The story of Caffè Trucillo begins in 1950, when Cav. Cesare Trucillo starts roasting green coffee in the cellar beneath his home, along the coast, facing the sea, right in the Gulf of Salerno, overlooking the Amalfi Coast. It is here that Cesare prepares his coffee to deliver to local cafés in his 500 Belvedere. In the following years, the company achieves increasingly important milestones under the leadership of Matteo Trucillo, Cesare's son, who emphasizes transparency and constant dialogue with customers. This gives rise to the idea of creating a place for sharing knowledge: in 1998, the Trucillo Academy is founded, the first coffee school in southern and central Italy, to train not only professionals in the horeca sector but also to welcome coffee enthusiasts and provide training for disadvantaged groups such as migrants and people with disabilities, teaching them the art of coffee and giving them the opportunity for a more dignified future.

Today, Trucillo is present in 40 countries. The third generation is already fully operational within the company: Antonia, Andrea, and Cesare Trucillo. Everything starts with the selection of green coffee. The passion for raw materials has led the company to be closely connected with producing countries, where Antonia Trucillo personally travels for research to offer consumers an unparalleled taste, composed of aromas and cultures from distant lands.

Trucillo specializes in producing blends for both the professional channel and high-end domestic consumption. In 2023, it launched a new format, both whole beans and ground coffee, in an innovative jar featuring a one-way aroma protection valve at the bottom that prevents outside oxygen from entering while allowing gases released by the coffee after roasting to escape, enabling the coffee to continue its optimal life cycle and maintain its aromas.

The company is equipped with a photovoltaic system for electricity production, consisting of 600 solar panels, making it self-sufficient for about 75% of its energy needs. Energy consumption is also reduced thanks to the use of cutting-edge 4.0 technologies. Attention to the community is reflected in the re-introduction of unused energy back into the local electrical grid, benefiting numerous users each year.

Additionally, the introduction of electric vehicles for local deliveries further reduces environmental impact. Since 2021, Caffè Trucillo has initiated a virtuous collaboration with a leading national company that produces fertilizers by transforming silverskin, the outer covering that encases each coffee bean (usually a production waste), to be used in the production of an organic amendment permitted in organic farming.