The Process

When the coffee arrives in Italy, a 300g sample undergoes quality control to ensure the shipment corresponds to what was ordered, that there hasn’t been any contamination and it hasn’t been tampered with.

Then it is tested for ochratoxin, a mycotoxin most commonly founds in foods, including coffee, and a risk that can occur during transport.

Depending on the country of origin, further action may be taken, such as ‘cleaning the coffee’. Any extraneous matter, such as pieces of wood, stone or even iron are removed. But as our coffee is so carefully scrutinised in the selection stage and transported in GrainPro® bags, this stage isn’t really necessary for us.

Once tested and clean, the coffee is stored, then each origin is roasted and blended or blended while still green and roasted afterwards, depending on the recipe.”