A team of expert selectors and tasters at our Quality Control Laboratory performs the fundamental task of monitoring every part of the production process.
Selection
Once a green coffee has been chosen, it is evaluated on the basis of its organoleptic characteristics and its flaws, after which only the best samples are selected in order to guarantee the best result in the cup.
Roasting
During the roasting, the colour-matching index is constantly checked. This reference parameter is set to bring about the positive characteristics of each blend in the best possible way.
Grinding
The granulometry of the semifinished product is checked both with a shaker foal, which verifies the granulometric curve of the product, as well as through the taking of samples.
Packaging
In this phase, quality control provides all the necessary checks to market the finished product, including organoleptic tests to verify its quality consistency with the predefined standards.
The laboratory deals with all the chemical, physical and microbiological tests on the raw materials and on the finished products. The ochratoxin A control is performed internally using the official method (HPLC) on 100% of the green coffee purchased, while the microbiological, chemical and physical parameters are checked by outside laboratories on a regular bases.
On a weekly basis, tests are done on various products, filling in evaluation forms which are subsequently analyzed by quality control to highlight significant statistical differences as well as positive and negative characteristics of each product.
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