Process productive
We have some facilities in which we apply a process of latest generation to get the most out of profitability to each coffee bean.
Continuous analysis carried out at multiple stages of the industrial process by our master tasters.
They are complete analyses which, on the same basis for all of them, provide new indices at each roasting stage.
Depending on the stage of the process, a different type of tasting is carried out: Brazilian, express, filter, moka, ...
These are carried out for pre-shipment samples, on arrival at port, after receipt at the factory, after roasting and after packaging, until the end of their preferential consumption.
Determination of coffee aspects
Moisture, kernel size, sorting and separation of defects, preparation for tasting, assessment of organoleptic characteristics (aroma, acidity, aftertaste, flavour notes, body, sweetness), roast colour, volume.
Coffee at origin
We bring coffee from plantations around the worldWe supervise their quality from the country of origin to their arrival at our facilities.
The result
Creation of a wide range of products adapted to all formats, designed for any business and market.
