Haiti: coffee cleaning process with the natural method
Friday, 28 August 2015

 

Raccolto e pulizia: L’agricoltore raccoglie le bacche mature, le seleziona e le pulisce dalle impurità (terra, pietre, ramoscelli, bacche degradate e foglie).
Essiccazione: Il metodo consiste nello stendere ad essiccare al sole, per un periodo di tempo che varia da 2 settimane fino ad un mese, le ciliegie di caffè appena raccolte. Il processo richiede una costante manodopera per rimescolare il prodotto durante la giornata e coprirlo rapidamente in caso di pioggia.
Decorticatura: Una volta compiuto il processo di essiccazione, la buccia e la polpa ormai friabili, vengono rimosse (decorticazione). Questo avviene ancora manualmente ad Haiti e in altri paesi poco evoluti mentre con una decorticatrice meccanica nei paesi più ricchi organizzati.
Selezionamento o crivellatura: Ad Haiti le contadine effettuano manualmente questa fase, sedendosi con il setaccio in mano per finire la pulitura e separare i grani migliori e grossi da quelli difettosi e più piccoli. Nei paesi più sviluppati questa operazione viene effettuata utilizzando delle crivellatrici automatiche.
Insaccamento e Stoccaggio: I chicchi di caffè ormai puliti ed essiccati vengono inseriti in sacchi di juta per poi essere riposti in magazzini locali fino al momento dell’esportazione.

Harvesting and cleaning: The grower picks the ripe cherries, selects them and cleans off the impurities (soil, stones, twigs, damaged cherries and leaves). 

Drying: The mechanism consists of laying out the freshly harvested coffee cherries to dry in the sunshine for a period of time varying from two weeks to a month.  The process requires a constant labor, with the cherries needing to be turned during day and quickly covered in case of rain.

Hulling: Once the drying process is complete, the now grainy outer layers are removed (hulling).  This phase is still carried out by hand in Haiti and in other less evolved countries, while it is done using a mechanical hulling machine in more organised countries.

Selection or screening: In Haiti the farmers carry out this phase by hand, sieving the beans to clean and separate the best and largest from the smaller, damaged ones. In more developed countries, this operation is performed by automatic machines.

Bagging and storage: The clean, dried coffee beans are placed in jute sacks and then stored in local warehouses until they are exported.

Pascucci Golf Cup 2015
Friday, 14 August 2015

 

Come ogni anno, la Pascucci Golf Cup è risultata uno degli appuntamenti più attesi della stagione del Riviera Golf di San Giovanni in Marignano.
La gara, 18 buche Stableford, tre categorie, si è svolta domenica 9 agosto con ben 140 partecipanti provenienti da tutta Italia. A laurearsi campione, con 66 punti, Gianluca Dell’Orco del club Orsini (Peschiera Borromeo, MI). Primo lordo invece un atleta di casa, Filippo Bernabè di San Clemente, che con i suoi 72 punti ha disputato un’ottima competizione.
In seconda categoria ha conquistato il primato la pesarese Albamaria Parmeggiani, con 43 punti, mentre un altro pesarese, Floriano Savini, ha guadagnato la prima piazza in terza categoria (43 punti).
Mirella Neri del club Alpe Luna (Borgo Pace, PU) è risultata prima lady con 39 punti; primo senior un altro pesarese: Paolo Baroncini (39 punti). Il giovane riccionese Diego Emanuele Danzi ha conquistato il primato tra gli juniores, sempre con 39 punti.

Like every year, the Pascucci Golf Cup was one of the most anticipated events of the season at the Riviera Golf of San Giovanni in Marignano.

 

The race, 18-hole Stableford, three categories, took place Sunday, Aug. 9 with as many as 140 participants from all over Italy.

 

With 66 points, Gianluca Dell'Orco of Club Orsini (Peschiera Borromeo, MI) has been crowned champion. First gross instead a home athlete, Philip Bernabe from San Clemente, who with his 72 points he drove a good race.

 

In the second category he has won the primacy Albamaria Parmeggiani from Pesaro, with 43 points, while another athlete from Pesaro, Floriano Savini, has earned the top spot in the third category (43 points).

 

Mirella Neri of Club Alpe Luna (Borgo Pace PU) was first lady with 39 points; first senior another athlete from Pesaro Pesaro: Paolo Baroncini (39 points). The youngster from Riccione Diego Emanuele Danzi won the first place among the juniors, also with 39 points.

