The history of Caffè Corsini is made up of ideas and people. It ‘was founded in 1950 in Arezzo, by Corsino Corsini, who from a small workshop of coffee processing has created one of the largest coffee roasters. Currently, under the leadership of President Patrick Hoffer, the company’s spokesman made in Italy in the world, present with its products in over 60 countries.
Caffè Corsini is particularly attentive to the preservation of the production areas, the protection of the environment and local people working coffee. Care direct business relationships with small producers in the southern hemisphere, recognizing them equal dignity and opportunity for autonomous development. At its base is a philosophy ‘green’, that respect for workers and consumers, the environment changes around us.
This is why Caffè Corsini continues a commitment to environmental sustainability and renewable energy, for which he recently replaced entirely the old roofing with photovoltaic modules, thanks to which saves about 30% of the energy needed. Moreover, it recycles paper, cardboard and plastic material with the appropriate compactor.
A philosophy that combines passion, quality, innovation, ethics and research continues.
With more than 4,500 tons of roasted coffee a year, Caffè Corsini is on the market with a wide range of products targeted both to major retailers that the channel bar.
Coffee beans from the various origins of the world, are selected individually, through travel in search of mixtures as well, to bring to the table and the bar a taste that is not only the result of numbers and equipment, but faces, aroma and cultures of different lands. Such as Colombia, Brazil, Jamaica, Kenya, India, El Salvador, the new wild coffee Harenna, from Ethiopia, and Guatemala Huehuetenango, both Slow Food.
Line Coffee Corsini until the new line Company Artisan, fresh roasted coffee and selected by micro-roasters, the product range covers every potential consumer demand, from coffee grains, that ground, the waffles, the American coffee, the ‘barley, the coffee coming from organic agriculture, and the line that ginseng tea Corsini.
To this is added the line Hario, dedicated to the method of the ‘pour over’, which allows to obtain infusions of coffee, according to a slow philosophy of life. Also, Coffee Corsini was also launched in the market of portioned mono (pods and capsules), compatible with major brands of coffee machines, a department continues to grow.
Underlying all carefully selected places of cultivation, production, and the severity and ubiquity of controls, starting with samples of the country of origin and end with the post-marketing surveillance.
A key task is carried out by the Quality Control Laboratory which monitors every part of the production cycle, with a team of experienced recruiters and tasters.
Green coffee, once selected, is evaluated on the basis of the organoleptic characteristics and defects, to select only those samples can ensure the best result in the cup.
Is continually monitored the colorimetric index of each toasted, to develop optimally the positive characteristics of each mixture, according to the respective reference parameters.
It cleared the particle size of the semifinished product with both a vibrosetacciatore, which verifies the grading curve of the product, both with extraction tests.
At this stage the quality control provides all the controls you need to market the finished product, including organoleptic tests to ensure the high quality are defined.
The laboratory handles all the physico-chemical and microbiological raw material and finished products. Internally it monitors Ochratoxin A, using the official method (HPLC) on 100% of the batches of green coffee bought while in external laboratories, periodicity set, are checked for microbiological parameters, chemical and physical.
Weekly tests are performed on various products, filling out the evaluation forms that the quality control analyzes to highlight differences statistically significant and positive and negative characteristics of each product.