The selection of the “cru” that will be used in the blend is a delicate process. This is why it is fundamental to monitor the more remote zones of the planet to discover, evaluate, and sample the highest quality of raw materials. The leading producers in the world are Brazil, Vietnam, Colombia, and Indonesia: true natural paradises where coffee thrives spontaneously. With varying productivity, these countries are followed by Mexico, Guatemala, Honduras, Peru, Ethiopia, and India.
IN A CUP
A RAW MATERIAL
500 A. D.
Legend narrates that the goats of the Ethiopian shepherd Kaldi serendipitously ate the leaves and berries of a coffee plant and began wandering about with an energy and vivacity that they had never manifested before.
The shepherd brought the magical fruit to a nearby convent where the monks made a hot, bitter beverage that soon became famous throughout the Arab world.
1450 A. D.
From Ethiopia the use of coffee spread to the surrounding area, when the first coffee plantation arose in Yemen, in the region of Kafa, the land which was to give this beverage its name. The cultivation of coffee eventually spread in Arabia and in Egypt, where coffee soon became a daily habit.
1528 A. D.
Even today, it is still uncertain whether the first recorded shipment of coffee unloaded in the west went Marseilles or Venice 1528. From there it reached all the European capitals, soon becoming one fo the most popular beverages, after wine and beer.
1720 A. D.
Around the year 1720, some plants left France, headed to the French West Indies.
The ships landed in Martinique, where a flourishing cultivation of coffee began. Then, having found favourable climates and terrains, spread throughout all Central and South America.
Creating a perfect blend is a true art, and selecting the “cru” that will go into the blend is extremely important. And one of the main players is: the liquorer, the person who selects the lots of coffee to buy, analysing them and evaluating their contribution in consideration of the balance of the blend. The Manuel liquorer embodies the prefect mix of sensitivity and experience to breathe life into recipes that are always revised to get the perfect flavour and balance.
AT THE ORIGINS
There are different species of Coffea, an evergreen shrub belonging to the botanical family of the Rubiacee, whose seeds are simply coffee beans. They are found inside the fruit, which is green on the outside and turns red when it is ripe and ready to be harvested.
TWO TYPES FOR
AN INFINITE NUMBER
The known species of coffee plants number about 60, but two of them are the most common: Arabica and Robusta. The former is sweet and fragrant, while the latter is full-bodied and stronger. The best blends include up to five or six different qualities and can be 100% Arabica or a mix of Arabica and Robusta, depending on a precise ideal of balance and perfection.
“We monitor the most remote zones of the planet to discover, evaluate, and taste the raw materials of very high quality.”
Harvesting is a delicate operation which can be done with the stripping system, which provides an abundant harvest but of a heterogeneous quality, or using the most costly and accurate picking system, the manual method we prefer which entails the selection of the drupes one by one.
In order to then separate the beans from the pulp, they can simply be sun-dried or may undergo a mechanical removal of the pulp and then be immersed in tanks of water where the residue pulp detaches as the fruit ferments.
At this stage the beans are ready to be shipped to our laboratories in Conegliano.
It only takes one bad bean to ruin a coffee. This is why we carry out an accurate selection: green coffee is purified carefully with magnetic and mechanical treatments to remove dusty substances and volatile residues. Now the beans are ready for roasting.We carry out this passage before blending: the roasting is done by convection, so that the bean will not be in direct contact with the flame and can benefit from a more harmonious and uniform result that will enhance its best organoleptic qualities. The successive air cooling will then be able to exalt the perfume hidden within.
No single type of coffee is capable to giving off a perfect aroma alone: a good Italian espresso is indeed made up of a blend of 7-13 different components. The beans, after a slow aging in silos at a controlled temperature that promotes the formation of the aromatic base of the coffee and ensures the persistence of the flavour, are packeted in an inert atmosphere of nitrogen. Extreme precision, total safety, and the utmost respect of the hygiene standards can only attain one result: and the aroma of the blends remains intact up to one year after production.