The roasted corn kernels cool as they are constantly moved. Circolo d'Onsernone, Switzerland
RF2GKPTF3The roasted corn kernels cool as they are constantly moved. Circolo d'Onsernone, Switzerland
The roasted corn kernels cool as they are constantly moved. Circolo d'Onsernone, Switzerland
RF2GKPTNDThe roasted corn kernels cool as they are constantly moved. Circolo d'Onsernone, Switzerland
The roasted corn kernels cool as they are constantly moved. Circolo d'Onsernone, Switzerland
RF2GKPTNEThe roasted corn kernels cool as they are constantly moved. Circolo d'Onsernone, Switzerland
The roasted corn kernels cool as they are constantly moved. Circolo d'Onsernone, Switzerland
RF2GKPTPKThe roasted corn kernels cool as they are constantly moved. Circolo d'Onsernone, Switzerland
The roasted corn kernels cool as they are constantly moved. Circolo d'Onsernone, Switzerland
RF2GKPTP4The roasted corn kernels cool as they are constantly moved. Circolo d'Onsernone, Switzerland
The roasted corn kernels cool as they are constantly moved. In a coffee roasting machine, the corn kernels are roasted at 200 degrees. When about 1/3 of the grains are popped, the perfect degree of roasting for Farina Bona is reached. Circolo d'Onsernone, Switzerland
RF2GKPTFXThe roasted corn kernels cool as they are constantly moved. In a coffee roasting machine, the corn kernels are roasted at 200 degrees. When about 1/3 of the grains are popped, the perfect degree of roasting for Farina Bona is reached. Circolo d'Onsernone, Switzerland