Producers of green coffee often provide sketchy information about quality, so before buying a consignment of coffee, tasting samples from various sources are indispensable.

The blend is roasted slowly to avoid any big surges in temperature. This allows every bean to develop its full flavour while gradually taking on its typical brown colouring. The depth of flavour and aroma is entirely dependent on the duration and temperature of the roasting period.

Further vital factors are air cooling the roasted beans and immediate packaging to avoid oxidation and to guarantee that the blend loses none of its bouquet.

The best coffee blends are produced by combining several types of coffee beans from different parts of the world. The various properties and characteristics combine to balance the taste and aromas.

Blends of pure Arabica are milder and more aromatic than blends of Arabica and Robusta which have more body and stronger flavour.