18,000 kg of coffee a day is not much. Even 50 employees are few. But it is these small numbers that make Caffè Pera great.
Because everyone who works in the company is Caffè Pera, with pride and passion. And because everything is done in the name of quality: from selecting the finest raw materials to producing the various blends. Including the roasting process, where the entire history of Pera is contained, beginning with the first wood-fired roasters, a true ritual that required great expertise. This was in 1953. Benito Pera invested all his savings into the 'Industry Caffè Pera'.
From the port of Genoa, the coffee arrives at the roasting plant in Alessandria. Above the roastery, the home, it's a life of home and workshop; and in the company, the whole family, with young children, plays among the jute sacks and performs small tasks to help the adults.
And the memories of the green coffee remain, the huge sacks unloaded from the truck, with exotic names: Santos, Java, Angola Ambriz AA, the strong aroma that lingered on the clothes.
The story of Caffè Pera is the story of a passion embedded in the DNA of a family and passed on to all its collaborators. It is a unique blend of spirit and knowledge that makes the product stand out and marks the milestones of an innovation journey.
