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Raw coffee and coffee roasting equipment




Since 1921 Garbin’s family deals with green coffee trading: starting with my grandfather Arturo Guglielmo followed by my father Giuseppe who has passed the business on to my brother Andrea and me, Alessandro.

We care about change and innovation while maintaining our tradition and history – guided by the professional attitude we have acquired over the years.








We share a profound passion and knowledge of different varieties of coffee produced all around the world in order to promote its trade and passing on our know-how and insight.

 As my father and my grandfather used to say: “Coffee is like wine: it requires passion, love, dedication and care”.

I firmly agree with them: coffee has become a part of my soul.



Alessandro Garbin






What we do

    • Raw coffee’s import and selling/trading from different origins, including Gourmet green coffee like


    • Coffee Gourmet;


    • Cup of Excellence – as Jamaica Blue Mountain, Guatemala Huehuetenango and Specialty coffee like Kaapi Royal Special Malabar “Coffee of Maraja” and “Coffee of Bedouin”, with a close collaboration with SLOW FOOD;


    • Trade/Sale of roasting plants new and in all formats (from delivery and cleaning of raw coffee to roaster, silos of roasted coffee, mixers, packing machines for coffee in grains, grinded coffee, coffee pods and capsules), or used and completely overhauled;


    • Trade/Sale of either coffee cup or teacup for roasters;


    • Trade/Sale of bags and/or spool for packing;


    • Professional advice on mixture composition;


    • Advice on starting plant design;


  • Advice and school for roasting and coffee mixtures.



Since several years we have equipped, improved and focused on promoting coffee courses: contents cover the history of the art of “coffeeing” and performing real training, especially the composition of different mixtures, the aspects and importance of roasting procedures (also training in roasting if requested) and information on the whole production cycle which leads to the espresso’s supply. In Italy the experts call the different procedures of coffee production 3M, 4M and other formulas. Moreover we teach the various phases of coffee.

Coffee is for us a great passion and we always try, while we are selling it, to exchange our experience with our customers.







In 2010 Alessandro Garbin became the CEO of the company I.M.F. Srl. (www.imf-srl.com), italian company which produces roasting plants and machines. As the CEO Alessandro takes advantage of his long experience in the coffee trading in order to constantly improve the processing of coffee roasting.








The shrub

How does the coffee plant appear?

The small tree or shrub, natural or cultivated, is an evergreen plant belonging to the rubiaceae family (Coffea genus); it is fruity and dicotyledonous and it is found in tropical regions.

The approximately 60 known species are almost all originating in Africa, in the Kaffa region, area between Ethiopia and Sudan.

The well-known and most popular type is the Coffea Arabica, which it’s also very valuable: it produces the best quality cherries, and being the most cultivated species which provides 3/5 of the coffee consumed in the world.





The coffee tree grows from 3 to 12-15 meters in height depending on the species and it grows conical or pyramidal. However in the  cultivations, the plant is kept around 2/3 meters high by pruning, to make harvesting of cherries easier.

The trunk rises with primary and secondary branches, the branches are flexible and the roots are not very deep and fitting (a short conical root, with other thinner lateral roots).

Although there are around 70 different types of coffee plants, the 98% of world production depends on only two species: Coffea Arabica and Coffea Canephora, also known as Robusta.






Blend and Roastery

Blending, which is usually done with green coffee beans, is the art of combining various coffees with complementary features in order to obtain a balanced cup that accentuates quality as flavor, aroma, body and appearance.

The next step, the roasting phase, is crucial for the quality of coffee. Here inside the bean there are complex chemical transformations that give off the characteristic aroma. Roasting can be light, medium or dark, depending on the desired aroma and the extraction method you will use to prepare coffee.





For creating a good quality coffee it’s also important a right grinding: depending on how the beverage will be prepared it will be more or less fine (eg. a very fine grinding is expected for a Turkish coffee, because the use of the filter is not expected).

After being grounded, coffee is packed and shipped. It is preferable to consume non-vacuum packaged coffee within about 60 days, while for vacuum packed bags coffee can be conserved for up to 18 months.

Once the package is opened, coffee should be stored in a sealed container, preferably in a refrigerator.











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