Your cart is currently empty.Continue shopping
Quality you can taste
Specialty coffee refers to particularly high-quality raw coffee, which is characterized by unique aromas and high quality. The term has been established since the late 70s and the high standards of this "gourmet coffee" are protected by the "Specialty Coffee Association of America" (SCAA). The coffee is analyzed and assessed by professional tasters (so-called Q-graders) based on 10 criteria. Only when coffee has a score of at least 80 points (on a scale up to 100) can it be designated as specialty coffee.
In addition to the growing conditions, careful harvesting has the greatest impact on the final coffee taste. Neither green nor overripe black cherries should be picked for high quality coffee. Both would have a negative effect on the taste of the end product. This complex harvesting process is the essential basis for specialty coffee.
But not only the harvest is important for the development of the taste, several important steps must be observed before the coffee stock is prepared. There are generally two methods of separating the harvested coffee bean from the pulp of the cherry. The first method is the separation by sun drying (natural), the second method is washing the fruit (washed).
After the pulp has been removed, the coffee beans are sorted in a laborious manner. Only the best coffee beans remain, which are now ready to be refined in the drum roaster.