Good coffee begins with the cultivation. In order to get the best beans, we purchase the right varieties and grades for our various blends directly from the coffee-markets: In New York for Arabica, and in London for Robusta. We purchase the raw materials for our premium products from specific merchants – people we have known for many years and who are known for their access to goods of particularly high quality and purity.

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Attention to detail in the composition of the mixture, in the selection of raw materials,

and in the processing itself.

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PROCESSING

THE STRENGTH IS TO BE FOUND IN RESTING

Aroma is a flighty creature. It only fully unfolds when it is treated gently. Our decades of experience shows that it makes a huge difference whether coffee beans are roasted at 500°C for three minutes, or gently at 220°C for 17-20 minutes. The difference may not appear to be that big at first, but the flavour speaks for itself.

Due to the slow drum roasting, without additives such as water and flavourings, we create a coffee with less bitterness, which is roasted to the core. The coffee is then cleaned again and left to rest in aroma silos for one to three days. This is the most important thing we have learned over the years: only patience helps to unfold the full strength of the coffee.

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Times may change,

but not good craftsmanship!

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