Coffee Bean Singapore – How to purchase genuinely good coffee?

Fine Coffee Company


At least 95% of the coffee sold in the market are not in the speciality coffee range or falsely advertised as one.

Coffee Beans Singapore

Looking for the coffee beans Singapore supplier? Who else knows better than the Italians? All coffee are imported from Italy and supplied to hundreds of cafes, restaurants, hotels and even local coffee shops who wish to offer the best. There’s a full range of coffee for all types of coffee machines or extraction methods. Be it in as an espresso, or for filtered coffee .

What’s different about our coffee?

Forbes magazine had featured Le Piantagioni as the top-end coffee producer in Italy under the top 100 food producers, the only coffee bean roaster that qualified the list! Read more

Most of our coffee are authenticated by independent agencies from the Certified Specialty Coffee committee, to be of specialty grade. This certification is proof of an expensive and stringent process to confirm that the coffee are of the most excellent standard. Most coffee wholesalers do not conduct any stringent tests but accept claims from the farmers directly, which are often incorrect or exaggerated.

Certified coffee makes it possible to trace back to the exact farm, farmer and production worker. With quality control checked at every junction of the production process. Also matched with the previous batch, to confirm they are of the same consistency. Farms are also checked to make sure that they adhere to ethical and correct farming practices.  You can understand more about the certificates below.

All coffee had been properly destoned to eliminate the risk of grinder damage. Foreign objects among coffee is common, they are the main cause to grinder damages. Destroying burrs, gears and motors.

Our partners had been featured in the prestigious Forbes magazine as the top-end coffee company among 100 prestigious food producer in Italy. Our coffee are used in hotels, high end retail boutiques as well as great restaurants serving fine dining.

What’s different with our packaging?

It is often misunderstood about how long coffee beans can be used. Modern packaging facilities can reduce the oxidization process in coffee..

All coffee bags are hermetically sealed with the most advanced modified atmospheric systems in Italy.  This enables coffee to be kept in its sealed bags for a year with minimal deterioration! Not only that, the pressurized packaging allows the coffee to age to the same consistency. This eliminates the problem of using coffee that has not rested enough, which has a deceivingly thick crema produced from retained carbon dioxide. The taste is flat from incomplete degassing.

The coffee are all packed with the most advance machines in Italy. Such practices are not done by most small or medium sized roasters due to the exorbitant cost. It was also deemed that at least 40% of the one-way valves used in UK don’t work, with the number bigger in Asia. As such, advocate of coffee must be finished within a short time frame was echoed in the community by individuals who did not found success with packaging coffee beans for long-term storage.

Users can stock and order our coffee with confidence!

Can I use your coffee beans for my machine or setup?

As long as your coffee machine has a grinder, or you have a coffee grinder, you can use our coffee beans.  There are many blends from us that are distinctively different, suitable for all sorts of environment.

Whether you are doing espresso, latte, filtered coffee, pour over, french press, Turkish coffee, cold brew, or even traditional asian kopi, there should be a suitable blend. We will strongly recommend establishments to give us a try and notice the difference yourself.

12 things you may want to know to help you pick a coffee like a pro.

