For us, the master roaster is like an artist who knows how to use raw materials to create something unique … just as a painter uses colours and a musician notes, imagining combinations and then creating them.

Kandinsky, great thinker on colour theories, said: “I personally create a lot of theories, but I never think about them when I’m painting”

The art of creation is based on emotion and imagination, but only with a deep understanding of what is being handled you manage to create something excellent.

We want our blends to be the product of understanding between the customer and the roaster, that the coffee that you desire goes directly into your cup.

We create endless combinations and recipes to suit all tastes, to each his own coffee …

In coffee roasting, the beans are subjected to temperatures of 200-220° C; there are essentially two ways to do it: “fluid bed” or “rotary drum”.

We use the rotary drum method; the product is roasted inside
a metal drum equipped with blades that continually rotates
the beans making a homogeneous roasting possible.

A gas burner conveys hot air necessary for the process,
for 15-20 minutes depending on the type of coffee and the taste of the customer.

During this process the coffee bean undergoes some transformations such as caramelisation of sugars and carbonisation of the cellulose, which give the bean its typical colour, as well as the formation of volatile compounds that give the characteristic aroma of roasted coffee.

At the same time, caffeine is removed primarily because of the high temperatures.
The volume of a roasted bean increases by about 30%,
while its weight decreases as much of the water in it evaporates.