Once the roasting phase is complete, it is necessary to proceed in a very short time with the packaging of the coffee, as exposure to the air causes rapid aromatic dispersion in the beans, especially in ground coffee. Proper packaging allows the coffee to rest in the right conditions, improving its organoleptic qualities.
The packaging method patented by Francesco Illy is a coffee "pressurization" system. The secret is to insert nitrogen in the containers instead of oxygen, at a pressure higher than the atmospheric one. The pressurization technique thus 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 also allows for a sort of maturation of the coffee, which improves with time inside the jar, a bit like what happens to wine when it rests in barrels.
To keep the properties of each bean unaltered, we take care of it from the moment it arrives at Distripark, our logistics center. Both the green coffee and the packaged product pass through here, waiting to be distributed around the world. Packaging is a fundamental part even when the bean is still green. Each year, 400,000 bags of coffee enter the Distripark, which we store ensuring the correct ventilation of the beans, so as not to alter their quality.
For us at illy, packaging sustainability is an essential element. The jars that contain our coffees are produced with a tinplate, a non-polluting material perfect for storing the beans. In fact, if disposed of in the undifferentiated waste bin, this particular material is intercepted by magnets to be recycled.