Von der Kaffeekirsche zur Bohne – die sorgfältige Ernte und Verarbeitung bestimmen den Geschmack deines Kaffees. Erfahre, welche Methoden es gibt, warum Handernte die beste Wahl ist und wie die Bohnen nach der Ernte verarbeitet und transportiert werden.
The ripening period of the coffee cherries in our Ethiopian highland coffees is up to ten months. Over time, the cherries change color from green to yellow to red. Only when they are red do the cherries form the basis for aromatic green coffee and are harvested.
During the harvest, only red cherries may be picked. The flesh of the coffee cherries in this state tastes fruity and slightly sweet. Neither green nor overripe black cherries may be harvested, as both would severely affect the taste of the coffee. Green cherries contain unripe acids and little aroma, while overripe cherries taste rotten and fermented.
Harvest time and care
Harvest time varies according to geographical and climatic conditions and differs from country to country. In Ethiopia, harvesting occurs between October and January. The exact time depends on the region and climate, particularly the amount and distribution of rainfall. After heavy rain, coffee cherries can ripen in as little as two days.
The care taken during harvesting has the greatest influence on the taste of the coffee.
Handpicked cherries
Our coffees are picked by hand. The cherries are twisted off the bush to keep the flesh intact until further processing. As with good wine, this is a selection of the best cherries. The coffee farmers only pick evenly ripe cherries, a job that requires a lot of experience. Since coffee cherries do not ripen at the same time within an area, the harvest takes several months. Hand-harvesting is time-consuming and strenuous, as the coffee trees are often on slopes or in shady forests, but it is the basis for high-quality specialty coffee.
Further processing of the coffee
After harvesting, the cherries must be processed within 5 hours to avoid loss of aroma due to the onset of fermentation. There are differences in the processing of sun-dried and washed coffee that affect the taste and quality of the coffee.
History of coffee
Coffee accompanies us every day, but its history is unknown to many. Originally from Ethiopia, coffee found its way to Europe via the Arab world. In the 15th century, coffee was first cultivated in Yemen and spread quickly. In the 17th century, the first coffee houses opened in Europe and became centers of social life. Worldwide cultivation began in the 18th century, when coffee plantations were established in America and Asia. Today, coffee is the second most important trading commodity in the world after oil and an integral part of our culture.
