Carl Mertens Wittwe

Carl Mertens Wittwe Handgepflückter Direct Farming Coffee von der eigenen Plantage verantwortungsvoll genießen!

From unripe to natural processedThe cross section reveals what you normally never see:Inside a coffee cherry there are u...
08/03/2026

From unripe to natural processed

The cross section reveals what you normally never see:
Inside a coffee cherry there are usually two beans but sometimes three can develop.

Unripe coffee cherry are still green, the beans are soft and not fully developed.

Ripe coffee cherry sweet and ready to be harvested.

Natural process
The whole cherry dries around the beans, allowing sugars and fruit flavors to move into the coffee.

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The Natural Process Right after harvest, the whole cherries are laid out in the sun on patios or raised beds. No depulpi...
22/02/2026

The Natural Process

Right after harvest, the whole cherries are laid out in the sun on patios or raised beds. No depulping. No washing. The bean remains surrounded by its fruit pulp, sugars, and mucilage throughout the entire drying phase.

Over several weeks, the cherries slowly lose moisture. During this time, natural fermentation begins: the sugars in the fruit start to work, flavors develop, and the bean absorbs the sweetness and intense fruit characteristics from the pulp.

Only when the ideal moisture level is reached is the dried husk removed — revealing the green bean inside, shaped by time and sun.

Typical for natural coffees:
pronounced fruit sweetness
berry or tropical notes
full body
smooth

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Ripe coffee cherry - the moment when sweetness, acidity, and aroma reach their peak.Inside this fruit begin the flavors ...
13/02/2026

Ripe coffee cherry - the moment when sweetness, acidity, and aroma reach their peak.
Inside this fruit begin the flavors that later end up in your cup. ☕️🍒♥️

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This is what a perfectly ripe coffee cherry looks like on the inside. Deep red skin on the outside and two pale beans wr...
22/01/2026

This is what a perfectly ripe coffee cherry looks like on the inside.
Deep red skin on the outside and two pale beans wrapped in their sweet sticky mucilage

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Freshly pressed coffee cherry with natural sweetness at the heart of the honey process•••
06/01/2026

Freshly pressed coffee cherry with natural sweetness at the heart of the honey process

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This is a honey processed coffee bean. After depulping, part of the sticky fruit layer (mucilage) is intentionally left ...
11/12/2025

This is a honey processed coffee bean. After depulping, part of the sticky fruit layer (mucilage) is intentionally left on the seed. As the coffee dries, this layer adds natural sweetness, a rounder body, and fruity complexity to the cup.
Honey processing also uses less water than traditional washed methods, making it both flavourful and sustainable.

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directfarm directtrade singleorigin singleestate Honduras cocoabean KaffeeauseigenemAnbau singleEstateArabicaBohnen singleestatecoffee coffeebean honeyprocess DirectFarmingCoffee kaffeekirschen rohkaffee FincaUmamiHonduras regenerativeagriculture agroforestry

Here you can see all stages of the coffee cherry at once: very young baby cherries, an unripe green one and a fully ripe...
28/11/2025

Here you can see all stages of the coffee cherry at once: very young baby cherries, an unripe green one and a fully ripe red fruit. This variety on a single branch shows why harvesting is so selective and labor intensive. Each cherry ripens in its own time.

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Here you can see all stages of the coffee cherry at once: very young baby cherries, an unripe green one and a fully ripe...
28/11/2025

Here you can see all stages of the coffee cherry at once: very young baby cherries, an unripe green one and a fully ripe red fruit. This variety on a single branch shows why harvesting is so selective and labor intensive. Each cherry ripens in its own time.

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Ripe vs. Overripe Coffee CherryA ripe coffee cherry has a vibrant red color and a firm texture perfect for harvesting.An...
04/11/2025

Ripe vs. Overripe Coffee Cherry
A ripe coffee cherry has a vibrant red color and a firm texture perfect for harvesting.
An overripe cherry turns dark, soft, and starts to ferment, which can affect the flavor of the coffee

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Each stage matters from the first growth to the perfectly ripe coffee fruit, ready to be picked.••• ...
27/10/2025

Each stage matters from the first growth to the perfectly ripe coffee fruit, ready to be picked.

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Freshly harvested coffee cherries inside, the beans are still wrapped in their sweet, sticky mucilage. This marks the ve...
12/10/2025

Freshly harvested coffee cherries inside, the beans are still wrapped in their sweet, sticky mucilage. This marks the very beginning of their journey a stage that will deeply influence the flavor, aroma and quality of every cup.

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A dried natural coffee bean•••    
05/10/2025

A dried natural coffee bean

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Resolute taste returns

Carl Mertens gründete 1838 in der Kölner-Südstadt die gleichnamige Kaffee-Rösterei. Als Trendsetter auf dem deutschen Markt vertreibt Carl Mertens geröstete Kaffeebohnen, anders als damals üblich nicht die rohen, also grüne Kaffeebohnen. Nach dem frühen Tod Carl Mertens 1871 führt seine Ehefrau Therese die Firma unter seinem Namen weiter. Zusätzlich erhält die Kaffee-Rösterei die gesetzlich vorgeschriebene Namens-Ergänzung „Wittwe“, wie seinerzeit üblich mit doppeltem „t“. Dieser Name hat sich bis heute gehalten. Wir stehen stolz hinter ihm, denn er zeigt: Wir leben Traditionen und Geschichte. Ganz modern.

Unsere sortenreinen Arabica Kaffeebohnen, werden in Honduras auf unserer eigenen Kaffeeplantage nachhaltig und unter fairen Bedingungen für die Bauern angebaut, schonend geerntet und umweltfreundlich verarbeitet. Wir setzen uns als einzige Luxus-Kaffeemarke mit persönlichem Engagement und verantwortungsbewusster Transparenz für erstklassige Qualität ein. Zahlreiche Auszeichnungen bestätigen diesen Anspruch und zeigen: Wir halten unser Versprechen.

Unsere Leidenschaft und Ambitionen teilt auch Dr. Andrej Godina, der Kaffee-Experte schlechthin. Als einer der Teilhaber unserer Kaffeeplantage in Zentralamerika, steht er als italienischer Vollblut Kaffee-Liebhaber der Rösterei Carl Mertens Wittwe mit Rat und Tat zur Seite. So entwickelte er auch die spezielle Formula7 Röstung, die unseren Kaffeebohnen ihren einzigartigen Geschmack verleiht.