hafeThe green coffee beans have been delivered by distant tropical countries and have been stored in premises with a special microclimate, which conserve the coffee’s quality, while the  roasting time comes.

kafe1The coffee has been poured in  a specilal silo, where with the help of air has been transferred to the roasting machine. The flow of compressed air transfers the coffee and meanwhile cleans it from dust and lint from the bags.

kafe2During the roasting process the coffee has been observed additionally with a spoon. With that spoon it could be taken out the half-baked coffee beans directly form hot machine. After15-20 minutes the green beans turns into fragrant coffee.

kafe3After the roasting process, the coffee beans have been cooled by clean air only. The coffee grows in different conditions, that is why the roasting process of every sort of coffee is different as well. It has been looking for the optimal combination of  time and temperature.

kafe4The roasted coffee beans have been transferred thru a special silo, in this way it could be cleaned from different impurities/rocks, metals/. Each kilogram roasted coffee releases average 4.8 liters carbon dioxide in the first 24 hours. This is the reason why the packing process starts on the next day.

2b823f1e73The company is using for the production process Italian company Petrocini’s equipment. Roasting coffee- this is a complex process, which requires a lot of practical knowledge and skills, and moreover a lot of love.