Pascucci 3x1: three new shops open the same day!
Wednesday, 05 August 2015

Coffee is a passion that unites the world!

 

This is proved by the opening of 3 new Caffè Pascucci Shop in the same day (Thursday 30 July), respectively in Savignano sul Rubicone (Italy), Sliema (Malta) and Beijing (China), all very well welcomed.

 

And we want to bring our coffee in many other places... stay tuned!


Opening Caffè Pascucci Shop in Savignano sul Rubicone (FC)
Wednesday, 29 July 2015

 

Romagna Shopping Valley is the first mall opened in Romagna and was renovated and expanded in the last year.
 
Pascucci couldn't be absent in a business so important placed on its native territory, so we decided to be there with a shop in the style and with the desire to innovate that has always been in this company's DNA .
 
The opening will be on Thursday July 30 at 9 am, and free drink for all at 6 pm!

Romagna Shopping Valley is the first mall opened in Romagna and was renovated and expanded in the last year. 

 

Pascucci couldn't be absent in a business so important placed on its native territory, so we decided to be there with a shop in the style and with the desire to innovate that has always been in this company's DNA. 

 

The opening will be on Thursday July 30 at 9 am, and free drink for all at 6 pm!

 

 

 

SCAE certification Barista Skills module
Wednesday, 22 July 2015

 

From Tuesday, August 4 to Friday, August 7, from 9 to 18, at The Coffee Box Riccione in Viale Ceccarini 188, SCAE certification Barista Skills module, Intermediate and Professional levels.
These three levels will provide participants 30 points on the way to the coveted SCAE Coffee Diploma, if all the exams were passed.
 
Topics covered:
Botany and methods processatura
Roasting's elements
Chemistry of green coffee and toasted coffee
Tasting
Grinding and extraction of espresso with advanced methods
Control extraction with refractometer, Espresso Brew Formula and Brewing Control Chart
Cappuccino and latte art
Preparation of espresso-based hot and cold drinks
Basics of Marketing and Sales
Advanced maintenance equipment
Customer Service
 
Final exams will be written and practical. For information and costs, contact our SCAE Authorized Trainer, Eddy Righi, at +39 3938225358 or send an email to eddy@pascucci.it. The course has a limited number, up to 4 members.

From Tuesday, August 4 to Friday, August 7, from 9 to 18, at The Coffee Box in Riccione Viale Ceccarini 188, SCAE certification Barista Skills module, Intermediate and Professional levels.

These three levels will provide participants 30 points on the way to the coveted SCAE Coffee Diploma, if all the exams were passed. 

 

Topics covered:

Botany and processing methods

Roasting's elements

Chemistry of green coffee and toasted coffee

Tasting

Grinding and extraction of espresso with advanced methods

Control extraction with refractometer, Espresso Brew Formula and Brewing Control Chart

Cappuccino and latte art

Preparation of espresso-based hot and cold drinks

Basics of Marketing and Sales

Advanced maintenance equipment

Customer Service 

 

Final exams will be written and practical. For information and costs, contact our SCAE Authorized Trainer, Eddy Righi, at +39 3938225358 or send an email to eddy@pascucci.it. The course has a limited number, up to 4 members.

Fair Trade: what it means and how to realize it concretely
Friday, 03 July 2015

 

The deep economic differences and social injustice are the lifeblood that fuels armed conflicts between people on the planet.
 
According to Edward R. Stettinius, former U.S. Secretary of State:
"The battle for peace has to be fought on two fronts. The first is the security, where victory means freedom from fear. The second is the economic and social front, where victory means freedom from poverty. Only victory on both fronts can assure the world a lasting peace. "
It is in the light of considerations such as this that Fair Trade borns. If victory is freedom from poverty, then you must create a system that provides poor countries the chance to get out independently from situations of poverty, with no need to wait for external aid. Aid which may also meet, for a short period of time, the basic needs of the people affected, but they will create a mechanism of addiction that destroys the incentives necessary to create initiatives of local productions. Following this philosophy, people of good will allow the birth of a new business model.
 
Fair Trade, as opposed to the traditional one which caused serious imbalances in the distribution of wealth, wants to offer a fair recognition to the producers who, with this mechanism, can grow crops or produce goods for export as well as the internal market, ensuring their children a better education and building an economic / cultural growth.
 
