Vergnano retains the values of a company that is true to the finest traditions and, at the same time, one of most dynamic and cutting -edge producers. The high quality of the blends comes from the meticulous selection of the finest raw materials available on the market and from an exclusive production process. The variety of precious coffees is chosen and purchased, directly from the production sites, by Carlo Vergnano, who personally maintains the contacts with the main producers in Brazil and Central America, Guatemala, Santo Domingo and Nicaragua, where the finest Arabica coffee in the world can be found. The most delicate part of coffee process is the roasting, because the exact degree of roasting determines the concentration of taste and flavour of the beans. Still today, in the transformation stage, Vergnano roast their coffee in the traditional way, which is quite unique considering the large volume processed every year. The coffee varieties are roasted separately, depending on their origin, thereby guaranteeing that the correct degree of roasting is achieved.
Roasting can vary depending on the size of the bean and on its organoleptic characteristics. But, unlike most of largest coffee producers that work with the so called "turbo" industrial method, this being 5-6 minute cycles at high temperature, Caffè Vergnano adopts a "slow" type roasting system, with cycles which last between 18 and 22 minutes.
The roasting of each single lot is controlled for every new cycle, guaranteeing a product with a long lasting quality. The final air cooling, that safeguards the gustatory characteristics of the coffee, is followed by a degasification period in expansion silos before packaging.