Since 1870

It is not enough simply to create a winning and distinctive harmony of taste and aroma, Barbera’s secret is in 145 years of experience and It is in a family which always believed in quality and tradition.

At the plant

Barbera Coffee Co. selects its coffee beans directly from its producers to optimise the quality of its blends, 7 high-quality coffee beans are carefully selected from the finest plantations of Brazil, Central America and Indonesia. Each kind of coffee bean is chosen to be part of a dedicated process of roasting.

The art of roasting

The attention that Barbera Coffee pays to roasting the beans is essential in the making of a such a delicate product Barbera puts all its experience gained in its antique trade, so that the precious beans keep their flavour intact.

The precious blends

The different types of beans are blended wisely the way only Barbera Knows how, constituting Barbera’s secret to personalize its products. The proven procedures used by Barbera contributes to exalting the level of freshness and palatability that espresso lovers can fully appreciate.

Contribution to the coffee industry

As a recognized expert in coffee science, C.E. Barbera published a definitive book on coffee roasting, From the Bean to the Consumer. His research was published in English food science journals. C.E. Barbera also published articles, such as Gas-Volumetric Method for the Determination of the Internal Non-Odorous Atmosphere of Coffee Beans and Identification of Cystine, Methionine and Proline in Raw and Roasted Coffee in peer reviewed journals. In 1994, Enrico Barbera spoke, as one of the keynote speakers at Costa Rica’s Sintercafé VIII, on overcoming summer decline in sales, in recognition of Barbera Caffé Company’s success, beginning in the 1960s, at developing summer-focused coffee blends.