It's important to remember that the opportunities given to people of poor nations to provide them a better life, doesn't mean a decrease in well-being of those in rich nations. Indeed, breaking down barriers contributes to the security of all, for a more united and productive world.
 
Following this logic, in 1980, at the initiative of the priest Eliseo Yanez, it was created in Guatemala the Cooperative "San Francisco de Asis", bringing together farmers from various communities in the municipality of La Union in order to promote alternative technologies, such as rotations and intercropping of crops, not to mention the breeding of livestock, designed to improve the incomes and diet of the families involved.
Currently 160 families are working in the coffee plantations.
 
During the year 1993 it were carried out a few tests of cultivation of organic coffee, until 1997, when the product has been certified according to USDA, NOP and CEE.
 
Today Cooperative "San Francisco de Asis" provides us with an excellent organic coffee.
 
Characteristics: it's a coffee with an intense aroma and pronounced sweetness, a refined harmony of flavors, among them stand out hints of chocolate, caramel and honey slightly citrusy.

The deep economic differences and social injustice are the lifeblood that fuels armed conflicts between people on the planet. 

 

According to Edward R. Stettinius, former U.S. Secretary of State:"The battle for peace has to be fought on two fronts. The first is the security, where victory means freedom from fear. The second is the economic and social front, where victory means freedom from poverty. Only victory on both fronts can assure the world a lasting peace. "


It's in the light of considerations such as this that Fair Trade borns. If victory is freedom from poverty, then you must create a system that provides poor countries the chance to get out independently from situations of poverty, with no need to wait for external aid. Aid which may also meet, for a short period of time, the basic needs of the people affected, but they will create a mechanism of addiction that destroys the incentives necessary to create initiatives of local productions. Following this philosophy, people of good will allow the birth of a new business model. 

 

Fair Trade, as opposed to the traditional one which caused serious imbalances in the distribution of wealth, wants to offer a fair recognition to the producers who, with this mechanism, can grow crops or produce goods for export as well as the internal market, ensuring their children a better education and building an economic/cultural growth. 

 

It's important to remember that the opportunities given to people of poor nations to provide them a better life, doesn't mean a decrease in well-being of those in rich nations. Indeed, breaking down barriers contributes to the security of all, for a more united and productive world. 

 

Following this logic, in 1980, at the initiative of the priest Eliseo Yanez, it was created in Guatemala the Cooperative "San Francisco de Asis", bringing together farmers from various communities in the municipality of La Union in order to promote alternative technologies, such as rotations and intercropping of crops, not to mention the breeding of livestock, designed to improve the incomes and diet of the families involved.

Currently 160 families are working in the coffee plantations. 

 

During the year 1993 it were carried out a few tests of cultivation of organic coffee, until 1997, when the product has been certified according to USDA, NOP and CEE

 

Today Cooperative "San Francisco de Asis" provides us with an excellent organic coffee. 

 

Characteristics: it's a coffee with an intense aroma and pronounced sweetness, a refined harmony of flavors, among them stand out hints of chocolate, caramel and honey slightly citrusy.

 

Characteristics of the organization:

Characteristics of coffee:

Organization: Cooperativa Integral Agricola “San Francisco de Asis” 

Number of members: 160  

Total extent of the land: 210 Hectares 

Production: 2350 tons 

City:  La Unión 

Region:  Zacapa 

Country: Guatemala 

Altitude: 931 m s.l.m. 

Certification: Biologico, Fairtrade 

Harvesting method: Hand Picking 

Variety: Catimor, Catuai, Aravigo, Caturra 

Process: Fully washed, sun dried

 

 
 
 

 

Cup tasting COE Guatemala 2015
Friday, 26 June 2015

We always search the best coffee, do you want to join us in this quest?

 

Monday June 29 from 10 am cup tasting of Guatemala Cup Of Excellence at our headquarters in Monte Cerignone.

 

Event open to everyone; reservation to be made by sending an email to tharistan@pascucci.it

SCAE Grinding and Brewing certification in Sardinia
Friday, 12 June 2015

On days 7, 8 and 9 July, Eddy Righi will be at "Workup training center" in Cagliari, Sardinia, for a 3-day of SCAE certification, GRINDING and BREWING module, Foundation and Intermediate levels.

