Kaffeesensorik, Cupping und die Analyse der Grundgeschmäcker sind zentrale Werkzeuge bei der Kaffeeverkostung und -bewertung. Sie ermöglichen es, die komplexen Aromen von Kaffees wie Kebado aus Äthiopien bewusst zu erleben und zu verstehen.
Our Chelchele cherries from Yirgacheffe grow at an altitude of 1,800–1,920 m in the Gedeb area, on deep, red clay soils, supplied with pure spring water and plenty of rain – ideal conditions for the traditional heirloom varieties.
How can fresh coffee be available year-round, even though a coffee plant needs a year to ripen? The answer lies in global harvest cycles. We show how harvest times stretch around the globe from Brazil to Colombia to Kenya, and what fly crops have to do with it.
Coffee Week Berlin 2025 is just around the corner – and we've prepared an exciting program for you. From September 22nd to 25th, we'll open our doors for a series of events where you can experience coffee up close. Together with our partners, we'll show you new facets of the coffee world – from cuppings and barista tips to a quiz night with an all-you-can-drink espresso martini.
On the southern slopes of Mount Kenya, in the Kirinyaga region, lies the Mutitu Washing Station – founded in 1963, in the midst of a period of change when, after independence, Kenya began to place its agricultural economy more in the hands of local producers.
That's why we're now offering the Kaffeekirsche subscription. Prices are rising. For green coffee, energy, and packaging – and we're feeling it just as much as you are. That's why we've developed a subscription model that takes the pressure off you: with fair terms, full flexibility, and a permanently noticeable price advantage. 10% discount – every month.