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| Product and method quality |
The taste of coffee must always remain constant in time: consequently, coffee varieties of certified origin and selected ad hoc are purchased.
No foreign matter should be present in absolutely pure beans: this is the most important element in the search for quality.
Tests are conducted daily on samples obtained from the area of origin to constantly assess new harvests.
Toasting still takes place according to a “slow” method: 18/20 minutes of hot air to slowly roast the coffee and blend all aromas.
The raw material should be respected without forcing nature: a flow of very hot air keeps the beans turning to avoid that they touch the metal walls: thus roasting takes place evenly by starting from the external layers of the beans to their core, by letting them flow freely during the whole roasting process.
The product is still cared for according to an artisan approach, even though the latest technological solutions are implemented.
Beans are cooled by means of cold air and are left to rest in decanting silos for at least 72 hours.
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