Roasting is the key moment in the coffee-making process.
At Saula we have always used the traditional method: slow roasting at 225 ºC. To ensure we get the best aroma, taste and colour.
Café Saula was established in 1950 by Lluís Saula Pons following the family business tradition. Soon after, his wife, M. Teresa Puig Montserrat, joined the company and brought her business skills.
Nowadays its factory in Sant Feliu de Llobregat (Barcelona) produces more than one million, two hundred thousand kilos of coffee every year.
At Café Saula we have always been at the forefront of the coffee-making process by introducing technological innovations, conducting organoleptic research, selecting the best ingredients and so on.
As a result of all this we can maintain the highest quality in our products and in our customer service.