• Blends Development

    Our product definition process starts by carefully selecting the raw materials, which allows us to establish the desired blend, while keeping higher quality standards and a consistent product over time.
    We get over 31 varieties of coffee from 17 different countries of origin to create more than 90 blends with different characteristics designed to fully enhance the raw material, starting from selecting the product through to the ad hoc designed roasting curve, right up to grinding and packaging.

    Every origin has an extremely particular profile: from more sophisticated Ethiopian Arabica with a pronounced acidity and floral notes of bergamot to classic Indian robusta featuring chocolatey notes, a generous creaminess and a full body, and including Colombian coffee with a more citric acidity and caramel notes right through to well-known Brazilian coffee famous for its notes of chocolate and nuts.
    There is also the option of choosing an organic certified product, or Fairtrade certified, Rainforest Alliance, Kosher or one with a combination of these certifications. You can also pick a coffee famous the world over, Colombian Coffee, which our group holds the brand licence for Italy.

    Every type of coffee is blended ad hoc, developing blends with refined sensory profiles that meet market demands and its customers’ requirements. Furthermore, the professionals in our laboratory are specialists in replicating existing products or developing new ones based on the requested aroma profiles, starting from various varieties of green coffee.
    The group can offer all its support and know-how in identifying the most suitable product for the Private Label project’s goals, offering both existing blends and developing ones based on the aroma profiles chosen by its partner, starting from various varieties of green coffee and going on to offer a unique, highly customised product.

  • The Blends Development Laboratory

    The Blend Development laboratory is equipped with:
    • 2 roasters that replicate the roasting methods of Neutec and Scolari machines on a small scale, as well as a small roaster
    • moisture meter
    • green coffee sorter
    • PSD (Particle Size Distributor), an instrument to analyse the grind size

    Roasting And Controls

    The green coffee that arrives at the company and is then approved by our Laboratory is prepared, which involves separating any impurities from the beans through a vibrating separator, while an air jet separates the coffee from any other lighter pieces. The green coffee is automatically separated with a magnetic roller from any potential ferrous material.

    The roasting processes are controlled from a high-tech control room which, by starting from the blends and the relevant roasting curves established by the Blend Development laboratory, control the flow of blended green coffee, with appropriate weighing, from 24 batching and storage silos.

    Once roasted, the blend is checked with special instruments to ensure that it meets the parameters (moisture and colour) set by the laboratory, in order to guarantee that production meets the desired specifications.

About Us

Conte Coffee Company is a family owned business founded 25 years ago by Guy Conte. It is primarily run by him and his son Michael. Guy founded the company with two goals in mind: First, to pass down to his family more than just his love for them and coffee, but also to bring the Italian mastery of roasting coffee and beverage products to America at prices Americans could afford. The Conte family worked hard at this for 20 years constantly trying to achieve these goals. Then seven years ago we partnered with not only one of the top Italian manufacturers, but also a fellow family owned business. This allowed Conte Coffee to bring the Caffe Garibaldi brand and product line to America. This partnership has allowed the Caffe Garibaldi brand to steadily grow here in the US.

Just as the real life Garibaldi was "the hero of two worlds," Conte Coffee gives its customers the best of both worlds! We give each of our clients the attention, care, and devotion only a small family business can give, while also offering all of the quality, technology, price and customization only the top Italian manufacturer can offer. By Buying Conte Coffee's products you can not only help support a small family owned American business, but you will be able to indulge yourself in the finest coffee's the world as have to offer at unbeatable prices! We welcome the opportunity for you to explore our products and, hopefully, you will become "Famiglia" by joining our loyalty programs and help bring Italy to America, one sip at time. 

Did you know that there are only two types of coffee beans?

  • The two species of Arabica and Robusta coffee used to make our coffee and all coffee in the world are very different from each other. In fact, Arabica has a longer, more tapered and rounded bean with a more curved body and the classic S line. Robusta, on the other hand, has a rounder bean with a flat body and a straight line. There are also major chemical and sensory differences. For example, Arabica contains about 50% of the caffeine of Robusta and is usually grown at higher altitudes. Its acclimation to higher altitudes helps it acquire a more delicate sensory profile, such as floral scents.  


    There are different varieties of both species (which are further diversifications within the same species). For Arabica, for example, the most used ones are typical and bourbon, but we also select and buy other varieties for our coffee. These include SL28, which is widespread in Kenya, as well as P.H.A., which is particularly common in Panama but now also grown in Ethiopia and Colombia. We normally look for complex sensory profiles in coffee from Arabica blends, such as floral, fruity and chocolatey notes or hints of nuts or dried fruits. We will also get a coffee with a limited body and bitterness and more acidity than Robusta.  


    The sensory profiles in Robusta will usually be more limited consisting of sensations of nut and chocolate. The flavors should be clean and there should not be any off flavors such as mold, wood or soil. The Robusta will have much more body and bitterness and it will be less acidic than Arabica and, when served as an espresso, can provide the much sought-after creaminess characteristically found in typical Italian espresso coffee.  


    Even though the Arabica species is traditionally regarded as being better than Robusta, we are convinced that the perfect blend of the two species gives a better cup of coffee. This ensures that you get the best qualities of both types in one single blend. To meet the needs of all its customers, Conte Coffee Company has made over 100 blends, starting from 100% Arabica ones to intermediate and right through to 100% Robusta. Just as Conte Coffee Company gives you the best of both worlds, our coffee blends gives our customers the best of both beans!Â