Hardly any other beverage is so popular, hardly any other so widespread worldwide – we’re talking about coffee, of course. But not all coffee is the same. Many things are important for a good coffee: It starts with the origin and quality of the beans, continues with the roasting process and does not stop with the blend. Because, of course, then it still depends on the correct preparation.
We wanted to offer a unique type of coffee that would stand out far from large-scale gastronomic roasts.
To ensure these standards, Sandra Fischer traveled the world’s coffee exporting countries: via El Salvador, Colombia, Ethiopia and India to Nicaragua and Costa Rica.
Together with the small Berlin roastery “Kaffeekirsche” we have developed two of our own blends, which fit particularly well into the CAFE.
When it comes to the right preparation, our baristas are professionals. Now we have looked more intensively at the material, the beans and the roasting. Which beans taste like? How does the origin influence the aroma? And what happens during roasting?
The Berlin roastery “Kaffeekirsche”, roasts for us the beans of the Purabica in the classic drum roasting process, on a Probat 5 kg roaster. This is much gentler than industrial roasting and ensures that the coffee aromas can fully develop.
The coffee is roasted in a rotating roasting drum at max. 230° C roasted for about 15 minutes, espresso roasts slightly longer than filter coffees. The duration is important, because during this time acids are broken down and the flavors develop.
Each coffee has its own individual roasting time, so the blends are roasted separately by growing region and blended only after roasting.
Purabica No. 1
100% Arabica
60% Brazil
20% Papua-Neug.
20% India
Purabica No. 2
100% Arabica
65% Brazil
35% Ethiopia
