- Origin & Cultivation
Care has a brilliant aroma.
Coffee is like wine – its cultivation is an art unto itself. The skillful expression of its characteristic aromas (and there are well over 800!) depends on soil conditions, terroir, climate and rainfall. And how well it’s all dealt with.
Barbara Beiertz
Organic on principle.
All of our coffee is grown organically and, to a smaller extent, even biodynamically (Demeter). This means no chemical fertilizers, no pesticides, sustainable water management, etc.
Depending on the cultivation region, our highland Arabicas are nurtured, cared for, picked by hand and carefully selected in small coffee gardens under shade trees.
The high altitude allows the coffee berries to grow slowly, which results in pronounced flavors and greater resilience of the plants. Companion planting with trees and crops not only improves water consumption and soil quality in these forest gardens, but also provides a haven for birds, bees and other animals which, in turn, leads to fewer pests. Harvesting, however, is pure manual labor, particularly with the coffee gardens often lying on steep hillsides. But it’s worth it.
Our cultivation regions in detail.
Papua New Guinea. Insider’s tip and our home base:
- Volcanic highlands between Mount Hagen und Goroka, rich in minerals, approx. 1,600 m above sea level, Highland Organic Agriculture Cooperative (HOAC).
- Balanced climate, sufficient rain, temperatures between 50°F and 86°F.
- Characteristics: starts silky and mild before becoming more opulent. A spicy, spirited finish with refined, complex acidity.
It all started here in Papua New Guinea.
photo:
Lichtenford-Design
Peru. From the only Demeter-certified farm in the country:
- La Chacra D’Dago in Villa Rica in the region of Pasco below the 5000-meter Ticlio mountain pass, rainforest coffee gardens, Demeter-certified cultivation, approx. 1,500 meters above sea level.
- Moderate climate, tropical, warm temperatures, nights can be relatively cool due to altitude. The temperature rarely falls below 55°F or exceeds 84°F.
- Characteristics: mild, rounded, subtle sweetness with notes of hazelnut and chocolate, combined with exquisitely refined acidity.
It all started here in Papua New Guinea.
photo: Lichtenford-Design
La Chacra D´Dago, home of our Demeter-certified coffee.
photo: La Chacra D’Dago
Ethiopia/Sidamo. From the cradle of coffee:
- Organic cultivation at 1,800 to 2,000 m above sea level, fertile volcanic soil amidst Savannah and lakes, Sidama Coffee Farmers Cooperative Union.
- Ideal climatic conditions.
- Characteristics: a chocolaty mocha aroma with a fine citrus note and subtle berry nuances.
