Di Giampaolo Caffè

OUR MISSION

Making you dream, through the experience of a coffee, as only a journey can do.

OUR VISION

We want to be the company that brings emotion into every cup of coffee, known internationally for its standards of quality and efficiency and that offers a product with a unique personality.

OUR BRAND 

A cup in the circle of a horizon. Its plot is the imprint of a topographical map that measures heights, plains, distances, a two-dimensional representation of a feeling to act, to build the evolved self on the primitive instinct. A map on which to pin down the route of each search path, for journeys to savor and destinations to taste. The traced map is a scale projection, an overview, a map of objectives and destinations dedicated to the senses. It is a stimulus to reproduce the imagined plan of one's own destiny in reality.

OUR COFFEE

The selection
All Di Giampaolo blends are born from the choice of first-rate raw materials.

Each batch of freshly harvested coffee reaches the company with a pre-shipment sample to be tested in order to draw a detailed characteristic map.
It starts with scientific measurements such as weight, humidity, and chemical analysis, and then moves on to a series of sensorial checks, before and after roasting.
Having verified that the lot complies with the reference standards, we proceed with the purchase. Once in the company, the coffee is compared with the batch previously examined and placed in an area dedicated to controlled climatic conditions.

The processing

Once the procurement phase is completed, we move on to production: through dedicated software, the quantities to be processed are estimated in relation to existing requests, so as to produce only the necessary coffee and constantly guarantee maximum freshness.

Roasting represents the phase that most influences the qualitative yield of each coffee and that is why it occurs for single-origin, so as to be able to guarantee the ideal cooking conditions.
Once this phase is completed, each batch passes through a machine for the selection of the beans, the exclusion of foreign bodies, and the weight control. The journey of the coffee then ends in the maturation silos, where each single-origin rests for a predetermined period, in order to degas the nitrogen produced after roasting.

The mixing

Once the maturation times are respected, the various single origins are picked and blended through an automatic process that guarantees the precision of 0.1%, and the maximum efficiency in terms of distribution of the beans.

The blend finally reaches the assigned packaging line, where its journey ends.