Pera Coffee. The art of roasting. 18000 kg of coffee per day are not that much. 50 employees, also, are not that much. But these small numbers are what make Pera Coffee big. Because anyone who works in the company is Pera coffee, with passion and pride. And because everything is done in the name of quality: from the selection of the best raw material, to production of the various blends. All the way through the roasting process, where there is the whole story of Pera, started with the first wood-fired roasters, a real ritual that required a high mastery. We are in 1953. Benito Pera invests all his savings in the “Industria del caff Pera Benito (Pera Benito coffee industry)”. From the port of Genoa, the coffee comes to roasting in Alessandria. Above the roasting workshop there is the house, it’s a life only for one’s family and one’s work; in the company the whole family is involved, with young children playing between jute bags and carrying out small tasks to help the adults. The memories of green coffee still remain, huge bags unloaded from the truck, with exotic names: Santos, Java, Angola Ambriz AA, the strong aroma that permeated the clothes. The history of Pera coffee is the story of a passion inscribed into the DNA of a family and transmitted to all employees. It is a unique mixture of soul and knowledge that makes a difference in the product and marks the stages of a process of innovation.
