The Trottet Café coffee roasting is carried out at their factory in the industrial park at Geneva-Meyrin, near Geneva International Airport. It has the most up-to-date tools, combining technology with tradition. Keen to preserve a family culture, our expert coffee-roasters make the coffee using the traditional method: roasting the grain for twenty minutes using a coffee drum roaster. This is the only way to make sure the coffee lets out its aroma and its flavours, to the delight of coffee lovers…
A coffee roaster-importer, Trottet Café makes most of its coffee in Geneva-Meyrin. The coffee arrives there in bags of 60kg – 70kg after undergoing tasting tests in laboratories. It is then stored in a hydrometrical and temperature controlled warehouse before going into the cellars where it is sorted by origin. This is then where the Trottet Café blends are made. According to the various quality criteria, the coffee is blended either before roasting, or after being roasted. This is the result of a subtle alchemy that has been passed down from father to son since 1947.
During the roasting process, the richest aromas of the coffee will be given off. The coffee bean loses between 16% and 23% of its weight. It also changes colour and releases its oil. Depending on its destination, the coffee is then put into various types of packaging:
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soft sachet with a degassing valve for coffee beans and ground coffee,
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metallic box in which the coffee beans and ground coffee is vacuum packed,
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coffee pod, 44 mm in diameter containing 7g of coffee, called Caps Café,
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rigid 7g capsule called Caps System.
After these stages have been completed, the coffee is ready to be delivered to the customers, who will then be able to enjoy a delicious espresso!