Pellini, a quality coffee bean brand
The roasting of Pellini coffee is carried out extremely slowly and at rigorously controlled temperatures depending on the variety of bean being processed. These artisanal attentions are fully part of the Quality Project developed by the company, which has chosen to achieve its objectives by respecting the raw material without resorting to forced interventions of any kind.
The bean is roasted homogeneously, from the core to the outer shell, thanks to a gradual heating process. The roasting technique uses hot air, without the beans coming into contact with any metal. An air flow makes the coffee dance by keeping it suspended.
Cooling is also done by air. Then, the beans are directed to dedicated silos for resting and decanting. Through careful tasting, twenty qualified experts compare the flavors and aromas of the coffee. By mobilizing all the senses, it becomes possible to identify the subtle nuances of taste: from olfaction to visual appearance, the coffee is subject to rigorous control and only with the judges' approval will it be fit for commercialization.