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Vulcan

The idea "SINGLE ESTATE COFFEE"

It is our long years of friendship with farmers that produced the idea of single estate terrace coffees:

Coffees harvested and processed by individual fields in order to preserve their unique and unmistakable flavour profiles. As with wine, the terroir and its microclimate, hydrology, insolation, soil composition and the altitude of the planted coffee variety play a significant role in forming the taste of the coffee. These terroir factors that can also be described as the “home” of the coffee are complemented by the influences of the harvest and processing, factors that can be regarded as the “signature” of the farmer.

These combined create one-off, unique single estate terrace coffees.

Terroir

Individuality Terrace by Terrace

Terroir

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.

Harvest

Anabolic to Catabolic

Harvest

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.

Homogeneous beans

=uniform roast

Roast

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

Direct trade

Roast

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

The coffee bag
Plantation …The farm on which the coffee is cultivated. The flavour profile of a coffee is determined by the farmers, their methods and the terroir. Exclusive bagging …Exclusive single estate terrace coffee for individual customers. Terrace …The farm on which the coffee is cultivated. The flavour profile of a coffee is determined by the farmers, their methods and the terroir. Altitude of cultivation …Has a significant influence on growth speed and bean density as well as acidification. Variety ...The plant type of the coffee being cultivated – comparable with “grape variety” in wine, which creates different flavour profiles. Processing …The farm on which the coffee is cultivated. The flavour profile of a coffee is determined by the farmers, their methods and the terroir. Year of harvest …Each year has its own climate and expresses itself in the form of an individual flavour profile. Each “vintage” is unique and restricted. Bean size …Coffee beans are screened and sorted by size. This ensures uniform roasting rather than some beans being too dark while others are still light-coloured. Yield …The yields from the fields varies according to the climate of the year of harvest and the age of the plants.

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