Coffea Arabica makes up 70% of world coffee production, geographically distributed as follows:

• 20% South America (excluding Brazil)
• 34% Brazil (Natural)
• 30% Central America
• 10% Africa
• 6% Asia

Coffea Robusta accounts for 30% of world production, geographically distributed as follows:

• 32% Africa
• 55% Asia
• 13% Brazil

Green coffee beans are usually packed in 60 or 69 kg sacks, depending on the country of production.
Each sack can be stored for approximately one year at a maximum temperature of 35 °C and residual humidity of 75%. Coffee sacks are normally transported to destination by sea. The main coffee ports are: New Orleans, Le Havre, Hamburg, Antwerp, Bremen, Genoa and Trieste.



The type of coffee bean selected depends on the characteristics required of the roasted product.
With a high-quality product, coffee roasters can personally inspect each lot and eliminate defective or excessively large or small beans, as well as foreign matter, by means of optic or UV sorting equipment.
The coffee roaster can then combine different coffee bean types to obtain a blend that guarantees a flavoursome, aromatic cup of espresso. A skilled, experienced roaster is able to select:

• the blend (percentages of bean species of different origins)
• the degree of roasting (light roast, medium or full)
• the roasting time required (slow, medium or rapid)