Blending and roasting

All the blends we drink are made with coffees of different origins. Each origin brings with it its own aromas, its percentage of bitter or sweet and its particular body. Blending is an art, as it means achieving a balance between all these components.

The blend can be composed with the “fixed components” system, that is, with one recipe establishing the ingredients and quantities to be used, once and for all. Or you can strive to keep the final flavor of the coffee unique and consistent, by choosing the best coffee varieties each time and adjusting the quantities accordingly.

Excellent raw materials alone are not enough for a perfect blend, however, nor are the correct proportions of each ingredient. The production process is also important and one trick is to blend the coffee before rather than after roasting. This is a more challenging and complex operation but it is the only one that delivers a coffee with a balanced taste and the same consistent flavor.


Roasting turns green coffee beans into dark-brown friable beans. In a crucial quarter of an hour, the temperature gradually rises to about 200 degrees centigrade, during which time about 800 substances responsible for the flavor and aroma of coffee are formed.

The beans lose 20% of their weight and gain 60% of their volume. The different roasts determine the coffee’s final color and flavor and are mostly a question of personal taste.

At the end of the cycle the beans are rapidly cooled, with a flow of cool air which leaves the best aromas intact and keeps the coffee free from any humidity. The coffee is then sent for packaging or for grinding.