From treasured fruit to unique pleasure
Behind the leading edge technology lies human experience, always.
In the delicate roasting phase, the Master Roaster carefully oversees the transformation of the beans from green and solid to brown and crumbly. It takes great experience to recognise the right moment; roasting the beans for even a few seconds too long can destroy the volatile aromas in the coffee and turn it into a poorer product.
In the blending stage, cuppers bring their skill to bear as they combine coffees from various provenances in an ancient alchemy.
The Master Blender brings together flavours and aromas like the instruments in an orchestra, repeatedly tasting the individual components to create a blend that is the perfect expression of the original idea from which it springs.
Experience in the art of cupping goes well beyond tasting skills. It needs the right tools and knowledge, and not merely passion.
Which is why this fundamental stage in the preparation process is overseen by experts who have the rare gift of being able to understand the complexities of different coffees, to recognise their physical features and to appreciate their organoleptic characteristics as something absolutely unique.
And it is because of Enrico Meschini’s international reputation as an expert in the art of cupping, that he holds the prestigious role of coffee consultant for the Slow Food association and is a member of the international Cup of Excellence panel.
Because coffees can be clean, constant, spicy, malty, round, full-bodied or smooth, they can have the fragrance of flowers, honey, chocolate or vanilla, they can be creamy and velvety, honey or hazelnut flavoured… and it is a veritable art form to combine and enhance these individual peculiarities.