Traditional roasting: Quality you can taste
A good coffee is more than just a drink - it is a moment of pleasure. However, industrial coffee production often focuses on profit, and this has an impact on quality. This is where so-called “turbo roasting” comes into play: huge quantities of beans are processed in just two to three minutes and at temperatures of up to 450 °C. The result?
The result? A coffee that is produced quickly, but is not convincing in terms of taste or digestibility. The beans cannot develop their full aroma at these extremely high temperatures. In addition, acids are left behind, which often lead to heartburn or stomach problems.
Drum roasts for more aroma
It can be done differently: with patience and artisanal care. The classic drum roasting method gives the beans the time they need to develop their full aroma. Over approximately 20 minutes, at gentle temperatures between 180 and 225°C, small batches are roasted. This results in coffees that not only impress with their aroma but are also particularly gentle on the stomach.
After roasting, the beans are stored in high-quality packaging that reliably protects the aroma, ensuring it arrives intact to you. This way, you can enjoy a coffee made with passion, craftsmanship, and a commitment to sustainability – for the true moments of enjoyment you deserve.
