To make our coffee, we select only the finest Arabica coffee plants, grown sustainably by our farmers in over 30 countries around the world. We cultivate long-lasting relationships with them based on shared values and personal growth. Because it is only by working together that we can achieve exceptional results.
We select only the 1% of the finest Arabica coffee beans, thanks to many years of collaboration with growers who place maximum importance on quality and sustainability. Researching and experimenting with raw materials is a journey that never ends. After processing, the beans undergo a meticulous selection to ensure zero defects: even a single imperfect Arabica coffee bean can compromise the aroma of our blend.
As unique as the illy blend: wherever it goes, the taste is always the same. This is because it’s the result of using the illy method to perfectly balance nine types of excellent Arabica coffee, sourced from the finest plantations in South and Central America as well as from India and Africa.
The union of art and science: roasting. Over the years, illy has perfected this process to obtain a coffee with a rich aromatic profile, balanced flavor and a one-of-a-kind aroma: the unmistakable characteristics of a cup of illy espresso.
Patented in 1934 by illy, pressurization is a preservation system in which the air in the tin is replaced by an inert gas at a pressure greater than that of the atmosphere. In this way, not only is the freshness of our coffee maintained, but its aroma is also enhanced.
Created not only for beauty, but for functionality too, the cup was designed by Matteo Thun with a thick base to maintain the temperature of the coffee, and a thinner rim for maximum sipping comfort. And that’s not all: the curved shape on the inside allows the coffee to slide down and form a velvety swirl, creating a unique sensory experience.
Innovation has always been one of illy’s hallmarks, from the creation in 1935 of Illetta, the forerunner of modern coffee machines, to the Iperespresso system.