The high flyer among coffees
Der Überflieger unter den Kaffees

The palate tastes it and is astonished. The fine scent of the Arabica still breathes the mountain air and care it needs. Areas at 600 m to 1800 m above sea level are best suited for growing.

From the berry to the bean
Von der Kirsche zur Bohne

From 1000 to 200: En route to raw coffee, only one-fifth is left over – regardless of which bean or refining method is involved.

Purity requirement

Unripe beans in raw coffee can ruin the flavour of an entire package. That is why sorting machines, with a throughput of 400 beans per second ensure purity for the Arabica.

At home virtually all over the world
Beinahe in aller Welt zu Hause

The prevalence as far as Central America – at the right height, Arabica grows in Vietnam and Mexico, from 22 degrees latitude north to 26 degrees latitude south.

The sprinter
Der Sprinter

The Arabica needs 9 to 11 months to ripen - for plants, this is a long time for the path from blossom to fruit

The fine mildness
Der feine Milde

The Arabica is not only distinguished by its fine flavour. It is also extraordinarily mild, it contains approx. 1.1 to 1.7% caffeine: 2 times lower than in other varieties

Quantitative berry harvest
Quantitative Kirschenernte

Brazilian Arabica is harvested using the stripping method. The berries are stripped from the branch, spread out and dried until the beans can be removed without any residues.

Arabica selection

The no.1 in terms of quality among the Coffea Arabicas are the “Colombian” / “Other Milds”. The berries are picked from the branch by hand (picking method) and wet processed, i.e. directly washed, pre-sorted with their skin and fruit flesh removed immediately. After the beans are washed again they are dried.