The importance of origins

Raw material

To make a good coffee you have to start from far away because the quality depends above all on the quality of the raw materials. For this reason Kimbo SpA dedicates a lot of care to the selection of green coffees directly in the countries of origin. All stages of the cultivation of coffee plants are carefully followed and subjected to multiple controls. Thus the plant can grow healthy and produce high quality red berries. Those same berries that hide their most precious treasure: the green beans. These are dried in the sun, peeled and finally shipped to Italy


There are two main varieties of coffee: Arabica with a more intense and sweet aroma and Robusta, with a more spicy and bitter aroma, with a higher caffeine content. Kimbo SpA experts select the best raw coffees of the two main varieties on site and immediately send the samples to the Neapolitan plant, where a team of experts carries out product and chemical tests. So it's time for the tasters, who give the green light to the raw material using the most sophisticated machine that exists: their noses and their taste buds.


The batches of coffee, having passed all the exams, are stored and then sent to roasting. The coffee is brought to a temperature from 160 ° to 250 ° C, for a time that varies from 8 to 12 minutes. Roasting takes place in three stages: drying that eliminates humidity, actual roasting and cooling to room temperature. It is in this phase that the coffee acquires all its aroma. More or less intense roasts give a more or less strong color and taste. The experience of the Kimbo men is therefore essential to determine the ideal temperature and duration from time to time, checking every moment of the process in real time.


The blending is a very important moment. Each batch of coffee is selected and qualified according to its sensory profile. Each blend must combine the various prestigious qualities of various origins in order to obtain the idea result, a perfect balance of taste and constant quality. Our technology can only help to a certain point. The human element is determinant


To maintain quality, the packaging phase is also essential. For the whole beans it is made in a protected atmosphere, while the ground is vacuum-packed as soon as it is done. Inside, it's as if time stops: so, when you open it, you can enjoy the aroma and flavor of freshly roasted coffee.