ABOUT US
Emanuele and Carolina are the founders of Picapau, a micro roastery
specializing in specialty coffee in Rome. Their passion for high-quality coffee
began in 2013, when they first discovered specialty coffee during a trip to São
Paulo, Brazil.
After years of experience in the world of coffee, they decided in 2019 to create
Picapau and bring specialty coffee culture to Rome and across Italy, offering a
high-quality, traceable and sustainable product.
EMANUELE BERNABEI
Founder & Roaster
At Picapau, Emanuele is the roaster and leads the whole production journey,
from choosing and buying green coffee to crafting and finetuning each roasting
profile.
Over the past few years, Emanuele has focused intensely on developing his
specialty coffee expertise, reaching several meaningful achievements,
including:
-
2024: 1st place at the Italian Ibrik Championship | 4th place in the world
-
2023: 2nd place at the Italian Cup Tasting Championship
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2022: 3rd place at the Italian Cup Tasting Championship
-
2020: 2nd place at the Italian Roasting Championship
-
2019: Finalist at the Italian Brewing Championship | Qualified as an SCA
Authorized Trainer (AST) -
2018: Finalist at the Italian Roasting Championship and at the Italian
Brewing Championship -
2017: 3rd place at the Italian Brewing Championship
-
2016: Coffee Diploma System (SCAE)
CAROLINA TEIXEIRA DOS SANTOS
Administration Manager
In Brazil, Carolina deepened her passion for specialty coffee by attending
specialized courses in coffee preparation, sensory analysis, micro-roastery
management, and roasting. She then gained experience working in specialty
coffee shops in Rio de Janeiro. Today at Picapau, Carolina serves as the
administrative manager, overseeing orders as well as customer and supplier
relations. She is always available to answer questions, provide information,
and support any of our customers’ needs, ensuring attentive and excellent
service.
Giovanni adipietro
Assistant Roaster
Giovanni approached the world of specialty coffee after his first experiences in
the hospitality sector, working as a barista in his hometown of Formia. A
curious and perfectionist spirit has led him to continually educate himself
through training courses and industry events, working every day—cup by cup,
extraction after extraction.
Thanks to his collaboration with Picapau, Giovanni is now increasingly gaining a
comprehensive understanding of the entire coffee journey, from fruit to final
sale.
Today at Picapau, he serves as a production assistant, contributing to the
selection of raw materials, roasting, and packaging.