The productive cycle is divided in these phases:

1) The raw coffee gets to the plant in big bags containing 600 Kg or in tanks. Before putting the coffee in 14 silos, there is the first cleaning to take off dust and gravel, and with the use of specific magnets also any metal parts.

	2) All the qualities of raw coffee are blended following old-style receipts from the roaster- master; the mixing is ordered from the computer system in the checking operative room. That represents the jewel of the roasting. Here all the mixing are created, all the roasting blends are checked with measuring lines, paying attention to the air-recycle and the air speed in order to obtain the best roasted coffee.

3) The chosen coffee blends, from the checking room are called to the roasting machines. This checking system of the roasting nets can allow, even after many years, the complete traceability of the product and its parcel.

	4) The packaging is made, for both ground and coffee in beans, with the vacuum- packing system, that authomatically checks and discharge the not-suitable boxes.

5) All the procedures are under a checking plan upon the HCCP system, which includes the use of files and records, tasting tests and coffee analysis, both raw and roasted, its chemical data, the colour test of the roasting, the suitability of boxes and its transportation.

In 2007, TAG achieved two important quality Certificates: ISO 9001 and IFS International Food Standard in order to guarantee an ever greater attention tothe quality of the product and services rendered to their customers.


Thanks to the new plant, TAG gives warranty of flexibility for production, control, traceability of the product, reliability and commercial security.