LOOKING FOR THE PERFECT BEAN
Our journey begins in Buon Me Thuot, the coffee capital of Vietnam. The best coffee beans in the country grow and ripen here. After months of searching for suitable coffee farmers, we finally found what we were looking for in a village near the province of Lam Dong. It is a community of 12 small farmers who together own several hectares of land in the high regions of Vietnam, on which they have been cultivating high-quality coffee beans for generations. At an altitude of 1500 meters, the coffee cherries are hand-picked and treated with the greatest care.
Not only do the beans make a living, they are also the pride of this community. It was clear to us that we had found the right partner here. Not only do these people share our vision, they are also advocates of quality, consistency and reliability.
It is a pleasure for us to introduce you to the creations in collaboration with the community.
PICK
Right from the start, we set ourselves the goal of only bringing the best coffee beans with us to Germany. Every bean is picked by hand by the cooperative, because this is the only way we can guarantee that only ripe coffee cherries are harvested. In contrast to the red ripe cherries, green or unripe coffee cherries contain unripe and bitter acidity. After work is before work. After the ripe coffee cherries have been picked from the bushes, a new quality control begins using the 4-eyes principle. During this selection, overripe cherries are sorted out by hand.
DRY
Our ripe coffee cherries are processed within a few hours in order to counteract the fermentation process, which is responsible for the loss of aroma. This process is considered to be one of the most important in the processing chain, because if it is not carried out correctly, the coffee cherries can ferment and transfer the undesirable taste to the beans.
After about 4-5 weeks the water was almost completely removed from the coffee cherries and the pulp is ready to separate from the coffee beans. Here our cooperative uses modern machines that remove the pulp from the coffee beans by shaking movements and pressure. The residues as well as the parchment skin are removed by machine in the final step and made ready for transport.
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