Let's explain how our coffee is produced

Coffee belongs to the botanical family Rubiaceae family which has some 500 genera and over 6000 species. Most are tropical trees and shrubs that grow at an altitude between 400 and 2,000 meters and at a temperature between 20 and 25 ° C.

After three to four years from sowing , the plants produce a fruit called drupe that matures when it becomes red and inside there are two seeds covered by a membrane: these are the coffee beans .

After the harvest, which is still done manually in order to choose the fruits matured at the right point , the berries are stripped off their pulp with different procedures. The grains obtained are then left to dry and packed in bags.

The roasting and blending are the crucial moments of the production cycle for the achievement of a full aromatic and balanced mixture. At this stage , the beans are treated with hot air (temperatures above 220° C).

They get drier, they swell and become bigger losing weight. Now they are friable and their colour changes from green to brown due to the caramelization of sugars.

After the roasting and cooling procedures, the coffee is packaged with the appropriate proceedings in order to maintain the volatile substances incorporated in the grain and thus keep the flavour .

Some typical roasting (from the left ): no roasting , medium , medium to intense, intense , Continental, French .