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Our coffee

The aroma of quality

A fine coffee, the result of a tradition of over 100 years.
A coffee made up of qualitative and sustainable choices.
And of knowledge, love and passion for the Italian Espresso Coffee,
which we disseminate in Italy and around the world.

A fine coffee, the result of a tradition of over 100 years. A coffee made up of qualitative and sustainable choices. And of knowledge, love and passion for the Italian Espresso Coffee, which we disseminate in Italy and around the world.

Why choose
Danesi Caffè

Why choose Danesi Caffè

Tradition and innovation

The harmony between past and future

Over 100 years of experience which have given us the opportunity to acquire unique knowledge and skills for the coffee production cycle. Today, our green coffee treatment plants are state-of-the-art and allow us to optimize production and manufacturing processes and guarantee the best quality coffee.

Sustainability

In defense of coffee

We fight against the disappearance of coffees. For this reason we prefer:

  • A short supply chain and sustainable agriculture from our producer’s cooperatives
  • Respect for our growers
  • Protect the environment by adopting meaningful and sustainable behaviors.

Quality

Monitoring is never enough

The secret to quality coffee? Choosing:

  • Raw materials
  • The most suitable manufacturing process
  • the best sensory characteristics to guarantee a unique experience
  • The best coffee by tasting it and evaluating its organoleptic characteristics through the delicate technique of “cupping”, a practice that, in order to be carried out, requires technical skills”, sensitivity and experience.

Species and peculiarities

Species and peculiarities

Blends

Variety of fine Arabica and Robusta coffees grown in central and southern Latin America and Africa.

Single origin

Top quality coffee deriving exclusively from a single country of origin:
Rwanda, Guatemala, Brazil or Ethiopia.

Coffee is also selected for its manufacturing process

Sweet "Natural" coffee with a dense body. From this traditional processing method, in which the freshly picked cherries are dried on sheets or nets raised from the ground, Specialty Coffee is produced.

“Washed” coffee with a clean flavor and a high level of acidity. Through this method as well, in which the freshly picked cherries are immersed in water and improved through the "polishing" technique, Specialty Coffee is produced.

“Honey” coffee with a sweet taste and a pronounced body. This new method combines the best aspects of the "dry" and "wet" process to obtain coffees of different flavors and colors: yellow, black or red.

Characteristics in the cup

Roasting

A difference in roasting
is obtained according
to temperature
and cooking time

Intensity

The degree of body and aroma of a coffee define
its intensity

Aftertaste

Fine coffees are able to leave a particular aftertaste upon contact with the palate

Sensory profile

The sensory profile of the cup emerges from the aroma, balance, body, acidity, flavor and aftertaste

A coffee exported all over the world

For over 50 years our goal has been to bring the world closer to the goodness of Espresso coffee

Coffee is a heritage, a wonder to be appreciated and shared. For this reason, since the 1970s we have decided to become an international brand, exporter of quality coffee in over 60 countries around the world.

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Our certifications

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Our values

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