Our speciality: your success!
Discover the broad range of J.J. Darboven coffee
Coffee is the most popular drink amongst Germans – so make sure you benefit from this! Ideally with a hot drinks partner who has outstanding expertise in coffee distribution. J.J. Darboven offers you even more: thanks to many years of roasting experience, we can offer you a broad product portfolio full of popular and high-quality coffee brands such as Alfredo Espresso, J.J. Darboven Classics and Café Intención. This allows you to cover the entire spectrum of the coffee market and fulfil every wish your customers may have.
in any and every form: as whole bean, ground, pad, capsule or instant product
at every quality level and in different roasts: from original coffee styles, organic and Fairtrade coffees to popular blends
for every type of preparation: filter machine, fully automatic coffee machine, espresso machine, hand brew or instant
An initial quality control is carried out early on, by selecting fully ripe coffee cherries during the manual harvest. These are processed in various ways (wet or dry). The coffee beans are then peeled, cleaned, sorted and filled into sacks in the growing country.
The result is a wide variety of export qualities. Samples are taken and tested at regular intervals throughout the supply chain. The green coffee is only shipped after the approval of a pre-shipment sample by the purchasing department responsible for green coffee.
The green coffee is transported by sea to Hamburg in sacks or as bulk material in containers. The ship’s journey lasts about three to six weeks. When the cargo arrives at the port of Hamburg, random samples of the green coffee are checked for residual moisture and samples are sent to J.J. Darboven for quality inspection.
After each container has been approved, the coffee undergoes a new cleaning process in which dust and foreign matter are sorted out. The raw material is then stored in silos or bags.
Once the green coffee blend has been prepared, the raw material is delivered as required. In the roaster, the green coffee is refined into roasted coffee. The duration and temperature of the roasting varies according to the intended roasting profile.
The colour value and residual moisture of the coffee beans are checked at regular intervals. Some blends are only mixed after roasting. A sample of each roasted coffee blend is tasted as a cup infusion. In this way, J.J. Darboven ensures that the respective desired taste profile is always achieved.
In the J.J. Darboven laboratory, continuous checks are carried out on the colour value, residual moisture and packaging during the packing of the coffee. In the case of ground coffee, the degree of grinding is also analysed.
After production, a final quality inspection takes place. Albert Darboven is personally present at this tasting, in order to assure that the goods produced meet J.J. Darboven’s high standards.