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COFFEE

The coffee industry: from planting to harvesting, from processing to the selection process, from creating the blend to exposing it to the art of roasting. These steps are the basis of Venturato coffee’s excellence.

 
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POST HARVEST COFFEE PROCESSING

Once gathered, the coffee fruit has to be freed from any surrounding pulp. This is a very important, delicate operation that directly influences the final characteristics of the green coffee beans. Two types of well-known processing methods produce two subsequent types of coffee: washed coffees and natural coffees



Natural coffees

Once the harvest has been completed the drupes are left to dry in appropriate areas under the sun and in layers that are a few centimeters deep. They are carefully remixed every so often to guarantee widespread dryness. Once the pulp has dried, they are placed in the cutting machine that eliminates the dry parts, freeing the beans.

Washed coffees

The coffee fruits are freed from their pulp thanks to powerful jets of clean water and later placed in large water-filled vats for several days. Once they have been washed, the beans are left to dry.

To those who drink coffee to relax or to concentrate, for those whose blood circulates with ‘caffeine’, to those who only drink one cup, but it has to be excellent. To those who are convinced that coffee is good for them and who insist on only serving the best. For those who have always thought that without coffee the flavor of life would be somehow lacking. For those who go crazy for coffee and who’ve never betrayed it with so much as a cappuccino.

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