When the green and green-yellow dried coffee beans in jute bags come from the port to the coffee roastery in Ziar, there a rather long journey to the consumer is waiting for. Doubtless the mixing of a "right" blend belongs to the most important phases. The two up to the four coffee sorts are usually mixed in certain proportion into the blend. This composition CORA protects as a trade secret.         After the gathering the coffee cherries, which are the fruit of coffee trees, season six up to eight months. They have a vibrant red color after seasoning. Inside of the coffee cherries are two green seeds, which after the flesh removing are dried off and treated and then they reach color that varies, from pale emerald to blue-green to gray-green and sometimes brown-yellow. The dark color, fine flavour dried beans reach only by roast. Roasting reduces amount of acid in beans and supports formation of aromatic oils, what we can see at the beans surface as mat to soft silky look. Now the beans have to be quickly chilled to save amount of essence oils.         We grind the roasted coffee beans just before coffee brewing. Grinding mills beans and releases aromatic oils and flavour. Incorrect warehoused grinded coffee very quickly looses flavour. Grinded coffee CORA is suitable for all coffee types brewing; fine-ground coffee for inundated coffee or drip coffee that requires coarser grind.

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