Our Slogan

Everyday Evolution

Our Mantra

Make.
Achieve.
Discover.
Evolve.

Made by Veneziano


From two men to a rock-solid community…
It all started when Rocky Veneziano and Craig Dickson founded Veneziano to lend their two decades of coffee knowledge to support cafes in discovering better ways to work. Today, Veneziano is a powerful force for positive transformation, making continual and consistent changes that improve everyday lives.


We’ve grown from a small batch to a talented and growing team, committed to making a positive and meaningful impact to coffee businesses across Australia. It’s the talent, determination and sheer passion of this team that makes Veneziano so special.


THESE ARE THE PEOPLE

Behind your Coffee



Passionate. Curious. Ethical. Ambitious. Dedicated…
They well and truly have it M.A.D.E


Rocky Veneziano


Co-Founder

Made for the love of coffee


Rocky remembers making his first espresso at age six while standing on a milk crate in order to reach the machine. With an uncanny ability to identify business opportunities, co-founder Rocky was instrumental in establishing Veneziano Coffee Roasters.


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Craig Dickson


Managing Director

Made for the love of coffee


Managing Director, and company pioneer, Craig, has more than 25 years industry experience. As former AASCA President, Craig initiated the annual MICE event and brought the first WBC to Australia. He is arguably Australia's barista 'Super Coach', mentoring numerous champions and industry luminaries.


Accredited WBC Judge
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Ben Romeril


Chief Operating Officer

Made for the love of coffee


Ben brings 17 years experience managing national brands and sales in the hospitality and coffee space. He leads the sales & marketing crew. Ben starred as the lead talent in a national Vodafone commercial shot in our Melbourne roastery.


Certified Q Grader
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The best in the business

Our Growers

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Below you'll discover

Guatemala Los Caballitos


Altitude: 1,100 - 1,800m


Processing: Washed


Varietal: Bourbon & Caturra



Finca Los Caballitos is owned by Oscar & Christian Schaps; 'Lost Caballitos', meaning 'the little horses' in Spanish. Hidden amid the steep green hills of the 'Ixil Triangle' high in Guatemala's western highlands. Finca Los Caballitos overlooks three beautiful lagoons with magnificent views of the Chajul Mountain range to the south and Huehuetenango to the north.


This coffee is planted in loose soil, with a high content of clay and sand over a limestone base. The climate in the area is steamy, hot and humid, with around 200 inches of rainfall per year. This means that the farm's rain-drenched hills are also the source for several natural springs in the area. The rivers Lxtupil and Sacsiwan also provide more than enough water to irregate them.


Used in Pulse & Soar coffee blend.


Below you'll discover

Colombia Cococentral Huila


Altitude: 1,400 - 1,800m


Processing: Washed


Varietal: Caturra & Castillo




This coffee is sourced by our green bean buyer, Jack from Don Humberto at San Fernando Estate. Jack works closely with Don and farm managers Luis and Guillermo to experiment with processing methods to fine tune the flavour profile of our coffee. This coffee provides a balanced acidity and citrus notes with a sweet honey finish.


Used in Crave & Elevate coffee blend.


Below you'll discover

Brazil Santa Maria


Altitude: 520m


Processing: Natural


Varietal: Red Catuai, Yellow Catuai and Mundo Novo



Santa Maria is located in the town of Carlópolis, well known as a tourist destination because of its richness in Natural resources. Situated on the Paranapanema River which define the border between São Paulo and Paraná State, Fazenda Santa Maria blessed with access to fresh water and nutrient rich soil.


Fazenda Santa Maria applies industry leading agronomical techniques for the production of specialty coffees while protecting the surrounding environment and are well known for their intense use of organic fertilisation and mulching in their fields.


Paraná state was once one of the powerhouses of Brazillian coffee, producing around one third of the world’s coffee supply. However that changed in 1975 when the Black Frost devastated Paraná’s crops. A “black frost” is a more sever type of frost that results in internal freezing of the plant and results in death of the coffee tree. It is estimated that approximately 50% of Brazil’s total crop was destroyed by this frost with Paraná being the most affected. Many farmers planted other crops, mainly wheat and soy beans, however many left for the cheaper flatter lands in the North which are now synonymous with coffee growing.


However, in the last few years Paraná has returned to the specialty coffee scene with some amazing tasting coffees and we are proud to have been working with Fazenda Santa Maria for the last two years.


Used in Elevate and Crave coffee blends.


Below you'll discover

Ethiopia Djimmah


Altitude: 1,400 - 1,800m


Processing: Natural


Varietal: Heirloom



Djimmah Coffee is grown in the Illubabor and Kaffa regions of Ethiopia at elevations from 1,400 - 1,800m above sea level within the biggest catchment area in Ethiopia, an area that produces and exports about 60,000 tons of coffee each year.




Used in Aspire coffee blend.


Below you'll discover

Peru Monte Verde


Altitude: 1,400 - 1,800m


Processing: Washed


Varietal: Typica



Located in the region of Amazonas in northern Peru is the gorgeous Finca Monteverde. This estate is owned by Karen Araoz and her husband, Alfonso Tejada. Both are from the region, and sold their travel agency in Lima to return to Rodríguez de Mendoza and start their cooperative, Monteverde.


Finca Timbuyacu serves as a pilot project for experiments and as an opportunity to educate the 250 farmers who sell their coffee to Monteverde. All the families who sell their coffee to Monteverde are rewarded with quality premiums. When Araoz and Tejada planted trees at Timbuyacu, everyone told them the land was no good, but their harvest and coffee quality has increased every year since then and Alfonso was recently awarded 12th place in the pilot Cup of Excellence program in Peru.


Used in Aspire coffee blend.



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