Six technologies for the whole coffee chain.

Controlled anaerobic fermentation, green coffee cleaning, oxygen-free degassing, grinding and blending, transport and storage, roasting: every stage is integrated by HAIDO automation (PLC and SCADA), with close attention to heat curves, gases and energy use.

CONTROLLED ANAEROBIC FERMENTATION

Tap the machine’s hotspots to explore it.

Controlled anaerobic fermentation

Exclusive HAIDO technology for anaerobic coffee fermentation in a controlled environment: oxygen-free, monitored parameters and repeatable recipes for consistent flavour profiles.

Oxygen-free environment

Closed tanks with managed internal atmosphere for a guided fermentation.

Parameters under control

Temperature, time and pressure monitored and recorded by the automation system.