values of the Society
at the beginning of the milling, the Meunier puts a tank in the road, it conducts an analysis of the milling and automatically adjusts the millstones. Each origin, Arabica or Robusta, has a specific milling. It does not grind a Arabica as a Robusta, as it does not grind a Arabica Colombia as a Arabica of Brazil. All types of iterations are carried out by our millers, of the large milling at the finest of the Espresso and our mills grind up to 3 tonnes per hour of coffee.
under the direction of the Director quality, all the functions of the laboratory are centralized in the factory of Bléville. Five professionals are doing a thorough job of control, of measures and analyzes on the prior validation and the process of transformation of the green coffee, up to the tasting of the finished product. This central laboratory, equipped with specific tools to meet the requirements of the consumer, is to HACCP standards.
The Chemistry Laboratory
The Laboratory of chemistry is responsible for controlling the rate of caffeine according to the regulations in force and to ensure the full compliance of green coffee.
The quality manager has the permanent concern of the quality of the Cafes products in our factories. Create assemblies, define for each variety all the components of the chain of the taste, it is the fundamental step before and after the roasting. It is she who guarantees the permanence of the taste of coffee. The art of assemblages, subtle mix of different wines, is a work of expert. Each day, before, during and after roasting, these experts test, dripping and compare the cafes to offer you the best creations of the world.