Coffea is the coffee plant originated in Ethiopia but now widespread in all tropical countries, belonging to the family Rubiaceae. There are about 60 species, but almost all of the world's production of coffee grown is composed of two species: Robusta Variety - Variety Arabica. Robusta variety: the grains are round, with a straight furrow, slightly fragrant and more bitter, sharp, with a creamy brown to gray. Arabica variety: the grains are elongated with a sinuous groove: very fragrant, sweet, round, slightly acidic and often chocolaty, with a creamy light brown to reddish and a pleasant hint of bitterness.
The major production areas of the world are South America, followed by Africa, Central America and northern Europe, Asia and Oceania finally.
The collection period varies from country to country and depends on the climate, the altitude and the course of the seasons in the areas of cultivation. This is the most delicate and decisive stage of the whole process of production, it consists of 5 steps:
- Defruiting: the fruit is separated from the seed of the coffee
- Washing: the coffee is washed and purified
- Drying: after washing the coffee is laid out in the sun and let it dry for about a week
- Brushing: to eliminate any silver layer has arisen on chicco
- Separation is carried out according to the two criteria of the colour and size, often carried out hand
After removing the seed has the green coffee. At this point you need to select the beans to discard too mature or those are in the process of fermenting.
Roasting is the process during which the grains are subjected to temperatures between 180 ° and 220 ° C while being agitated.
Coffee Beans, before being roasted, are skillfully blended according to traditional recipes and innovative of their roaster. The skill is to harmonize strengths and characteristics of the different varieties of coffee. The roasted grain increases its volume by about 30%, while its weight decreases because much of the water that composes it evaporates. Completed the process of roasting, the beans - a nice colour varies from dark brown to mahogany - are transferred from the drum through a sieve and cooled as quickly as possible to prevent heat protracted the process of roasting, burning precious aromatic substances. The coffee beans are then ready for processing and packaging in both pods in capsules.
PODS: the processing cycle begins with the extraction of the coffee beans, then grinding, dosing and packaging of a dose of 7 g. pressed between two symmetrical layers of heat-sealable filter paper. They are then enveloped in aluminium foil, in a protective atmosphere (nitrogen) to preserve flavour and freshness of the coffee. Finally, once closed, is dragged to the transit station and then collected in boxes.