Our product definition process starts by carefully selecting the raw materials, which allows us to establish the desired blend, while keeping higher quality standards and a consistent product over time.
We get over 31 varieties of coffee from 17 different countries of origin to create more than 90 blends with different characteristics designed to fully enhance the raw material, starting from selecting the product through to the ad hoc designed roasting curve, right up to grinding and packaging.
Every origin has an extremely particular profile: from more sophisticated Ethiopian Arabica with a pronounced acidity and floral notes of bergamot to classic Indian robusta featuring chocolatey notes, a generous creaminess and a full body, and including Colombian coffee with a more citric acidity and caramel notes right through to well-known Brazilian coffee famous for its notes of chocolate and nuts.
There is also the option of choosing an organic certified product, or Fairtrade certified, UTZ, Rainforest Alliance, Kosher, Halal or one with a combination of these certifications. You can also pick a coffee famous the world over, Colombian Coffee, which our group holds the brand licence for Italy.
Every type of coffee is blended ad hoc, developing blends with refined sensory profiles that meet market demands and its customers’ requirements. Furthermore, the professionals in our laboratory are specialists in replicating existing products or developing new ones based on the requested aroma profiles, starting from various varieties of green coffee.
The group can offer all its support and know-how in identifying the most suitable product for the Private Label project’s goals, offering both existing blends and developing ones based on the aroma profiles chosen by its partner, starting from various varieties of green coffee and going on to offer a unique, highly customised product.
The Blends Development Laboratory
The Blend Development laboratory is equipped with:
• 2 roasters that replicate the roasting methods of Neutec and Scolari machines on a small scale, as well as a small roaster
• moisture meter
• green coffee sorter
• PSD (Particle Size Distributor), an instrument to analyse the grind size
Roasting And Controls
The green coffee that arrives at the company and is then approved by our Laboratory is prepared, which involves separating any impurities from the beans through a vibrating separator, while an air jet separates the coffee from any other lighter pieces. The green coffee is automatically separated with a magnetic roller from any potential ferrous material.
The roasting processes are controlled from a high-tech control room which, by starting from the blends and the relevant roasting curves established by the Blend Development laboratory, control the flow of blended green coffee, with appropriate weighing, from 24 batching and storage silos.
Once roasted, the blend is checked with special instruments to ensure that it meets the parameters (moisture and colour) set by the laboratory, in order to guarantee that production meets the desired specifications.
Selected coffee varieties
Different green coffee countries of origin
UTZ certified blends
Fair Trade blends
The two species of Arabica and Robusta coffee used to make our coffee are very different from each other. In fact, Arabica has a longer, more tapered and rounded bean, with a more curved body and the classic S line, while Robusta has a rounder bean with a flat body and a straight line, while there are also major chemical and sensory differences. For example, Arabica contains about 50% of the caffeine of Robusta and is usually grown at higher altitudes both because the plant acclimatises more easily but also because in this way it will acquire more delicate sensory profiles, such as floral scents. There are different varieties of both species (which are further diversifications within the same species). For Arabica, for example, the most commonly used ones are typical and bourbon but we also select and buy other varieties for our coffee, such as SL28, which is widespread in Kenya, as well as P.H.A., which is particularly common in Panama but now also grown in Ethiopia and Colombia. We normally look for complex sensory profiles in coffee from Arabica blends, such as floral, fruity and chocolatey notes or hints of nuts or dried fruits. We will also get a coffee with a limited body and bitterness and more acidity than Robusta. The sensory profiles in Robusta will usually be more limited, only with sensations of nut and chocolate even if the flavour should be clean in any case (there should not be any off-flavours such as mould, wood or soil), on the other hand, the coffee will have much more body and bitterness and it will be less acidic than Arabica and, when served as an espresso, can provide much more creaminess characteristically found in typical Italian espresso coffee. Even though the Arabica species is traditionally regarded as being better than Robusta, we are convinced that the perfect blend of the two species gives a better cup of coffee, ensuring that you get the best qualities of both types in one single blend. To meet the needs of all its customers, Gruppo Gimoka has made over 100 blends, starting from 100% Arabica ones right through to 100% Robusta, including all intermediate levels and also skillfully blending the different varieties.