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History of coffee

The Coffee-tree, belonging to the Rubiaceae family and to the genus “Coffea” grows in Latin America, Africa, Southeast Asia and in India, then in the tropics, tropical and subtropical rainforests of the world. The bean processing, carried out by Gima, reflects the perfect combination between traditional methods and technological innovation.

The coffee tree

It has an average of fifty- years existence. Its maximum productivity occurs between seven and twenty-five years of life.

The collection

The plantations are either in full sun or in the shade. After collecting berries, we proceed with the extraction of the seeds from the fruit

Spolatura

It is also called 'decortication' or 'spolatura'. This can be done in fruits, which have been wet or dry processed. The next passage is grooming.

Coffee roasting

This is the task, ‘par excellence’ , of the coffee roasting itself. It involves baking, drying and blending different quality of Arabica and Robusta coffee.

Grinding

This step can be done either by the coffee roasting itself as well as by the “barista”, just a moment before the coffee tasting time.