26/08/2021

Did you say coffee?

Our coffees are roasted by our partners in an in-house roaster created for this purpose in November 2004. Under the direction of an experienced master roaster renowned in the industry, the coffees are gently roasted in a gas roaster until they reach the perfect point. Newly discovered rarities from the countries of origin and newly discovered trends are roasted quickly and smoothly for the pleasure of coffee lovers around the world. Our coffee range now includes over 50 selected varieties.
Constantly on the lookout for exclusive additions to this range, our roasters are happy to offer you rarities like Jamaican Blue Mountain, or seasonal delights like hazelnut and cinnamon. All our specialities are supplied in a special coffee bag.

Jamaican Blue Mountain

Origin and culture
Only coffee grown in Jamaica on a limited area of 6,000 hectares can be called 'Blue Mountain'. With average temperatures of between 20 and 23°C, sufficient rainfall and supple soil rich in humus of volcanic origin, Blue Mountain offers almost ideal growing conditions for high altitude Arabica coffee.

The special feature: above 700 m, in the often misty mountains, the Arabica grows much more slowly and needs around 10 months to ripen instead of the usual 6-8 months. Only after certification can the unique green coffee be exported in the typical wooden barrels.

Characteristic and taste
Up to 90% of the annual production is exported to Japan. There, it is not uncommon to pay more than 10 dollars for a single cup of the much sought-after cult drink. Jamaica Blue Mountain is often given as a New Year's gift to fans of Japanese flavours. The unmistakably full-bodied and slightly sweetcombined with a fine, mild acidityintense, clear and intense taste hazelnut and a low caffeine content of just +- 0.7 % make this coffee speciality an exceptional experience.

Coffea Arabica : This Arabica is the oldest variety and considered to be the finest. It is aromatic, not very bitter and lower in caffeine. The bean is oblong with a curved indentation. Arabica matures over a period of nine to eleven months. It has a market share of over 60%. It is grown mainly in Brazil, Colombia and Latin America.

Indian Monsooned Malabar

Origin and culture
India Monsooned Malabar is a coffee with an extraordinary fullness and yet almost no acidity. The full aroma is wonderfully complemented by lightly fruity notes. The Malabar region is located at the southern tip of India, north of the city of Cochin. Here, at an altitude of 900 to 1,500 m, a special processing method and a special preparation procedure, known as 'Monsooning', is used. This process gives the coffee its unique character. The processed dried beans are shelled and packed in jute sacks. The bags are then exposed to the monsoon, but must be re-bagged every 6 to 8 days to prevent mould. After 8 to 10 weeks, the coffee is ready, has a slightly swollen, pale appearance and is lighter than conventional beans.

Characteristic and taste
Exceptional fullness and low acidity combined with an powerful aroma. Its taste is fruity-delicate and its body is rather full.

Plants, types, growing regions

The coffee tree

The coffee tree (species Coffea, family Rubiaceae) grows as a shrub or tree (4 to 10 metres high). The special feature of this tropical plant is that it can bear both flowers and fruit (coffee "cherries") of varying degrees of ripeness. The "coffee bean", as we know it, is the seed of the coffee plant. The cherry-shaped fruits each contain two seeds with their flat sides facing away from each other. The seeds are coated with a membrane and mucus. There are over 80 types of coffee, but we know two in particular.

Growing conditions

Today, coffee is grown almost everywhere along the equatorial belt. After sowing, it takes three to four years before the first harvest. Depending on growing conditions and maintenance, the crop can be used for 20-30 years.

An alternating dry and wet climate is ideal. Plants need plenty of sun and rain. Sub-zero temperatures destroy coffee plants.

Arabica grows best at heights between 600 and 2000 metres and at temperatures between 15 and 24°C, Robusta at heights between 200 and 900 metres and at temperatures between 24 and 29°C.

Tropical highlands enhance the aroma because coffee grows and ripens more slowly there.

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