Selecting the green coffee

This is the first stage and constitutes the foundations from which optimum quality products are obtained. All the batches of green coffee bought by Carraro are the fruit of pre-selection from representative samples of the entire batch. Every morning the "Master Tasters" analyze the samples that arrived the previous day from their Countries of Origin and only the best batches are selected for purchasing.

Roasting, the heart of the process

This is the most delicate processing stage, the one which determines the "coffee's flavour" more than any other. Carraro selected roasting machines with a slow, flexible and completely automated roasting cycle in order to be able to optimize the caramelization of the sugars and the formation of the aromas for every single type of coffee.

Blending and packaging

After roasting type by type and a further cleaning stage, the coffee is left to mature for a few days in 32 silos with an overall capacity of 70 tonnes. It is then blended according to the recipes created by the "Master Tasters" and sent for grinding and packaging. Constant control of the grain size of the ground coffee and its conveyance in a closed circuit with recovery of the aroma guarantee the maximum fragrance. Vacuum packaging in protected atmosphere maintains the freshness of the flavour and aromas over time.


12 Production lines

5 lines
ground coffee vacuum packaging
2 lines
coffee beans valve packaging
2 lines
single-serving pods coffee packaging
3 lines
coffee tin packaging in protected atmosphere