As many people know, green coffee families are basically two. Robusta comes from Africa and it is characterized by a strong and woody taste, while Arabica comes from Central and South America and has a smooth and aromatic taste. In turn, they include many subspecies which make the differentiation of best qualities very complex.

An electronic system controls the whole manufacturing process. Green coffee is selected according to species and is put in a loading hopper to be shaken. Beans are washed to remove the external part, called “cellulose dross” to prevent it from being roasted with beans and consequently, from producing a nasty and sharp coffee. The loading hopper also makes the ensiling of green coffee which has been divided into species previously. The next step concerns roasting and mixing. It is very important to pay attention to the best temperature and to the roasting time which can vary according to blends. The following step is the air cooling. Roasted coffee is sucked up for specific gravity and further impurities are separated.

The owner of CAFFE’ LUNIK takes the purchase of green coffee upon himself and makes the best of his remarkable experience in the sector by going to coffee producing countries frequently to verify the quality of species personally.