Oxygen is the main factor that affects the ageing process of coffee, whether in beans or ground.
The contact of coffee with oxygen produces in few hours alterations in the composition of the volatile components of the aroma and causes coffee oils to go rancid.

Developing the “Caffè del Caravaggio” project has required a good deal of work, with the cooperation of experts in the sector and prestigious institutions such as the University of Udine, which has acquired a vast experience in coffee-related issues.