The BEN YEDDER family started up the activity of roasting coffee in a grocer's shop in Rue de Normandie in Tunis, then transferred afterward in Rue La Vallette, behind the central market of Tunis; roasting coffee was then in a traditional way. In 1934, Late Brahim Ben Yedder created Cafés BEN YEDDER Company, which head office, was located in 12, Rue Al Jazira – Tunis.

In October, 31st 1988, the head office was transferred to 07 Avenue Dag Hammarskjöld and Mr. Béchir BEN YEDDER, the eldest son of Late Brahim BEN YEDDER, was nominated as the Manager of the company.
Cafés BEN YEDDER is a family business that has managed to preserve, maintain and transmit over a century the basic values of its development: Know-how - Proximity - Service

It relies mainly on its good reputation and brand image but also on very important logistics, composed of an important car fleet, 2 factories, equipped with laboratories and with modern and effective machines as well as 10 branches established all over country to deliver to its customers fresh and high quality coffees. Moreover, with its label “Café du Jour”, its branches offer to their customers freshly roasted coffees in beans or ground in personalized ways.

Savoir faire
Roasting coffee is a very delicate operation. It transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is basic to producing a savory cup of coffee.

When roasted, the green coffee bean expands to nearly double its original size, changing in color and density. As the bean absorbs heat, the color shifts to yellow, then to a light "cinnamon" brown, and then to a rich dark brown color. When the temperature reaches 200° C, the beans will crack like popcorn exploding in the heat and oils appear on the surface of the bean. In general, the more oils there are the more flavors coffee will have. There are two moments of "explosion", which are used as indicators for the reached level of roast. The roasted beans will continue to darken and to release oils until they are removed from the heat source. The know-how of

Cafés BEN YEDDER plays on the mixture of different varieties and the time-heat balance!