The delicate roasting process requires coffee to undergo a series of chemical reactions and physical changes that will allow it to be appreciated at an olfactory and gustatory level.

The duration and the temperature of the roasting considerably change depending on the result you want to achieve, basing on the consumer demands and the green coffee features.

After the roasting phase there are the cooling phase, the mixing and the storage in the silos.

The wise mixing of raw material different in taste and scents represents a challenge for the roaster, who must balance the different aromatic aspects choosing optimal mixtures depending on the use of the finished product (moka, domestic and/or professional espresso machine).

Over time Lazzarin Coffee Team developed quality coffee blends with coffee beans from Ethiopia, Brazil, Honduras, India, Indonesia, Guatemala, Mexico, Peru, Tanzania and Uganda, in which the flavors of the origins from which the coffee beans come manifest themselves in a wonderful way. Some coffee origins have a cream or vanilla flavour, while others take on hints of citrus fruits and berries.

Third parties coffee roasting

A winning option is certainly that of coffee roasting for third parties. In private labels we produce ground coffee, coffee beans, coffee capsules and pods and we package coffee blends according to the costumer’s instructions, with the possibility to use their own brand, an indispensable service also for nationally renowned brands.