Quality begins with precise evaluation
As certified SCA Q Graders, we select coffees based on sensory analysis, clear criteria, and transparent evaluation.
Sensory selection
We do not select our coffees from lists or sample catalogues. Our selection begins at origin, through professional cupping and well-founded sensory evaluation.
As certified SCA Q Graders, we assess coffees according to internationally established standards and document each lot in a clear and traceable way.
- Professional cupping
- Evaluation according to SCA standards
- Lot-specific selection
- Traceable quality assessment
What defines a Q Grader
Q Grader training is regarded internationally as the standard for professional sensory coffee evaluation.
It provides a precise framework for assessing coffees objectively, classifying differences with confidence, and making quality comparable.
Evaluation according to international standards
Our work is based on the established evaluation methods of the Specialty Coffee Association. This allows sensory impressions to be recorded systematically and assessed with professional precision.
- SCA cupping protocol
- Analysis of aroma and flavour
- Evaluation of acidity, sweetness, and mouthfeel
- Identification of sensory defects
- Calibration through triangulation
Coffees with origin and character
Our selection is deliberately focused on microlots with traceable origin and distinctive character.
What matters is not volume or standardisation, but transparency, reliability, and coffees with a clear profile.
- Focus on microlots
- Sensory precision
- Transparent lot data
- Traceable origin