  1. The darker the roast, the more bitter and less sour it gets. By statistics, most people prefer darker roast though medium roast should produce the widest range of aromatic profiles. 
  2. The darker the roast, the thicker is the body. Lighter roast coffee is more delicate as they have less CO2 that translates to a thinner crema and lighter body.
  3. Coffee with Robusta tends to have a slightly more bitter, intense and persistent profile. They are also very thick in crema, making them very easy to extract consistently. They are the easiest coffee to deal with, they are also the “classics” that most drinkers are accustom to.
  4. It’s a misconception that Robusta is always inferior. While it is true that most of the Robusta in the world are produced by Vietnam and are of poor quality and cheap. Good Robusta can be found from selected estates found in many countries like India, Togo, etc. Robusta do have grades and the best Robusta does taste similar to the average Arabica. What’s different is Robusta is it has a unique property in producing espressos that has a thicker body and with greater consistency. They are the natural stabilisers for coffee. As it is less susceptible to pests and disease, Robusta needs much less herbicide and pesticide than Arabica.
  5. Robusta can be refined to taste much better. Some of the Robustas used by Le Piantagioni or Arcaffe are fermented, processed with the washed method similar to how it’s done for their finest Arabicas to tame the astringents and blossom the flavours. Good Robustas are rare and are as precious as good Arabicas.
  6. Lighter roasted coffee has a weaker body due to the lesser amount of CO2 produced during the shorter roasting process. To achieve an equivalent amount of body comparable to a dark roast,  you’ll have to use a larger amount of coffee used to equalise the yield. Baristas usually use at least 18g of coffee powder for a double shot when they use a light roast. However, we do recommend users to consider tasting the coffee with a regular dose of around 15g first, and test if it fits your palates. Despite its visually unattractive body with a very weak crema, we won’t be surprised that the clarity and balance may be more appealing to your tastebuds.
  7. Lighter roast coffee can bring out the flavours of the coffee’s berry. Flowery and fruity profiles are better expressed. They are less bitter but tend to taste more acidic. So if you are a drinker who does not accept a tinge of sourness, you should go straight for a dark roast.
  8. Medium roast coffee tend to have the largest bouquet of aromatic notes. This is known by science but do not be overly obsessed with such findings. As there’s another sheet of science that shows a limitation to how much a person can taste. As people age, their ability to taste also deteriorates. Like the lighter roast coffee, the thickness and body may not be spectacular but they tend to stand well-balanced between acidity and bitterness.
  9. It is always a mistake to judge your espresso visually, especially on the thickness of crema. Even veteran barista fall for this mistake as everyone expects espresso to have a crema as thick as possible. It is important that an espresso to have a layer of crema, but that does not mean that the thicker the crema the more successful is the result. Traditional methods of using sugar tests to test espressos were started at times when espressos were usually drunk by traditional standards using dark roasts and usually with Robustas. Lighter roasts used in the modern age may conjugate with different conditions. Blindly following such modality can often mislead and produce espressos that are great to look but not to drink. Leading to espresso with very extreme profiles that may taste unpleasant.
  10. For making a milky drink like a latte, and if you are using a lighter roast, you may need a double shot else the milk will most likely overwhelm the flavours of the coffee. For darker roasts, a single shot is usually enough. The size of the cup does matter, users will have to test with different conditions and discover their own preference of ratio. The standard size used in Europe for a cappuccino is around 170ml. If your cup is bigger, then you may need to either use a very dark roast or a double shot. 
  11. For making espresso, the duration of the extraction can make a huge difference in how it turns out. The longer the extraction, or the more you extract, the higher chance of astringents are pulled into the drink. Sometimes some astringents in an overly acidic coffee can somehow counterbalance and perceive to be more palatable. As such, it really depends on the preference of the drinker. To get only the best essence of your coffee, it’s not a bad idea to end your extraction early. Some cultures have a preference for drinking Ristrettos, which are half espressos. It’s not because they are tougher, is they are smarter to drink only the nice part.
  12. For brewing coffee by filter or infusion, we advise users to pay more attention to the temperature.  Never use boiling water. We also note that steeping for too long can potentially pull out more astringents and produce a more intense coffee.

Roasted Coffee Beans

Bulk deals are suitable for F&B establishments, offices and cafes. They are not only more affordable, they fare decently in taste tests.

Le Piantagioni and Arcaffè are the same company. Le Piantagioni focuses on top-grade specialty coffee, carefully roasted as a single origin to bring out an incredibly unique character. Arcaffè uses the same coffee but is carefully blended to release a wider spectrum of aromatic profiles.

Special Reserve Limited Editions

Special reserve range coffee are the bona fide cream of the crop, usually graded to have a cupping score of at least 85 points. They are the competition crop used to represent the region or country. Available in extremely limited quantity.

Ground Coffee

Readily ground coffee are not suitable for making espresso as they are ground coarsely. They are great for Moka pots, French press, filtered or dripped coffee.

Food pairing

Cookies and sugar sachets to perfect your coffee session. Produced in Italy, traditionally and ethnically.

Understanding the labels of good coffee.

