Coffee map

Paulig coffee origin

Paulig buys green coffee from 10-15 different countries of origin. Our coffee comes from Latin American countries – Brazil, Colombia or Peru. In addition, our coffee also comes from African countries, for example – Kenya, Rwanda and Ethiopia. And also some Asian countries – Vietnam, India and Papua New Guinea.

Chemex pour cinemagraph

What affects coffee taste?

Coffee taste depends on many factors. In addition to the variety or sort of coffee, coffee taste is affected by the altitude, climate, soil, temperature, fertilization, coffee picking (hand picking or mechanic picking), processing (natural or washed) and roasting. A big role for the coffee taste is of course on the barista and their skills.

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Red coffee beans

Our coffee sustainability

As one of the first large roasteries in the world, all of our coffee beans come from sources that have been verified sustainable. This means that all our coffee is sourced through verified sustainable partnership programmes or certified sustainable sources.

Coffee bean's journey from a nursery to green coffee

Have you ever wondered what happens in a coffee farm before the beans are roasted by a coffee roastery? Coffee farms come in different sizes and all have different methods of farming and processing but here is one example from Kenya.
  • coffee trees in a nursery

    Coffee trees are grown from the coffee cherry's seeds (=beans) and young coffee trees are in a nursery before they are planted to their final destination.

  • coffee tree flowering

    Each flower in a coffee tree is a sign of a future coffee cherry in few months. Flowering starts the coffee tree's crop season.

  • green coffee cherries.
    Coffee cherries

    About two months after the flowering, green coffee cherries start to appear in the coffee tree. Cherries in the picture are still raw so they will need 4-8 months to mature into a deep red cherry.

  • coffee cherries picking

    Once the cherries are deeply red, they are mature and ready to be picked. As you can see in the picture, not all cherries mature at same time so the harvesting can not be done all at once.

  • coffee cherries sorted
    Sorting coffee beans

    Before the cherries are processed, they are sorted so raw and too mature cherries are removed from the lot.

  • depulping coffee cherries
    Depulping coffee beans

    In washed coffee processing the cherries need to be pulped before the beans can be fermented and washed. In pulping the cherries' fruit flesh is removed by a depulper ("a mill").

  • coffee farm worker in tanzania

    Beans are prcessed in the dry or wet method. Read more about the difference of the methods below.

  • coffee beans dried
    Drying the coffee beans

    In Africa it's common to use raised beds for the drying. The beans need to dry for ~10-22 days depending on climate (temperature, moisture and sun light).

  • coffee beans dried
    Removing defected beans

    Defected beans need to be sorted from the good ones so that they don't ruin the cup quality. Defect in coffee means that the bean doesn't meet the standards and it has been ruined by farm condition, coffee processing or roasting. Often defects can be seen visually in the beans (it's black, cracked, visual mold etc.) but some defects can be seen or tasted after roasting.

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coffee beans dried

Natural processing method

Also known as the dry process, natural processing is most old school way to process coffee. After picking the coffee cherries from the coffee trees, they are spread out in thin layers to dry in the sun. Once the cherries are properly dry, the skin and dried fruit flesh are removed mechanically and the green coffee is stored and “rested” before exporting it.

washing coffee beans after fermentation

Wet processing method

There is still some fruit flesh and mucilage left on the beans which is why the beans need to be fermented in water tanks for 24-48 hours. Fermenting enhances the bright and acidic flavors in the beans. After fermentation the beans are washed with fresh water. Washing and fermentation makes the beans quite moist so they need to transferred to drying station. 

Coffee raosting
Key Knowledge

Coffee roasting

During roasting, the beans becomes less dense and expands to twice in inital twice. The darker the coffee, the less acidity and more roastiness and bitter notes. The lighter the coffee, the more acidity and fruitiness. Intresting facts: 1 tree = 0,5 kg roasted coffee; 4 kg coffee berries = 1 kg roasted coffee.

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