Let's talk about coffee

Cupping is a practice in which, through tasting, each of the characteristics that define a coffee are determined and evaluated.

The largest coffee festival in the nordics for lovers of coffee

The use of new techniques and the diversification of processes have endowed coffee with new sensory characteristics.

Visit to Hostelco HOSTELCO and Alimentaria joined forces on April 4 in Barcelona to take both shows to the top. The trade fair has become the largest international platform for the food, gastronomy and hospitality equipment industry. More than 3,000 exhibiting companies from 52 countries have participated in the collaborative call to encourage business, internationalization […]

Three facts about the decaffeinization of Sanjuanero The consumption of decaffeinated coffee in today’s population is in growing demand, consumers are looking for a caffeine-free specialty coffee that respects the product and maintains the organoleptic conditions of the coffee without sacrificing its flavor. Thanks to the increasingly sophisticated processes in decaffeination, we find various alternatives… […]

Visit the Gastronomic University of Pollenzo We share knowledge On 04/04/2022 we received in our facilities thevisit of the third year students of the Università Gastronomica di Pollenzo, a University created in 2004 by Carlo Petrini, also founder of the Slow Food movement. The University is, among other things, the international center for training and […]