There are two main varieties of coffee: Arabica, known for its intense and sweet aroma, and Robusta, characterized by its spicy, bitter aroma and higher caffeine content. Kimbo Coffee experts select the finest raw coffees of these two varieties directly at their origin. Samples are immediately sent to the Neapolitan plant, where a team of experts conducts thorough product tests. After that, tasters use their highly trained noses and taste buds, the most sophisticated tools available, to give the final approval to the raw materials.

Each batch of coffee, after passing all quality checks and being properly stored, is sent for roasting. The beans are heated to temperatures ranging from 160°C to 250°C for 8 to 12 minutes. Roasting occurs in three stages: drying, which eliminates humidity; the actual roasting; and cooling to room temperature. This process is crucial for the coffee to develop its full aroma. The intensity of the roast determines the coffee's color and taste, with varying intensities producing different flavor profiles. The expertise of the Kimbo team is essential in determining the ideal temperature and duration for each batch, carefully monitoring every moment of the process in real-time.

Blending is a crucial process where each batch of coffee is selected and evaluated based on its sensory profile. The goal is to combine the finest qualities from various origins to achieve a perfect balance of taste and consistent quality. While technology plays a role in this process, the human element is essential, as the expertise and intuition of our team are crucial in creating the ideal blend.