Sustainability District

Bean to Bar is a dedicated space designed to showcase the entire chocolate-making process, from the cocoa bean to the finished product. A place where artisanal mastery turns chocolate into pure excellence.

The area is created in collaboration with Guido Castagna, a renowned Master chocolatier and roaster.

Within this space, visitors have the opportunity to immerse themselves in the world of artisan chocolate technologies, discovering the innovations and techniques that make Bean to Bar production truly unique.

Within the district, there will be two areas dedicated to the countries of origin, offering a unique opportunity to promote sustainable agriculture, encourage ethical practices along the supply chain, and engage industry professionals.

ITA Area – Italian Trade Agency

With the support of ITA, the area will welcome African coffee-producing countries and cooperatives committed to strengthening their position in global markets, fostering growth and internationalisation.

The aim is to build a model of cooperation that highlights the quality of their products while ensuring fair economic recognition for the communities in their countries of origin.

IILA Area – Italian-Latin American International Organization

IILA brings the voice of Latin American producing countries to SIGEP World, highlighting the connection between origin, quality and sustainability. A cultural and economic bridge that fosters bilateral relations and opens up new business opportunities.

The IICCT area, curated by Monica Meschini, certified Chocolate Master and Taster, will offer a sensory and educational journey into the world of cocoa, exploring its origins, varieties and aromas. 

Through tastings and educational meetings, operators will be able to get to know cocoa producers from different regions of the world, who will share their experiences and challenges related to sustainability and climate change, promoting a more ethical and conscious supply chain.  

This space celebrates the mastery of artisan chocolate makers, guardians of the entire process “from bean to bar”. Here, craftsmanship, transparency and origin come together, with the opportunity to present products of excellence and tell stories about the supply chain. 

Coffee Cupping is the new area at SIGEP World, dedicated to discovering and exploring the world of coffee, where professionals can delve into the product’s characteristics, quality and new perspectives.

An opportunity to discover the different expressions of coffee up close and explore the factors that shape its value and identity, with an increasingly strong focus on the evolution of the sector.

The area will offer professionals a further opportunity to explore quality, raw material selection and coffee culture, with particular attention to the environmental, social and economic factors driving the sector’s evolution.

Another new feature at SIGEP World is the Bar Counter, a space dedicated to exploring and showcasing different coffee brewing methods, from filter coffee to moka, with a particular focus on espresso.

An opportunity to discover different techniques and preparation methods, and to explore how each one can bring out the product’s distinctive characteristics and nuances.

A journey through coffee culture, designed to highlight the variety of the offer and the value of preparation in the professional coffee industry.