The 1927 blend is the result of Carraro’s many years of research and experience in the industry that covers a period of three generations. It is made from nine meticulously selected Arabica varieties. This blend has been a favourite in cafés for decades because of its wonderful properties of compact and persistent creaminess, fragrant and fruity aroma and rich and velvety flavour. The beans are packed straight from the roaster in a protected atmosphere to ensure you get the optimum freshness right to the last bean
During the roasting process, green coffee beans are heated. High temperatures bring about a number of chemical reactions and significant physical changes in the green coffee beans and the substances that give coffee its unmistakeable aroma are made volatile.
Modern roasting systems are convection based: the heat energy comes from hot air flows. It is a way of ensuring that the beans are evenly roasted both inside and outside, thus guaranteeing that they undergo all of the chemical and physical transformations that are essential for producing exceptional roasted coffee.
At Caffè Carraro, we use roasting machines with slow, flexible and completely automatic cycles for optimum, tailored aroma formation and caramelization of the sugars in every single origin of coffee.