Producer selection
We only use handpicked coffee cherries, slowly matured and harvested in the shadow between 1100 and 2000 metres above sea level.
With a stronger temperature difference between day and night the cherries ripen slowly ensuring a sweeter and more complex cup. Our supplies are Rainforest Alliance and UTZ certified, respecting fully their envoronment.
Samples analysis
Each batch of green coffee is analyzed according to SCA (Speciality Coffee Association) protocols to ensure zero primary defects.
In our own laboratory we also check density and humidity of green coffee.
Cupping
Every lot we buy is, in turn, roasted in our laboratory to check cup quality.
Tasting is performed by our expert quality graders strictly accoprding to the SCA protocols. Only those lots that exceed 80 points are approved to be part of our blends and single origins.
Our Roaster
The heart of our company is an artisan hot air drum roaster using a time honoured slow roast process, eye-checked, producing 60 kg batches each time.
Every batch is carefully roasted by our highly experienced Master Roaster and cooled only by air.
Roasting process
Our coffee is always freshly roasted on demand according to our customers’s needs.
Depending on the customer’s market and the single origins used, we match our Roasting Profile according to different market characteristics or customer requests. Every roasted batch is then subjected to further quality tests in our laboratory where it is tested for colour parameters so ensuring a uniform degree of roasting each and every time.
Degasing and packaging
This can vary according to the different seasons of our coffee.
For Italian coffee roasting the roasted coffee needs between 7 to 12 days; whereas for light roasted coffee only 2 or 3 days. Thereasfter, all our roasted coffee is packaged using modern and efficient systems.