 

Three days dedicated to study the science of coffee grinding and extraction with alternative systems and of course espresso. After two days of training, there will be the third day dedicated to written and practical examinations.

 

A unique opportunity to move forward in the path of Specialty Coffee Association of Europe and achieve your SCAE Coffee Diploma.

 

For information and prices, please contact Eddy Righi at 3938225358 or by sending an email to eddy@pascucci.it. The course has a limited number, 8 total participants. Don't miss your chance!

Cup tasting Honduras Cup Of Excellence 2015
Friday, 05 June 2015

 

A new event will take place at our headquarters with the tasting of the best coffee selected by the Alliance for Coffee Excellence (ACE).
Tuesday June 9 from 11:30 will be the turn of the 38 samples of COE Honduras 2015.
To participate, please send an email to laboratorio@pascucci.it
At the following link you can also see the people and the stories behind the production of coffee will taste: https://www.facebook.com/TazaDeExcelenciaHondurasCupOfExcellenceHonduras/timeline
See you in Monte Cerignone (PU), Via Circonvallazione 16 / A!

A new event will take place at our headquarters with the tasting of the best coffee selected by the Alliance for Coffee Excellence (ACE).


Tuesday June 9 from 11:30 will be the turn of the 38 samples of COE Honduras 2015.


To participate, please send an email to laboratorio@pascucci.it


At the following link you can also see the people and the stories behind the production of coffee will taste: https://www.facebook.com/TazaDeExcelenciaHondurasCupOfExcellenceHonduras/timeline


See you in Monte Cerignone(PU), Via Circonvallazione 16/A!

Feeding the planet... of economic justice
Wednesday, 03 June 2015

 

EXPO 2015 is based on the theme "Feeding the Planet".
 
Every company working in the food industry must and will have to gear up to improve its production capacity while paying attention to the quality and availability of raw materials.
 
Organic farming and fair trade are the paths we have chosen for our future.
 
Organic farming is our choise because we believe that is the only way to get a good raw material, original and healthy, with respect for the environment. We are also sure that, if a small proportion of investments directed today to conventional agriculture will be moved to make grow research and technology to increase the production capacity of the biological, the nature would be able to provide on its own, without the need for altering its course, the amount required to meet the needs of the whole population.
 
The fair trade is important to us because we believe that the future should be made by men and not by finance; because interacting directly with producers, clutching their hand, is the right way to allow the exchange of information necessary to improve the life quality of everyone.
 
As part of these paths we are proud to participate in the 7th Regional Conference of Fair Trade in the Marche to be held on Friday June 5 in the conference room of the library in Piazza Amiani in Fano (PU).
 
Today we were also happy to receive in our home Byron Garcia, representative of Cooperative San Francisco de Asis (La Union - Guatemala), and Godfrey Sengendo, representative of Tweyanze Development Agency (Luwero District - Uganda), accompanied by Massimo Mogiatti and Matteo Graziosi of Shadhilly Cooperative, nonprofit organization that has long been at the forefront in the development of fair trade in the coffee business.

EXPO 2015 is based on the theme "Feeding the Planet"

 

Every company working in the food industry must and will have to gear up to improve its production capacity while paying attention to the quality and availability of raw materials. 

 

Organic farming and fair trade are the paths we have chosen for our future. 

 

Organic farming is our choise because we believe that is the only way to get a good raw material, original and healthy, with respect for the environment. We are also sure that, if a small proportion of investments directed today to conventional agriculture will be moved to make grow research and technology to increase the production capacity of the biological, the nature would be able to provide on its own, without the need for altering its course, the amount required to meet the needs of the whole population. 

 

Fair trade is important to us because we believe that the future should be made by men and not by finance; because interacting directly with producers, clutching their hand, is the right way to allow the exchange of information necessary to improve the life quality of everyone. 

 

As part of these paths we are proud to participate in the 7th Regional Conference of Fair Trade in the Marche to be held on Friday June 5 in the conference room of the library in Piazza Amiani in Fano (PU). 

 

Today we were also happy to receive in our home Byron Garcia, representative of Cooperative San Francisco de Asis (La Union - Guatemala), and Godfrey Sengendo, representative of Tweyanze Development Agency (Luwero District - Uganda), accompanied by Massimo Mogiatti and Matteo Graziosi of Cooperativa Shadhilly, nonprofit organization that has long been at the forefront in the development of fair trade in the coffee business.