Company

Innovation is our tradition:

Combining skillful workmanship with the latest technologies, care for the environment and a dynamic management, is the way we bring innovation into Zicaffe’. In our 7.500 square metres plant, located on a 50.000 square metres premises, we roast several coffee blends that are unique in taste, aroma and froth.

The pursuit of production excellence is performed through latest technologies which are also environment friendly. Zicaffe’s commitment to environmental sustainability is proved by the deployment of ISO 14001 management system
Get the Flash Player to see this player.
Passion for coffee since 1929

 

In 1929, Vito Zichittella, a coffee lover and connoisseur, opened a small coffee roasting shop in Marsala, Western Sicily. The business was so successful – and the coffee so flavoursome and frothy - that he soon started selling in all Western Sicily, under the name of Zicaffe’. Legend has it that he possessed a trade secret to make his blends unique in taste and aroma. In 1971, Zicaffe’ became a limited company. In 1977, production was relocated to larger premises in order to enter a wider distribution network which first became nationwide, later global. For more than 80 years, four generations of the Zichittella family have carried on and expanded the business with the same passion ignited in the founder Vito.


zi caffe brands history

A pattern of Excellence

coffee plant

We import the best green beans directly from coffee growing countries. Notably wet-processed coffees from Central America and Monsoon Indian Robusta, which we singularly and accurately taste. The whole production cycle is managed by advanced software, but always under careful human supervision. A skilful craftsmanship and the latest technologies work hand in hand to reach excellence in a cup, thus making our blends unique in taste, froth and aroma. A real and inimitable Italian Espresso.

The cradle of taste and aroma

zicaffè coffee cup

The utmost care is given to the blending and roasting phases during the production process because they outline the features of a coffee in the cup. Roasting gives the beans a brown colour, caramelizes the sugars, carbonizes the cellulose and creates those volatile compounds that give aroma to coffee. The right roasting degree and the skilful blending of Arabica and Robusta green beans bring out the finest taste and aroma. In our plant, we use hot airstreams, the latest technology, to roast our coffee blends. Beans are thus more homogeneously and gently roasted. Temperature is then cooled down with a forced cold airstream.

dummy