Once the roasting phase is complete, it is necessary to proceed as quickly as possible with the coffee packaging, as exposure to the air causes rapid aromatic dispersion in the beans, especially in ground coffee. Proper packaging allows the coffee to remain in the right conditions, improving its organoleptic qualities.
The packaging method patented by Francesco Illy is a coffee "pressurization" system.
The secret involves inserting nitrogen into the containers instead of oxygen, at a pressure higher than that of the atmosphere.
This pressurization technique allows us to guarantee the freshness of the aroma for up to three years and to export illy coffee all over the planet, starting from a single production site. In addition, this method allows the coffee to mature, which improves with time inside the coffee can, similarly to what happens to wine when it rests in barrels.
To keep the properties of each bean unaltered, we take great care from the moment it arrives at Distripark, our logistics center in Italy. Both the green coffee and the packaged product pass through here, waiting to be distributed around the world. Packaging is a fundamental aspect, even when the bean is still green. Each year, 400,000 bags of coffee enter Distripark, which we store specifically to ensure correct ventilation of the beans, so as not to alter their quality.
For illy, packaging sustainability is an essential component. The cans that contain our coffee are produced from tinplate, a non-polluting material perfect for storing the beans. In fact, if disposed of in the general waste bin, this material is intercepted by magnets to be recycled.
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