Coffee is the most popular drink in the world: for Italians it is a ritual, Americans are crazy about it, it is appreciated at all latitudes.
Some people drink it bitter, others very sweet.
Some people drink it restricted, corrected with alcohol or milk.
Some people drink it in a glass cup, others drink it quickly and then run to the office…

But what’s coffee?

Coffee grows in the tropical areas of the world, where rains are abundant, from 500 to 2000 meters above sea level, improving its quality with altitude.
The plant grows on any soil, even if the best is volcanic, on spontaneous shrubs, semi-cultivated or cultivated “in battery”, in shaded or full sun plantations..

Coffee is an evergreen shrub of the Coffea genus, of the Rubiacee family, originally from Ethiopia.The best one grows on the wild shrubs of the undergrowth.

Its flowers smell of jasmine, are white and bloom for a few days before wilting. Its fruits, the “drupes”, grow on the branches arranged similar to cherries or olives and are of an intense color, mostly red and sometimes yellow.

The fruits are grouped in clusters. The clusters simultaneously contain fruits of different ripeness and with different defects,. The fruits can be picked using three different methods:

It can be collected using 3 different methods:


passing over the rows of plantations in “battery” with machines that shake the bushes, dropping the cherries.



by hand, one by one, collecting only ripe fruits;


by quickly pulling all the cherries from the branches, tearing them from the inside out, getting ripe drupes, dried drupes, drupes marches, flowers and branches

After harvesting, the pulp is removed by natural or dry method.
At this point, the coffee is put in jute bags of 60/70 kg and travels on large ships up to reach roasting all over the world, where it is cleaned, selected, toasted, ground, packaged and left to age for about 30 days .
Finally, coffee arrives at the bar, at home, at the office … anywhere in the world for a pleasant break, possibly in company. 

So, in such a complex production process, starting from crops so far from us, what should we choose, focusing on quality?


What is the secret for an espresso that preserves tradition but is young and modern, appreciated by international consumers, which is good for health:

A cup of Espresso light brown, amber and not black, with a touch of cream, with a marked but not harsh taste, with a sure personality, delicately aromatic, naturally mild.

Such as DUETTO

From the bean to the cup- Coffee processing in a Fazenda of Guatemala