A Wood Fire Tradition, The Brasilero Legacy

Whether you are a cafe owner, distributor, or business seeking premium coffee in larger quantities, our bulk orders are tailored to cater to your specific needs.

Our expertise in wood fire roasting has been carefully passed down through generations – each custodian refining the craft while honouring its origins.

The story begins in 1903, when Vincenzo Alviggi began roasting coffee in Italy using traditional wood fire methods. His passion and dedication were carried forward by his son, Lorenzo Alviggi, and later by Antonio Alviggi, who together with his wife Marilena Alviggi brought the art of wood fire roasting to Australia in the 1980s.

This marked the birth of Brasilero Coffee.

Today, the company remains proudly family-owned. We continue to honour our heritage by using traditional wood fire roasting alongside modern roasting methods, combining time-honoured craftsmanship with contemporary precision. Carefully sourced green beans from around the world are roasted in small batches, where flame, technology, patience, and instinct come together in perfect balance.

The result is a coffee of remarkable character: intense in flavour, full-bodied in aroma, and finished with a rich, smooth depth that is unmistakably distinctive.

As siblings born of the same roots, Mokambo and Brasilero share not only a familial bond but a common dedication to the art of wood fire roasting. This time-honored tradition, deeply embedded in their DNA, imparts a unique and unmistakable character to every coffee bean.

Sourced from the heart of Brazil, Mokambo draws from the same wellspring of coffee heritage. The crackling flames that dance around the beans during the wood fire roasting process echo the familial warmth and authenticity.

Building upon the foundation laid by Brasilero. It takes the baton of 100% Arabica excellence and carries it forward, infusing its own vibrancy and character into the world of specialty coffee.

Wood fire roasting coffee is a traditional method that dates back centuries. Before the invention of modern roasting methods, such as drum roasting or air roasting, wood fire roasting was the primary way to roast coffee beans. Antonio Alviggi introduced Australia to traditional Wood fire roasting in the 1980’s, this soon marked the birth of Brasilero Coffee. Antonio passed on his wood fire roasting skills to his son Luca Alviggi our current Master Roaster. Today Brasilero Coffee remains family owned and run with Antonio’s wife and children actively involved in this Century old labour of love first originating in Italy in 1903.   

The process involves roasting coffee beans over an open flame or in a wood-fired oven. The heat from the fire imparts a unique flavour to the beans, giving them a smoky and earthy taste. This method requires skill and experience to ensure that the beans are roasted evenly and not burnt. 

Wood fire roasting was commonly used in many coffee-growing regions around the world, including Ethiopia, where coffee is believed to have originated. It was also used in other parts of Africa, the Middle East, and Asia. 

Today, wood fire roasting is less common, as modern roasting methods are more efficient and easier to control. However, some artisanal coffee roasters still use this traditional method to roast coffee beans, believing that it produces a superior flavour profile. 

Overall, wood fire roasting coffee has a long and rich history, playing an important role in the development of coffee culture around the world.