Everything stems from being Italian and being gourmet. In Italy the scent and flavor of a good coffee accompanies us from birth, from the milk coffee that our mothers prepared us to the cup that we enjoy several times daily and which marks the stages of our day. Although coming from other sectors a few years ago, during a business lunch and drinking coffee, we found ourselves talking about this nectar, both from the point of view of the market and from that, for us then truly mysterious, of production and roasting. Stimulated by curiosity, we decided to deepen our knowledge of the places of origin, the types, the history, the whole process that starting from the fresh fruit reaches the roasted and roasted bean which will become a warm and fragrant cream in our cup. Today we also know that these grains all come from only two varieties of plants: the Arabica coffee and the robust coffee whose grains are used both in single varieties and mixed together with varying percentages depending on the result to be obtained.