A long journey
HARVEST AND SELECTION
Coffee is a special fruit: one needs to touch it, to explore its colors and to evaluate its consistency.
The berries, even if they belong to the same variety, can be very different one from another: the brown ones are already withered, while the green ones are not ripe yet.
Only the deep ruby-red ones are perfectly mature. These are the finest, and therefore also the most expensive berries, since they produce the richest and most precious arabica coffee.
It’s our policy to only buy the red berries since only this selection of fruits are able to turn your cup of coffee into a unique sensory experience.
EXPERIMENTING WITH BALANCE
Creating the perfect blend is like finding the right balance after a long journey, which starts at the origin.
Ahrough decades of coffee roasting, we have developed a close relationship with the importers of the most refined varieties. Thanks to these major coffee experts who are directly present in almost every origin country, we have access to the rarest and most precious of coffees.
Therefore, whenever we get curious and want to experiment, we examine the most interesting samples, we taste them and we order small quantities. That’s where we start our own research until we have found the right balance between the taste and the aroma of a new blend.
When we roast coffee, we do it carefully.
We apply a slow roasting process: we roast coffee batches of a maximum of a 100 kg and give every batch a minimum of twenty minutes of roasting time.
We trust the experience of our master roaster who follows the Giuliano family’s coffee tradition by checking the roasting procedure himself by scent and sight..
THE BLENDS NEED TO REST
After the roasting, comes the maturing process.
The packaging of our coffee happens only five days after the roasting: we leave the blends to rest in order to let them de-gas and fully develop their fragrances and aromas in a free and natural way, allowing them to amalgamate and evolve into a balanced ensemble.
We love to think of drinking an espresso as an experience that begins with the nose and then fully expresses itself on the palate.