The search for the perfect coffee begins with the selection of the finest coffee origins. From the plantations of Brazil, India, Colombia, Vietnam, Cambodia and Nicaragua, we choose only the highest-quality coffee beans. For over thirty years, we have worked with trusted and certified suppliers, ensuring ethical, sustainable and fully traceable sourcing.

Every coffee bean tells the story of its land — from the Andean highlands of Colombia to the lush tropical plantations of Vietnam. This careful and responsible selection process lies at the heart of the artisanal quality of La Brasiliana coffee, bringing together intense flavour, a strong sense of origin and respect for the environment. The result is an espresso that celebrates cultures from around the world and promotes sustainability in every cup.

The selection of green coffee beans is a process that combines scientific precision with artisanal sensitivity. Professional tools are used, such as sieves for size grading, hygrometers to monitor moisture levels and sorting tables for defect analysis, ensuring that only the finest beans pass the selection stage.

Each batch undergoes a thorough visual and physical analysis, followed by olfactory evaluation and finally cupping, in accordance with the highest international coffee quality standards. This rigorous approach allows us to select only beans that meet our excellence criteria in terms of aroma, flavour and purity, ensuring a consistent and distinctive final product.

The resting of green coffee beans is an essential stage in the production process, playing a key role in stabilising the internal moisture of the beans and harmonising the chemical compounds that influence the final aromatic profile. After harvesting, the beans are left to rest for a period that can range from several weeks to several months, depending on the coffee variety, climate and the altitude of the plantations.

This post-harvest resting period helps improve consistency, aroma and flavour once the coffee is roasted. Some producers opt for shorter resting times to preserve freshness, while others choose longer periods to achieve greater sensory complexity. Our careful attention to this phase allows us to offer roasted coffee of high quality, balanced and rich in nuances.

All our blends are crafted using the separate roasting technique, a method that allows the aromatic characteristics of each individual coffee variety to be fully expressed. Each origin is roasted separately, following a specific roasting profile designed to enhance colour, aroma and body. This approach enables us to create more balanced and complex blends, in which every component contributes harmoniously to the cup experience.

After roasting, the beans undergo a crucial post-roast resting phase of approximately one week. During this time, the carbon dioxide generated during roasting is gradually released, preventing the risk of bitter aftertastes and allowing the coffee to stabilise. Only then can we guarantee a final product with a full aromatic profile, ready to be ground or packaged at the ideal moment.

To truly step into the world of coffee, treat yourself to a unique experience at our roastery — from the La Brasiliana Experience to courses at the La Brasiliana Academy, an AICAF-accredited training centre. 

Our passion is meant to be shared.