Quality starts from the origin, from the coffee bean. In ABC there are no words like mold, or broken or ruined bags.
Raw coffee is selected, imported, analyzed and certified.
Our roasting periodically imports the product, always having fresh coffee to toast.
Coffee is selected manually by operators and also mechanically thanks to new technologies, to then be toasted.
The roasted coffee is further verified and analyzed by a specific laboratory.
The ABC coffee analysis laboratory is accredited by ACCREDIA and included in the Veneto Region register (valid on the Italian territory) of laboratories that carry out analyzes in the context of self-control procedures in the food industries.
The methods of analysis used are the DM 22/6/1983 for humidity / dry substance, method MP 00028 rev 12 for ochratoxins, method AOAC 988.16 for filth test.
The methods are ACCREDIA accredited.