Variety: Variety refers to the specific type of coffee plant, and all our coffee is 100% Arabica. We describe in detail sub-varieties such as Catuaí and Mundo Novo, among others, to provide you with a unique experience and highlight the particular characteristics of each type of bean.

Region: The region indicates the geographical location where the coffee is cultivated. Factors such as climate, altitude, and soil influence the flavor profile. For example, coffees from Latin America often exhibit fruity notes, while African varieties may stand out for their floral and citrus flavors.

SCA (Specialty Coffee Association): The SCA establishes standards for the quality of specialty coffee. It provides guidelines for the cultivation, roasting, and preparation of coffee, ensuring high standards of quality and flavor.

Processing: The process involves the stages from harvest to roasting. Different methods like washing, natural, or honey are applied, influencing the flavor profile. For example, the natural process can impart intense fruity notes to the coffee.

Noten: Die Noten beschreiben die spezifischen Aromen und Geschmacksrichtungen in der Tasse, wie fruchtig, blumig, nussig oder schokoladig. Sie liefern detaillierte Informationen zum Geschmacksprofil des Kaffees.

Altitude: The altitude at which coffee is cultivated influences the density and ripening of the beans, affecting the complexity and acidity of the coffee. Coffees from higher altitudes are often associated with more refined and complex flavors.

Roasting: Roasting is the process of applying heat to coffee beans to develop their flavors. Our master roaster uses specific roasting profiles to highlight the unique characteristics of each batch.

Body: Body refers to the sensation of weight and texture of the coffee in the mouth. It can vary from light and delicate to dense and creamy.

Acidity: Acidity in coffee does not refer to a sour taste but to the brightness and liveliness of the drink. It can vary from citrusy acidity to a smoother and balanced expression.

Balance: The balance in coffee includes a harmonious interplay of acidity, sweetness, bitterness, and other flavor notes. A well-balanced coffee promises a comprehensive sensory journey.

Harvest: Harvest is the process of collecting ripe fruits from the coffee plant. Careful harvesting ensures the quality of the beans.

Fermentation: In coffee processing, fermentation is the period during which coffee beans rest and develop their flavors before being washed and dried.

Micro-lot: A micro-lot is a batch of coffee produced in limited quantity and from a specific region, highlighting its unique characteristics.

Aroma: The aroma of coffee refers to the taste-related scents perceived while drinking specialty coffee. The coffee’s aroma can include floral, fruity, spicy notes, and more.

Degassing: After roasting, the beans release gases. The degassing time influences when the coffee reaches its optimal freshness.

Single Origin: A single origin coffee comes from a specific region, highlighting the unique characteristics of that locality.