The cleaning of raw green coffee is the first phase of processing and consists in eliminating all possible impurity and dirt inside the bags.
Once the different qualities of coffee are separated, the roasting process begins. Each cycle lasts 13 to 15 minutes to ensure that coffee reaches the right point of roasting, keeping its precious organoleptic substances unaltered.
03. Quick Fresh
As soon as it is roasted, coffee is collected in a tank and cooled through a forced-air ventilation system, called Quick Fresh. This phase is fundamental to instantly block the taste and aroma released by the beans during roasting
The coffee beans are now sent to the silos to be classified in several standard qualities for the creation of different blends. Before packaging, a final check will follow: the taking of a sample for determination of moisture content.
Eventually, coffee packed in special bags will be shipped 10/12 days after roasting. This condition is of great importance, because only a product remaining unaltered will release its best and most fragrant aroma.