Caffè Supremo...

The classification

The classification of our coffee blends begins with extraordinary care and attention by the selection of the raw material. The classification of the coffee, which includes physical and sensory evaluations, is a very important step in the marketing process.

The coffee is identified through a classification that takes into account the following characteristics:

• Origin (where the producing country or port of shipment is specified).
• Botanical species.
• Method of manufacture.
• Year and harvesting method.
• Shape, size, colour and defects of the seed.
• The color and defects.

A more accurate selection is made at the tasting level through the roasting of some coffee samples The product is then stored so as to guarantee a good preservation. It is usually kept in 60 kg jute bags, ready to be sold all over the world, trying to maintain a certain temperature and at a reasonably low humidity.