State-of-the-art technology and tradition pair into a winning combination when it comes to the roasting process. Raw coffee, which coffee producing suppliers send in jute sacks, is machine processed in order to separate and remove any potential flawed or defective coffee bean. The finely selected beans are then roasted using the most advanced electronic systems. The machine treatment is applied for a specific amount of time in which the temperature is increased and lowered, (the roasting curve), to allow the coffee's best organoleptic character to be expressed to its fullest potential. In the roasting process, of roughly 15 minutes, the temperature is gradually raised to reach its maximum of 200 °C, and is then dropped abruptly. This is known as blonde roasting: a delicate roasting process that makes the bean turn a little darker without applying an aggressive treatment, and respecting the original delicacy of our coffee. The bean, once roasted, is once again sorted and graded according to size, and is sent to a silo where it is left to stand for about 24 to 36 hours before being packaged. Each roasting undergoes scrupulous tests by expert tasters who need to award their final approval before the product can be packaged and sold. To assure that our coffee is always exquisitely fresh and perfectly aged, roasting and packaging are performed every day.

Modernity and technology always go hand in hand with tradition. In fact, Caffè Diemme's historical recipes in blending coffee varieties are meticulously followed by its technical staff who performs the roasting treatment and jealously treasures its secret - now the legacy of the Dubbini family that passes from generation to generation.