Qualità Dersut
From the coffee belt
to your cup
Nine steps, one ambition: every bean that leaves Conegliano should show Italian espresso at its very best.
Origin
Selected beans from the coffee belt
Dersut sources its green coffee from the belt between the Tropic of Cancer and the Tropic of Capricorn. Each origin brings its own character to the blend.
Santos, Brazil
A smooth, full aroma with a chocolatey finish.
Limu, Ethiopia
An interplay of acidity and sweetness with notes of jasmine and citrus.
El Salvador
Low-caffeine Arabica with a delicate, slightly spicy aroma.
The value chain
Nine steps to the perfect bean
Coffee belt
Grown in the finest regions between the tropics.
Harvest
The cherries are picked and cleaned of leaves, stones and soil.
Processing
The beans are separated from the pulp using the dry or wet method.
Shipping
The green coffee travels to Europe in polypropylene sacks.
Arrival in Conegliano
At the Conegliano plant, every delivery is stored and inspected.
Roasting
In two stages: pre-roasting at 150 °C, main roasting at 210 to 220 °C.
Cooling
Air-cooled to preserve the aromas.
Blending
The varieties are combined to the recipe in a rotating drum mixer.
Packaging
Packed and stored under controlled climatic conditions.
Roasting
240 kg in 12 minutes. Consistently excellent.
The heart of the roastery is a twin-drum roaster that roasts 240 kg of coffee in twelve minutes. Two-stage roasting ensures that every batch has the same character, day after day.
- Pre-roasting at 150 °C
- Main roasting at 210 to 220 °C
- Air cooling to protect the aromas
Quality control
Checked bean by bean
An electronic polychromatic sorter checks every single bean for colour and degree of roast. Anything that does not meet the standard is removed.
This care is the basis for the “Espresso Italiano Certificato” certification and the “Espresso Italiano di Qualità” quality mark.
View the certificationsAt home as in the bar
How to make the perfect espresso
Grind fresh
Grind the beans just before brewing to preserve their full aroma.
Dose correctly
As a guide, use around 7 g of coffee per espresso with an extraction time of 20 to 30 seconds.
Store well
After opening, close the pack tightly and keep it in a cool, dry place away from light.