The search for quality starts in the producer Countries, through a careful selection of suppliers and a strict definition of quality standards. After its transit into the customs warehouses and the verification of the necessary public health requirements, the coffee is then subjected to the first processes of cleaning and selection at the premises of the shipping agent.
The coffee arrives at the company’s factory in 600 kg “big bags” and is stored in the warehouses. Samples are taken which are necessary for further organoleptic tests to be carried out in order to ensure that the quality standards have been observed.
The entire production process is managed by an automated industrial system. The varieties of raw coffee are poured into the hopper and then stored in special silos. The composition of the blend is the result of knowledge passed down from generation to generation.
The coffee of various origins is taken from the storage silos, in accordance to the formulae memorised in the system, and blended using a special weighing machine, before the coffee roasting machines are set into operation. During the roasting process, the green coffee beans are taken to a temperature of over 200° C: the beans lose weight and increase in volume becoming dark and brittle, and their aromas are developed. For each blend, the coffee roaster sets parameters of time and temperature which produce the desired aroma and taste.