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The aim is perfection

Protecting, consolidating and, where possible, improving the principles underlying choice of green coffee is now an established part of the way we operate. It means using the best raw materials, performing the strictest analysis in our quality laboratory and repeating the test on the final product in the cup. And the result? A high quality coffee, the result of the passion and drive for perfection which are the hallmark of every Cellini product.

The coffee

Coffee beans are actually the seeds of an evergreen plant from the Rubiaceae family, genus Coffea.
There are around eighty different species comprising the Coffea genus, but two are particularly important on a commercial level: Coffea Arabica, known as ‘Arabica’, and Coffea Canephora, known as ‘Robusta’.
The Arabica bean is green or greenish-blue and oval in shape, whilst the Robusta bean is rounder and a yellow or brownish-yellow colour. Robusta can withstand higher temperatures and heavier rainfall than Arabica, as well as being more resistant to disease.
If allowed to grow naturally, the plant is a small tree that can reach up to 8-9 metres height. In cultivations, it is normally pruned so that it does not exceed 2-3 metres.


The climatic belt marked by a warm-humid climate and lying in the Tropics encloses the main coffee producing countries, which can, in turn, be divided up into four main geographic areas:

  • Central America where washed Arabica coffee is the main produce, with just a small part devoted to Robusta (Guatemala).
  • South America, home to the world’s principal coffee producer, Brazil, where the main crop is natural Arabica and the Robusta coffee called Conillon. The other coffee-producing countries there mainly cultivate washed Arabica.
  • Africa, where Robusta is cultivated in the Central-Western areas and Arabica in the Central-Eastern areas.
  • Asia, where both Arabica and Robusta coffee are cultivated in India, Indonesia and New Guinea, and only Robusta in Thailand, Laos and Cambodia.


Maintaining the quality which has made Cellini famous worldwide is a challenge we face enthusiastically every single day. Cellini dedicates an entire team to selection of the raw materials in order to achieve this objective. Before a coffee origin is purchased, a sample is sent to the laboratory, where our experts assess every aspect: colour, weight, individual bean size and every single detail is carefully checked. Tasting is also an essential step.

Applying what is called a “Brazilian-style” technique, the sample is roasted, infused and tasted using a special teaspoon. We only order products which meet our standards, which are then processed after further analysis has been performed , to become the coffee we have all come to know and love over the years.

Our certifications

While striving for continuous improvement, Cellini and Ekaf have always focused on achieving the maximum quality in the products and services they offer, in order to give customers the pleasure of tasting an original Italian coffee.