our coffee

From Grain to Aroma

roasting

Once samples of beans have passed various tests, the whole batches of coffee arrive in Italy and are sent to the coffee roasting plant.


Here, the coffee is brought to between 160° and 250°C for a time that varies from 8 to 12 minutes. The roasting is done in three phases: dehydration which eliminates the humidity, then the roasting, and finally the cooling process, which is done at room temperature. This is the phase in which coffee acquires all of its aroma.


The strength of the roasting influences how strong or weak the colour and taste will be. This is where the experience of the people at Kimbo becomes fundamental to determine the ideal temperature and duration of the roasting.

blending

The blending is a very important part of the process. Each batch of coffee is selected and qualified according to its sensory profile. Each blend must combine the qualities of various origins in order to obtain the ideal result, a perfect balance of taste and constant quality. Here, our technology can only help to a certain point: the human element is vital.

packaging

The packaging phase is fundamental in order to keep the quality of the coffee fresh. For whole beans, the packaging is done in a protected atmosphere and pre-ground coffee is vacuum-packed. It is as if time were still: so when the package is opened, you can enjoy the aroma and taste of coffee that has just been roasted.

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