The chain that leads a coffee to be certified Organic Coffee or Organic Coffee is strict and precise. 

Starting from the beginning, organic certification starts with coffee beans grown without the use of chemical fertilisers, additives and pesticides. 

All harvesting, processing and transport procedures must be recognised as organic by an international body, which guarantees consumers that the product is authentically produced. 

In recent years, the awareness of organic and certified coffees has been growing: the products are increasingly in demand globally and the protocols certifying them are becoming stricter. It is very important to speak of "organic" as today's move towards a more sustainable future. 

Caffè Fusari has chosen to take this path since 2004, the year in which we obtained certification as organic operators, researching and selecting coffee from projects inspired by the environmental, social and economic sustainability of the production chain. 

Certified taste and true to nature are therefore the basis of this product of ours: Caffè Fusari Bio earned us the title of Excellence in the guide L'eccellenza delle torrefazioni italiane (The excellence of Italian roasting), selected by Gabriella Baiguera, coffee expert and Master of Food Caffè trainer of Slow Food Italy, for the De’ Longhi guide. 

The experts' verdict on the Guide was: "The Fusari blend is rich in exquisite origins, a blend of organic Arabica and Robusta coffee from Colombia, Mexico, Ethiopia, Indonesia and other plantations in America, India and Africa (...) Fusari Bio, a rich blend composed of seven coffees Arabica and two Robusta (...), nicely blended and free of imperfections. 

The espresso presents itself well, the crema is long-lasting and smooth, with a nice hazelnut tone. The coffee is low in acidity and pleasingly bitter, the body expresses itself well and masks the slight astringency, which is often appreciated by the espresso enthusiast".