The best coffee growing conditions extend across the entire equator - coffee grows around the globe, but only in the so-called coffee belt, between 23 degrees north latitude and 25 degrees south latitude. The secret to growing and harvesting lies in care and timing. Here we summarize the conditions under which coffee grows best and what is important when harvesting and processing.

Cultivation and soil quality

Growing coffee is similar to growing wine, as the soil and climate have a strong influence on the quality of the final product. Coffee plants are sensitive and require a consistent climate with sufficient rain and shade, without extreme temperatures. A nutrient-rich soil with a pH between 5 and 6 is ideal. Volcanic soils, such as those often found in Ethiopia, are particularly optimal for the growth of coffee plants, as they are rich in nutrients. These soil factors are known as terroir.

Natural cultivation in forest gardens

Coffee bushes thrive best with rainfall of around 1,500 - 2,000 liters per square meter and with measured amounts of sunlight. Ideally, coffee plants are planted on slopes or in forest gardens. There, the bushes grow between shade trees or, on plantations, under shade nets. This form of cultivation also has the advantage that the trees protect each other from a number of pests. This allows coffee farmers to avoid the costly use of fertilizers and pesticides.

Different types of coffee

We distinguish between around 124 different types of coffee, but only two of them are important for the world market: Coffea Arabica and Coffea Canephora, the most important subgenus of which is Robusta. Arabica plants make up around 70% of global coffee crops, while Robusta makes up around 30%. Arabica plants thrive best at altitudes above 900 meters, at an average temperature of 18° - 22 °C. Robusta plants tolerate higher temperatures and greater temperature fluctuations and can also be cultivated in lowlands.

Harvesting and processing

The ripening period of the coffee cherries in Ethiopian highland coffees is up to ten months. They are only harvested when they are red. The time of harvest depends on geographical and climatic conditions and therefore varies from country to country. In Ethiopia there is one coffee harvest per year, in Colombia there are one to three harvests per year depending on the growing area. The care taken during harvesting has an essential influence on the potential taste of the coffee.

A special feature of our Ethiopian and Colombian coffees is that the cherries are picked by hand. Thanks to years of experience, the coffee farmers have a trained eye and only harvest evenly ripe cherries.