Pellini, a quality coffee bean brand
The roasting of Pellini coffee is carried out very slowly and at rigorously controlled temperatures according to the bean type. These artisanal processes are fully in line with the Quality program developed by the company, which has chosen to achieve its objectives while preserving the raw material without resorting to any forced intervention.
The bean is roasted evenly, from the core to the surface, thanks to gradual heating. The roasting technique uses hot air, with no contact between the beans and any metal whatsoever. An air stream makes the coffee tumble keeping it suspended.
Cooling is also done by air. Then the beans are directed to dedicated silos for resting and degassing. Twenty expert tasters carry out a meticulous evaluation of the aromas and flavors of the coffee. Mobilizing all the senses, they detect the subtle taste nuances: from olfaction to visual observation, the coffee undergoes rigorous control and is only approved for commercialization after unanimous approval by the judges.