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Dersut Caffè


The True Taste of Italian Coffee



The pleasure of a great Italian coffee is guaranteed by the Dersut quality. Innovation recognizes tradition.



History



The history of one family and one city have been inextricably linked since 1949 when the Counts of Caballini di Sassoferrato acquired Dersut Caffè of Conegliano, Treviso, a small coffee roasting business founded just two years earlier.



In the years following the Second World War, coffee was a luxury, but that didn’t stand in the way of the Caballini family, whose product quality-focussed entrepreneurial spirit drove company growth year after year.



In that period, the Veneto area, Trentino Alto Adige and Friuli-Venezia Giulia became reference areas for Italian coffee companies. The Triveneto Italian Coffee Association, of which Dersut was a founder member, was set up in 1954. It is still thriving today and has opened up to the whole of Italy since 2015.



The Company in The New Millennium



The last two decades have been all about innovation. The first Bottega del Caffè Dersut coffee shop opened in 2002. From that, the next few years saw the launch of other single-brand coffee shops: Italiana Caffè and Giornale&Caffè. Caffè Light, the easily-digested dewaxed coffee which became the company’s star product, was launched in 2012. Looking to the future does not mean forgetting about the past. 2010 was the year that the Coffee Museum opened in Conegliano, documenting the history of a company, an industry and a city. The new headquarters marks a fresh start in the modern facility on Via San Giuseppe. The construction of the new headquarters aims to improve work efficiency and productivity, fostering new ideas for sustainability and the reuse of materials.


The Caballini di Sassoferrato Family



It was at the behest of Elisabetta Gianfrè, wife of Count Vincenzo Caballini di Sassoferrato, that Dersut Caffè of Conegliano Veneto was acquired and turned into a highly successful company in the years to come. Interest in the industry is a family trait. The father Luigi dealt in raw coffee in Trieste, while brother Armando was owner of the town’s Excelsior Industria Caffè Torrefatto. The two companies, both still family-run, could only collaborate successfully over the years, establishing themselves as benchmarks for the coffee roasting plants of North-Eastern Italy. Vincenzo Caballini di Sassoferrato, a young employee with a good job at Fiat in Trieste, moved to Conegliano in 1949 with his wife Elisabetta, in order to pursue his dream of managing a coffee roasting plant. Thanks to him, Dersut achieved its first market successes, with him receiving his knighthood with the title of Cavaliere al Merito della Repubblica Italiana for his industrial prowess. In the 70s his son Giorgio, the current Director, joined the company, followed by Lara, Vincenzo’s granddaughter, in the late 90s, who assists him in running the company. Count Giorgio’s younger daughter, Giulia, is also preparing to join the company. The Dersut history spans three generations of the family and is destined to last into the forthcoming decades.


Roasting



Each step in the production process relies on state-of-the-art machinery whose operation fully respects the oldest traditions of artisan coffee roasting. The manufacturing system has two phases: the first coffee roaster, with twin drums, pre-roasts at 150°C then performs proper roasting at 210-220°C.



The speed of this process (240 kg roasted in 12 minutes) aids in ensuring more homogeneous, reliable results.



The second roaster, equipped with a heat exchanger that ensures the coffee beans never come into direct contact with methane combustion fumes, but only with clean, hot air, is used to prepare the finest blends. Thanks to the multi-color electronic sorting system, we can inspect each bean individually, using only coffee that has reached optimal color and roasting. Innovation is our strength. For the palate of coffee lovers, this means balance, consistent standards of excellence, and recognizable key notes. Professionalism, innovation, dedication, and commitment accompany the journey that takes coffee from production to the consumer. These are the characteristics that are recognized in the intoxicating aroma that emanates from every cup.


Environment



At Dersut we believe that a quality product can only be appreciated in a harmonious setting that respects nature. With that idea in mind, Dersut was one of the very first coffee roasting plants in Italy to opt for technology which minimised the company’s environmental impact. The company has a methane heat generator, thermal post-combustors and an extractor which stops particles of roasted coffee being dispersed into the atmosphere. This smart combination of technological knowledge, environmental awareness and a great capacity to reconcile ethics and economics, shows off just some of the values that have managed to afford Dersut greater visibility and esteem within the industry.


