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 coffee 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 both in full sun or in the shade. After collecting berries, youwe proceed with the extraction of the seeds from the fruit.

Spolatura

It is also called ' decortication ' or ' spolatura '. This can be made for wet or dry. 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.



And finally here is a good coffee!

Gima Caffè offers a wide range of coffee: beans, pods, ground coffee. It suggests both definite aromas as well as more delicate tastes with the scope of satisfying any palate.





Gima Caffè constantly pursues a certification regime that guarantees a company standard of high quality level.