The beans for our coffee come from the Ethiopian region of Kaffa which is said to be the home of all Coffea Arabica. Given the unique genetic diversity of Arabica plants in this region, this appraisal is supported and confirmed by botanists.
In the remaining rainforests of Southwest Ethiopia, coffee still grows in its wild form. The plants and their genetic ancestors have been growing there for thousands of years – without plantation, pure and with an incredible aroma.
The farmers in Bonga pick the coffee by hand and are thus able to procure a careful selection of the red coffee cherries: an important criterion in order to ensure the green coffee's high quality.
The red coffee cherries are sun-dried and subsequently de-hulled. Due to this natural processing , the roasting character is not as uniform than the roast of wet processed coffee – however its aroma is more intense.
The green coffee beans are twice sorted by hand – first in Bonga, then in Addis Abeba. Subsequently they are shipped from Djibouti to Hamburg.