The beginning of the coffee journey starts in tropical countries, where our certified and trainer master roaster carefully selects the raw coffee - tasting and choosing the best flavors and aromas. When they arrive with us, the raw beans go through quality control and sample matching to ensure they meet the requirements according to international standards. This way we can offer you a quality variety. We study the different types so that we can take proper care of turning them into our favorite hot beverage.

Our specialty is roasting - a crucial stage in the coffee journey. It requires time, experience, knowledge, and training. Each coffee has its own identity, in other words, its characteristics in terms of taste. To get the best out of it, several different batch samples are roasted and by applying these four elements, we can determine the optimal variant.

The raw beans are poured into the starting silo and, if a blend is being prepared, the different types are pre-mixed - this way we are sure of the final color and taste. The next step is to transport the coffee to the roaster using an air jet, which cleans it of bean skins and dust. When the roasting drum reaches a certain temperature, the coffee is poured into it and then it's roasting time.

One of the most important methods of assessing the degree of roasting of the beans is by observing their color and smell. A 'scoop' is used for this purpose, with which the beans can be removed directly from the drum as the process continues. Once the desired roasting level has been reached, the air-cooling stage begins. In this way, the coffee beans are cooled to room temperature - thus ensuring that their quality is maintained for longer.

A sample of the finished roasted coffee beans is also taken through a brewing process to ensure that the taste meets the quality standard. The remaining coffee beans are then carefully packed in suitable packaging.