burst in a world of taste, sensations and pleasure. reverse, sins of gluttony.
Each piece of chocolate produced by reverse reflects the tradition and craftsmanship of chocolate processing, which has been recreated with a modern twist and has been made suitable for consumption and precious gifts.
Our passion for the colonial world is pure and chocolate sweets is the perfect complement to our roasted coffee for professional and family consumption.
Praline clusters, handcrafted crunchy slices with raw cuts, boules pralines with a soft heart and a delicious crunchiness, chocolate tablets wrapped in delicious soft and creamy fillings, and many other products designed to share moments of pure pleasure.
Our creations amaze for the refinement, naturalness and simplicity.
Each raw material is carefully selected to meet the excellent quality standards that represent us.
Each ingredient is carefully selected according to its aromatic characteristics, from dried up fruit to honey, jam and chocolate, of course.
The meticulous production ensures the enhancement of the genuine flavor of each ingredient that make up each recipe.
Delicious and healthy chocolate that satisfies your taste buds at any time of the day.
The modern and controlled production chain guarantees quality and authenticity.
Besides the high quality of our products, the indisputable elegance combined with the sustainability we also place emphasis on the packaging.
These materials are 90% recycled into paper and glass containers. a responsible and conscious choice for the future.
Our delicious and very fine spreads, derived from the balance of our carefully selected raw materials and our precious selected ingredients, therefore creating an irresistible and a unique creamy taste without any added
delicious pralines made with the best chocolate, combined with the crunchiness of dried fruit and the softness of precious candied citrusy fruits. Each bite will give you really irresistible nuances of flavors. All available tastes are a must-try for a precious gift or moments of sweetness in the family. the paper package is elegant, modern, and fully recyclable.
Delicious thin and crunchy tablets handcrafted with a raw cut.
Precious and elegant. The best milk and dark chocolate combined with the crunchiness of hazelnuts. Available in two irresistible flavors for a precious gift or for pleasant moments of sweetness in the family.
Thin and crunchy tablets with a soft filling inside. The shape is designed to be easily divided into three parts and share more flavors with your friends. Dedicated to all gluttons!
Boules pralines whose soft heart is wrapped in thin layers of white and dark chocolate, which are then packaged. Crunchiness and softness are combined in an unusual and tasty contrast. Offered in four different must-try flavors
BUNDAMAT, liquor extracted from cocoa beans and roasted coffee, and CIOCCOLATO IN TAZZA, made by selecting the best cocoa.
Imagine a small town, cherasco, in 1776; it is right here that Napoleon signed the armistice on 28th april to end hostilities between the french republic and the kingdom of Sardinia.
Think of the people and sense the enthusiasm in the air. A few years later, in 1841, mr Bino Matteo, a genoese gentleman, opened in the centre of Cherasco a café called "il caffè della pace" (the peace coffee), in memory of the events that recently unfolded.
In this authentic and genuine place matteo was drawn by his passion for the rare and prestigious profession of coffee roasting. He formulated recipes and experiments with roasting and blending.
After 40 years of work, he left the café to Barbero Marco, who continued with the sale of "black espresso coffee".
Matteo's art, along with his advice and his secrets, has been passed down to us and we aim to safeguard the ancient artisanal knowledge and combine it with a slow and temperature-controlled roasting system, which is capable of enhancing the aromas and flavors to the maximum level. The result is reversecoffee: 5 high quality coffee blends, a precious treasure to share.
The different qualities of carefully selected green coffee and beans are roasted at our premises after being mixed.
It is a process that requires extreme attention and knowledge to mantain the right balance of the beans, which are different in origin, size and shape.
The entirely artisanal methodology of the reversecoffee roasting, combined with the ability of our specialized technicians to select and mix single-barrelled coffee, are indispensable parameters of our company philosophy. In fact, the volatile aromatic compounds, on which the taste and aroma of each espresso depend, develop during this delicate phase.
Our roasters allow a controlled roasting of excellent quality because the preparation takes place in air suspension with uniform cooking from the outside up to the heart of the grain, all this while keeping unchanged the organoleptic qualities of the product.
The higher oxygenation of the product and the consequent development of the volume of the beans benefit taste and conservation.
The absence of mechanical parts in motion inside the cooking chamber of the machines avoids the inevitable "mishandling" of coffee in traditional roasting systems.
The result is Reversecoffee, 4 high quality coffee blends, a precious treasure to share. wisdom and creativity are combined to create the perfect harmony between high quality arabica and robusta. that’s how we create different mixtures for body and flavor.
At the core of everything there is the sweet and aromatic, strong and chocolaty Santos. It’s the ideal starting point to obtain a coffee of excellent quality.
first choice coffee from Colombia, Costa Rica, Nicaragua, Guatemala, India, Jamaica Blue Mountain, Ethiopia and Central American complete the blends to create multiple nuances to be enjoyed in every cup of Espresso.
There are many legends on the origins of this plant.
