Each terrace has its own terroir, i.e. soil composition, microclimate, reciprocal influences on neighbouring plants, sunlight, water balance and altitude. These produce an unmistakable and individual flavour profile in the plants from each terrace.
The moment of harvest represents the point of intersection between the terroir factors and processing factors. Following separation from the plant, metabolic reactions change from anabolic (building up) to catabolic (breaking down). Now, it is essential to commence processing quickly in order to prevent uncontrolled fermentation.
Processing can be compared with the aging of wine. Depending on the chosen method of processing, the coffee beans now take on a pronounced sweetness, fruitiness or fresh, tangy acidity. During later screening, the coffee beans are sorted by size. The more precise the sorting, the more uniform the subsequent roast since the roasting times of the individual beans will be closer together.
Direct trade allows us to directly influence the processing of the coffee and hence the quality. The coffees are bagged on the plantations in special 30 kg bags and shipped directly to us in Mannheim with no stopoffs. There, we store around 150 different single estate terrace coffees that can be shipped from Mannheim at any time.
The coffee bag
…the key to the beans