Over a century ago, the Pascucci family found a foothold in the coffee business and has since continued to evolve and expand with great success. Initially a coffee trading company, Pascucci has developed into a collection of luxe Italian coffehouses, with over 200 locations in over 20 countries throughout Europe, Asia, and the Middle East. In January 2011, Pascucci made its stateside debut. First stop: San Franscisco.
It was 1883 when Antonio Pascucci, the son of two weavers, decided to devote himself to trade, becoming a small manufacturer. Among the products he traded there was colonial raw coffee, which became his passion.
In 1935 Mario Pascucci, involved in the continuation of his father’s work, opened the first family shop in Monte Cerignone, with the management of his wife Domenica.
In the postwar period, Dino Pascucci, Mario’s brother, opened his own coffee bar in Monte Cerignone and installed the first espresso coffee machine. His specialties are coffee and sorbets.
The 50's & 60's
In the Fifties Alberto Pascucci decided to industrialize the roasting process and installed the first production plant. In 1963 Alberto installed the indirect-fired coffee roaster in order for a homogeneous roasting operation in order to obtain espresso coffee.
In 1975 Caffè Pascucci gave itself up to espresso coffee, abandoning the food distribution and setting up the project “only top-quality coffee”. The extra bar mild blend was created from the union of natural Arabica and Robusta and Arabica washed coffee. Then, the golden blend, composed of sweet and aromatic coffee, innovated the taste of the espresso coffee.
In the Nineties the family decided to start up and repeat the experience gained in the coffee bar sector according to the traditional model, through design and research in order to promote the development of coffee stores showing the brand Pascucci.
In 2000 they in augured the pilot center CAFFÈ PASCUCCI SHOP: a single brand, replicable sales point. In the same year, they also set up a project for a new plant intended to reach the best quality; the location is still the town of Monte Cerignone, because the climate keeps the raw coffee moisture stable. Later on, the Pascucci roasting system (with sound control) was patented.