In our two processing lines, the coffee is subjected to saturated steam and intense pressure, resulting in such improvements as the reduction of stomach irritants, finer acidity and a milder taste. This type of processing offers roasters several possibilities of improving the taste profiles of both Arabica and Robusta coffee.

Natural Improvement

Our state of the art steaming plant can process up to 60 000 tons per year; the treatment is a natural one, without any chemical additives.