Where does my coffee come from?

Coffee plants thrive exclusively under specific climatic conditions. They prefer mild temperatures year-round, sufficient rainfall, and nutrient-rich soil. Depending on their origin, coffee plants grow at sea level or at high altitudes of over 2,000 meters.

It takes about three to four years for an Arabica or Robusta plant to bear fruit for the first time. With proper care, it can then produce coffee cherries for several decades. Coffee cultivation therefore requires patience and expertise.

The most important factors influencing flavor and aroma are:

• Altitude and climate (high-altitude regions promote more complex aromas)
• Soil composition and nutrient content
• Plant variety (Arabica, Robusta, or Liberica coffee)
• Harvesting and processing methods

While highland regions typically produce complex, fruity coffees, lower-altitude areas often yield stronger, full-bodied profiles. After the coffee harvest, the beans are processed using methods such as washed, natural (sun-dried), or honey processing. This processing has a decisive influence on the final flavor profile and contributes to the coffee’s high quality.

Coffees of particularly high quality are referred to as specialty coffee. This is not a separate coffee variety, but rather a quality category.

Coffees are considered specialty coffees if they score at least 80 out of 100 points during a professional cupping by a Q-grader, in accordance with the standards of the Specialty Coffee Association (SCA). International standards support this evaluation. Among other things, the following are evaluated:

• Aroma and flavor
• Acidity and sweetness
• Body and aftertaste
• Balance and flawlessness
• pH level and sensory complexity

Unlike traditional commercial coffee, specialty coffee often comes from clearly defined growing regions or even individual farms. The beans are harvested, processed, and roasted with particular care, often using an S-shaped roasting curve, which allows the unique notes of their origin to shine through much more clearly.

Nicaragua primarily produces Arabica coffee from smallholder farms. The growing regions are mostly located at medium to high altitudes, which results in a harmonious flavor profile and contributes to the country’s status as a major global exporter.

Typical characteristics:

• Fertile volcanic soils and optimal climatic conditions
• Often natural or washed processing
• Mild acidity

In the cup, Nicaraguan coffee often comes across as smooth and rounded, with notes of chocolate, nuts, and subtle fruit. It is considered particularly approachable and versatile—suitable for both drip coffee and espresso.

Vietnam is the world's largest producer of Robusta coffee. These beans contain significantly more caffeine and have a more intense flavor than Arabica.

Typical characteristics:

• low to medium growing altitudes
• Focus on Robusta varieties
• High yields and efficient production

In the cup, Vietnamese coffee is bold, earthy, and often has notes of bitter chocolate. It particularly reveals its characteristic, intense flavor in traditional preparations, such as with condensed milk.

Depending on the beans, roast, and amount of milk, a wide variety of specialty coffees can be created. Among the most popular are:

• Espresso – concentrated coffee with an intense aroma and crema
• Cappuccino – espresso with frothed milk and a fine layer of milk foam
• Latte Macchiato – plenty of milk with espresso and milk foam
• Flat White – espresso with fine-pored microfoam and a strong coffee flavor
• Caffè Latte – a mild milk coffee with a high milk content
• Americano – espresso diluted with hot water
• Filter coffee – particularly well-suited for highlighting the subtle aromas of different countries of origin and Arabica varieties
• French Press – a brewing method that emphasizes the coffee’s full body and flavor
• Classic Cup of Coffee – a timeless preparation method using hot water

The choice of coffee specialty influences which flavor nuances of a coffee bean are particularly brought out. Modern coffee systems enable precise extraction at the optimal temperature to release the full aroma.