ABOUT CARRARO
Coffee & cultivation
Pristine lands, select plantations, slow roasting and 90 years of experience come together in the exceptional flavour of Carraro coffee.
For us, coffee means both tradition and innovation. Our company has been on a quest for quality since 1927. We combine the culture and taste of great master roasters with cutting-edge production technology. The resulting coffee is an absolute delight to savour, with an aroma that gets more and more refined with every harvest, year after year. Caffè Carraro is built on all of this.
However, there are more than just slogans to this “taste” approach. For us, quality means daily routine, work and selection. Selection of the best origins for supplies of ingredients, selection of blends, selection of coffee processing methods and selection of partners.
An enthusiastic approach to work, knowing that you do it well and constantly striving to improve. These are the values that have made Caffè Carraro into the successful coffee roasting company that it is today.
We constantly test the best seasonal harvests from across the world to make sure that every cup of coffee you have is truly exceptional
The plants must be monitored, nurtured and sprayed right from the time they start growing. They begin to produce fruit after three or four years and continue to do so for another 20 years.
Thanks to the stable climate, the plants flower a number of times a year. The fruit is fully ripe and ready to harvest approximately six months after the plants flower. It is common to find both flowers and cherries at very different stages of ripening on the same plant, because the plants flower after each rainfall. This can create significant problems when it comes to harvesting the fruit and ensuring that the quality of the products remains consistently high.
At Caffè Carraro, we only select coffee that has reached the ideal level of ripening. It is the only way to meet the standards that we set and that customers expect from our blends.
Roasting is at the heart of the process
This is the most delicate production process and it plays the biggest part in establishing the “flavour of the coffee”. Carraro has chosen to use flexible, completely automatic roasting machines with slow cycles for optimum, tailored aroma formation and caramelization of the sugars in every single origin of coffee.
Each origin has its own distinctive features: in order to ensure that every single bean is roasted as well as possible, Caffè Carraro has chosen to roast coffee from each place of origin separately before blending the aromas and flavours of the different origins. However, all of this is only done after it has been left to mature for a suitable period in a storage area with more than 45 silos.
