From fruit to cup.

A coffee bean is the seed of a fruit. Its journey includes growing, picking, processing, drying, transport, roasting, packing, then grinding and brewing. People work at every stage; this general outline does not document Baltissima’s supply chain. A country of origin proves neither an owned farm nor direct importing.

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Arabica and robusta are not a simple quality ranking. Species, variety, growing conditions and preparation create differences. A blend combines coffees; single origin needs a defined scale of origin. “100% arabica” alone determines neither quality nor your preferences.

Natural dries the fruit before its outer layers are removed; washed involves pulp removal and washing stages. Honey leaves some mucilage during drying; it does not mean added honey. Wet-hulled is a separate method. Anaerobic describes fermentation conditions, not guaranteed flavour. For co-ferment, ask about the actual process and additions.

Arabica’s history is linked to East Africa; the drink’s history also involves Yemen and Red Sea trade. Kaldi and his goats are a legend, not a proven discovery date. Coffeehouse history includes encounters, exchange and colonial inequalities; it is not our brand’s biography.