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Pascucci Pascucci Extra Bar Classic Espresso beans 1kg
Pascucci Extra Bar Classic Espresso beans 1kg
The coffee blend is a strong and full-bodied espresso with a high caffeine content. Its taste can be described as a mixture of toasted bread crust and dark chocolate.
Pascucci Pascucci Biologische beans 1kg
Pascucci Biologische beans 1kg
The aromatic acidity of well-washed Arabica predominates on everything. It is a primitive coffee, sweet, delicately rough, with a very fresh aroma and a dark aftertaste.
The fruity notes of apricot, avocado and green almonds are especially apparent
Pascucci Pascucci Caffe Gold Espresso 1kg coffee beans
Pascucci Caffe Gold Espresso 1kg coffee beans
Gold coffee is a very fresh coffee, very sweet, with a clean taste and a fruity and floral aroma. Composed of natural and washed coffee, revealing hints of apricot, ripe cocoa, chocolate, almonds and citrus.
Pascucci Pascucci Extra Bar Mild Espresso beans 1kg
Pascucci Extra Bar Mild Espresso beans 1kg
This coffee is called "Mild" because of the almost exclusively washed coffee beans from Central America. The coffee has pleasant floral notes with hints of spice, bread crumb, chocolate, cocoa and ripe persimmon.

Origins Pascucci

It was 1883 when Antonio Pascucci, the son of weavers, decided to devote himself to trade and became an "industrialist." It will devote itself to the trade in foodstuffs, reinforced by the fact that on July 15 the agreement was signed between Italy and England ratifying the freedom of trade and navigation between the two countries. Among the foods traded were colonials and especially raw coffee its passion.

In 1935 Mario Pascucci, dedicated to continuing the work started by his father, opened the first family workshop, in Monte Cerignone, led by his wife Domenica.

It was after the war when Dino Pascucci, Mario's brother, opened his own café in Monte Cerignone and installed the first espresso machine, his specialties were coffee and sorbets.

From the 1950s to the 1990s

In the 1950s, Alberto Pascucci decided to industrialize the roastery and installed the first production plant.

In 1963 Alberto installed the roaster with indirect fire for a homogeneous roast for espresso.

In 1975 Caffè Pascucci dedicated itself exclusively to espresso, the food distribution was abandoned to start the project "only quality coffee". The extra bar mild blend was born, combining natural Arabica and Robusta with washed Arabicas. This is followed by the golden blend that innovates the taste of espresso. Sweet and more aromatic coffees make up for it.

In 1996, the Espresso School was born, a training center dedicated to espresso and coffee recipes.

In the 1990s it was decided to restart and replicate the cafeteria experience according to the traditional historical model, design and research to promote the development of Pascucci brand coffee shops.


In 2000 the CAFFÈ PASCUCCI SHOP tasting center was inaugurated, a replicable single-brand store and the project for a new factory intended to obtain the best quality, the location is still Monte Cerignone because the climate stabilizes humidity in raw coffee. The Pascucci roasting system (with sound management) will later be patented.

In 2006 Alberto Pascucci was awarded by the Chamber of Commerce for leading the family business toward goals of excellence in quality.