Capito Coffee, Peabody's only coffee roaster, was founded in 2014 by Frank Martino to provide fresh, high-quality beans. The company roasts for local shops and emphasizes proper degassing and storage for optimal flavor. Martino draws from international training to source beans from multiple countries.
Frank Martino, owner of Capito Coffee and The Commons 1854 banquet hall in Topsfield, started his coffee journey in 2000 with an espresso catering booth. Unsatisfied with initial results, he pursued expertise by traveling to Italy in 2008 for roasting techniques and later to Klatch Coffee in California, known for awards and education in the field.
Capito Coffee launched in 2014 inside the Mills 58 building at 58 Pulaski Street in Peabody. It operates as a full-service company, including a cafe, online sales, and in-house roasting. The roasting process begins with testing moisture levels in sample beans from brokers. Martino adjusts airflow on the roaster accordingly. "If it has a lot of moisture… I have to adjust on my roaster how much air flow is going in that. Also, mentally, that’s how much money is lost when you’re steamed out (because) we’re buying in weight," Martino explained.
After roasting, beans rest for a day before packaging. Capito supplies over 100 coffee shops, such as Red’s Coffee in Salem and Brew North Cafe in Lynn, with weekly deliveries, equipment, training, support, and repairs to maintain freshness. "I would say the number one message that we like to get across is: Freshness in the coffee world is like the key to everything," Martino said. Beans undergo a four- or five-day degassing period to release carbon dioxide, with ventilated bags preventing inflation.
Martino recommends storing beans in their original packaging in a cupboard, avoiding fridges or freezers where they absorb other flavors. The company sources from Brazil, Colombia, Costa Rica, Ethiopia, Guatemala, Honduras, Kenya, Nicaragua, Peru, and Tanzania, selecting based on quality like wine vintages. "We cycle out what’s good just like wine," he noted. Flavors are assessed through cuppings, revealing notes such as berries, toasted marshmallow, cinnamon, or earthiness.
Products include origin-based bags and blends: House Blend, Espresso Blend, Cold Brew Blend, Decaf Blend, and Superhero Blend, made from Colombian, Nicaraguan, and Peruvian beans. "That’s like our dark roast, kind of a superhero, gets you going for the day," Martino described the trademarked blend. More details are available at capitocoffee.com.