Quality begins
with the raw material
Our coffee beans are sourced from Brazil, Ethiopia, Colombia, Guatemala, Burundi, India, El Salvador, and Indonesia. The uniqueness of our coffee originates from a careful and rigorous selection of the finest varieties and an artisanal roasting process that transforms the raw beans into a product of the highest quality. Our method has allowed us to offer a unique coffee for over 20 years, distinguished by its flavour, body, and aroma.
Selecting Producers
The ideal habitat for coffee plants is found in tropical and equatorial regions. Choosing producers is crucial to defining the characteristics of the plants and the final taste of the coffee. All our producers are certified by Rainforest Alliance and UTZ, symbols of sustainable agriculture and better opportunities for farmers, their families, and our planet. This is achieved by adopting good processing practices and adhering to rules that improve working conditions, education, and environmental protection, ensuring a fully certified supply chain.
We also use only ripe cherries, hand-picked from shade-grown plants at altitudes between 1,100 and 2,000 metres; the temperature variations in these locations allow for slow ripening of the cherries, imparting greater sweetness to the coffee.
Sample Analysis
Every batch of green coffee is analysed using the SCA (Specialty Coffee Association) method to ensure no primary defects. In our internal lab, we verify moisture levels and density. This ensures our claims are the objective result of superior quality, guaranteed and verified.
Coffee Cupping
The best way to analyze the coffee’s sensory profile.
After a thorough analysis of the green coffee, we roast a sample to evaluate the product’s actual quality in the cup and its aromatic potential. The tasting is conducted by our expert Q-Graders who strictly follow the Specialty Coffee Association (SCA) protocol. Only batches scoring 80 points or more in the SCA evaluation are selected for our exclusive blends and single origins.
Our Roaster
The heart of our company is our hot air drum roaster with a slow roast method that produces 60 kg roasts. Each roast is meticulously controlled by our master roasters and air-cooled. Unlike traditional systems that release emissions into the atmosphere, the fumes are extracted and reheated to 600 degrees to eliminate any substances that could harm the coffee’s aroma. They are then mixed with cold air to reach the correct temperature for a new roast. This system ensures that hot air uniformly envelops all the beans in the drum, preserving every aroma and characteristic of the raw material. To maintain consistency in flavour over time, every roasting cycle is monitored using data logging software that samples temperatures every 0.5 seconds, creating a roast profile with a high degree of repeatability. Data is also stored on a cloud server for future reference.
Roasting Process
Roasting is the most crucial phase of the production chain: it is the roasting of the beans that allows us to release all the aromatic and taste profiles of the coffee.
Our coffee is always freshly roasted to meet each customer’s specific needs. Depending on the target market and the origin of the beans used, we adapt the roast profile to best enhance the desired characteristics. The roasting process is not standardised: we carefully study the duration and temperature to achieve a perfect balance between aroma, body, and acidity. At the end of each roast, a coffee sample is analysed with a colorimeter to check the precise parameters of a perfect roast on a numerical scale. This analysis guarantees that every batch of roasted coffee maintains a consistent quality over time, ensuring that the taste and aroma of the coffee remain true to our high standards. Our commitment to quality is reflected in every cup, as we believe every detail – from selecting origins to customised roasting – contributes to creating a unique and unforgettable coffee experience for our customers.
Refinement and Packaging
The final stage of coffee production determines the preservation of its organoleptic properties and the integrity of the blends. We carefully adjust the refinement process of our coffee according to the seasons to ensure the highest quality. For Italian roasting, which is darker and more robust, we allow the coffee to refine for a period ranging from 7 to 12 days, enabling the beans to fully develop their complex aromas and depth of flavour. For lighter roasts, the refinement is shorter, only 2 to 3 days, to preserve the delicate and fruity notes of the coffee. After the refinement period, the coffee is packaged using modern and efficient systems that maintain freshness and aromas: vacuum-packed with a one-way valve, in capsules, or pods. We choose the most appropriate packaging type based on the coffee variety. Additionally, we carefully monitor humidity and temperature during packaging to preserve the beans’ organoleptic qualities. This rigorous process ensures a superior tasting experience.
