We opened Laveggio Espresso Bar 19 years ago, after starting our business as a coffee equipment service provider, We were in a lot of small coffee shops those first 2 years servicing equipment and getting to know the retail coffee business through the owners we met.
It was very clear to us very early on, that with the exception of a few small artisan shops – the average retail coffee experience left a lot to be desired. We knew we could do a much better job. Instead of the usual “fast food” coffee experience – we set out to offer a professional coffee experience.
What we created almost 2 decades ago when we launched our first Laveggio espresso bar was a culture where the Barista can engage the customer and make knowledgeable suggestions from the standpoint of a trained palate, not reciting tasting notes verbatim.
With the success of Laveggio Espresso Bar launched our Artisan Coffee Roasting Business in 2007 to supply or shop as well as online sales.
Now in 2021 with the the ongoing repercussions of COVID-19 turning the world upside down – we have been forced like many small businesses to pivot and find a new way to survive. We closed our espresso bar and the coffee roasting side of our business has become our sole means of survival.
Now with roasting and shipping as our only focus, we have upgraded our roaster and have expanded our sourcing contacts. So far this year we have purchased Cup of Excellence winning auction lots and coffees processed with alternate methods.
Each bag of coffee we sell has a roast date as well as batch number, and is covered by our guarantee. We guarantee that the bag of coffee you buy from Laveggio Roasteria is fresh and will taste as advertised. If not we will replace it.
Every aspect of your experience when buying coffee from Laveggio online in 2021 is – and always will be – our focus. Buy our coffee and give us your feedback about our coffees and our service.
How It Started Timing is everything in life. A chance meeting with a Master Roaster in the in the late 90’s, led to sample roasting and cupping an amazing “M.A.O Horse” Harrar on a magical Saturday afternoon with J.G. A long and interesting learning process began – cupping, sample roasting Huehue and Harrar on a Sivitz air gun (which I got from Mike Sivetz – and still use almost every day) learning the SCAA brew chart, pulling shots with J.G. on an ancient manual 3 group Faema, and many long conversations with Don Schoenholdt, Wilem Boot and Carl Staub have led us here.
The Highest Standards Our quality and freshness standards are among the toughest in the business. We roast and sell all of our coffees within a 7 day window. After 7 days the coffee is no longer at its peak and we pull it from stock. We donate these coffees to the Veterans Center, first responder organizations (Police & Fire Department), local Shelters, or others in need. Our spent grounds and chaff continue to build the soil of the VINES gardens. We don’t serve lunch – we are not a bar. We chose to roast by-hand to preserve and showcase the craft of true artisan roasting, because we love roasting. It is not a means to an end – we celebrate the craft every day. To date we have roasted over 15,900 loads of coffee by-hand.
Teamwork We are a small group of talented and focused coffee professionals, each with our own strengths. We work together to make your coffee experience the best it can be. Each one of us is driven to show you the difference between our experience and expertise -vs- the standard coffee chain experience.
