Maestoso coffee
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Caffé Mauro - A tostatura lenta
All the products in the Mauro range are the result of many years of commitment and development, which over time have secured the coffee brand a prestigious position among coffee producers.
From the foundation of the company in 1950, to the opening of the new roasting plant in 1997, to the development of interesting future prospects, Caffè Mauro has always invested in a consistent quality standard.
Today, Caffè Mauro enjoys an ever-growing national and international distribution and a fifty-year experience in the selection of coffee blends at all stages of production.
Slow roasting - A philosophy of quality.
Caffè Mauro has always followed a very specific production philosophy: to guarantee its consumers the purchase of coffee blends of the highest quality. Since a large part of the coffee's organoleptic* characteristics depends on the way it is roasted, the greatest attention has therefore been paid to this phase of the production process in the new plant. With the help of a sophisticated computerized technology, a specific "roasting curve" is defined for each coffee quality. This eliminates the risk of flavor leveling and over-roasting of the beans.
In particular, the slow roasting process, which takes place over a longer period of time (15 - 18 minutes), gradually evaporates the water contained in the green coffee without causing the harmful pop grain effect. The sugars can caramelize without burning and the aromatic properties of the coffee, which depend on the essential oils, are not affected but enhanced. The result is an aromatic, full-bodied coffee with balanced flavor characteristics. Only such a coffee meets the standards of the Mauro brand.
