• Italian


A trip around the world

From the plant to the package

The coffee we drink every day is the last step on a fascinating trip around the world, the result of a long process with roots in history and experience.


The coffee plant

The coffee plant grows in the countries around the equator, primarily Central America,
Central Africa and Asia. It grows at an altitude of 200 to 2000 metres, and prefers a hot, damp climate. There are at least 66 species of coffee plants, but only two are sold on the market: Coffea Arabica, aromatic and full-bodied with a more delicate flavour, and Coffea Canephora, commonly known as Robusta, with a more intense flavour and a higher caffeine content. The fruit is a drupe, like a cherry, containing coffee beans protected by two films, one of which is rigid (known as the parchment) while the other is much finer and silvery in colour.


Harvesting techniques

The flowering of the coffee plant depends on the amount of rainfall, a factor which is totally beyond human control. This means that the same branch will bear flowers, unripe fruit and ripe fruit, all at the same time.
This makes the harvest very complicated; it can be performed either mechanically or by hand. There are two primary techniques for harvesting by hand: picking, which permits better selection of fruit, but costs more, and stripping, which results in a less homogeneous product but costs less.



The coffee beans obtained from the fruit are green in colour and are shipped in 60 kg jute sacks to importing countries. Jute allows the beans to breathe, eliminating the risk of mould or condensation.



When they get to their destination, the beans are carefully selected to guarantee a top quality final product.
This operation is performed using optical selectors which use a system of reflected light to analyse individual beans, expelling those that do not meet the quality criteria.



Green coffee beans are roasted at 200-230 degrees centigrade for about ten minutes. This process plays a particularly important role in determining the flavour, aroma and typical dark colourof the coffee. In Italy, where people prefer a bolder flavour, coffee is roasted at higher temperatures than in other countries.



Coffee must be packed immediately after roasting to preserve all its flavour and aroma. There are four packing methods for coffee: packing with a hermetic seal, packing under pressure, packing in a vacuum, and packing in a high-pressure vacuum.
Knowing the origins and secrets of coffee is an essential step for treating the product in the best possible way and making the most of its sensory qualities. Processing makes all the difference between a mediocre cup of coffee and a top quality cup.
We have chosen to combine the flavours of the traditional workmanship with the most advanced technologies for production, management and control. This allows us to be dependable and precise at all stages in processing while still offering an excellent final product of constant quality.