 OUR QUALITY
THE PRODUCTION CYCLE
HISTORY OF THE COMPANY
STAFF
HOW TO FIND US
CRASTAN DEUTSCHLAND
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When the raw coffee beans arrive at our plant, they are stored, classified and selected in our quality control laboratory. Next, the beans are stored in silos, and then sent to the cleaning machines in order to remove impurities and dust, then the defective beans are removed. Finally the coffee beans are weighed in order to control the precise amount of product that is sent to the silo.The green coffee is then automatically conveyedfrom the silos to the roasters, where the coffee beans are roasted using heated air, through an ecological continuous cycle and accordinglyto the roast profile selected from the central control room . This artisan technique of coffee roasting with heated air can last from 17 to 20 minutes, then the roasted coffee is transferred to the silos in 9 different sectors. Pneumatic conveyors send the beans to the next phases where grounding and packaging of the product take place.
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