Our Story
They say that what you sow, you will reap. And in the end also drink, because this coffee can be drunk several times a day. Why is that? We'll get to that later. In beautiful green Uganda, which stretches east of Africa and is called the "Pearl of Africa" among the natives, is the origin of the coffee bean, from which the Heller coffee is later created. Around the stunning Mount Rwenzori, which flows into the famous Lake Victoria and stretches along the Kenyan border, the coffee is painstakingly grown by locals. The unique taste that distinguishes the Heller coffee is given to it in a completely natural way.
Our coffee
The excellent Arabica note is mainly due to the dedication and passion of its farmers, who perform tireless manual work very conscientiously and with the best care. An optimal humidity, fertile soil, as well as enough sun and sufficient shade are the best conditions to grow good coffee. The coffee bean, which is later processed as Heller coffee, is exposed to these excellent conditions. Thus, the best conditions for excellent flourishing are given, whereby the unmistakable aroma note of the Light Coffee can unfold completely.
In addition to a lot of care and thoroughness, which is already given to the coffee during storage, it does not lack maturity – bright coffee is given enough time to fully unfold its aroma, so that hardly any bitter substances in the taste itself come about. Also, absolute authenticity is guaranteed with the organic seal of approval, since no additives are added to the own aroma. It is said that green coffee itself has an almost unlimited shelf life. Nevertheless, the Heller coffee is not a stock product but is tailor-made for each order fresh from the current harvest. This is done in a spatially separated storage under the best possible climate. After its arrival, the coffee is then processed in the following days.
In the far north of Germany, the beans are handled with the utmost care and passion.
Our roastery
Unlike conventional industrial processes, heller coffee is roasted well below 250 °C and at a maximum of 160 °Celsius, so that the aroma capsules cannot burst, and thus the oils are retained in the aroma vault. According to this procedure, the beans are carefully and quickly cooled in the air for a whole 18 minutes. While in conventional and industrial processes, the hot beans are shock-cooled in a cold water bath in just 90 seconds. Subsequently, the skins that are created during the heat by stretching are painstakingly removed. If you let these skins adhere to the bean, not only a bitter note is created in the taste, but can also lead to unpleasant acidification or heartburn when drinking coffee.
Light coffee gives the palate a pleasantly mild and round finish due to its unique aroma, whereby it leaves hardly any bitter substances after consumption. As a result, organic coffee can also be enjoyed several times a day. Already when opening the airtight packaging you know that each bean was treated with care and had a very short storage time. The uniqueness of the coffee is characterized by its varietal purity itself, as this high-quality product is 100% pure coffee. Traceability is also guaranteed from seed to packaging of this organic coffee with a 100% guarantee. The taste is unmistakable and, in its uniqueness, offers an experience that can be traced back not only top quality but to the conviction and love of coffee.