Fair trade2017-07-12T14:43:52+02:00

Fair trade


The ‘Torrefazione Pascucci’ select at today over 18 coffees from all over the world, from international trader and directly on plantations , with a particular attention to the specialty organic coffee that follow a particular rules on fair trade market and sustainability for land and local communities  . Poject was born in 2007 when the Congolese agronomist Diane moved for a period in Haiti in search of families of farmers to enter into a new growth projects .

The trading of this drink is complex and delicate, as well as dozens of ‘actors’ that revolve around. ‘Actors’ and market that often increase the prices of the final product penalizing those who often is at the source of this ‘carousel’. Lets analyze the way through a scheme:

Farmer -> Curing Plant Huller -> Cooperative -> Ombudsman -> Broker-> International Board -> Trader -> Raw food coffee seller -> Roaster Market -> Dealer -> Bar/Coffee Shop

This chain, called CGVC (Coffee Global Value Chain), ends in a partition to be carefully observed of the 90 cent (italian media price) of a cup of  espresso:

1,5% Farmer

4%    Raw coffee seller

15%  Roaster

80%  Bar/CoffeeShop

The most worrying fact is undoubtedly the first. The opening of customs boarders and free trade among many coffee producing countries and consumers, has however  allowed the development of a type of commerce suitable for the farmer, actors at the beginning of the chain.


Big Bio Haiti is a project for marketing the raw coffee grown and harvested by Haitian peasant families using completely natural methods in line with organic farming practices. The main objective of the Pascucci-Montebello project, launched jointly with Gino Girolomoni (one of the founding fathers of organic farming in Italy) is to ensure coffee producers are paid a fair price, thus improving the local community’s productive and organizational capabilities , providing technical support for coffee production and processing, consolidating skills in agricultural management and monitoring, improving traditional cultivating methods, introducing more modern methods of growing coffee which are still compatible with the environment and encouraging sustainable agriculture with the objective of protecting the environment through a rational use of the production resources.

With the free assistance provided by the Pascucci Agricultural Service, and the input of the agronomist Diane Nsengiyumva, farmers can benefit from a cutting edge training programme whilst ensuring the company gets the quality it needs to make excellent coffees.

With a combination of farm visits and agricultural seminars, the agronomist can teach farmers the techniques for improving quality and increasing income. The training also provides work equipment such as gloves, boots, scissors and other tools. The use of organic fertilizers to increase soil productivity is also taught.

The location within the agricultural community and the direct relationship with their way of working and living enables a relationship of mutual trust and exchange of ideas to be established, which is essential for the success of the project, which becomes much more important than a course of skills and knowledge. From this relationship, which is primarily human than technological. arose the passion for coffee, its origins, and the land where his roots lie. This is all because love is at the root of the production process that brings the world Big Bio Pascucci.

This blend of organic coffees was developed for everyone who cares not only about taste, but also the history of the product they consume, its traceability and the fairness of its social origins. Big Bio coffee is special not only from a social point of view, but also for its flavour.