Production expertise and trade secrets :
A defining part of Trablit’s DNA, roasting is the art of cooking nuts or coffee beans to bring out their finest aromatic notes.
Carried out at the heart of TRABLIT’s production facilities, roasting is the essential step in ensuring the precision and consistency of the aromas found in the coffee extract and aromatic pastes.
Starting from green coffee beans of various origins, rigorously selected from around the world, Trablit creates its own blends.
Thanks to our traditional slow daily roasting process, we are able to develop the finest aromas from among the 800 aromatic compounds present in coffee.
In order to capture the finest compounds and guarantee the best aromatic balance, Trablit uses a gentle and natural slow-percolation water extraction method, which requires patience and consistency in managing the various physicochemical parameters involved. This is the expertise that has made Trablit inimitable and incomparable since 1845.
Thanks to this mastery of roasting and extraction processes, we are able to offer tailored variants of our existing products to suit your needs, or to create the coffee extract or aromatic paste that meets our clients’ specific requirements and the various regulations applicable worldwide.
