The origin of coffee

TRIMANI raw coffees are cultivated in the best coffee-producing countries of the world.

Our raw coffee specialists travel to these countries of origin throughout the year, seeking coffee farmers passionate about cultivating and processing exceptional coffees. Our family of coffee farmers handles their resources with care, with an inherent respect for the environment. They implement natural fertilizers, refrain from using pesticides or other environmental poisons, recycle fruit pulp via composting and clarify the water used in processing for re-use.

The greater part of our raw coffee catalog is certified organic. We only accept non-certified raw coffee when farmers comply with our environmental requirements. Sustainability is a quality worth our money. The painstaking work diligently carried out in these countries of origin deserves our recognition and we are prepared to pay a higher price for this.

The various methods of preparation influence the roasting process, which, in turn, influences the flavor of the coffee. Washed coffee is first separated from the meat and fermented for up to 36 hours. It is then washed with fresh water and, under constant shunting, dried for up to 15 days. Washed coffees have a complex aroma with delicate fruit acidity. Semi-washed coffee is coarsely separated for the meat and then dried. Later, in your coffee cup, it will have a naturally sweet and distinctly fruity aroma. Coffee processed naturally is dried in the fruit. The flesh is first removed when it has shriveled to a husk. These coffees have an intense, natural sweetness and a bold fruity note.

Our espresso and coffee compositions are studied blends of variably processed raw coffees to achieve a broad spectrum of aromas.