Coffee - A Brief History



The history of coffee gets lost among legends, creating an atmosphere of mystery that perfectly suits its special aroma. The best-known story dates back to the 7th century and takes us as far away as Ethiopia. Kaldi the goatherd discovered his goats prancing about energetically, even at night, after he spotted them eating some red berries. Curious, the man took the seeds to a monastery, where they were roasted, ground and mixed with boiling water, thus creating a beverage which helped the monks ward off sleep during nighttime prayers. It was the beginning of a series of numerous legends, handed down over the centuries to our modern times.



Popularised in Europe in the early 1600s by Venetian merchants, it became the favourite beverage of poets, writers and businessmen. Its stimulating properties together with the slow pleasure of its enjoyment, made the fortunes of the great literary cafés: including the legendary Florian and Quadri in Venice, Pedrocchi in Padua, Tommaseo in Trieste, the much-renowned Greco in Rome and Gambrinus in Naples.



Today, from being a luxury for only a handful of people, coffee has become a pleasure that everyone can afford, without losing the noble essence that has made it world-famous.


Italian Espresso



Despite not being its country of origin, Italy is considered the true home of coffee the world over. The word “espresso” is known all around the globe, from London to Singapore, via Rio de Janeiro and New York. The reasons for this success are to be found in the meticulous care and attention that go into the purchase of raw materials, the type of roasting, the precise composition of the blend adopted by Italian coffee roasters, and the grinding and extraction processes carried out in bars throughout Italy.



National legislation has furthermore contributed to raising Italian product quality standards by setting decidedly strict quality standards for raw coffee imports. This tradition has “forced” producers to simply offer only the best, transforming Italians into the most discerning consumers in the world. In order to make sure that the superior quality of its product reaches customers intact, Dersut took the decision to sell only to brand-affiliated catering businesses and shops.


The Single Origins



Coffee-lovers no longer just make do with what their local bar sells. They want the kind of coffee that suits them best.



Increasing numbers of consumers look for different flavours depending on time of day, pairings and personal tastes. The choice of coffee is now a sophisticated, refined affair. Every coffee brings its own particular aroma, an echo of the history of its homeland. Dersut decided to satisfy its most demanding customers by selecting the finest single-origins.



Carefully selected from around the world, they come from single plantations that maintain well-defined and inimitable characteristics over time, allowing the production of unique and always recognizable roasted coffees, suitable for true connoisseurs. Limu: Bitterness, acidity, and sweetness blend in this coffee from Ethiopia, seductive with notes of jasmine and citrus. Santos: Perfect after lunch, this Brazilian coffee has a smooth and full aroma that leaves a chocolatey aftertaste. Salvador: Thanks to its low caffeine content, this Arabica is also suitable for evenings; its aroma is delicate and slightly spicy.


From The Plant to Packaging - Selection



Producing quality blends that can be appreciated in Dersut coffee shops means focussing very closely on every step. The prime selection takes place at origin: after the coffee cherries are harvested and any foreign bodies like leaves, stones and clumps of earth are removed, the coffee beans are extracted from the coffee cherries and the pulp is separated from the parchment-like membrane covering them. There are two types of extraction methods: “natural coffee” if the dry method is used and “washed coffee” if the wet method is used.


Shipping



Green coffee, obtained after thorough cleaning and selection, is exported around the world. To reach Conegliano, where the entire coffee production process will take place, the coffee undertakes a long journey, generally arriving in 600kg polypropylene sacks widely known as “big bags”. Raw coffee can also be bulk-shipped in containers, as well as in traditional jute or sisal sacks.


