Selection

The aim is perfection

Protecting, consolidating and, where possible, improving the principles underlying choice of green coffee lies at the very heart of our coffee-making process. It means using the best raw materials, performing the strictest analysis in our quality laboratory and repeating the test on the final product in the cup.

And the result? A high-quality coffee, the result of the passion and drive for perfection we have in the creation of every Cellini product.

The coffee

Coffee beans are actually the seeds of an evergreen plant from the Rubiaceae family, genus Coffea.


There are around eighty different species comprising the Coffea genus, but two are particularly important on a commercial level: Coffea Arabica, known as ‘Arabica’, and Coffea Canephora, known as ‘Robusta’.

Origin

The climatic belt marked by a warm-humid climate and lying in the Tropics is home to the main coffee-producing countries, divided into four main geographic areas:

  • Central America: where washed Arabica coffee is the main crop, with just a small part devoted to Robusta (Guatemala).
  • South America: home to the world’s principal coffee producer, Brazil, where the main crop is natural Arabica and theRobusta coffee called Conillon. The other South American coffee-producing countries mainly cultivate washed Arabica.
  • Africa: where Robusta is cultivated in the Central-Western areas and Arabica in the Central-Eastern areas.
  • Asia: both Arabica and Robusta coffee are cultivatedin India, Indonesia, New Guinea and Vietnam, and only Robusta in Thailand, Laos and Cambodia.

Selection

Guaranteeing that you are always happy with the flavour of your favourite Cellini coffee is a challenge we face enthusiastically every day. Cellini dedicates an entire team to selection of the raw materials. Before a coffee is purchased, a sample is sent to the laboratory, where our experts assess every aspect: colour, weight, individual bean size and every single detail is carefully checked

Tasting is obviously also an essential step.

Applying what is called a “Brazilian-style” technique, the sample is roasted, infused and tasted using a special teaspoon. After being subjected to in-depth analysis, only the products that meet our strict flavour and quality standards are ordered and sent for processing.

Our Certifications

The primary objective of Cellini and Ekaf is to guarantee that our customers can enjoy a premium-quality original Italian coffee, through continual improvement and achievement of the highest quality of the products and the services offered. 

Iso Certification
Ifs Certification
Brc Certification
Bio Certification
Fairtrade Certification
Utz Certification

Discover how we process our coffee from the bean of the cup