Rich, clear in flavour and retaining the sweetness of the coffee cherry. That is the maxim under which we roast. And it starts with the selection of the right coffees. We are always on the lookout for new coffees from all over the world and we are always discovering new coffee farms, but we also keep coming back to our long-standing partners and friends. It helps that we taste the really best coffees (this award is only given to Arabica coffees) in the Cup of Excellence initiative as jurors in different growing regions every year, but the work doesn't stop there.
From crop to cup
Our roasting maxim
Filter and espresso roasting
Garreth has been our new Head of Coffee & Roasting since 2023! He found his first job as a barista in 2011 in a small café in Sydney. He had his first memorable experience with Specialty Coffee in a small café near the university: it was a naturally processed Ethiopian coffee that finally changed his view of coffee. His growing interest led him to a job in a micro roastery, where he not only started roasting coffee, but also started in the areas of Sales and Training. In 2018, he moved to Berlin, Germany. The goal: to work intensively with green coffee, travel directly to the places of origin of the coffee and take over the purchase for a roastery. He further expanded his expertise when he completed his training as a Q-grader. We are happy to roast bloody good coffees with him from now on!