Toasting



Green coffee beans subjected to a cooking/drying process undergo chemical and physical transformations that enhance their sensory qualities. Dersut has adopted the separate roasting system for every single-origin. Each batch of coffee requires different roasting temperatures and times, in order to achieve the best results every time. Roasting, which takes place at between 190° and 230°C, transforms green coffee beans into lighter, brown, perfumed beans. In this phase the sugars are caramelized, the cellulose is carbonized and the volatile compositions that create the roasted aroma are formed. Once the required level of roasting has been reached, the coffee is air-cooled to preserve its aromas and sensory qualities, and is then sucked through an air-powered destoner, to remove all foreign bodies that are heavier than coffee.


Blend



The single qualities of raw coffee are stored in separate compartments, to protect the different body and aromatic notes. They are only mixed later on in a special mixer with a rotating internal drum, in different quantities and types, in order to create the various blends. Each one is a company treasure, because it manages to achieve a harmonious equilibrium between all the components, enhancing the characteristic notes.


Packaging



Each blend is stored in a separate silo and follows a protected path before being sent for bagging or flow wrapping, in order to preserve its quality. This route involves passing through a sealed, light-free tube, in a climate, humidity and temperature-controlled environment.


Professionals - Why Chose Dersut



Ours is a 360° approach. In order for every catering business to offer their customers a service that always meets their expectations, Dersut doesn’t simply provide top quality products. It also provides baristas and staff with extensive knowledge about every product feature. The company relies on industry professionals to provide specific training courses in order to nurture the creation of a proper “coffee culture” in catering businesses. The course themes range from information about varieties and origins, to technical information about roasting and preparation methods, and even practical and aesthetic suggestions such as product presentation in the bar, or how to provide the finest tasting experience.



Dersut also supports every sales outlet with specific technical assistance via a team of experts. Many of the professionals who run Dersut’s training courses are INEI coffee taster qualification holders and EUROISA sensory assessors.


Training



The high level of competitiveness of each Dersut coffee shop comes from an approach to the project that supports the affiliate in all aspects, going much deeper than the classic supplier-customer relationship. Dersut particularly focusses on management staff training, selecting candidates who show reliability, commitment and interest in the project. Employees are followed via courses on serving procedures and techniques, customer service and brand image compliance, in order to preserve the brand’s trademark quality standard. Store launch seminars and refresher courses are held for business managers and staff.


Restyling



Dersut supports entrepreneurs in all phases of their business activity. The Renovation project allow the bars and coffee shops of our existing and potential customers to be renovated and revamped, to give them a competitive edge that can help them become leaders in their own target market. Renovation operations are aimed above all at improving how businesses trade and function, not just how they look. It often happens that businesses shed their identity and coffee shop characteristics over the years, becoming anonymous businesses with no personality. With our support, the coffee shop gets renovated with new graphics or customised display updates. Existing unique features are thus accentuated, upgrading to a Dersut-style coffee shop and creating an enticing, brand-coherent image. At that point Dersut becomes a trade partner as well as a supplier, who supports managers in providing a competitive, up-to-date product.


Assistance



A decade of experience in the industry means Dersut can offer constant technical, commercial and management assistance, including equipment supply, branded materials, promotional and advertising initiatives, and supplier contacts to assist the business launch.


Environmental and Social Sustainability



Environmental, as well as social and economic, sustainability are increasingly central issues, which also impact our working lives. Dersut is attentive to its environmental and social footprint and is dedicated to developing best practices to protect our planet.



The Dersut Coffee Museum



600 square meters, four sections, and a tasting and training room: the Dersut Coffee Museum is a journey of discovery into espresso.



In October 2010, Dersut inaugurated its Coffee Museum, a space dedicated to the history and culture of coffee, sponsored by the Municipality of Conegliano.



A rich historical exhibition of coffee makers, coffee machines, grinders, roasters, and historic machinery takes visitors on a journey through the history of coffee, discovering the entire supply chain, from plant to cup.



Since 2013, the Museum has been part of the Treviso Museum Network, a network of prestigious cultural institutions in the province of Treviso, with the aim of promoting and enhancing the rich historical and artistic heritage of the area.



In 2018, the Coffee Museum joined Museimpresa, the association promoted by Assolombarda and Confindustria that brings together the museums and archives of large, medium, and small Italian businesses, a unique network in the European landscape.



