A Few Words

Coffee is grown in the belt between the 2 tropics & production is divided into four geographical areas:
South America: Brazil, Colombia and Peru are the leading countries in the production of coffee worldwide. The quality of the coffees from these countries is high.
Central America and the Caribbean: the area from Mexico to Panama produces high quality Arabica coffee.
Africa: many of the countries in the tropical belt of the African continent produce Robusta coffee and some types of Arabica coffee.
Asia: comprising the regions of India, Indonesia and Vietnam, which produce mainly Robusta coffee, some of excellent quality.

The coffee plant belongs to the family of Rubiaceae, Coffea genus.
Only two of the numerous species are extensively grown: Coffea Arabica (Arabica Coffee) and Coffea Canephora (Robusta Coffee).
The coffee plant has dark green foliage and white flowers with a strong, pleasant fragrance that become bright red berries when the fruit is ripe.
Inside a layer of pulp there are two oblong seeds, also called beans, that have a rounded side and a flat side; they are about 10 mm long and are green with tinges of colour that tend towards blue, grey, red or brown, according to the different varieties.
Arabica is the most prestigious and most widespread species of coffee and accounts for around 75% of the production worldwide.
The bean is flatter and more oblong than Robusta, the furrow is serpentine and the colour is green tinged with blue.
From a chemical perspective, the caffeine content is 1.2% compared to 2.2% for Robusta, while the taste of Arabica is sweeter and more aromatic than Robusta, the latter being more bitter and woody, but giving more body in the cup.

History of Coffee

Despite the countless legends that surround the origin of coffee, it is still uncertain when the berries of the plant were used for the first time to make the drink with the intense flavour and energising properties.
The tale held dear by the lovers of coffee tells of an Abyssinian goatherd, Kaldi, who noticed that his goats had become particularly lively after eating the leaves and red berries from a certain plant. He therefore picked a few berries and took them to the nearest monastery where, with the roasted beans mixed with water, he prepared a hot invigorating drink, which helped the monks to stay awake during their prayer vigils.
Coffee, which had been popular in Arabia since the 13th century, was shipped to Venice at the beginning of the 17th century and from there began its conquest of the western world.

Green Coffee

Green coffee, with an annual production of around 6.5 million tons, over eighty exporting countries, millions of people employed in its growing and harvesting, and with two futures markets, is, after petroleum, the second largest commodity traded on the international markets.
At the Caffe Kimbo processing plant, right from the time of purchasing, green coffee is not seen as a mere commodity, but as a unique and rare product: the attention is constantly focussed on the production of high quality blends, in compliance with the glorious, long-famed Neapolitan tradition in coffee.
Each stage of the production (roasting, blending, grinding) must contribute to creating excellent coffee, which in the cup should be creamy, full-bodied, sweet with a hint of chocolate, strongly aromatic and with a well-balanced flavour.
With the same basic philosophy, but remaining faithful to the values on which it was founded, the company looks to the future, ready to widen its horizons and accept the new challenges the market brings, monitoring the evolution in consumer tastes.



Vivacious, cheerful, exotic. A dream from faraway places that brightens our moments of relaxation, marks the moments in our day and fills life with flavour.
Every morning more than one and a half billion people in the world start the day with a cup of coffee. Even though the methods of preparation are different: moka, filter, instant, espresso, everywhere in the world coffee is a must, a little ceremonial that marks the moments in our day.
Somewhere between obscure fascination for an energising product and a social custom, coffee has created a huge movement of capital, its enormous diffusion worldwide even more extraordinary if we consider that it is not fundamental for survival.
In Italy, coffee is concentrated and drunk for its energising and digestive properties: 70% is made at home, the remaining 30% is drunk at coffee bars or restaurants.
The per capita consumption of coffee is around 5 Kg, i.e. 600 cups per year, with the highest consumption in adults and a lower consumption in young adults and the elderly. From a recent survey on the attitudes and habits of the Italians with regard to the consumption of coffee, it emerged that 80.5% of the population drink coffee; the figure rises to 89.8% for the population aged between 40 and 49 years, while it drops to 70.1% in young adults aged up to 29 years, but for whom the consumption of coffee is increasing.

The data for the regular consumers are: the average number of coffees per day is 2.7; over 47% of consumers drink 3 cups or more per day, and 56% of consumers are males.
Italy imports per annum around 324,000 tons of green coffee , half of which is Arabica and half Robusta; it exports around 3,800 tons of coffee abroad and consumes yearly around 112 million sacks of green coffee, mostly Arabica and Robusta, divided between Home consumption (70%), Bar and Ho.Re.Ca. consumption (around 25%) and Automatic Vending Machines (5%).
Consumption in Italy is lower than the EU average and lower than the levels for the rest of the world. The difference is due to the different characteristic of consumption and to different eating habits: in the countries where the per capita consumption is higher (Scandinavian countries with around 10 kilos per year) coffee is seen as a light drink to be consumed during meals, whereas for Italians coffee has a strong flavour and digestive-stimulating properties and is therefore consumed in small doses.