Every bag of coffee, every variety and every mixture has its own ideal degree of roasting. The roast master decides when this point is reached - for that, he relies entirely on his senses.
The little brown beans have to come a long way until we can enjoy the smell of freshly brewed coffee. We receive our coffee from all over the world.
Before the bags full of green coffee can be shipped, they are already undergoing the first part of the manufacturing process: the harvest of coffee cherries. This lasts between ten and twelve weeks and to this day is done partly by hand. Subsequently, the processing of the fruit begins: The pulp and the skin surrounding the stone are removed, the coffee beans are dried, cleaned and sorted. Only then does the roast master start his fine work - the roasting.