Kaffabar
buys the most valuable and selected coffees directly from their
origin countries but, in order to guarantee the goodness of
the product, a careful proceeding is needed, in order to exalt
its characteristics.
In the following board you will find the description of our
completely artisan production, a slow process, made of care
and attention to the maintaining of the raw material characteristics
(left table), compared with an industrial production of low
cost products (right tabel). |
|
OUR
ARTISAN EXCELLENCE
|
|
LOW
COST INDUSTRIAL PRODUCTS
|
Raw
Material
The product is bought in codified sacks that guarantee the quality
of origin and selection. During transport the coffee sacks are
isolated from external agents; furthermore, the roundness of
sacks favours coffee’s correct ventilation. |
Raw
Material
Raw material is usually bought loose. In this way there’s
no guarantee of origin. The absence of sacks makes product liable
to deterioration. |
Slow
roasting of separated qualities
Time process: 20 minutes
This kind of cooking permits to the different qualities of coffee-beans
to cook uniformly, as well inside than outside, and to maintain
the original organolectic (essences) characteristics. The cooking
result is balanced and in this way it is avoided the burning
of bean-tip. |
Roasting
of already prepared blends
Time process: until a minimum of 4 minutes
This kind of cooking doesn’t permit to coffee-beans of
different provenance to express the original organolectic characteristics.
It’s a medium cooking that often leaves signs of burning
on beans. |
Slow
Air Refreshing
Roasted coffee is left refreshing in a natural way, without
external substances, just with a forced air-conditioning. Afterwards
it “relaxes” within silos for about 7 days, in order
to stabilize itself and therefore it becomes easier to work
with espresso coffee-machines. |
Immediate
Refreshing with Water or Gas
Refreshing is not realised in a slow and natural way, but using
external substances, like water or gas. |
Blending
and Packaging
Single coffees are now ready for blending, giving rise to the
final product that will be packaged at the end. |
Packaging
Blend is prepared before roasting. After cooking, it goes directly
to packaging. |
Packaging system
|
|
Costarica
Raw Coffee |
Brasile
Raw Coffee |
Roasted
Coffee |
Roasting
system |
Blend
system |
Silos
separate qualities |
|
