This art belongs to the tradition of the first years of experience that during the time has been continuous and constant accompanied by technological research. This phase is one of the most delicate moments of the coffee process: grains become friable, change color, increase in volume and decrease in weight, obtaining a fragrant richness and with tastes that depend on the fire temperature. Only one aspect is unique in the coffee chain: the wood roasting.
The roaster is an inimitable artisan; his eye decides when the time is right, and every artisan has his own way of seeing. The one year dried wood adds a typical aroma and an ever-changing fragrance.