The History of Coffee

The long journey of coffee: from the plant to the cup

Ordering and then drinking a cup of coffee at a café is a common habit and, just like many other things we do every day, we often do it mechanically: at that moment, we do not even think about or envisage the whole process that has led simple green coffee beans, coming from distant lands, to become the excellent cup of coffee that we are holding in our hand.

In addition to the commitment and work involved at the roasting plants, which strive to select and obtain the best blends, there is the whole aspect concerning the growth and cultivation of plants, which “hides” lives, secrets and distinct features that often hardly anyone knows about or can even imagine.

A whole world lies behind a cup of coffee, in which professionalism, feelings, hopes, passion, hard work and desires are intertwined.

Attibassi and supplying coffee to cafés

Attibassi is a real connoisseur of this hidden world related to coffee that consists of many processes, which are both natural and man-made. The Bologna-based high-quality coffee brand selects, analyses, processes and, finally, exports its own coffee made specifically for cafés: many years of expertise and unique quality blends make Attibassi the ideal partner to enrich the “coffee menu” of your establishment and to offer your customers a special coffee experience.

Supplying coffee to cafés is just the last of a series of stages that Attibassi coffee beans go through during their entire journey from distant lands steeped in history.

This long journey involves many different stages and, for each of them, strict monitoring is essential in order to achieve high-quality coffee, which is always guaranteed by Attibassi.

Coffee suppliers and those who sell it on their premises should have a thorough knowledge of all stages of coffee production in order to offer their customers not only a product but also an all-round experience.

Let’s take a quick look at the various steps involved: it all begins with choosing and selecting coffee types, and then growing and harvesting the coffee beans. This is followed by seed extraction and a further important sorting of the coffee beans. Finally, packaging and shipping, followed by distribution to cafés, where customers can enjoy drinking a delicious cup of Attibassi coffee.

Types of coffee

There are many species of coffee plants, however, the taste of coffee depends not only on the type of plant but also on elements such as the region of origin, processing methods, roasting and packaging.

Coffea is the name of the coffee plant: an evergreen shrub that is widespread in tropical regions and can grow up to 10 metres high. The fruit of the plant is called a drupe, a kind of red cherry, and its seed is commonly known as a coffee bean.

The most widespread species, which have now become the most popular and appreciated, are Arabica and Robusta: the two Attibassi production lines.

The first accounts for 75% of global coffee production and is characterised by a smooth flavour with hints of chocolate. It has low resistance to heat and humidity, unlike the Robusta blend, which is resistant to hot weather and pests.

The latter, common in tropical lowlands, produces coffee with a bitter and astringent taste.

Growing and harvesting

Sowing or growing using cuttings ensures the propagation of coffee.

Its fruits, i.e. the drupes that contain the beans, are produced only four years after the plant is born. After producing the first fruits, the coffee plants continue producing them according to rainfall trends: generally, new flowers are born following downpours and, after about 7-9 months, new drupes ripen.

Rainfall significantly influences the growth and harvesting of drupes, so much so that harvesting methods vary depending on the amount of downpours each season: from picking, which is strictly done by hand with painstaking sorting of the cherries, to the stripping method, which involves the use of a branch to harvest the fruits more quickly and in a much greater quantity at a time.

Seed extraction

With seed extraction, the green coffee bean is separated from the drupe.

This phase also allows different types of coffee to be produced according to the extraction method, which, in turn, depends on the harvesting method used previously.

In this way, two types of coffee are obtained, known as washed or natural: the former is characterised by a more intense colour and better quality.


After extraction, the individual green coffee beans are sorted either mechanically or manually.

Many variables are involved: the country of production, the botanical species and the processing method are just some of the aspects that are taken into account.

As for sorting, it is based on the number of defects and impurities found, so that quality coffee can be obtained such as Attibassi coffee, which is then supplied to cafés worldwide.

Packaging and shipping

Packaging and shipping undergo double inspections at departure and on arrival: the journey by sea should affect the original characteristics of the beans as little as possible.

Once arrived in its destination country, the coffee is ready for further examination and packaging depending on the intended use.