From the soil, to the cup.
The story of Coperaco is a story of a dream, of friendship, and of perseverance — told through the man who built it.
From the soil to the cup.
Du grain à la tasse.
In little more than a decade, Coperaco — founded by Johan Pesenti — has become a reference for exceptional coffee among the world's greatest chefs, including several Maîtres Cuisiniers de France. A French grower at heart, living the American dream with his eyes wide open.
His story begins with the land: planting tomatoes with his grandfather, gathering wild truffles in the garrigue at dawn. He paid his way through his New York studies as a barista, then launched Coperaco from a six-square-metre room with no resources — driven by one conviction: that coffee, sourced and roasted with care, belongs among the culinary arts.
An espresso must be drunk within the minute it is made. I have timed the journey from bar to table.
Authenticity
My story begins with a passion for the land — for the taste of good things. From the tomatoes I planted with my grandfather to the wild truffles we gathered in the garrigue at dawn. Chefs speak this language too.
Serendipity
Decisive encounters marked the path — the outstretched hand of Maître Cuisinier de France Pierre Landet on my first days in New York, and the renowned chefs and hoteliers who trusted Coperaco and continue to shape its growth.
Perseverance
Launching Coperaco from a six-square-metre room, with no resources, cost me many sleepless nights. But every obstacle was a lesson — and confirmation that coffee deserved to be raised to an art.
Our estate in Nicaragua is, above all, a primary forest — 98% of the parcel, which we preserve and protect.
We know precisely where each coffee comes from, how it is grown, and its impact on the ecosystem. The great majority of our coffees are Rainforest Alliance and bird-friendly, and many certified organic — yet beyond any seal, we privilege direct relationships and a fine knowledge of the land.
From bean to cup, under one roof.
“The logic is simple — to cover the whole value chain of coffee, from origin to cup, without ever losing the sense and the quality of what we do.”
The Source
The Estate
Where it all begins — cultivation, the careful selection of each lot, direct relationships with the producers who tend it, and total traceability from soil to sack.
The Craft
The Roastery
Every lot is roasted to order in small batches in Brooklyn, the roast date marked on the bag, and dispatched within 48 hours.
The Cup
The Table
From the pass of Michelin-starred kitchens to the gourmand's home, each cup carries the story, purity and craftsmanship of its origin.
Composing a coffee for a chef's table.
Creating a signature coffee demands a fine understanding of a chef's culinary identity and of the house itself. It is not merely a matter of offering a fine product, but of adapting it to a whole experience — the flavors of the menu, the mood of the room, even the rhythm of service.
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Texture, temperature & balanceChefs appreciate the importance of detail — body, heat, and the precise aromatic balance of the cup.
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The rhythm of serviceAn espresso must be drunk within the minute it is made. I have timed the journey from bar to table to guarantee it.
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A model of excellenceI had the chance to learn from the Filicori Zecchini family, who remain my ultimate reference for excellence.
Coffee should be an element in its own right of the dining experience — like a wine, or a dish.
Continue to cultivate excellence and sharing. In a world in constant acceleration, your values are essential — they keep our sense of meaning and our long view. Coffee, like cuisine, is an art meant to be shared.
Let's build your program.
Tell us about your kitchen. We'll arrange a tasting and propose a program composed entirely around it.
Or write to us directly
wholesale@coperacocoffee.com