Coffee classification

Coffee classification, noun: The classification of green coffees according to different grades. PB (peaberry) is the best, followed by AA plus-plus, AA plus, AA, AB, etc.


Decaffeinate, verb: Process for extracting the caffeine from coffee. Conventional method: Using solvents – methylene chloride or ethyl acetate (nail polish remover) – caffeine is extracted from green coffee beans, which unfortunately can sometimes be tasted. Method approved for organic production: The unroasted beans are soaked in warm water and steam so that natural carbon dioxide can bind the caffeine to it. This process is repeated several times until the caffeine content is under 0.1%. Although this process is time-consuming and expensive, it is very gentle and the taste justifies it all.

Drum roasting

Drum roasting, verb: Method of roasting high-quality coffee. It is the opposite of the industrial hot air roasting process (2-5 minutes at high temperatures.) Drum roasters have a horizontal rotating drum in which the green coffee is filled. Thanks to blades mounted on the wall of the drum and the rotation, the coffee is mixed evenly, always in motion and roasted gently for 11 to 14 minutes. The flavor and body of the coffee can develop well under these conditions – how, exactly, depends on the roast master. With his experience and through constant sampling, he knows exactly when “his” coffee is perfect. Then the roasting is stopped, the coffee is cooled (so that it’s not roasted further) – with cold air on cooling sieves. In large roasting facilities, water is used to stop the roasting process, which is not particularly beneficial for the flavors. (see also: roasting loss)

Drying beds

Drying beds, noun: Large screens/grates made of wood or metal placed approximately 3 feet above the ground on which parchment coffee is dried in the sun until it has achieved its optimum residual humidity.

Ferment, fermentation

Ferment, fermentation, verb/noun: Indicates the “technical biological reaction”. It is used in the production of cheese, yogurt, sauerkraut, as well as penicillin and biogas, among others. In washed coffee, the pulped coffee berries spend 18-40 hours in a water tank. Through fermentation, the remnants of the pulp and the pectin layer fall off the beans.


Hand-picked, adj. (also called selective picking or picking): Quality indicator for exquisite coffee beans. Only the really ripe, red coffee berries are picked. Green (unripe) and black (over-ripe) berries are left on the tree. The opposite of hand-picked is “stripping” or industrial harvest, in which all coffee berries on a tree are removed – regardless of whether they are ripe or not. Our coffees are all hand-picked.


Import, noun (also coffee import): After crude oil, coffee is the largest commodity traded on the world market. The largest producer is Brazil. The largest importer of green coffee is the United States, followed by Germany with Hamburg being the most important European harbor for coffee imports. However, the Finns, with 4.1 cups of coffee per day per capita, are number one when it comes to consumption.
(Source: Statista.comCoffee in Numbers 2013”)

Industrial roasting

Industrial roasting, noun, also hot air process: For reasons of cost, the largest coffee brands are shock-roasted in huge processors for 2-5 minutes (as a comparison: our drum roasting takes at least 11 minutes). The effect: The beans are not able to be roasted evenly, meaning they are not fully roasted on the inside and potentially slightly burnt on the outside. Flavors are thus prevented from fully developing and even the chlorogenic acids that are hard on the stomach aren’t broken down. This has been the reason for the previously bad reputation that filter coffee had.


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