Gourmet Ethiopia

Third-generation torrefazione inheritors since the 1940s, Raffaele and Paola Campana shattered Naples' dark-roast orthodoxy in 2013 by establishing Pompei's first specialty coffee outpost, just two minutes from the ancient ruins. Their roasting philosophy juxtaposes traditional Neapolitan "gourmet" blends—darker profiles honoring the city's espresso culture—with lighter omni-roasts that celebrate single-origin terroir, creating what they call "slow specialty coffee" experiences. Operating both a micro-roastery and café where V60s and Chemex coexist with classic espresso machines, they've positioned themselves as cultural interpreters who guide customers through tasting journeys. Campana refuses to abandon tradition entirely; instead, they maintain two parallel roasting lines that honor both Naples' coffee heritage and the third-wave future, proving that innovation doesn't require erasure of the past.