The most well-known legend about the origin of coffee tells about a goat-herd called Kaldi who was grazing his flock in Ethiopia; one day the goats encountered a coffee plant and began eating the berries and chewing the leaves; when night came, instead of sleeping, the goats began to wander around with an energy and liveliness they had never shown before then. Seeing this, the goat-herd guessed the reason and roasted the berries of the plant his flock had eaten. He ground them and infused them to obtain coffee. Coffee growing began in around 675 A.D. in the Arabian regions near the Red Sea and afterwards, the spreading of the beverage in Europe induced the Dutch to start coffee plantations in their East Indies colonies. American plantations seem to have originated from a cutting sent by the French from the island of Martinique in the Lesser Antilles. Coffee reached Venice in around 1570 due to Prospero Alpino, a botanist and physician, who brought a few bags from the East; in those days the beverage was sold at the apothecary’s. Some Christians urged Pope Clement VIII to interdict the "devil’s drink" to believers, but after tasting a cup the Pope was not against its use.

The coffee plant (Coffea kind) exists in different species. The most popular are Arabica and Canephora (known as Robusta). The former and finest quality one grows at altitudes above 900 metres: the higher the altitude, the better the organoleptic qualities of the coffee will be. Robusta - the name speaks for itself - has a good resistance to hot climates and parasites and grows also at 200/300 metres, in areas that are easier to reach and where it is easy to manage a plantation. Arabica coffees are very fragrant, sweet, smooth, slightly acidic and often chocolatey, with a light hazel reddish cream and a pleasurable bitter hint. Robusta coffees on the other hand are sharp, astringent, more bitter and less fragranced, with a brown greyish cream.

To roast our coffee we use a 1955 machine made by Probat, which at the time was the only firm to make systems of this kind. We use only holm oak and cedar because, unlike coal, they retain the heat longer and constantly; each type of coffee is roasted separately and then blended with the others in secret proportions. During this operation the coffee never comes into direct contact with the fire and as soon as the beans lose their skin it is vacuumed. With our passion and utmost care we obtain an extraordinary coffee that proves to be such at every sip.