Coffee is sensed by the nose, is enjoyed with the eyes and various sensations merge into the mouth thus creating a harmonious whole ranging from bitterness to acidity, reminiscent of chocolate but also of caramel, toasted bread, flowers and tobacco. The most visible part of an espresso is the cream. Looking at the cream, indeed, we can understand if we are confronted with first class quality. It must be consistent and durable, hazelnut in color with dark streaks, a dense texture and no air bubbles nor white spots. Bars and cafeterias to which our brand is entrusted guarantee a perfect preparation, enhancing all the qualities of a Moncafè coffee.
Our Company Values
We roast coffee since 1975
There is a story for every bean
AN ANCIENT HISTORY
The coffee tree originated in the Abyssinian region of Kaffa. From there, it firstly spread through Yemen and then to Arabia and Egypt. Coffee reached Europe in the 17th century, but it was already of common use among the Arabs since many centuries. The consumption of this beverage, initially called “the Arabian wine”, spread throughout Europe between 1600 and 1700. It was the Venetians who brought it to market and distributed it in Europe and the first shops where you could taste the new beverage were opened up in Venice. The green coffee cultivation, then, also spread throughout the tropical regions of the American continent which nowadays boast the highest share of global production. Coffee is consumed in almost all the world with a huge turnover.