The ancient tradition that distinguishes us, coming from 110 years of experience, makes us employ a roasting system that is no longer in use for obvious economic reasons.
It’s about working on the flame that roasts the product. To feed the heat, the temperature is created by a flame that is modulated gradually during the roasting process, once at 190°, then at 205°, then at 208°, then at 210° and 215°, until the coffee reaches an optimal degree of roasting and comes out at 218°.
The roasting is done with two fires -flames- to feed the heat. At two thirds of the roasting, the second flame is removed to ensure that the coffee gets cooked evenly inside, without causing excessive roasting on the surface. The process ensures that the roasting time is extended to 18 minutes, and the resulting product is perfectly and homogeneously roasted both outside and inside.
This process which starts at two thirds of the roasting is called “removing the second flame”, as it was employed in the ancient roasters and is rarely applied since it requires extensive experience, attention and greater expenditure of heat.