International Coffee Organisation (ICO) has designated October 1 as International Coffee Day.
On this day, coffee lovers around the world celebrate it in its diversity: coffee as plant, as flower, as fruit and in every part of the agricultural time, as work in harbors and at sea, as artisan passion in the moment of roasting, as research and technology, as a business, as a meeting place, as culture of the bartenders but mostly fans celebrate coffee as a beverage.
Espresso, filtered, moka or turkish, cold brew or syphon and french press, bitter or sweet, sour or fruity, flowery and coffee that tastes like fermented, coffee that resembles chocolate, or just coffee that tastes toasted.
On this day, let's not forget to offer a coffee, maybe special and different from the usual.
Instead of traveling 100,000 feet above the ground, the humble people in Haiti, with their joyful hearts and free as a bird, moves barefoot.
It is clear that these are not the foot of a coroner that, without that something can go wrong, performs surgeries on people already dead, but those of a courageous Haitian girl who, at the risk of being cut off from all kinds of objects, walks for kilometers through difficult paths to help out his mother to carry food to sell at the market more closely.
For her "the strength of will is a muscle to train".
The money earned by huge sacrifices like this are used in part to pay school expenses, knowing that education is the great engine of personal development.
Caffè Pascucci, confirming its solidarity to the Haitian people, joins its voice to that of Alexandre Dumas to say loudly: "All for one, one for all". C'mon Haiti!
Between the individual origins of Pascucci deserves particular attention this fantastic coffee coming from Peru.
Grown on the Andes eastern slopes, in this area defined the "Rain Forest" (an area where the cold nights contrasts with the fiery sunny days), you get today one of the best coffee in the world.
The main organoleptic characteristic immediately brings a fusion of chocolate and ripe citrus fruits, especially orange peel and cocoa.
The marked roasting stands out and makes it ideal for an espresso.
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.
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.
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!
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!
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.
Botany and processing methods
Chemistry of green coffee and toasted coffee
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
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 firstname.lastname@example.org. The course has a limited number, up to 4 members.
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:
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 email@example.com