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Home > The Delicate Process

    Harvesting of seeds is the first process to be meticulously looked after in order to guarantee the preserving of coffee quality and its taste. Each branch of coffee has got the fruits called "berries" which contain 2 seeds surrounded by a protective film called "parchment". To ensure the best aroma, it is fundamental to pick only the fruits that have reached complete ripeness through two possible methods.  First method is known as "picking" of fruits and consists of harvesting which is totally done by hand, allowing a careful selection during the harvest.  On the other hand, second method is known as "stripping" which can be done either by hand or with a machine.  The procedure expects harvesting of fruits from the entire branch and their meticulous selection another time in order to avoid that the unripe seeds damage the coffee quality. 
    Once harvest is finished, the fruits undergo some operations so that the origin can be given to "green" coffee, according to the naming, which it enters upon before roasting.  Green coffee constitutes a raw material imported from coffee roasters from the original countries.  Firstly, beans get separated from the remaining part of the fruit through a process that can be realized with or without water.  The method which includes using of water is generally reserved for the fruits gathered by picking and it makes the maintenance of aromatic coffee perfumes easy and without exalting its bitterness.  The berries are at first washed and separated, so that only the fruits that have reached complete ripeness have the flesh taken off, get washed and desiccated, always under a strict quality control.  The beans which float get eliminated since they reduce the quality, and the coffee treated with this procedure is called "washed".  Arabica quality treated with this method takes the name of "mild".  Dry method consists of letting the berries desiccate in the open air for a minimum period of 3 weeks and the beans take the name of "natural" or "unwashed".  When skin and flesh are completely dry, the berries pass through a decorticating machine which separates skin, pulp and pulpit liberating the beans.
     Green coffee is already ready for a good drink and can be preserved for many years, but at this stage it still misses those peculiar characteristics that have made it famous worldwide.  In fact, roasting is a process which gives the aroma, flavour and colour to coffee, which are its own and therefore it merits a particular attention.  It consists of bringing the coffee beans to a temperature between 200 and 230 degrees, then cooling them down with water or cold air, making them take on the normal brownish colour. In this way, the beans undergo a reduction in weight by 10-15% and an increase of volume of about 60% caused by emission of elevated gases inside of them, and they become elastic and friable.
     Roasting concludes the phases of coffee preparation, which is now ready to be consumed. It is necessary to proceed rapidly with a series of operations for the correct preserving of product in order to avoid that contact with the air reduces the characteristics of freshness and fragrance too early.  Enemies of the optimal preserving of coffee are time, oxygen and humidity.  Bennoti has accomplished a patented capsule containing the right amount of ground coffee, perfectly and hermetically sealed, and protected by a food protection film.  During the following phase, a capsule gets closed in an aluminium leaf and sealed in protective atmosphere for optimal preserving, protecting it from light and air.  It's only at the moment of tasting that each capsule gives off all the richness of the flavour and the aroma.Cup after cup, fresh fragrance of a perfect espresso.

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