The final product is the result of an accurate selection of raw materials, the identification and elimination of foreign bodies through careful cleaning of raw coffee as it reaches our premises to be stored. Storage takes place in large, well-aired rooms to maintain the organoleptic properties of raw, unroasted coffee. Great attention and effort are devoted to each of the above-mentioned stages. Experienced staff and two completely automated roasting machines are entrusted with the delicate roasting stage. At Amigos Caffè we deem it extremely important to assess the quality of roasting, monitor every stage of coffee processing and take note of any possible changes. Here, cutting edge technological instruments and – above all – the long-standing experience of quality assurance managers come into play. Storage silos and pipes transporting roast coffee to the various roastery departments for further processing and packaging are securely closed to ensure the hygiene of the final product for consumers.

Nutrition information

Read the chart and discover what makes coffee a special drink.

Chemical composition and nutritional percent values per 100g of roasted coffee


4,1 G


10,4 G


15,4 G


28,5 G


KCAL 287 KJ 1201


74 MG


2020 MG


4,1 MG


130 MG


160 MG

Riboflavin (Vitamin B2)

0,20 MG


10,0 MG

Vitamin C

0 MG

* I.N.R.A.N data.

National Institute for Research on Food and Nutrition

Botanical Information

Coffee is an evergreen tropical bush belonging to the Rubiaceae family and to the Coffea genus, comprising Coffea Arabica and Coffea Canephora (Robusta). The bush reaches a height of 3 to 10m, but in cultivation it’s maintained at a height of 2.5m to increase production and facilitate harvest. It bears fruit in its 4th/5th year, its production cycle lasts 25 to 30 years, though the plant survives up to 50 years, sometimes even longer. Its leaves resemble laurel leaves, are arranged in couples and are usually 12 to 24 cm long and 5 to12 cm wide. Coffee flowers are small and white, they only last a few days, grow in bunches and release a pleasant smell, similar to jasmine. The coffee fruit is called cherry. It’s a green drupe during development and a red or yellow drupe when ripe. The pulp contains the seeds, namely the coffee beans to be, two for each fruit. Seeds have a flat and oblong shape with a longitudinal cut on the inside and convex on the outside. Seeds are coated by a thin silvery film called epicarp. They lose their germination capacity within 3-4 months if completely dried out. The plant grows between 35° North and 35° South latitude between the Tropic of Cancer and the Tropic of Capricorn at altitudes ranging from sea level to 1,800 m above sea level.


Caffeine is a natural alkaloid of plant origin to be found in the leaves, seeds and fruit of over 63 vegetable species all over the world. Each cup of coffee contains on average 50 to 120 mg according to the different coffee blends and to the method used to make coffee. One of the best known effects of the beverage is a temporary stimulation of the central nervous system, which facilitates physical and intellectual activity. It also stimulates respiratory, cardiovascular and digestive centres and improves diuresis, by facilitating the elimination of toxins. Caffeine is not an addictive substance. However, a sudden interruption of coffee consumption may – in some individuals – may cause headaches, tiredness and drowsiness for a couple of days. Sensitive individuals suffering from hypertension and pregnant women, however, are advised to drink coffee in moderate amounts. According to EUFIC (European Food Information Council) moderate caffeine consumption for an adult corresponds to about 300 mg a day. On average, 190 ml of soluble coffee contain 75 mg of caffeine; 190 ml of American filter coffee 85 mg and a 30 ml (a cup) of espresso coffee from 30 to 50 mg of caffeine.