THE ROASTERY
Selection
“It all starts with selection, a fundamental procedure for offering customers a high-quality product.
In this phase, through intermediaries from all over the world and, sometimes, through direct trade, we identify and select the most interesting botanical varieties to work with and bring to our roastery."
Analyses
“Once the varieties have been selected, we move on to Cupping, a globally standardized method that allows us, through the perception of aromas and tasting, to best analyze each coffee.
A truly interesting procedure thanks to which, specifically, it is possible to identify the peculiarities of the analyzed product, and therefore to predict what it will give us during the roasting phase.”
Roasting
“ This third and final phase allows us to interpret each previously tested botanical variety as we wish, in order to enhance its relative characteristics.
Some coffees, for example, require roasting
prolonged to underline its most bitter, chocolaty and positive notes; others, however, require particular attention to emphasize the sweeter or acidic aspects, while maintaining the cleanliness of the final product.”