This intoxicating beverage started its long travel towards the orient and occident from the Al Mukha port (where the expression “mocha” originates) in the Yemen. Merchant fleets brought coffee via Venice all the way to Europe. Street vendors quickly made coffee a well-known and popular beverage. Due to the rise in demand, the Dutch started growing coffee in their Indonesian colonies in the 17th Century, whereas the French were the first to cultivate coffee on the American continent. Nowadays, coffee is growing in a wide belt around the equator, between the 23rd and 25th circles of latitude.

COFFEA CANEPHORA
The robusta plant

The Robusta coffee bean has more of a round shape. It is often used as a neutralizer, e.g. to improve the taste of slightly bitter coffee. Robustas grow at lower elevations between 300 and 800 m above sea level. They are, as the name suggests, more resistant to climatic conditions and easier to cultivate. Any good espresso should have a some Robusta beans - they are responsible for an excellent crema.


COFFEA ARABICA
The Arabica Plant

Arabica coffee is the higher-quality coffee type which imparts most of coffee’s typical flavor. It can be distinguished by its small, firm and flat bean shape. It grows in highland areas at altitudes of up to 1,500 meters.

Coffee grows on shrubs of the plant family Coffea. The ripe, red fruit contains two seeds, the coffee beans. There are a lot of varieties in the genus Coffea, not all store caffeine in their seed. Therefore, only two varieties are of economic importance: Arabica and Robusta.

The plant Coffea Arabica grows up to 4 m high, but is held shrubby in coffee plantations by constant pruning.

The sophisticated tropical coffee plant is cultivated in various cultures (plantation, horticulture, semi-Forest- and wild coffee) and sorted. After harvesting the coffee is sorted, processed, washed, dried and peeled. After countless sorting procedures the beans are sorted by size, density and color for the final classification. Now the coffee can be bagged and loaded into containers and start its journey via the seaport to our roastery.

We have been using the traditional long-term barrel roasting procedure for more than 80 years. This is the only way to guarantee the contribution of all aromatic substances to the harmonious taste. Slow roasting eliminates almost all irritants and chlorogenic acids. The coffee turns digestible and mild without any chemical or mechanical manipulation.