Coffee has been enjoyed for centuries because of its intense taste, rich and fragrant aroma, and mildly stimulating effect.
Various theories exist as to the origins of the coffee plant (Coffea Arabica). The most reliable theory is that it originated from the Middle East, although some believe that coffee comes from the Kaffa region of Ethiopia, which also gave ‘coffee’ its name.
Coffee has been known in Europe since the XVI century, but its widespread use is believed to have started after the defeat of the Ottoman army in the siege of the city of Vienna in 1683. The retreating army left behind a considerable amount of coffee, and the Austrians soon learned to enjoy the drink. It is in Austria that the first cafés were opened, where besides coffee various hot drinks and pastries were served. Increased demand led merchants to take coffee to countries where it could be harvested on a larger scale. In the XVIII century, the coffee plant was introduced into South America, and especially in Brazil where it found its ideal harvesting conditions, to the extent that coffee is still the country’s main source of income. Nowadays, coffee is produced in the tropical areas of Africa, America and Asia, and is drunk all over the world.
Properties of coffee: doctors and researchers believe that coffee stimulates brain activity and increases concentration. Caffeine acts on the cardiovascular and nervous system, reducing the sense of fatigue and increasing mental and physical abilities. Particularly when toasted, it also delivers some elements that our body needs, such as niacin or vitamin B3, manganese, zinc, copper, magnesium and potassium.
MixSana’s organic coffee is produced in a family-owned Italian business that, for almost 60 years, has been toasting and distributing coffee and barley of the highest quality, including organic products. This coffee is harvested in Ethiopian farms that are of certified origin, and which do not use chemical substances for harvesting and fertilisation. Toasting is also carried out through natural methods, in order to preserve the physical and chemical properties of coffee deriving from the toasting process.