Raw coffee preparation
After a careful selection of individual qualities in the countries of origin, the raw coffee beans arrive at our plant inside big bags for coffee processing. And so begins the delicate process of coffee processing divided into 4 stages, from raw coffee cleaning and sorting, to roasting that is coffee cooking and packaging into the different formats required by the market.
Discover the countries of origin
Raw coffee cleaning and sorting
Beans are discharged into the pit and transferred to the stocking silos. Each origin is stored in a separate silo. Arabica and Robusta coffee beans are cleaned according to their condition on arrival, assessing their condition with random sampling. Arabica coffee beans usually go through the cleaning machine, the Tarara, to remove dust, impurities and waste from beans. Coffee processing continues inside the Spietratrice, a machine designed to remove foreign bodies such as stones, pebbles.
Preparation to roasting: the Optical Sorter
Robusta coffee beans go through the entire process of preparation to roasting, which also includes the last important stage that is the passage through the Optical Sorter. This accurate machinery allows us to separate the beans of unwanted color to be eliminated from those defined with correct parameters, once the analytical parameters for that specific batch of coffee have been identified. This is a phase in which state-of-the-art tools are employed in order to achieve an excellent result.
It is important to us that this stage also takes place under the scrupulous guidelines of our experts, to ensure a result complying with the recipes to be processed.
The coffee raw material arriving at out plant is already guaranteed by highly qualified suppliers and origins. This allows us to limit waste and manage any second choices.
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