The selection of beans used in the application is exceptional. To achieve perfection, we monitor even the most remote corners of the world to discover raw materials of excellent quality. Our coffee comes from places where coffee is grown, such as Brazil, Vietnam, Colombia and Indonesia.
History of Coffee
500 a. d.
Legend narrates that the goats of the Ethiopian shepherd Kaldi serendipitously ate the leaves and berries of a coffee plant and began wandering about with an energy and vivacity that they had never manifested before. The shepherd brought the magical fruit to a nearby convent where the monks made a hot, bitter beverage that soon became famous throughout the Arab world.
1450 a. d.
From Ethiopia the use of coffee spread to the surrounding area, when the first coffee plantation arose in Yemen, in the region of Kafa, the land which was to give this beverage its name. The cultivation of coffee eventually spread in Arabia and in Egypt, where coffee soon became a daily habit.
Even today, it is still uncertain whether the first recorded shipment of coffee unloaded in the west went Marseilles or Venice 1528. From there it reached all the European capitals, soon becoming one fo the most popular beverages, after wine and beer.
1720 a. d.
Around the year 1720, some plants left France, headed to the French West Indies. The ships landed in Martinique, where a flourishing cultivation of coffee began. Then, having found favourable climates and terrains, spread throughout all Central and South America.
Harvesting is a delicate operation which can be done with the stripping system, which provides an abundant harvest but of a heterogeneous quality, or using the most costly and accurate picking system, the manual method we prefer which entails the selection of the drupes one by one. In order to then separate the beans from the pulp, they can simply be sun-dried or may undergo a mechanical removal of the pulp and then be immersed in tanks of water where the residue pulp detaches as the fruit ferments. At this stage the beans are ready to be shipped to our laboratories in Conegliano.
It only takes one bad bean to ruin a coffee. This is why we carry out an accurate selection: green coffee is purified carefully with magnetic and mechanical treatments to remove dusty substances and volatile residues. Now the beans are ready for roasting.We carry out this passage before blending: the roasting is done by convection, so that the bean will not be in direct contact with the flame and can benefit from a more harmonious and uniform result that will enhance its best organoleptic qualities. The successive air cooling will then be able to exalt the perfume hidden within.
No single type of coffee is capable to giving off a perfect aroma alone: a good Italian espresso is indeed made up of a blend of 7-13 different components. The beans, after a slow aging in silos at a controlled temperature that promotes the formation of the aromatic base of the coffee and ensures the persistence of the flavour, are packeted in an inert atmosphere of nitrogen. Extreme precision, total safety, and the utmost respect of the hygiene standards can only attain one result: and the aroma of the blends remains intact up to one year after production.
Cup of Tea which
you will Love
Tea leaves, flowers and extracts of premium quality fruit come exclusively from natural sources and are carefully selected from all over the world for their unique tastes and aromas.