Products Dersut Caffè

Dersut Caffè


The True Taste of Italian Coffee



The pleasure of a great Italian coffee is guaranteed by the Dersut quality. Innovation recognizes tradition.



History



The history of one family and one city have been inextricably linked since 1949 when the Counts of Caballini di Sassoferrato acquired Dersut Caffè of Conegliano, Treviso, a small coffee roasting business founded just two years earlier.



In the years following the Second World War, coffee was a luxury, but that didn’t stand in the way of the Caballini family, whose product quality-focussed entrepreneurial spirit drove company growth year after year.



In that period, the Veneto area, Trentino Alto Adige and Friuli-Venezia Giulia became reference areas for Italian coffee companies. The Triveneto Italian Coffee Association, of which Dersut was a founder member, was set up in 1954. It is still thriving today and has opened up to the whole of Italy since 2015.



The Company in The New Millennium



The last two decades have been all about innovation. The first Bottega del Caffè Dersut coffee shop opened in 2002. From that, the next few years saw the launch of other single-brand coffee shops: Italiana Caffè and Giornale&Caffè. Caffè Light, the easily-digested dewaxed coffee which became the company’s star product, was launched in 2012. Looking to the future does not mean forgetting about the past. 2010 was the year that the Coffee Museum opened in Conegliano, documenting the history of a company, an industry and a city. The new headquarters marks a fresh start in the modern facility on Via San Giuseppe. The construction of the new headquarters aims to improve work efficiency and productivity, fostering new ideas for sustainability and the reuse of materials.


The Caballini di Sassoferrato Family



It was at the behest of Elisabetta Gianfrè, wife of Count Vincenzo Caballini di Sassoferrato, that Dersut Caffè of Conegliano Veneto was acquired and turned into a highly successful company in the years to come. Interest in the industry is a family trait. The father Luigi dealt in raw coffee in Trieste, while brother Armando was owner of the town’s Excelsior Industria Caffè Torrefatto. The two companies, both still family-run, could only collaborate successfully over the years, establishing themselves as benchmarks for the coffee roasting plants of North-Eastern Italy. Vincenzo Caballini di Sassoferrato, a young employee with a good job at Fiat in Trieste, moved to Conegliano in 1949 with his wife Elisabetta, in order to pursue his dream of managing a coffee roasting plant. Thanks to him, Dersut achieved its first market successes, with him receiving his knighthood with the title of Cavaliere al Merito della Repubblica Italiana for his industrial prowess. In the 70s his son Giorgio, the current Director, joined the company, followed by Lara, Vincenzo’s granddaughter, in the late 90s, who assists him in running the company. Count Giorgio’s younger daughter, Giulia, is also preparing to join the company. The Dersut history spans three generations of the family and is destined to last into the forthcoming decades.


Roasting



Each step in the production process relies on state-of-the-art machinery whose operation fully respects the oldest traditions of artisan coffee roasting. The manufacturing system has two phases: the first coffee roaster, with twin drums, pre-roasts at 150°C then performs proper roasting at 210-220°C.



The speed of this process (240 kg roasted in 12 minutes) aids in ensuring more homogeneous, reliable results.



The second roaster, equipped with a heat exchanger that ensures the coffee beans never come into direct contact with methane combustion fumes, but only with clean, hot air, is used to prepare the finest blends. Thanks to the multi-color electronic sorting system, we can inspect each bean individually, using only coffee that has reached optimal color and roasting. Innovation is our strength. For the palate of coffee lovers, this means balance, consistent standards of excellence, and recognizable key notes. Professionalism, innovation, dedication, and commitment accompany the journey that takes coffee from production to the consumer. These are the characteristics that are recognized in the intoxicating aroma that emanates from every cup.


Environment



At Dersut we believe that a quality product can only be appreciated in a harmonious setting that respects nature. With that idea in mind, Dersut was one of the very first coffee roasting plants in Italy to opt for technology which minimised the company’s environmental impact. The company has a methane heat generator, thermal post-combustors and an extractor which stops particles of roasted coffee being dispersed into the atmosphere. This smart combination of technological knowledge, environmental awareness and a great capacity to reconcile ethics and economics, shows off just some of the values that have managed to afford Dersut greater visibility and esteem within the industry.


