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Production of coffee, sorting, mixing, roasting and packaging are very important aspects of the whole process, transforming red fruit into a black delight. It is particularly important to eliminate bad beans during the fermentation process. Trichloroanisole is formed in bad beans – a chemical compound giving coffee a very unpleasant „hospital” smell. Correct selection takes place using sophisticated electronic devices. Ultraviolet rays used in these devices assess the ripeness of a bean based on the shade of its silver skin. Roasted as well as green coffee can be subject to such selection. Due to the fact that each coffee batch has one dominating taste: sweet or bitter, and its own aroma, blending is used in order to improve and maintain a uniform quality. As a result, the specific aroma of each batch is connected with another, characteristic of a different batch, enriching the final product at the same time. Blending also makes it possible to achieve a balance of different ingredients of bitter, sweet and sour tastes.