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.

DEGASSING BY AROMATECH · 40 KG – 40 TON

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Degassing by Aromatech

To extend shelf life and keep the aroma, roasted coffee releases its carbon dioxide in a nitrogen (N2) saturated environment, never touching oxygen. Modular MOD AROMATECH system from 40 kg to 40 tons. The product can be stored for up to 30 days without losing aroma or shelf life.

Longer shelf life

No contact with oxygen: less oxidation and freshness kept for longer.

Aroma preserved

CO2 is released in a protected atmosphere, without losing the aromatic notes.