Coffee quality is a process that takes shape throughout the entire supply chain, from the selection of the finest beans in the countries of origin to roasting and extraction.
At ORO Caffè, this process is guided by experience, research, and constant attention to detail, ensuring a balanced, harmonious, and recognizable result over time.
Every cup begins here: from a series of precise choices that transform raw material into a true taste experience.
Coffee quality begins at the harvesting stage, when cherries reach the optimal level of ripeness. At this point, sugars and aromas are fully developed, contributing to the sensory profile of the coffee.
Depending on the origin and plantation characteristics, harvesting methods may vary, with cherries selected according to their ripeness level. This step is essential to ensure a balanced raw material suitable for the following processing stages.
After harvesting, cherries are processed to separate the bean from the pulp and begin the drying phase.
Drying is a delicate step: it reduces the moisture content of the bean and stabilizes its characteristics. It can be carried out under the sun or through controlled methods, always aiming to preserve the coffee’s aromatic profile.
Proper drying prevents defects and maintains the organoleptic qualities of green coffee, preparing it for roasting.
Roasting is the stage where coffee develops its character. Through a controlled thermal process, green beans transform, developing aromas, color, and structure.
At ORO Caffè, each variety is roasted separately to preserve its unique characteristics. The roasting cycle is slow and complete, lasting approximately 18 minutes to ensure uniformity inside and outside the bean.
During this phase, key reactions occur—such as the Maillard reaction—contributing to the development of coffee’s distinctive aromatic notes, from caramel and cocoa to more complex nuances.
Once roasted, coffee is ready for grinding and extraction. Grind size directly influences the result in the cup, along with parameters such as temperature, pressure, and extraction time.
The balance between these elements is essential to achieve a harmonious beverage, with a compact crema, intense aroma, and a balanced profile of sweetness, acidity, and bitterness.
Here, the quality of the raw material and roasting finds its final expression: every detail contributes to the cup’s result.
Tasting represents the final step in the coffee quality journey.
Through repeated tastings and sensory analysis, the consistency of the aromatic profile and the overall product quality are verified.