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“First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.”
Our quality begins with the selection of the best varieties of high-mountain arabica (growing at an altitude of more than 1200 meters). The most ripe coffee beans are harvested by hand, then our coffee is sorted by color, size and density and undergoes a soft, wet cleaning.
When coffee beans arrive in Austria, our professional roasters awaken the coffee beans to life on their own production in Neusiedl am See (Austria). Slow rotor roasting gives a premium taste and exclusive aroma of the drink.
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