LE PIANTAGIONI DEL CAFFè
Specialty coffee roasters since 1994
Since 2025, we have been raising awareness to improve the world of coffee.
Since 1994, we have been selecting specialty coffees at origin and roasting them in Italy to bring high-quality coffee to more and more people.
In 2025, we took a major step by placing ESG principles at the core of our work: Environmental sustainability, Social responsibility, and Governance.
This reflects our commitment to creating a positive impact on the planet and across the coffee world.
SHOP
Visit our e-shop and explore the full range of available coffees, with detailed information, dedicated formats, and a shopping experience designed around you.
20,50 € VAT included
250 g
- 100% Arabica
- Ethiopia
Chelchele
38,00 € VAT included
1000 g
- 100% Arabica
- Ethiopia |
- El Salvador |
- Brasil
Pasticceri
New
Original price was: 9,75 €.8,85 €Current price is: 8,85 €. VAT included
250g – Ground
- 20% Robusta •
- 80% Arabica
- Brasil |
- India
Buongiorno
36,50 € VAT included
1000 g
- 22% Robusta •
- 78% Arabica
- Brasil |
- India
78/22
Price range: 21,00 € through 36,50 € VAT included
1000 g / 50 pods
- 25% Robusta •
- 75% Arabica
- India |
- Brasil
Mediterraneo
12,00 € VAT included
250 g
- 100% Arabica
- Guatemala
El Tambor
Price range: 11,50 € through 24,80 € VAT included
250 g / 50 pods
- 100% Arabica
- Mexico
Water Decaf
AWARENESS FOR CHANGE
Creating awareness to inspire real change across the coffee world.
We want to share the good practices we apply every day on the estates and in the roastery, so that every daily choice you make can support a fairer supply chain.
Discover how to turn your coffee moment into a gesture that benefits both people and the planet.
BREWING METHODS
Each brewing method brings out coffee in a different way. Explore preparation techniques and learn how to best enhance every blend.
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The extraction ratio we suggest here is not mandatory: you can try using different doses by slightly reducing or increasing the amount of coffee per liter of water. Try 25g of coffee for 500g of water and then 35g of coffee for 500g of water and let us know what differences you notice in the taste of the coffee.
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The extraction ratio we suggest here is not mandatory: you can try using different doses by slightly reducing or increasing the amount of coffee per liter of water. Try 55g of coffee per 1 liter of water and then 65g of coffee per 1 liter of water and let us know what differences you notice in the taste of the coffee.
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The extraction parameters we suggest here are not mandatory: you can try using different doses by slightly reducing or increasing the amount of coffee per liter of water and/or changing the extraction time while remaining within the recommended range. Let us know what you tried and what differences you noticed in the taste of the coffee.
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The extraction parameters we suggest here are not mandatory: you can try using different doses by slightly reducing or increasing the amount of coffee and varying the speed at which the water drops fall. Let us know what differences you notice in the taste of the coffee.
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The extraction ratio we suggest here is not mandatory: you can try using different doses by slightly reducing or increasing the amount of coffee. Try 22g and then 28g of coffee for 330g of water and let us know what differences you notice in the taste of the coffee.
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The extraction ratio we suggest here is not mandatory: you can try using different doses by slightly reducing or increasing the amount of coffee per liter of water. Try 25g of coffee for 500g of water and then 35g of coffee for 500g of water and let us know what differences you notice in the taste of the coffee.
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The extraction parameters we suggest here are not mandatory. Have fun trying out the recipes from the World Aeropress Championship winners: you can find them on the AeroPress.com website.
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The extraction ratio we suggest here is not mandatory: you can try using different doses by slightly reducing or increasing the amount of coffee. Try 12g and then 18g of coffee for 250g of water and let us know what differences you notice in the taste of the coffee.
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Each can contains detailed instructions on how to prepare your coffee using a moka pot. Follow these instructions carefully to get the best results from your coffee. We recommend using scales to measure out the correct amount of water and ground coffee: different models of moka pot have different boiler and filter capacities.
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The gravity extraction method was invented by Melitta Bentz in 1908: it consisted of a flat-bottomed porcelain cone with three holes, which was used with a special paper filter. It was the first percolation system that allowed the coffee grounds to be separated from the liquid.
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The coffee doses indicated below refer to a double shot extraction, i.e., two espressos at the same time. Stay within the range we recommend for each of our lines, enjoy evaluating the differences in extraction as the dose varies, and let us know which dose produces the best extraction in your opinion!
