News

  • origin of the coffee

    The Origin of Coffee

    Coffee requires a long production time. It starts with the seed that is harvested from the small coffee plant, which flowers and bears fruit a few years after it is planted. This raw material from distant lands is transformed into a flavor that is distributed across the world. Yet few actually know the origin of coffee, its history, its social meaning. Just think that, in addition to the Homer’s citation, there are folktales that mention it, the most famous of which is “Dancing Goats and Dancing Dervishes”. The story, set in 8th century AC, tells of an Abyssinian goatherd named...

    Read more →
  • coffee plant

    Varieties and Cultivation

    Coffee plants grow in the band between 25° latitude north and 25° latitude south, where the temperature, sunlight and nature of the soil are ideal for their growth. The beans are removed from the green berries once they have ripened to a bright cherry red. They are then dried in the sun. Of the 60 species of coffee, only 25 are used commercially or their fruit. Of these, four hold the top positions for coffee bean commerce: Coffea Liberica and Coffea Excelsa, as well as the most common and more important Coffea Arabica and Coffea Robusta. While in the same...

    Read more →
  • coffee roasting

    WHAT WE DO ...

    The uniformity of a lot is an important to making blends with prized aromatic characteristics. For years we have sourced coffee from the same plantations, importing and re-selecting it at port upon arrival. After the selection process, controls are performed in the company: visual inspection, fragrance and taste tests. Each type of coffee, what ever its origin, must meet the characteristics of its grade classification. The predominant characteristic must be defined and evaluated for possible aromatic blends. This leads to blends with balanced flavors. Tasting requires knowledge of the ideal characteristics of each individual coffee and of its possible resonance...

    Read more →