Home - plot by plot individuality
Each plot has its own terroir, that is, soil characteristics, microclimate, alternating influences to neighboring plants, solar radiation, water balance and altitude. This forms a distinctive and individual flavor profile of the plants of a plot.
Harvest - Anabolic to Catabolic
The moment of harvest represents the intersection of the terroir factors to the processing factors. By separating from the plant, metabolic reactions change from anabolic (building up) to catabolic (breaking down). Now processing must be initiated quickly to prevent uncontrolled fermentation.
Homogeneous beans = uniform roast
The processing (processing, preparation) can be compared to the aging of wine. Depending on the processing method chosen, the coffee beans now acquire a pronounced sweetness, fruitiness or tangy fresh acidity. During subsequent screening, the coffee beans are sorted by size. The more accurate this sorting, the more uniform the roasting will be later, because then the roasting times of the individual beans are approximately the same.
Direct Trade
Through direct trade, it is possible to have a precise influence on the processing of the coffee and thus the quality. The coffees are filled into special 30kg bags on the plantations and then arrive directly - without a stopover - to us in Mannheim. There we store around 150 different parcel coffees, which can be shipped from Mannheim at any time.