A craftsmanship

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Before reaching the cup, the coffee takes a long journey. The working process that, starting from harvesting in the plantations brings it to your homes, is long and complex; for each processing phase, the care, competence and above all the passion of the people who work it are decisive.

The choice of the grain

It all starts with the choice of the bean: only grade 1 coffee, to guarantee the highest quality. This is also in order to prevent the formation of ochratoxin, a substance that develops in green plants left in a humid condition, which is not eliminated even with processing.

The extraction of the grain

When the berries of the coffee plant, called “drupes”, are fully ripe, they are harvested and dried in the sun using a natural method, to reduce acidity. The extraction of the grain takes place after the berry is dried in the sun, then with the beating the dry part is separated from the grain.

The journey and the selection of beans

Already during the journey, high-quality coffee must be handled with great care and attention;
the raw beans are placed in jute bags, which ensure proper ventilation during the journey, so that the product remains intact and no condensation and mold develop.
In fact, to ensure the best storage conditions, the beans are never transported in bulk or placed in silos for storage and processing.
Once arrived at their destination, the beans are put to rest in the warehouse, placed in the bags, until the moment of processing. According to the quality of the beans, they are divided for roasting, according to the variety, the origin, the harvest, each grain requires different cooking times and is toasted with the care necessary to be cooked at best and never burned.

The roasting ... slow and artisanal

We still use a Petroncini from the 1950s, with the utmost respect for tradition; inside the large rotating drum, the beans are subjected to increasing heat and undergo a progressive transformation.

Artisan cooking is monitored “by nose”, since only slow cooking allows the acid water contained within the green bean to be sublimed, without burning it.

At 100 ° C the beans dry and acquire a golden color, above 150/180 ° C the beans increase in volume, become larger and shinier and take on the characteristic brown color. At 200 ° C the beans have lost weight, have become crumbly and begin to lose carbon dioxide.

Calibrating the perfect cooking point of the bean is an art that is handed down from roaster to roaster, it is a very short moment that only expert roasters, with exceptional sensitivity, can evaluate by judging the aroma, color, brightness and sound of the bean. And yes, because to toast you also need an ear, they say that when the coffee is roasted to perfection it “sings”, that is, it emits an unmistakable sound. It is at that precise moment that it must be extracted and immediately cooled.

The rest of the grain

Like all transformation processes, even that of the bean does not stop at the end of roasting. The loss of carbon dioxide, which began during cooking, must in fact continue and this is the period of maturation and refinement that allows the essential oils to be released completely.

We leave our coffee time to rest, so that it can give the best of itself;
the grains are put to rest in cotton bags, clean and constantly washed and thus ripen in the dark in closed, ventilated and heated rooms. All this happens because the grain needs to rest to “realize its precious oiliness”. origin can last from 3 to 5 weeks. When the grain has produced its natural oil it “regains its brightness” and is ready to be packaged … always in such a way as not to damage its organoleptic characteristics.

Packaging wrappers are designed to safeguard quality.

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