Watch the construction site video.

From a wealth of potential, a company emerges that offers even more.

"Everything is connected to me and Salzburg. But it can only be a love-hate relationship because I am a living, breathing human being. It's not possible any other way. Or I let myself be absorbed, dance along with it, and completely give myself up – building Salzburg out of papier-mâché and icing, and giving myself up. I don't want that." (Thomas Bernhard)  

New cups for the 220GRAD Rupertinum from feinedinge* in Vienna.

This time we are bringing an old sculpture hall in the heart of the city back to life .

Our Christmas coffee Perlbohne: dense and unique - just like the year 2021.

Our packaging will change, and it will be good.

Why we know our producers and yet still want to rely on importers.

Climate change is omnipresent. Never before have events directly attributable to it occurred so rapidly and so quickly. The coffee industry is also affected. In addition to increasingly frequent and severe storms and severe weather events, other weather phenomena play a crucial role for coffee farmers. Drought is becoming an increasingly serious problem in coffee-growing regions around the equator. Regions with sufficient altitude can still shift to higher elevations (around 2200 m!), as is the case in Ethiopia, for example. For Brazil, with its topographically determined low growing altitudes averaging 1000-1300 m for C. arabica varieties, this is hardly possible. This year, a crop failure of 28.5% is expected. This phenomenon is not new, but this development should not be taken lightly. A 2015 study (Bunn et al., 2015. Climate Change 129, 89-101) estimated that Brazil's current harvest volume will decrease by 30 to 85% by 2050. This is an enormous figure considering that Brazil is the world's largest coffee exporter by volume. The Arabica plant, as we know it, is threatened. Some growing regions and varieties will likely disappear. It pains us to think how quickly ways of life and the cultures, knowledge, and history associated with them could be lost forever. At the same time, coffee cultivation in China is increasing, and much hope is being placed in the C. canephora genus (Robusta). Robusta plants are known for their greater resistance to heat, temperature fluctuations, and pests. But only time will tell how this genus reacts to increasing drought stress. So, things are sure to change – for us and for the results in the cup. Who knows, perhaps new varieties, cultivation methods, roasting techniques, or even preparation methods will emerge that we can't even imagine right now.Pantha rhei! – Everything flows! I FIND THE GREAT THING IN THIS WORLDIS, NOT SO MUCH WHERE WE STAND, ASIN WHAT DIRECTION WE ARE MOVING.

In western Austria, mountains are generally only recognized as such above the tree line. This phenomenon is unknown around the equator and therefore also within the coffee belt. Here, it's quite possible to find coffee plantations at altitudes of 2200 meters. The term "highland coffee" for C. arabica varieties is indeed fitting. The C. canephora genus, widely known as Robusta, is traditionally found at lower elevations, up to 800 meters. However, even this is no longer a universal rule; this genus has been "migrating" to higher altitudes in recent years. C. canephora plants can now be found at elevations as high as 1500 meters. Does all this have an impact? – Quite a few! – One example can be quickly explained. An Ethiopian-Belgian team of scientists (Worku et al., 2018) described several aspects in a very readable publication. In summary: the sucrose (sugar) content of the green bean correlates positively with the altitude at which it is grown. This means that if the same coffee variety is grown at different altitudes, higher sucrose (and also glucose) content can generally be expected from the coffee beans grown at higher elevations. This phenomenon is currently attributed primarily to a combination of cooler temperatures, a slower ripening process, and simultaneously more intense sunlight. Sucrose undergoes numerous transformations and breakdowns during roasting. Many desirable flavor compounds are produced in the Maillard reaction and through caramelization – processes in which sucrose or its constituent sugars, fructose and glucose, are involved. And believe it or not, various acids are formed in the bean from sucrose and other sugars during roasting: formic acid, acetic acid, and lactic acid, to name the most important. These reach their maximum concentration at a certain point during roasting and are subsequently partially broken down. Additionally, green coffee beans also contain significant amounts of citric and malic acid – like many seeds from other fruits. The natural "green" acidity increases further with altitude, especially when the coffee plants are shaded from direct sunlight by trees. This interesting blend of diverse aromas and acids contributes to the exceptionally complex and rich aroma and flavor profile of coffee extracts.

Arabica und Robusta Sorten unterscheiden sich in vielen Aspekten: unter anderem im Coffein Gehalt, dem Chlorogensäurengehalt und dem Fettgehalt.

Coffee is a genus of plants in the Rubiaceae family. More than 100 species are known to date. The best-known of these are Coffea arabica and Coffea canephora (commonly known as Robusta). These are also the two most important coffee genera on the world market. Looking at both coffee varieties at a chemical level reveals distinct flavor profiles. Significant distinguishing features include caffeine and chlorogenic acid content, fat and free amino acid content, sucrose, and polysaccharide content. As "molecular building blocks," these groups of substances play a major role in the roasting process and thus in the flavor of the cup. Caffeine remains essentially stable during roasting—its levels hardly change. Arabica beans typically contain around 1% caffeine, while Robusta beans contain around 2%. In its pure form, caffeine tastes bitter and contributes between 10% and 30% to the bitterness of the final cup. To date, 72 different chlorogenic acids have been identified in green coffee beans. Their main groups contribute significantly to the characteristics of roasted coffee during roasting: Arabica contains up to 10% and Robusta up to 14% chlorogenic acids. Roasting can transform chlorogenic acids into spicy to smoky aromas like guaiacol, as well as vanillin. Other breakdown products—especially in darker roasts—such as chlorogenic acid lactones or phenylindanes, often cause extreme bitterness for the coffee drinker. These processes are therefore more likely and frequent in Robusta varieties. Here, great care in cultivation and roasting is essential to ensure that the gustatory advantages of this variety outweigh its disadvantages. Besides their sensory effects, chlorogenic acids also make important physiological contributions – as antioxidants in the body. Coffee is considered one of the main food sources of chlorogenic acids. Caffeine and chlorogenic acids are so-called "defense metabolites" in coffee plants. Caffeine acts as a neurotoxin, primarily against herbivores. Chlorogenic acids have an antioxidant effect against stress reactions in the plant or serve as building blocks for lignin, which is essential for lignification. This means they help the plant defend itself against herbivores, infections, and inflammation. The more coffee varieties are forced to assert themselves in evolution, the more of these substances have been incorporated into the DNA blueprint. The name "Robusta" derives from this ability to withstand adverse conditions. Due to these properties, Robusta is gaining increasing importance in the context of climate change. New developments offer hope that its qualities will improve, and that in addition to its robust nature, we will also find a compelling taste surprise in our cups.