It is dark outside. 6:35 am.
Coffee grounds ripple into the filter. The hot water slowly runs over it – a magnificent smell stimulates the spirits. Wait. Be patient. Then: The first sip.
Can you drink velvet? You can.
Soothing. Soft. The coffee cozies up to my palate. Then, a sassy, spicy, almost peppery flavor approaches the taste buds to wake them with its soft acidity.
Good morning.
Coffeeporn?
Well, my first cup of Arabica blend in the mornings simply tastes (and works) like that. And like every other Mount Hagen coffee and espresso, it is definitely not mainstream.
It has character. Authenticity. Unconventionality. Organic cultivation, the terroir of the growing regions – all of that can be found in its more than 800 aromas. That might not be for everyone – and it is not supposed to be. Coffee per se is so complex and fascinating. That’s why trying to straighten it out, to take its soul, sounds outrageous to us – to put it mildly. That’s why our criteria are (besides the ecological ones): Elegance. Opulence. Harmony. And the courage to be different. To taste different.
