From roasting to packaging

We are only half-way through the journey that coffee makes before reaching the consumer.
The selected coffee can be packed in 60-kg. jute sacks for most origins (or 70-kg. for Colombian and 69-kg. for Central American) and loaded into 20- or 40-foot containers.
The coffee is then shipped to its destination under the care of the relative shipping company. When it arrives at the roasting plant, the coffee still has five stages in the production process to undergo: roasting, maturation, blending, grinding and, lastly, packaging.
First the product receives an organoleptic test to check its quality, then the coffee beans are roasted and cup-tested, i.e., in-cup tasting, decisive to define the main characteristics of the product.
Once the coffee has passed this test, roasting can begin. This is a very delicate phase during which the coffee beans reach a temperature of 200-240°C., and from green slowly turn dark brown and release the unmistakable aroma of freshly roasted coffee.
Next we have blending, which consists of expertly blending premium varieties of different origins to achieve a blend that maintains a consistently high standard in time. The blend is then ground and sent to be packaged.
The coffee is packaged in tins, pods or capsules and at this point is ready to be transported to its destination.

dalla tostatura al confezionamento