The idea
to make our own espresso blend was born from the cravings for
a real good coffee.
We’d
started by inviting foreign coffee experts who were doing their
magic mixology for a year, blending different Arabica beans
in search for the perfect proportions to match our taste
profile.
After
the recipe was established, we turned our quest to find
Russian roasters, capable of achieving the necessary results
with our beans. So, we purchase green Arabica and transport
it to the roasting facility where each sort is processed
separately (dark roast) and then mixed.
The
ready-to-use blend is packed in foil pouches with degassing
valve to let out carbon dioxide, emitted by the beans after
roasting.
Thanks
to carbon dioxide going out while no oxygen is allowed in,
the coffee is at its best for about a year. But
we roast ours twice a month anyway to always have
a supply of the freshest coffee. Designing the label.
Downsizing the label for existing one-kilogram bag tenfold.
Option one.
Now blending the first two together.
