Pellini, a quality coffee bean brand
The roasting of Pellini coffee is carried out extremely slowly and at very controlled temperatures according to the type of bean processed. These artisanal care measures are coherently integrated into the Quality Project implemented by the company, which chose to achieve the desired results by respecting the raw material without resorting to any forced actions of any kind.
The bean is roasted uniformly, from the central core to the outer coating, through a gradual heating process. The roasting method is done with hot air, without the beans coming into contact with any metal. A breath of air makes the coffee fly by keeping it suspended.
Cooling is also done by air. Then, the beans are directed to special silos for decanting. Through careful examination, twenty qualified judges compare the tastes and aromas of the coffee. By mobilizing all the senses, it is possible to detect sensitive variations in taste: from smell to visual appearance, the coffee is subject to rigorous control and only with the judges' approval will it be ready for distribution.