The sale of Coffee Beans is part of a coffee-making ritual that is becoming rarer but still has many passionate acolytes, who grind their coffee beans at home, whenever they want a cup of espresso. By doing so, they savour the instant when the beans release all their stored aroma and flavour, moments before they’re poured into the cup.
Coind’s coffee bean blends are ideal for distributors interested in selling blended coffee beans that perfectly preserve all the coffee’s sensorial features from the moment of their roasting until the instant the consumer grinds them.
Coind coffee beans are selected from the best varieties of Arabica and Robusta raw coffee. The selection is carried out directly in the countries where the coffee is grown: Coind’s specialised technicians, following predefined standards, choose only the very best quality beans, to obtain the best coffee for their distributors.
On arrival in Italy, the beans are subjected to tasting tests and in-depth laboratory chemical and physical analyses, so that nothing is left to chance.
In preparing coffee beans for sale, the roasting process is even more crucial than when roasting beans to be sold as ground coffee, since each coffee bean can be observed whole, making it possible to perceive its quality immediately.
The physical properties and unique genetic structure of each type of coffee differs from those of other species. The reaction to heat – which triggers the various chemical reactions that generate the properties of roasted coffee – obviously varies from one coffee variety to another.
Consequently, for every bean type, the correct roasting curve must be established and implemented: this defines the optimal roasting time and the most effective temperature setting.
Obviously, no one roasting curve is suitable for all the different coffee types. This means that before creating the final blend, the precise toasting curve for each kind of bean must be established: just think, the same kind of coffee toasted with various different roasting profiles offers very different taste experiences, often becoming barely recognisable.
To take a simplified example, Robusta beans require more heat and longer times than Arabica beans, but an excessively intense roasting can cause the beans to be “cooked” rather than uniformly toasted.