FORTEZZA ESPRESSO: TRADITION FOR OVER 100 YEARS
ALWAYS EVOLVING AND REWARDED WITH AWARDS
Many years, experiences and three generations later, Rainer Langguth took up the traditions of his family in 1999 and revived the espresso manufactory Fortezza. With a lot of passion and high demands on premium quality of the espressos, the Franconian espresso manufactory is now a guarantor of aromatic coffees.
The roastery has already received several awards from the magazine "Der Feinschmecker" and has numerous certifications such as the organic seal, the German Roasters Guild and Slowfood.
The Fortezza Espresso team consists of enthusiastic coffee enthusiasts - and the dog Chili. Founder and CEO Rainer Langguth, along with Managing Director Melanie Schmidtmeier, are passionate about their work and attention to detail. Master roaster Gunnar Kordon is dedicated to the flavors and creates great blends. The office dog Chili is always there.
WITHOUT A MAGIC FORMULA BUT WITH A FAIR VALUE CHAIN
For Fortezza, there is no formula for producing the perfect coffee. Instead, particular emphasis is placed on a value chain in which all participants are treated fairly. In addition, the long-term roasting process means that each bean is treated particularly well and intensively.
FROM INDIAN SPICES TO FRESH CROISSANTS AND STRONG 100% ROBUSTA COFFEE
The blends of Fortezza convince with a great selection of different flavors. The CAFE CREMA INDIA PLANTATION is an exotic blend. It consists of 100% Indian Arabica beans and has spicy notes. ESPRESSO BIO CAFE CREMA is made from medium roasted Arabica beans grown organically in Peru. Notes of freshly baked butter croissants invite a moment of pleasure. Strong and intense is the ESPRESSO PURO. 100% Indian Robusta beans give the espresso its strength and notes of fine dark chocolate.