The company KAFFEE PURA was founded in the summer of 2011 in the university town of Giessen. The vision of this foundation was to build a brand that stands for the distribution of high-quality single-variety Ethiopian coffee under social and ecological aspects. And we have remained true to this vision! COFFEE PURA has grown into an expert in Ethiopian coffee. We offer the best coffees from different growing areas and varieties from Ethiopia. By accompanying the coffee from the growing area to the cup, we are able to meet the individual wishes of our customers.
In addition to the finished roasted coffee, we also offer our customers exquisite green coffee.
Fair Trade
When buying our coffees, we pay particular attention to very high standards with regard to the social and ecological aspects of coffee farmers. Through our direct purchasing and import, as well as the organic certification, we guarantee our customers not only the highest quality but also transparency and sustainability. In addition, through direct contact with our coffee farmers, we can get a personal picture of the working and living conditions on-site.
Our roastery
With an in-house coffee roastery, in the middle of Giessen, we would like to respond individually to the needs of our customers. Therefore, we roast in small quantities! On the one hand, this guarantees a gentle roasting process in which wonderful roasting compositions are achieved, and on the other hand, we do justice to the quality of our coffee beans. Gentle roasting processes mean that the coffee beans are exposed to less heat. As a result, more flavoring substances are retained and fewer acids are produced. Depending on the roasting process, this combination unfolds the greatest aromas and conjures up a smile on the face of coffee connoisseurs. As a direct importer, we always have a lot of fresh green coffee available. Directly in our headquarters in Giessen, this is roasted daily by us in a gentle drum roasting process.
Our roasting process
Taste, aroma, and the body of the coffee, all this is determined by the roasting. Our coffee is gently roasted using the drum roasting process. This demanding process is worthwhile because the aggressive acids, which can cause stomach irritation, are largely degraded and the aroma of the coffee really comes into its own. When the beans have reached a certain temperature, several chemical reactions begin in the bean. The central process is responsible for the tanning reaction (Maillard reaction). The flavors, however, are released by other chemical reactions. The roaster ultimately determines when the process is finished exactly and the desired degree of roasting or quality is achieved. The type, duration, and temperature play a particularly important role in roasting because this allows you to determine the resulting aromas and the acidity of the coffee.
When the desired degree of roasting is reached, the beans must be cooled quickly, because the heat inside causes the bean to continue roasting on its own. We use an integrated cooling sieve in our roasting machine, which cools the hot beans to the desired temperature with cold air. After the coffee has cooled, it is stored in a special container for about 3 to 7 days to evaporate. In the first few days, a lot of CO2 evaporates, which makes the coffee taste sour. Therefore, the right storage is also an important component so that the coffee can unfold its full aroma.
After this time, the coffee is packed by us in aroma-protecting packaging. Then it is ready to be shipped, completely fresh, ready to enjoy!
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