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Riserva 100

100% Arabica blend composed of only single plantation coffees, electronically selected bean by bean.

Riserva 87

Blend composed of only single plantation coffees Arabica and Robusta, electronically selected bean by bean.

Sidamo - Etiopia

High altitude coffee from Etiopia in the Sidamo region, in the Yrgalem area between 1600 and 1900 meters a.s.l. The processing washing station is owned by Abdullah Bagersh.

Alto Palomar - Perù

This coffee comes from Perù, in particular, it is grown in the heart of Amazonian Peru, in a mountainous and unpredictable area (between 1200 and 1800 meters), difficult to reach and therefore less known as a coffee area. The harvest is done by hand; afterwards the berries are left to ferment for 24-36 h and subsequently dried in ovens.

San Cayetano - Colombia

Finca Las Mercedes is a Colombian coffee  that has been handed down for generations, with a rich family history. Their coffee journey began in 1913 when their great-grandfather, Lisímaco Guerra, began his plantations in the Remolinos region of Ciudad Bolívar.

Alto Palomar - Perù

India is one of the richest biodiversity countries in the world. In its heart, along the imposing mountains of Western Ghats, is the Elk Hill estate composed of eight different farms for a total of 927 hectares, about two thirds of the cultivation are destined for "fine Robusta" coffee.

San Luis - El Salvador

The Magana family has been cultivating coffee for six generations, when General Francisco Menendez promoted the expansion of coffee plantations by replacing traditional indigo plantations.

Tero - Etiopia

The plantation is located in Ethiopia in the Oromia region between 1800-2120 meters above sea level, where the natural environment favors the growth and maturation of one of the best coffee in Ethiopia, grown organically, socially responsible and respecting the environment.

Samambaia - Brasile

The great hills of Sul de Minas offer ideal conditions for growing coffee and produce some of the best Brazilian coffees.


The Nova coffee cooperative is responsible for the cultivation of coffee in the northern province of Rwanda. In particular, the area is rich in volcanic soil and surrounded by tropical biodiversity near Lake Muhazi. The place lends itself exceptionally for the cultivation of unique coffee and identity with harvests ranging from March to June.

Doña Lucero

This coffee is grown in Guatemala in the district of Petatán, Huehuetenango’s region, by 80 local indigenous farmers. It was born from the collaboration started in 2020 between the Certified Speciality Coffee association CSC and the non-profit organization Amka.

Evo is… our values

TRASPARENCY: we communicate the single origin of the coffee, but also the area and the specific plantation in which it was harvested
TRAINING: a commitment that we have always carried forward and in which we strongly believe to support an entire category of professionals
SUSTAINABILITY: a value handed down for generations, which has materialized in a plant that uses only 100% renewable energy, in the choice of low environmental impact packaging and in the Lifegate project
TRAVEL: we visit the plantations firsthand to get to know the growers and select the best coffee varieties
EQUITY: to growers and producers of all varieties we guarantee greater economic compensation, fair and sustainable, which preserves the community and ensures a future for all workers and their families

In our coffees

TRACEABILITY: all the products have specified on the label the single plantation from which they come, the organoleptic characteristics and the details for the targeted knowledge of the product
TECHNOLOGY: we use the latest technology, which allows us to create precise and constant roasting profiles
ROASTING: each coffee needs a specific study in the roasting phase with completely different parameters based on the origin, processing, humidity and altitude
SELECTION: we travel the world to personally select the best varieties of coffee, evaluate their characteristics and verify the processes after harvesting
KNOWLEDGE: we have been working specialty coffees for 25 years and have over 60 years of experience in the sector behind us that allows us to get to know coffees and know how to work them at their best