Our story

From bean to cup

A bit of history

According to some historians, the origin of the coffee appears to be from the Abyssinian region of Kaffa in Ethiopia. Most likely from the etymological origin of the name, although some trace it back from the Turkish Khavè or from the Arabic Qahwa, which means stimulating.

In fact, there are many legends about the origin of coffee. The best known speaks of a shepherd called Kaldi who led the goats to graze in Ethiopia. One day these, meeting a coffee plant, began to eat the berries and chew the leaves .

When night came, the goats, instead of sleeping, began to wander with energy and vivacity never expressed until then. Seeing this, the shepherd identified the reason and toasted the seeds of the plant like those eaten by his flock , then he ground them and made an infusion, obtaining the coffee.

In the sixteenth century with the Arab expansion, coffee spread throughout the Islamic world. In Europe and in particular in Italy it spread starting from the seventeenth century: in 1617, in fact, the first sacks of coffee beans they came to Venice via Venetian traders.

At first the drink was sold in pharmacies at a high cost. But in a short time the 'coffee shops' were born, so much so that in 1763 there were 218 in Venice.

Over time, coffee begins to become an opportunity for friends to meet, to chat, stay in company, experience small moments of tranquility, who used to meet in the various shops to share the unique taste of this drink.

Coffee has thus arrived in all regions of Italy, capturing its unique flavour.

Composition

Coffee is a drink obtained by grinding the seeds of some species of small tropical trees belonging to the genus Coffea.

There are many species of plants in the genus Coffea, but only two are relevant for the production of coffee. Coffea arabica, usually known as arabica, and Coffea canephora, commonly known as Robusta. There are many of the two species variety.

Processing

After harvesting, the grains must be extracted from the fruit otherwise they deteriorate. There are two methods for doing this: the 'dry' and 'wet' methods.

With the first method, the fruits are left in the sun and dried naturally. Subsequently they are pitted and sieved to free the grains from the pulp and peel, then they are divided by size.

With the second method, the fruits are de-pulped using special machines which, in a continuous flow of water, break the skin and pulp, releasing the seeds. They are then fermented by leaving them in tanks with water for 1-3 days. Then the beans are washed and then left to dry in the sun.

After drying, we proceed with pitting and sieving. The coffee thus obtained is called washed. This method requires a lot of water and is longer and more expensive, but the product obtained has a better, homogeneous and constant quality.

Toasting

The roasting process is a very important and delicate moment in the manufacturing process. This process transforms the 'raw' green bean into a roasted bean, bringing out and bringing out the more than 900 essential oils contained in the bean.

From our passion comes the research and selection of the best and most valuable excellences of Arabica and Robusta coffee in the world, to obtain the sublime cups of Farnese espresso that we offer to our customers.

The arabica is delicate and sweet, but at the same time pleasantly acidic. Robusta is intense and decisive. Our products are Blends with balanced hints, aromas and acidity.