MORE THAN 40 YEARS OF HISTORY
Everything began in 1975, in Conegliano Veneto, when Giuseppe De Giusti transformed his highly-respected workshop into a company. And he called it Manuel Caffè.
The entire family was involved in what over the years was to become a story made of commitment, constancy, and success. Since then the best beans in the world are roasted, left to age, blended, and packaged with the same passion and sold worldwide.
QUALITY:
A CLEAR
MISSION
The constant search for quality. This is the premise that drives our work forward and lies at the base of better and better blends, together with the concrete and constant support offered to all the sector operators who choose Manuel Caffè products and services. All this to be able to offer excellence every day, in every form.
A DNA
MADE OF
PRECISE VALUES
We have chosen to work in the world and for the world. This is why we go personally to select the plantations where we can buy the best raw materials. Today 11 Countries supply Manuel Caffè, including South American Countries, India, Indonesia, and Vietnam, while we export to 65 nations: the USA, the Middle East, South Korea, and obviously throughout Europe, where our presence grows stronger year after year.
MANUEL
IN THE WORLD
Coherence, enthusiasm, energy. Together with a strong sense of responsibility and the constant desire to innovate, convinced that goodness must represent an endless journey towards perfection. With respect for the consumer, for all those involved in the production process, for the end consumer, and upholding the strict standards of the Italian coffee tradition.
> GUATEMALA
> MEXICO
> UGANDA
> HONDURAS
> INDIA
> ETHIOPIA
> INDONESIA
> INDIA
> ETHIOPIA
> INDONESIA
RESEARCH
AND DEVELOPMENT
To keep up with the times and spread the culture of quality, we use innovative research processes that make it possible for us to guarantee an always excellent and perfectly proportioned blend.
But we also have the opportunity to consider the world of coffee from a more scientific viewpoint, breaking with existing paradigms and exploring new frontiers in flavour.