The search for quality begins in the coffee producing countries, through a careful selection of suppliers and strict definitions of quality standards. After the transfer to Italy customs warehouses and verification of the necessary public health safety requirements, the coffee then undergoes the first processes of cleaning and selection at the premises of the shipping company.
The coffee is then shipped to the company factory in 600 kg “big bags” and is stored in the warehouse. Samples are taken which are necessary for additional organoleptic tests carried out in order to guarantee that the quality standards have been observed.

The entire production process is managed by an automated industrial system. The varieties of raw coffee are then poured into the hopper and then stored in special silos. The composition of the blend is the result of proven knowledge passed down from generation to generation.
The coffee of various origins is taken from the storage silos, according to precise formulas memorized in the system, and blended using a special weighing machine before being transferred over to the coffee roasting machines. During the roasting process, the green coffee beans are brought to a temperature of over 200°C: the beans lose weight and increase in volume, becoming dark and brittle, and their distinct aromas are developed. For each blend, the coffee roaster sets specific parameters of time and temperature which produce the desired aroma and taste.