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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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COFFEE SELECTION AND CLASSIFICATION

Before storage, green coffee is selected by hand or with electronic instruments, in order to eliminate over-ripened or fermenting beans.



The classification process is then carried out according to various parameters including year/place of harvest, boarding port, defectiveness, botanical species, bean size and shape, tonality etc.

This set of data creates a ‘passport-of-sorts’ that accompanies the product until roasting. Immediately afterwards, the beans are stored in jute sacks weighing approximately sixty kilograms. At this point, they are ready to be shipped.

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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