ABOUT US

LUCAFFE EGYPT:   ESPRESSO, OUR PASSION.

 

WE IMPORT THE TRUE TASTE OF ITALIAN ESPRESSO.

 

After meeting with Mr. Venturelli was born the idea of importing the passion for real Italian espresso in Egypt, country where the coffee is becoming increasingly important in the break of day.

Lucaffe Egypt is coffee beans, coffee pods and coffee machines.

Lucaffe Egypt: the new Egypt coffee

 

Stages in the process

 

• Selection

  The selection and purchase of the coffee is taken care of by Mr Venturelli. He personally tastes all the samples that reach the company, and often travels abroad to visit plantations and producers.

• Transport

  We are directly responsible for every stage of the transport of the raw material to our plants. Some varieties, such as the precious Jamaica Blue Mountain, travel in small wooden barrels, to best preserve their unmistakable aroma.

• Blending

  The individual varieties of coffee are blended in carefully worked-out proportions. Our blends are the result of years of passionate research by Mr Venturelli, and are offered in various types to satisfy a range of individual tastes. Besides our blends we also offer particularly prestigious single-origin coffees (Jamaica Blue Mountain, for example).

• Roasting

  In processing our coffees we follow artisan practice: a gentle roasting which caresses the coffee. We obtain a product of the highest quality which is also extremely wholesome: the essential oils and aromas are protected and the beans as a result are well-developed and fragrant, with little residual moisture and a limited caffeine content.

• Grinding

  Grinding is a delicate phase, and of great importance for the final result. We grind the coffee with the best mills available in the world. We grind the coffee in the absence of oxygen and at low temperature, gently and delicately.

• Packaging

  To preserve the aromas for as long as possible, we are particularly careful about packaging our coffees, both those in pods and our coffee beans and ground coffees. Packaging is done in a protective atmosphere, with nitrogen being blown in to eliminate the oxygen and resist oxidation. In this way the aromas are preserved and the final drink can always boast an enviable crema. In particular, the use of paper pods always ensures that a successful Italian espresso is produced to the highest standards, even if it is done by someone who is not an expert, many many miles from where the beans were roasted.