Coffee - A Brief History



The history of coffee gets lost among legends, creating an atmosphere of mystery that perfectly suits its special aroma. The best-known story dates back to the 7th century and takes us as far away as Ethiopia. Kaldi the goatherd discovered his goats prancing about energetically, even at night, after he spotted them eating some red berries. Curious, the man took the seeds to a monastery, where they were roasted, ground and mixed with boiling water, thus creating a beverage which helped the monks ward off sleep during nighttime prayers. It was the beginning of a series of numerous legends, handed down over the centuries to our modern times.



Popularised in Europe in the early 1600s by Venetian merchants, it became the favourite beverage of poets, writers and businessmen. Its stimulating properties together with the slow pleasure of its enjoyment, made the fortunes of the great literary cafés: including the legendary Florian and Quadri in Venice, Pedrocchi in Padua, Tommaseo in Trieste, the much-renowned Greco in Rome and Gambrinus in Naples.



Today, from being a luxury for only a handful of people, coffee has become a pleasure that everyone can afford, without losing the noble essence that has made it world-famous.


Italian Espresso



Despite not being its country of origin, Italy is considered the true home of coffee the world over. The word “espresso” is known all around the globe, from London to Singapore, via Rio de Janeiro and New York. The reasons for this success are to be found in the meticulous care and attention that go into the purchase of raw materials, the type of roasting, the precise composition of the blend adopted by Italian coffee roasters, and the grinding and extraction processes carried out in bars throughout Italy.



National legislation has furthermore contributed to raising Italian product quality standards by setting decidedly strict quality standards for raw coffee imports. This tradition has “forced” producers to simply offer only the best, transforming Italians into the most discerning consumers in the world. In order to make sure that the superior quality of its product reaches customers intact, Dersut took the decision to sell only to brand-affiliated catering businesses and shops.


The Single Origins



Coffee-lovers no longer just make do with what their local bar sells. They want the kind of coffee that suits them best.



Increasing numbers of consumers look for different flavours depending on time of day, pairings and personal tastes. The choice of coffee is now a sophisticated, refined affair. Every coffee brings its own particular aroma, an echo of the history of its homeland. Dersut decided to satisfy its most demanding customers by selecting the finest single-origins.



Carefully selected from around the world, they come from single plantations that maintain well-defined and inimitable characteristics over time, allowing the production of unique and always recognizable roasted coffees, suitable for true connoisseurs. Limu: Bitterness, acidity, and sweetness blend in this coffee from Ethiopia, seductive with notes of jasmine and citrus. Santos: Perfect after lunch, this Brazilian coffee has a smooth and full aroma that leaves a chocolatey aftertaste. Salvador: Thanks to its low caffeine content, this Arabica is also suitable for evenings; its aroma is delicate and slightly spicy.


From The Plant to Packaging - Selection



Producing quality blends that can be appreciated in Dersut coffee shops means focussing very closely on every step. The prime selection takes place at origin: after the coffee cherries are harvested and any foreign bodies like leaves, stones and clumps of earth are removed, the coffee beans are extracted from the coffee cherries and the pulp is separated from the parchment-like membrane covering them. There are two types of extraction methods: “natural coffee” if the dry method is used and “washed coffee” if the wet method is used.


Shipping



Green coffee, obtained after thorough cleaning and selection, is exported around the world. To reach Conegliano, where the entire coffee production process will take place, the coffee undertakes a long journey, generally arriving in 600kg polypropylene sacks widely known as “big bags”. Raw coffee can also be bulk-shipped in containers, as well as in traditional jute or sisal sacks.


