Green Coffee

To qualify as a specialty coffee requires a high level of specific know how regarding soil and crop management, harvesting, post-harvest processing and storage. Initially rather average coffees will get also their chance if the potential for quality improvement is given by analysis and producers are committed to implement targets jointly agreed upon. However, it is important that every coffee develops its own distinct character.

What are the important criteria?

• Eco-friendly production (certified or in conversion)
• Selective manual harvest of mature (red) cherries
• Careful processing
• Uniform bean size
• Suitable transport and storage facilities
• Traceability back to the origin
• No mixing or adulteration with other coffees (single origin/terroir coffees)

Roasted coffee

All coffees we offer will be carefully roasted by an experienced roast master in a small batch artisan roaster. Each coffee will be roasted in a way that it fully develops a distinct pleasant flavour without aggressive acids. For each coffee some guidance for best brewing results will be provided by a professional barista.

What are the important criteria?

• Low temperature-long time roasting
• Maximum freshness
• High digestibility (low chlorgenic acidity)
• Distinct flavour profile
• Traceability back to the origin

What is your opinion? Do you have other/additional criteria that you would recommend? What do you look at when buying speciality coffee? Please leave your comments here!