Our History

Setting Industry Standards

Est. 1943

Our Story

1943. Italy, barely, tried to get out of a war that had weakened the economy and left rubble everywhere. Catanzaro and Calabria had paid a high price to the cause of the World War and the future seemed anything but rosy.
With the impoverished people who could only rely on their desire for redemption, the chances that someone would give life to an increasingly solid and loved business, seemed very few.
But, almost as if it were a fable, those times so hard and uncertain were the best soil on which Guglielmo’s coffee could grow and take root. Thanks to the passion, the heart and the desire to show that the future could be brilliant that Guglielmo Papaleo lavished, day by day, in building his dream.

A dream started in 1935 when Guglielmo Papaleo began as a salesman in a grocery shop in the historic center of Catanzaro. But after 8 years of employee work, he decided that it was time to give life to his creature, so, in the same city, he opened a shop on Corso Mazzini, inside which he placed a small coffee machine.

Between sacrifices and difficulties, Guglielmo Papaleo continues his idea with stubbornness and in 1947 he begins the real activity of production, sale and tasting of coffee, until, ten years later, he manages to start the first roasting, in Catanzaro in the Sala district .
It was an establishment composed of customs warehouses, production department and administrative offices. Caffè Guglielmo also began to launch the first advertising campaigns.

The path is full of satisfactions, all based on the quality of the product offered and on the image of the self that the company has been able to build over time. Thus, in 1972, the new factory was inaugurated to mark a turning point in the production of coffee in Calabria thanks to the use of modern machinery.
Today, in every cup of Caffè Guglielmo, there are all 80 years of history that have seen three generations of the family of Guglielmo Papaleo dedicate themselves to coffee roasting with innate passion and always new stimuli in the care of the product and the customer.

Our Future

Growing Fast

Caffe Guglielmo is now established around the world, serving High Quality coffee to everyone, from the home users to Café, Restaurants and Bar settings!


The Quality Management System of Guglielmo S.p.a. it complies with the requirements of the ISO 9001 standard. Based on the above standard, we monitor and validate all the processing processes of our fine coffee, from roasting to the packaging of all our blended and ground blends. in bags / cans, pods and capsules, guaranteeing the end customer constant quality over time. Operating in this light, the direction of Guglielmo S.p.a. it constantly ensures that the needs and expectations of the customer are identified, converted into requirements and met. We therefore trust in constant dialogue with customers in order to better understand their needs and to promote service improvement plans. The company Guglielmo S.p.a. during the course of its activities, it therefore undertakes to: – maintain compliance with all laws and regulations in force in the food industry; – protect the environment through appropriate measures; – pursue the continuous improvement of its services. Furthermore, to guarantee the healthiness of its products, Guglielmo S.p.a. has been adopting a self-control system for the analysis of risks and control of critical points in compliance with EEC 93/43 – D.LGS 155/97 (H.A.C.C.P.) standards. From the cooling tank, in which our staff carefully check that the roasting does not present imperfections, the coffee starts to be mixed with coffee of other origins to give life to one of the many declinations of the Guglielmo brand. After the mixing phase is finished, the coffee is ground – to finish in our capsules or in the classic 250g vacuum packs – or it is packaged as it is, in grains.


Caffè Guglielmo has many souls: they all have a history, all of which tell of our passion for research, for the desire to enclose our love for coffee in a cup. Why this is so, our research is continuous, our studio is constantly evolving and is designed to maintain the taste and the pleasure of coffee that has distinguished us for 80 years. To do this, it is necessary to know and analyze the coffee that the market offers daily.
Our experience has led us to create specific blends for the different customers we refer to and for the different modes of use: from the classic espresso bar to the much-loved capsules, even in formats compatible with the most common machines on the market.


At the bar, the classic Italian Espresso is the result of hot water at about 88 °C which crosses the 7 grams of coffee contained in the arm of the espresso machine. So why is there a difference between an espresso and another? Much depends on the care with which your barman treats his espresso machine and the coffee he bought. Always pay attention to how the coffee is pressed (the arm of the machine must be placed). The excess coffee must be removed from the edges otherwise it may burn during delivery. Furthermore, before each delivery, the machine should be activated for a few seconds without the arm inserted, so as to eliminate any previous coffee residues. The cup in which you will be served coffee should be of thick porcelain or, if you prefer, glass.

At home, if you have chosen to use the classic moka, pay attention to where to keep the coffee: in the refrigerator, in a well-closed tin, it is the best choice. The ideal would be to remove the jar from the refrigerator a few minutes before making coffee. The water must be inserted into the boiler up to the level of the valve. The coffee must not be pressed before closing the moka: this must be placed on the stove over low heat. When the coffee begins to come out, lower the fire to a minimum. Before all the coffee has gone out, turn off the stove and move the moka from the hot stove so that the dispensing ends without the risk of burning the last part of coffee left.

If you have chosen the practicality of using pods and capsules, most of the work will be done by the machine and you will only have the pleasure of enjoying coffee. Special attention, however, is necessary to reserve it for pre and post-delivery maintenance: the advice is to use mineral water to fill the tank. Be careful not to start dispensing without water in the tank. This will then be cleaned periodically, about once a week. Before dispensing, as in the bar but not necessarily in every coffee, it is advisable to activate the machine for a few seconds without a pod or capsule inserted, so as to remove any residues accumulated in the ducts.


In today’s world, the demand for products that can be differentiated and disposed of in the correct way once finished is growing stronger. Here is a vademecum of how to correctly disposed of all the Caffè Guglielmo products:
– External wrapping of the packets of ground coffee for moka (for example Espresso Classico 250gr, Extra Bar 250gr, etc.), of coffee beans packs for espresso machines, of the outer envelope of capsules and pods: UNDIFFERENTIATED WASTE
– Outer packing of ground coffee packs as Bipack and Tripack for moka: PLASTIC WASTE
– Club99 and 1970 big tins for bars, Espresso Classico, Silver and Club99 tins for moka: METAL WASTE; the lids of these tins have a plastic interior and a metal exterior.
– Used filter paper Pods: ORGANIC WASTE
– Plastic Capsules of all kinds: UNDIFFERENTIATED WASTE

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