Characteristics in the cup: sweet and intense coffee with a flavor characterized by notes of dark chocolate and peanuts. Its aroma is also intense with hints of cocoa and hazelnut.

Aroma 8 | Body 8 | Sweetness 10 | Balance 10

79 years of love for coffee

Our story began with a small artisan roasting company founded in 1946 by a young enterprising entrepreneur, Antonio Castorino, who started initially working for a roasting firm in Messina and later for an importer in Turin.  After having acquired expertise in the field, he set up his own artisanal shop with a small wood- fired roasting oven that has since grown to become widely distributed in the two Italian regions of Campania and Basilicata with the brand name “Caffe’ Castorino” above all in café bars, restaurants, and hotels.

Following the passing of its founder in 1995, the business has continued managed with a constant engagement in technological renovation while retaining the most absolute respect for antique family tradition. A Tradition expressed in the discerning selection of the best Arabica and Robusta coffees expertly roasted and blended with untiring passion and pride of craftsmanship for the blends appreciated and enjoyed by thousands of patrons.

Innovation and sustainability

The selection of green coffees
Behind a cup of excellent coffee there is a careful selection of green coffees and a skilful roasting, but there is also a set of values ​​that make it unique: respect for nature and workers, attention to consumer health are our hallmark.
To affirm these values ​​we rely on trusted suppliers who can guarantee us, through various certifications, the certain origin of the coffee, responsible cultivation and respect for workers’ rights.
Almost all of our coffees come from high-altitude and naturally cultivated plantations without damaging the soil, the balance and the biodiversity of each eco-system.

The use of renewable energy
The commitment to respect for the environment also continues in roasting, where practices are adopted at every stage of production that aim to protect natural resources and save energy.
In particular, thanks to our photovoltaic system, we are able to avoid the production and dispersion in the atmosphere of 375 tons of CO2 every year.

Roasting with clean air
To preserve the organoleptic characteristics, we roast each coffee separately, studying a different roasting curve for each one and use a modern clean air system that allows the beans to be cooked by wrapping them in a cloud of clean hot air. This technology ensures uniform cooking of the beans and the total absence of contact between the coffee and any combustion residues that could compromise the taste and healthiness of the finished product.

Eco-friendly products
For some time now we have added eco-sustainable packaging for all coffees to the organic coffee line; our pods and Nespresso self-protected capsules are 100% compostable and biodegradable, Ok Compost certified.

Short chain packaging
For each of our packaging we are looking for suppliers with sustainability certifications and with plants close to the roasting to limit road transport and the consequent production of CO2.

Caffè Castorino Academy

For some years we have been committed to spreading the culture of quality coffee also through the Caffè Castorino Training School, in partnership with Espresso Academy Firenze. Our courses are aimed at professionals and coffee lovers and are carried out in partnership with Espresso Academy, one of the most authoritative Italian companies for what concerns training in the various sectors of the world of coffee and cafeteria.
All courses are internationally recognized thanks to the collaboration of Trainers authorized by SCA (Specialty Coffee Association).
Thanks to the collaboration with qualified teachers it is possible to discover a fascinating and ever-changing world; through theoretical and practical lessons we bring our students on the journey that goes from the berry to the cup of coffee.
Caffè castorino is a member of SCA, the trade association that promotes excellence in the coffee community throughout the world through research, innovation and training.

A curiosity that concerns us

Hazelnut coffee is one of the most well-known alternatives to traditional espresso in Italy. Many cafes, for about forty years now, have been offering their own version of this indulgent coffee, with a velvety texture that, when done properly, has the comforting power of a cuddle. However, not everyone knows that it comes from the province of Salerno, from a blend by Caffè Castorino. The first café to serve it in the 1990s was Bar Pompei in Pagani, which has always exclusively used our blends in beans. The recipe of Bar Pompei remains a secret, but here’s a recipe for an excellent hazelnut coffee to make at home, elaborated for our Amore Espresso coffee shops by the SCA coffee trainer Michele Cantarella.

Hazelnut coffee recipe

Ingredients:
1 Superbar or Classica espresso,  2 teaspoons of pure hazelnut cream, whipped cream, hazelnut crumbles, ground cinnamon, sugar to taste

Procedure:
Pour the hazelnut cream into the bottom of a narrow glass or espresso cup, add the freshly brewed espresso and sugar, then top it off with whipped cream, hazelnut crumbles, and a sprinkle of cinnamon.
Enjoy it!

Tips:
For the perfect success of the drink are essential a good quality hazelnut cream, preferably without added fats and sugars, and good coffee, aromatic and not very bitter. We recommend Superbar espresso, our 70% Arabica medium roast blend, or Decaffeinato if you wish to consume coffee in the evening hours.

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