The east associates its discovery to the yemenite monks, who, according to the first arabic testimonials of the sixteenth century, used it to stay awake longer during prayers. On the contrary, the west attributes its discovery to the christian monks.
One legend even tells of a true deus ex machina: according to the syrian church, the prophet muhammad was revived from an illness thanks to a magical potion that was offered to him by the archangel gabriel. It was a drink as dark as the sacred stone of mecca, received straight from allah and known with the informal name of q awa. Once muhammad had drunk it, he jumped to his feet completely recovered and ready to face any adversity and enemy in battle.
All sources recognize abyssinia as the birthplace of coffee and arabia as its first port of call for its diffusion throughout the world. One legend, which we believe to be true, tells of an enormous fire that spread across abyssinia, which used to be covered of naturally growing coffee plants. This gave rise to the first open air coffee roasting in history.
The cultivation of coffee later spread to the East Indies, where it was then replanted by the dutch in the sixteenth century and spread to Yemen, Java, and in all colonies of the new world, starting with Guyana and martinique and reaching the tropics
the brazilian officer Francisco De Melo Palheta has the merit of bringing coffee to Brazil, thanks to a few plants hidden amongst a bunch of roses given to him by an admirer. Brazil has been the primary exporter since 1820, and it still holds 30/35% of world production. As for africa, on the other hand, teh production started developing in the beginning of the '900.
coffee developed in muslim countries instead of alcoholic beverages, which were banned by the Qur'an.
the venetian ambassador Morosini mentioned its use at the Turkish court in 1585. From Turkey, it spread to Italy, at first for medicinal purposes, then after 1669 its use spread to France and Germany.
the common practice of drinking coffee in a bar traces its roots back to some centuries ago in english, german and french coffee houses and also in the coffee shops of Constantinople in the 1500s. Records of the first coffee shop date back to 1555 in Istanbul, a place that quickly became a meeting point for poets, intellectuals and politicians.
In Italy coffee was introduced by the physician and botanist Prospero Alpino, who brought with him to Venice some bagfuls of it from the Orient.
At first it was very expensive and only sold in pharmacies. Larger scale coffee consumption began with the opening of the "Coffee Shops", which were very appreciated by intellectuals, politicians and illuminists of the time, and which were also common in Milan, where in 1764 the first journal on the topic was founded. The journal was called "il caffè" (the coffeehouse).
Coffee harvesting can be carried out in two different ways: by “stripping” or by “picking”.
“Picking” is the most valued and expensive method, which entails repeated handpicking of the same plant. In big plantations, sometimes only 2 harvestings are carried out due to the lack of manpower.
With the “stripping” method, branches are shaken and all drupes are removed, even though they have not reached the same level or ripening.
At harvest following the industrial operations, aimed to the preparation and drying of the beans to the roasting.
dry: coffee beans are left to dry on brick paved yards, then they are turned and placed in an air-conditioned room at 40°c. this last step is very important to determine the final quality and it helps to avoid a strong and acid product, with a consequent economic loss.
emi-washed: farmers collect from the ground all dry, ripe and green beans, which are then separated with the help of a mechanical dividing and winding machine that works by using the water pressure. The product is then dried and polished.
washed: it consists of the elimination of the peel and the pulp that surround the bean by using dedicated machines. Parched coffee beans are then left to macerate for 36 hours and washed again many times before being placed out to dry in the sun.
Coffee belongs to the tropical family of rubiacee with 50 known species.
The most renowned for financial reasons are Coffea Arabica and Coffea Canephora, commonly called Robusta.
The more valuable Arabica constitutes 2/3 of the world production (primarily in Central and South America); its beans are long and flat, the infusion is sweet, rich of flavour and aroma, with a variety of honey and chocolate hints.
The less valuable variety robusta contains a double quantity of caffeine and it is typically cultivated in africa and india: these plantations are more productive and more resistant.
The taste is full-bodied, slightly bitter and woody.
The coffee plant is a dicotyledon (since its seed contains two cotyledons) and belongs to the phanerogamae family. it is evergreen, has ramified and shallow roots and it bears small white flowers which resemble orange blossom.
Flowering occurs 3 times a year, the drupe is vermilion or yellow and it is made up of an exocarp (fruit epidermis), mesocarp (pulp/mucilage), endocarp (parchment skin) and 2 seeds. some drupes contain only one seed called “caracoli” (peaberry).
The ideal cultivation areas are tropical zones between the 25° parallels of latitude at altitudes from 200 m to 1,800 m, with temperatures ranging from 15° c to 25° c and abundant precipitations. there is no need of specific types of soil.
Roasted coffee blends, made with the best arabica and robust coffee.
We carefully select the raw material and shear the beans with innovative methods to safeguard their properties by mixing them expertly to ensure different nuances of taste.
In every coffee you will find a world of taste and aromatic characteristics reminiscent of toasted hazelnut, candied fruit, and intense dark chocolate.
Available in grains, nespresso and a modo mio compatible capsules, and ground for moka.