The drupes that grow in these areas are mostly Arabica and the finest are located on mountain peaks over 1200 meters a.s.l. from the Peruvian Andes to the highlands of Chiapas.
A rich amount of Guatemalans and Nicaraguans Maragogype create a exceptional blend, with its giant beans, and excellent to taste with its spicy and chocolaty aftertaste. Its fragrance is unique.
In 1960, Antonio D'Onofrio, opened a small bar in the main square of the small town of Pisticci in Basilicata, South Italy.
In the 80s Antonio’s son, Rocco, took over the business and began focusing more on pastry becoming well known by creating his "Bianca" cake, a particular dessert made of ricotta and royal pasta, registered in the patent office, and still today people travel tens of kilometers to taste this wonderful dessert. In the mid-1980s he also opened a wood-fired roasted coffee workshop behind the bar-pastry shop, where he specifically created a blend of coffee for his bar.
Today, 50 year later, Antonio, Rocco’s son, joined the coffee company, with the idea to give unique quality products and above all to have a short supply chain managed entirely by the family. The great peculiarity is the type of roasting, the most ancient and refined, with oak wood. They have always tried to be innovative and, have in fact have created very particular and unique blends, distinguished from each other by the continental origin. This has led coffee connoisseurs to enjoy our product in the most particular niche places and all over the world.