As founding member of the Consorzio Caffè Speciali Certificati Italia (CSC), Dinicaffè is committed to make sure its own product remains a synonym of guaranteed quality over time.

The technical commission of the Consortium, by means of strict controls throughout the production cycle of coffee, identifies the plantations that possess the best requisites and makes sure each harvested bean is in conformity with the standards that certify its quality.

Conformity to excellence characteristics is attested by physical and organoleptic tests carried out by qualified tasters before, during and after shipping. Roasters are equally submitted to inspections to guarantee conformity to the obligations determined by standard procedures.

Once every inspection has yielded positive results does the CSC finally assigns its guarantee stamp to each packaging, showing that the product it contains is special certified coffee.


The word “coffee” does not indicate a single type of product; it refers to a huge variety of plants, processed in a variety of manners. The botanical varieties are placed in two families: Coffea arabica, with a precious soul, full flavour and little body, and Coffea robusta, less flavourful but more full-bodied and creamy.

At Dinicaffè, we work single origins first and create our blends afterwards, most of which contain more Arabica than Robusta.


Coffee plants grow only at heights, in the so-called bean belt, an Equatorial strip that ranges from the Tropic of Cancer to the Tropic of Capricorn.

The fruit of coffee plants is called cherries, and they mature in different moments of the year. Only cherries with an intense red colour or yellow are ready to be harvested. For us, harvesting is a delicate and complex phasemanual labour must necessarily be accompanied by an accurate selection of the fruits.


Most people are unaware that the different flavours of coffee also depend on the type of drying to which the beans are submitted. Our harvested are processed mostly in either of these two methods: the oldest one, the natural method, the cherries are left to dry in the sun until their humidity level drops below 11%.

In the “washed” method, the cherries are separated from their pulp and left in fermentation vats for 24/48 hours, after which they are finally left to dry in the sun or in mechanical dryers.


Once again cleaned to remove impurities, the beans are selected according to weight, colour and size.

They are finally ready to be shipped. Prior to shipping, just like it happens when they are delivered at our warehouses, the beans are entrusted to a coffee cupper who examines their quality according to sight, smell and taste.


Roasting turns green coffee into the aromatic brown beans we all know and love. Our coffee is roasted separately, one single origin at a time, which means different roasting methods for each different type of coffee.

The process is therefore slower than roasting blends, but it ensures that the organoleptic qualities of the coffee are maintained and enhances its aromatic profile. To preserve the quality of our coffee even better, we at Dinicaffè choose to roast every day, to make sure our product is always fresh.


It is mainly in the blending phase that the Dinicaffè brand stands out: the unique character of our coffee blends, conceived and created according to a generations-old tradition, finally take shape as a superior quality coffee when it comes to smell, taste and intensity.

The most suitable grinding method is selected for each extraction method, to better enhance the product’s organoleptic properties.