The taste of the coffee is the same in both pads and capsules. Pads are made of a biodegradable cushion of cellulose fleece and are therefore compostable. Plastic capsules or aluminum packaging are recycled.

Our DiCaffè Coffee, which are made from Arabica and Robusta beans, is grown in a sustainable way. The coffee pads that fit in our Didi coffee machines can be biodegraded. In order to guarantee the taste of the espresso in a sustainable way, each pad must be individually wrapped; the aluminum foil can also be recycled at the aluminum collection point. Our plastic capsules for the compatible Nespresso and Lavazza Point machines should also be taken to the collection point after use.

The Kaffa region in southwestern Ethiopia is believed to be the area where coffee originated.
A pious legend says that the Islamic prophet Mohammed first discovered the stimulating effect of coffee after the angel Gabriel offered him a cup of hot, dark liquid.
From Ethiopia, coffee probably reached Yemen on the Arabian Peninsula in the 14th century through slave traders. However, it was probably only drunk there from the middle of the 15th century onwards in the way it is prepared today, with roasted, ground or pounded and boiled beans. Coffee cultivation gave Arabia a monopoly role.
The trading center was the port city of Mocha, also known as Mocha, today’s al-Mukha in Yemen. Many peoples in the regions of Ethiopia where coffee grew wild were previously unaware of it as a useful plant, or prepared it in a completely different way. According to a legend put down on paper in 1671 by Antonius Faustus Naironus in his book De saluberrima potione cahve, shepherds from the Kingdom of Kaffa, located in the southwest of present-day Ethiopia, once noticed that part of the herd of goats that had eaten from a shrub with white flowers and red fruits were jumping around cheerfully into the night, while the other animals were tired.
When an Abyssinian shepherd himself tasted the fruit of the shrub, he noticed an invigorating effect on himself. While investigating the grazing site, the monks discovered some dark green plants with cherry-like fruits. They prepared an infusion from it and from then on were able to stay awake deep into the night, praying and talking to each other, and are said to have then traded the plant. Other sources say that the shepherd spat the fruit, inedible in its raw state, into the fire in disgust, whereupon fragrances were released; thus the idea of roasting was born.
The Amhars’ method of preparation and coffee tradition is probably the best known in the highlands of Ethiopia, but it has only been practiced since the end of the 19th century. Before that, the Christian Amhars, like tobacco, had rejected coffee as a stimulant for Muslims. After roasting the beans in a large iron pan, the Amhars grind them coarsely or pound them in a mortar.
The ground coffee is boiled with water and sugar in the so-called jabana and served in small bowls. The word coffee can be traced back to the Arabic qahwa, which in addition to “coffee” can also mean “wine” as it originally did. Via the Turkish kahve, it passed into Italian (caffè from cahue) and from there into French, whose word form café was adopted into German without any major phonetic changes and only adapted in spelling.
In the German-speaking world, the word form coffee from English or Dutch initially dominated, and it was only in the course of the 18th century that Kaffee became established after the French café. The word similarity between coffee and the name of the Ethiopian region of Kaffa does not yield a plausible etymology.
Johann Wolfgang von Goethe came up with the idea of distilling the beans. While putting the idea into practice, the chemist Friedlieb Ferdinand Runge discovered caffeine.