To release the best organoleptic characteristics, the coffee beans must be roasted evenly, without burning them. This is done in Co.ind by continuously monitoring the process using sophisticated electronic equipment that follows the specific roasting "curves" defined for each blend. For ground coffee or pods and capsules, grinding is the next step of the process. State of the art roller grinders ensure excellent quality which is confirmed by the subsequent inspection done with a laser granulometer.
Vacuum packaging is the final step and is designed to keep the taste and aroma of the coffee. Co.ind adds another process to this step to further stabilise its blends: packaged coffee is left to rest in the warehouse for at least two weeks, until it reaches the right level of maturation. Finally, and only once the coffee has been approved by a panel of experts who test its quality and consistency, it is released to the market.