Production process

Behind each cup, there’s a story: the selection of each bean, the knowledge, the dedication at each phase of production, the experience, research, innovation, enthusiasm and passion.

These are the ingredients that create the Costadoro aroma. Instantly recognizable, but always amazing.

phase 01

Raw materials

Costadoro selects the best coffee in the world: the story behind our coffee begins with the search for the finest raw materials. Brazil, Guatemala, Honduras, Costa Rica, Ethiopia - Costadoro selects the best beans straight from the plantations of the countries of origin.

phase 02

Preparation

We sample each bean to get the perfect blend. We select each single-origin after dedicated tasting that allows us to assess quality and characteristics. The raw coffee is then subjected to strict controls and put through a special powder-sieving machine to get rid of all impurities. A careful process is behind the preparation of the beans that go into the Costadoro blend.

phase 03

Roasting

One variety at a time for the fullest aroma. Each single-origin goes through the roasting process individually. We apply the precise times and temperatures required by each variety. The Costadoro blends are unique because they preserve and enhance the specific characteristics of each bean.

phase 04

Selection

The beans are scanned one by one by an optical sorter. Defective beans are rejected not only if they fail to meet colour parameters, but also if unsuitable in shape and size, all cleverly done by the innovative SORTEX Z + 1BL machine. Costadoro carries out a thorough and careful selection process to obtain coffee that’s perfect not only in terms of taste, but perfect to the other senses too.

phase 05

The blend

Building on our long history and our ability to improve and innovate, we are specialized in the art of blending. It is important to bring the single-origins together in quality blends, and taste the coffee most carefully in order to perfect the recipe.

phase 06

Final checks

From each prepared batch, samples are taken and tasted again to be sure, before packaging and sale can even be considered, that the best balance in terms of an unmistakable full-bodied taste has been found.

phase 07

Packaging

Fully automated packaging lines and special fully compostable packaging with one-way degassing valves for the excess carbon dioxide present in coffee to escape (and at the same time prevent oxygen from outside having an oxidizing effect on the coffee), means that the product and its characteristics are perfectly preserved. The new warehouse for the finished product has large openings in the ceiling to ensure the correct amount of natural ventilation and it also has zenithal lighting to help save energy and respect the environment.

phase 08

Storage and distribution

Once packaged, the product is stored in a warehouse with its own management software that checks production and sell-by dates to ensure that shipments both in Italy and abroad are correctly handled. The new warehouse for the finished product has large openings in the ceiling to ensure the correct amount of natural ventilation and it also has zenithal lighting to help save energy and respect the environment.