As we have ventured into roasting, our passion and respect for coffee has only grown. When you realize that “100 hands” have touched these beans, you can’t help but become humbled by the hard work of these dedicated growers, pickers, processors and importers. As a roaster, it is our responsibility to take these high-quality green beans and bring out the very best of the beans’ flavor, nuances and characteristics. Our Roasting and Cupping Lab is located at The Loom, a 100 year old building in the Port Richmond section of Philadelphia. Our Head Coffee Roaster, Frank Cianciulli, has a long passion for coffee which grew over the 12 years he worked, mostly as manager, at our Suburban Station shop from 1994 to 2006. In 2006, Frank began roasting coffee for Fonseca Coffee Roasters. He brings to Passero’s, a passion for great tasting coffee and a talent for roasting as an artist.