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THE PRODUCTION CHAIN

Coffee is one of the most consumed products in the world, a drink for creative and dynamic intelligence, a perfect way to awaken your senses at any time of the day. A major drink for our tradition, it is consumed every day in different parts of the world according to different customs and traditions.

There are so many ways to prepare and enjoy coffee, and Segafredo Zanetti has been working hard every day to provide you with their idea of quality coffee for more than forty years.

We at Segafredo Zanetti believe that making coffee is not enough, you must know how to brew great coffee: a quality product, with a pleasant taste in all its nuances and capable of adapting to different moments, can only come from the experience and passion of those who have always produced coffee.

Discover Segafredo coffee and the incredible journey it takes to get into your cup!

COFFEE PLANT

Like most of the awesome things we come across in our day-to-day lives, everything starts from a seed, which becomes a plant of which we pick the fruit.

Coffea Arabica and Coffea Robusta are the most common varieties of the coffee plant, a vegetable of the Arabian peninsula that is present along the entire equatorial belt. The coffee tree has oval leaves and white and fragrant flowers arranged in clusters. The fruit is similar to a berry and contains two seeds.

CULTIVATION

Between the Tropic of Cancer and the Tropic of Capricorn the warm humid climate allows cultivating this magical plant.

The coffee plant requires moist soil and must be sheltered from the wind.
The Arabica quality is grown at a height that varies between 900 and 1200 meters while the Robusta is mainly grown on plains below 500 meters above sea level.

These plants can grow up to 10 meters high, but they are usually pruned to about three meters to facilitate harvesting. During the year, you can have two or three blossoms: the time that passes between a blossom and fruit ripening varies from six to fourteen months.

In the South American area, mainly Arabica is produced, while in Africa, India, Indonesia and Vietnam Robusta prevails.

THE PICKING

Through the picking or stripping method, the ripe fruits are picked and selected manually. The picking consists in the manual selection of each individual fruit, while for the stripping a middle ripening point is determined, at which the fruits are ripped off the branches.

The third possible method is the mechanical harvesting, which is carried out in large plantations when the rows are very far apart, with a machine that shakes the plants causing the ripest fruits to fall to the ground.

EXTRACTION

From every fruit only the best is extracted and used, for the processing of quality beans.

Extraction can be dry or wet.
In the dry process the fruits are laid out to dry and then sifted, shattered and passed again through sieves separating the beans from the impurities. The wet process consists of conveying water into sliding channels where the fruits are passed through a sieve. Subsequently they undergo, for almost two days, several washings to remove the sugar layer. Eventually, they are dried in the sun or artificially and freed from any residues.

SELECTION

Once the beans are obtained, each of them is selected and only the best will be processed to obtain the Segafredo coffee blends.

It is necessary to make a selection of the beans to eliminate any defects and impurities. The main checks green coffee beans undergo are made through optical / laser machines that eliminate those beans that do not meet the agreed parameters.

ROASTING

Roasting is that art through which each blend is characterized by its specific aroma. For Segafredo Zanetti roasting means research and constant technological innovation.

In the roasting process (or toasting), the raw beans are passed into the roasting machines where they are constantly heated and mixed until the temperature reaches 200-230 ° C.
Through roasting, the aromatic components of coffee are formed, which loses its acidity and takes on a bitter taste, which becomes increasingly more pronounced as the coffee is more roasted.

BLENDING

To get the desired blend you need experience and skilled hands, Segafredo Zanetti has both!

The blending process consists in skillfully measuring the different varieties of raw or roasted coffee to obtain a specific blend. For every type of coffee, Segafredo Zanetti provides a specific reference blend, which is established by a group of experts.

GRINDING

Each blend has a very precise type of grinding, because every detail is important when it comes to quality coffee.

The type of grinding depends on the intended use of the coffee powder.

In the filter preparation, grinding must be balanced, for the Moka pot it must be medium, while for the preparation of espresso it must be fine and adjusted according to the type of machine used.

PACKAGING

In the case of coffee, you CAN judge the book by its cover!

Each variety of Segafredo Zanetti coffee is packaged in the best way possible to preserve its characteristics.

For different types of coffees, different packaging methods are required. For coffee beans Segafredo Zanetti uses valve bags that allow the carbon dioxide to escape, preventing entry of oxygen or water vapor. For ground coffee instead, which loses its gas in a few hours, packaging is generally under vacuum.