Arabica beans, which are mild and aromatic, come from Middle- and South-America. Robusta beans, with their strong and full-bodied taste, are from Africa and Asia. Each bean has it's own taste, which develops only after roasting.

Coffee differs from country to country and from harvest to harvest. Our coffee taster, also known as blend master, judges all green coffee on different aspects to obtain the ideal mixture. This way, he guarantees that the taste of the coffee that leaves the factory is always the best possible.

Coffee beans are transported in jute bags as well as in bulk containers. Next, the coffee beans are cleaned from dirt, such as stalks, leaf and pieces of rope or metal.

During roasting, the coffee beans obtain their aroma and flavour. The beans are exposed to extremely hot air up to 250C. The result of the coffee roasting process is determined by the temperature and the duration of the roasting and also by the air/coffee ratio in the burner.

To break off the roasting process, the beans are quenched with water and then cooled off with air. The steam produced by this process escapes through the coffee factory's chimney.

The beans have become much lighter after the roasting due to loss of moisture. Stones can now easily be removed. The beans are left to rest for a little while, until they will be ground or packed (as coffee beans).

The grinding of the coffee beans takes place with grinding rolls. The coffee beans are led between two rippled rolls turning in opposite directions. The distance between the rolls controls the coarseness of the ground.

Ground coffee needs to be packed airtight, so the precious aromas won't get lost. In hard vacuum packages (the air is removed by suction) or in so-called soft vacuum packs (the air is replaced by a protective gas) the coffee will stay freshly for about 8 months.