Discover the coffee garden.

The coffee gardens we mean have nothing to do with “table service only”. But they are the cornerstone of our organic coffee.

Picture of Babette Lichtenford

Babette Lichtenford

foto: la chacra d’dago

And, which brings us to the point, it grows on coffee shrubs in small gardens below shade trees like papaya, casuarina and yam.

The consequences: water conservation, healthy soil and pest-resistant plants. No pesticides, chemical fertilizers or genetic engineering are used. The coffee is harvested by hand; only truly ripe beans are picked – in contrast to stripping used in industrial coffee.

Each farmer is strictly monitored in order to be able to guarantee organic cultivation. Organic certification is expensive, which, in addition to the higher costs of cultivation and harvest, is the reason behind the higher price for organic coffee. But – and for us, this is imperative – the coffee farmers can make a living from it. Which is why our coffee is also certified as Fairtrade.