Quality begins with precise evaluation.
As certified SCA Q Graders, we select coffees on the basis of 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 profile
Our selection is deliberately focused on microlots with clear origin and a precise sensory profile.
What matters is not volume or standardisation, but structure, transparency, and a distinctive cup character.
Focus on microlots
Sensory precision
Transparent lot data
Clear origin