Toasting



Green coffee beans subjected to a cooking/drying process undergo chemical and physical transformations that enhance their sensory qualities. Dersut has adopted the separate roasting system for every single-origin. Each batch of coffee requires different roasting temperatures and times, in order to achieve the best results every time. Roasting, which takes place at between 190° and 230°C, transforms green coffee beans into lighter, brown, perfumed beans. In this phase the sugars are caramelized, the cellulose is carbonized and the volatile compositions that create the roasted aroma are formed. Once the required level of roasting has been reached, the coffee is air-cooled to preserve its aromas and sensory qualities, and is then sucked through an air-powered destoner, to remove all foreign bodies that are heavier than coffee.


Blend



The single qualities of raw coffee are stored in separate compartments, to protect the different body and aromatic notes. They are only mixed later on in a special mixer with a rotating internal drum, in different quantities and types, in order to create the various blends. Each one is a company treasure, because it manages to achieve a harmonious equilibrium between all the components, enhancing the characteristic notes.


Packaging



Each blend is stored in a separate silo and follows a protected path before being sent for bagging or flow wrapping, in order to preserve its quality. This route involves passing through a sealed, light-free tube, in a climate, humidity and temperature-controlled environment.


Professionals - Why Chose Dersut



Ours is a 360° approach. In order for every catering business to offer their customers a service that always meets their expectations, Dersut doesn’t simply provide top quality products. It also provides baristas and staff with extensive knowledge about every product feature. The company relies on industry professionals to provide specific training courses in order to nurture the creation of a proper “coffee culture” in catering businesses. The course themes range from information about varieties and origins, to technical information about roasting and preparation methods, and even practical and aesthetic suggestions such as product presentation in the bar, or how to provide the finest tasting experience.



Dersut also supports every sales outlet with specific technical assistance via a team of experts. Many of the professionals who run Dersut’s training courses are INEI coffee taster qualification holders and EUROISA sensory assessors.


Training



The high level of competitiveness of each Dersut coffee shop comes from an approach to the project that supports the affiliate in all aspects, going much deeper than the classic supplier-customer relationship. Dersut particularly focusses on management staff training, selecting candidates who show reliability, commitment and interest in the project. Employees are followed via courses on serving procedures and techniques, customer service and brand image compliance, in order to preserve the brand’s trademark quality standard. Store launch seminars and refresher courses are held for business managers and staff.


Restyling



Dersut supports entrepreneurs in all phases of their business activity. The Renovation project allow the bars and coffee shops of our existing and potential customers to be renovated and revamped, to give them a competitive edge that can help them become leaders in their own target market. Renovation operations are aimed above all at improving how businesses trade and function, not just how they look. It often happens that businesses shed their identity and coffee shop characteristics over the years, becoming anonymous businesses with no personality. With our support, the coffee shop gets renovated with new graphics or customised display updates. Existing unique features are thus accentuated, upgrading to a Dersut-style coffee shop and creating an enticing, brand-coherent image. At that point Dersut becomes a trade partner as well as a supplier, who supports managers in providing a competitive, up-to-date product.


Assistance



A decade of experience in the industry means Dersut can offer constant technical, commercial and management assistance, including equipment supply, branded materials, promotional and advertising initiatives, and supplier contacts to assist the business launch.


Environmental and Social Sustainability



Environmental, as well as social and economic, sustainability are increasingly central issues, which also impact our working lives. Dersut is attentive to its environmental and social footprint and is dedicated to developing best practices to protect our planet.



The Dersut Coffee Museum



600 square meters, four sections, and a tasting and training room: the Dersut Coffee Museum is a journey of discovery into espresso.



In October 2010, Dersut inaugurated its Coffee Museum, a space dedicated to the history and culture of coffee, sponsored by the Municipality of Conegliano.



A rich historical exhibition of coffee makers, coffee machines, grinders, roasters, and historic machinery takes visitors on a journey through the history of coffee, discovering the entire supply chain, from plant to cup.



Since 2013, the Museum has been part of the Treviso Museum Network, a network of prestigious cultural institutions in the province of Treviso, with the aim of promoting and enhancing the rich historical and artistic heritage of the area.



In 2018, the Coffee Museum joined Museimpresa, the association promoted by Assolombarda and Confindustria that brings together the museums and archives of large, medium, and small Italian businesses, a unique network in the European landscape.



Products Dersut Caffè

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