gen. Coffeea - fam. Rubiaceae - gr. Angiosperme  
The extract of the Coffee seed is one of the most estimated beverages in the world and in Italy it became a real tradition, from where it was exported all over the world.

We probably know about Coffee most common properties passed down through the oral tradition, modern advertising and some urban legends, but truly,
What's hidden inside a coffee bean?

What are the alchemical mechanisms that make possible, from a boiling and black mixture, spread such aroma intensely perfumed?

And which are the active and inactive principles responsible of that lashing energy that pervades us as soon as we have a sip?
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