We roast the coffee using a drum roaster in a batch process; this type of roaster allows us to roast each origin separately, varying the roasting times (around 15 minutes) to enhance the aromatic notes of Arabica coffee and to bring out the best in Robusta coffee.
In fact, the physical and chemical characteristics of the two species are different: Arabica has a higher sucrose (sugar) content, making it less bitter, with a caffeine content ranging between 0.50 and 1.55%, and a higher oil content (about 18%).
The percentage of oil is important because the fatty substance is the "reservoir" of aromas; the Arabica species, in fact, allows for a more delicate, more aromatic, and superior quality extract. In the Robusta species, whose plant has greater resistance to environmental conditions, we find a caffeine content that can reach up to 3%, with low levels of oil and sugar. The Robusta extract has an intense, more bitter taste, which is not always pleasant; however, it is appreciated for its creaminess.
Roasting is one of the most important stages; it is during this process that the characteristic aroma and flavour of the coffee develop, and thus, in addition to the watchful and experienced eye of our specialist, we rely on computerised control of all roasting phases.
Cooling takes place exclusively with air to preserve the aromas for as long as possible.
After the separate roasting for each type and an additional cleaning phase, the coffee is left to age in large silos; the coffee matures, releasing the aroma and taste that elevate it.
The blending of different qualities is the secret and the core of the final flavour; the recipes are confidential and have been created and revised by Cav. Franco Carella.