Professionalism, innovation, dedication and commitment

Production

Professionalism, innovation, dedication and commitment accompany the path that leads Dersut coffee from production to the consumer.

Each coffee brings with it a particular aroma, the echo of the history of its country: Dersut selects the best single origins allowing the production of unique roasted coffees.

The excellence of an espresso

Years of improvement in the field of roasting have made Italy the true home of coffee throughout the world.

The origin of the beans: the coffee belt

The Coffee Belt is the most prolific coffee producing area stretching from the Tropic of Cancer to the Tropic of Capricorn, and it is in these areas that Dersut harvests the best coffee beans.

The value chain

Producing quality blends that can be appreciated in Dersut coffee shops means paying great attention to every step of production.

The value chain

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The value chain

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The value chain

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The value chain

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The value chain

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The value chain

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THE VALUE CHAIN

Coffee Belt

The Coffee Belt is the most prolific coffee producing area stretching from the Tropic of Cancer to the Tropic of Capricorn.

THE VALUE CHAIN

Collection

The first selection takes place at the origin: after harvesting the drupes, foreign bodies such as leaves, stones and earth are eliminated.

THE VALUE CHAIN

Extraction

The beans are extracted from the drupes and separated from the pulp and the parchment, the membrane that covers them. The extraction can be of two types: if it occurs dryly, it is called "natural coffee" if it takes place via a wet process, it is called "washed coffee".

THE VALUE CHAIN

The shipment

The green coffee, obtained after careful cleaning and selection procedures, is exported all over the world.

THE VALUE CHAIN

Arrival in Conegliano

To get to Conegliano, where the entire production process takes place, the coffee goes on a long journey, arriving in large polypropylene bags.

THE VALUE CHAIN

Bean transformation

Through roasting, green coffee beans transform into lighter, browner and more fragrant beans.

THE VALUE CHAIN

Cooling down

The coffee is then air-cooled to preserve its aromas and organoleptic properties and then aspirated to eliminate all the heavier foreign bodies.

THE VALUE CHAIN

Blending

The individual qualities of raw coffee are stored in separate compartments; they are subsequently mixed in a special blender with an internal rotating drum, in different quantities and types, so as to create the different company blends.

THE VALUE CHAIN

Packaging

Each mixture is stored in a separate silo and, before being placed in the packaging, it follows a path that controls the climate, humidity and temperature.

The technology

Innovation is our strength. Which, for the palate of lovers of good coffee, means balance, constant standards of excellence, and recognisability of the dominant notes.

Two-step roasting

The production system is dual: the first roaster, with a double drum, distinguishes a pre-roasting at 150° from the actual roasting carried out at 210°-220°. This process guarantees, thanks also to the speed̀ (240kg of coffee roasted in 12 minutes), even more homogeneous and safe results.