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the coffee















GENERAL RULE: the espresso must always be drunk with a small quantity of sugar to exalt the organoleptic and aromatic feature of the blend.

CULTIVATION

The coffee plant is an evergreen shrub, belonging to the Rubiaceae family, Cofea type.

There are almost hundred species of coffee plant, however only two are mainly used: Cofea Arabica and Cofea Robusta (Cofea Canephora).

The coffee shrub can grow till 15 m and to make the plant harvest easier, they are cut at a 2 or 3 m height . The leaves have an oval shape, with a dark green colour, similar to the bay ones. The small and white flowers are gathered in bunches and give off a perfume similar to the jasmine. The fruit, drupe, is similar to a berry and contains tow seeds or “coffee beans”.

  • Arabica grows between 800 and 2.000 m, it has a green seed with a flat and long shape. The Arabica coffees produce sweet and scented blends, with an intense and sweet taste and aroma. The caffeine content varies from 0,8% to 1,5% and represents ¾ of the world production.
  • Robusta grows between 200 and 900 m, it has a dark seed with a round shape. The Robusta coffees give the blend character and a strong taste, astringent, bitter and with less fragrance. The caffeine content is higher and varies from 1,7% to 3,5% and represents ¼ of the world production.

MOTHER COUNTRIES

COUNTRIES OF ORIGIN: We import the blends from three continents to manufacture our coffees:

Centre and South America:

•  Brazil, first world producer of Arabica,

•  Colombia, second world producer of particularly sweet Arabica,

•  Guatemala, producer of exceptional quality coffee, very sweet, medium acidity, intense aroma,

•  Costa Rica, coffees with good aroma and pleasant acidity,

•  Salvador, Nicaragua and Honduras with peculiar features of sweet and delicate coffees of the Central America.

Africa

•  Ethiopia, producing the best washed Arabica,

•  Malawi and Burundi

Asia

•  India and Indonesia producing the best Robusta,

•  Vietnam

Musetti pays great attention to the selection of raw material and suppliers in the countries where it is produced to ensure a high quality coffee production.

The coffee sheet minutely describes the physical and origin features, but not the organoleptic ones referred to taste and olfaction.

For the purchase, Musetti is not satisfied with the data contained in the sheet, all batches are tasted before embarking for the approval and confirmation of qualitative and organoleptic features we require.

For every batch we take a representative sample and we send it to our seat. The sample is analysed and roasted, then tasted for the definitive quality test.

Now the organoleptic evaluation sheet is filled in, filed an preserved. The same procedure is repeated in the Italian ports before bringing the coffee in our factory. This procedure belongs to our UNI EN ISO 9001:2000 certification system