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In Sicily, in Terrasini, in the province of Palermo, there's a small farm that this year, for the first time, managed to produce a micro-lot of green coffee. This is obtained from Arabica coffee plants grown in a greenhouse, processed by hand and available in a very small quantity , just 3.5 kg of de-parched green coffee. This is the extremely rare opportunity to purchase a coffee that, in theory, shouldn't exist because it's produced outside of the traditional tropical growing area.
Behind this tiny plot lies an agricultural history of patience and perseverance: Rosolino Palazzolo is a farmer who began by growing exotic fruits in greenhouses. Coffee, in his experience, has become a challenge, matured over time, approached with many trials, mistakes, corrective actions, and repeated attempts over many years. His idea was not only to grow coffee in Sicily but also to obtain a small production to fulfill a dual dream : the production of an exclusive liqueur made from the fruit pulp and a small quantity of green coffee to sell for roasting. What is striking, when you enter the farm, is that it is a miniature supply chain, where every step is personally overseen by Rosolino, manually.
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Lot identification
Lot name: CAFFE DEL DUCA
Harvest year: 2025
Total quantity available: 3.5 kg (green parchment)
Place of production: TERRASINI (PA)
Growing environment: The plants are planted in the banana and papaya inter-row to ensure adequate shade, humidity and microclimate to ensure good plant growth.
Species: Arabica
Variety: Caturra
Average age of plants: 8 years, sixth generation born in Sicily
Number of cultivated plants: approximately 500
Soil cultivation system
Agronomic management: irrigation is carried out with a sprinkler system, weeds are periodically cleared to create a layer of mulch which subsequently turns into humus.
Certification: organic
Certifying body: CSQA
Certification code: CSQA IT BIO 021 Operator Code 1601550
Harvest period: from March to May
Harvesting criteria: only perfectly ripe drupes
Mode: manual
Pulping: manual
Peel management: the peel and pulp are used for the production of a liqueur called "red coffee"
Mucilage: kept on the seeds
Honey process type: black
Drying: in the sun on African beds for 20-25 days with continuous turning and night coverings
Depergamination: mechanical mode on 03/10/26
Final selection: bean by bean manual
Transfer method: single lot / divisible (specify)
Current packaging: (bag, container, valve, etc.)
Pick-up/Shipping Location:
Available documentation (list): organic certificate, processing photos, traceability, etc.
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Source: ComuniCaffè.it