Certified Speciality Coffee
Coffee blends that are certified are definitely labelled with a unique registration number that can trace back to the origin.
Established in 1996, an association of Technical Committee was formed to establish whether or not a coffee is a “specialty” coffee.
For every country of production of green coffee, the committee establishes the essential characteristics that define its excellence for the purposes of obtaining CSC quality certification, That includes the best growing areas and their ideal altitude, the excellent quality standards and the best period for shipment. Producers must demonstrate the quality of their crops
Once a year, producers must send the CSC representative samples of their coffee harvest, so that its quality can be assessed. An unloading check verifies the quality of every batch purchased by members
Every time a member roaster purchases a batch of coffee beans, CSC takes a sample of it when the ship arrives in port. This is sent to the cuppers who compare it with the previously cupped crop sample. If they confirm that the quality of the two samples is the same, CSC sends the roaster the correct number of labels in proportion to the quantity of coffee purchased. Those, in brief, are the parameters that a coffee a “special” certified coffee.
For more details:

Organic agriculture
The definition “organic farming” indicates a production system that only permits the use of natural inputs, i.e. occurring naturally in our ecosystem, excluding the use of chemicals (synthetic fertilizers, herbicides, pesticides). This comes true thanks to a production system that sustains the health of soils, ecosystems and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions. In order to safeguard the natural fertility of the soil, the organic farmers only employ organic substances and offer to the consumers products not contaminated by chemicals and obtained through environmentally sustainable methods.
What are the main principles of the organic farming? The International Federation of Organic Agriculture (I.F.O.A.M.) established the following:
–  to transform as many farms as possible in a self-sufficient farming system based on the local resources
– to safeguard the natural fertility of the soil;
– to avoid any form of pollution determined by farming techniques;
– to produce a sufficient supply of good quality and nutritious food and other products
In order to obtain the organic certification, producers have to follow a strict process which includes a minimum two-year conversion period from standard to organic farming system. All the parties involved in the organic supply chain, such as Le Piantagioni del caffè, are subject to regular audits carried out by the control bodies which verify the compliance of their products to the standards.
Only once this procedure is strictly respected, it will be possible to show the organic label on the coffee.

Fairtrade certification
Testifies that in the production of our coffee, small local producers in developing countries have been guaranteed an adequate salary and improved living conditions, offering them a margin that allows them to invest in community development projects and sustainable growing techniques. Fair Trade enables consumers, companies and institutions to take regard of the social, economic and environmental consequences of their purchasing.
When a product carries the FAIRTRADE Mark it means the producers and traders have met Fairtrade Standards which are constantly revised and improved. The producers have to follow business development plans based on ethical principles such as an environmental sustainability of the agricultural process, the prohibition of any discrimination among the workers, the ban of child labor, obligatory contract based hiring.
There is a commitment for traders to a long-term trading partnership that enables both sides to co-operate. Fair Trade transactions exist within an implicit “social contract” in which buyers (including final consumers) agree to do more than is expected by the conventional market, such as paying fair prices, providing pre-finance and offering support for capacity building. Finally, the processing companies like ours, are committed to comply with the specific requirements involving the use of the Fairtrade mark, the packaging of the products and the product traceability, providing written contracts and pre-finance.

 Slow Food Presidium

Slow Food

The project began in 2009 with the creation of a Commission which defined a regulation that stipulates that the brand can only be used for roasted coffee composed of a single Slow Food Presidium coffee.
Coffees produced by the roasters are tasted and evaluated by the Commission. Only the products that receive a positive assessment can be marketed under the Presidium brand. Finally, the roasters must indicate the production area and the name of the coffee producer (individual or organization) on the packaging, in order to give the growers appropriate visibility on the market. The  Slow Food Presidium fills this gap of understanding and communication between producers and consumers, including the roasters, a key figure in the supply chain. It is a cultural and social project that aims to raise awareness of coffee issues, with the ultimate goal of shortening the supply chain and improving the quality of life for Presidia producers.

Fine Coffee Company is the first coffee beans Singapore supplier who commits to bringing the best quality coffee, processed by professionals in Italy. From the plantation till the final retail product. We are also the first coffee beans Singapore supplier to bring recognition and education to authentic Italiano coffee culture.


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