Coffee beans are originally green, taking on the shape and colour we all know so well only after roasting.
But roasting is more than just a process: it is at this stage that a blend’s aroma, flavour, body and colour are defined.

That’s why coffee roasting is a real art, an art that we know well.
It is no coincidence that the different types of coffee are roasted separately in order to respect their organoleptic properties, and are entrusted to an expert roaster, who with his sensitivity decides the temperature and exact cooking point of the beans.

The raw coffee beans are imported from their countries of origin (Central America, Africa, Brazil, South-east Asia)

The coffee is placed in the cleaning system, which eliminates impurities with the aid of computerized controls

The coffee is loaded and stored in the 27 steel silos, each with a capacity of 8,000 kg and equipped with an electronic weighing system

The product is collected in scales that measure batches weighing 400 kg. During this process, further cleaning takes place with the aspiration of residual dust

The roasting is carried out at a temperature between 180° C and 230° C: the coffee is roasted through hot air introduced into a tempered steel rotating drum

The cooling takes place in a special slatted basin with forced hot air aspiration where the coffee is mixed by mechanical shovels

The coffee is filtered and any residual impurities are removed with an aspiration system that controls the specific weight

The coffee is loaded into the storage silos where it will stay the necessary days to stabilize its aromatic characteristics

The coffee is blended according to the company’s recipes, in the proportions and quantities desired, and finally packed with modern packaging machines