COFFEE WORKSHOP SALZBURG BY SIMON & RAFAEL SCHÄRF. UNDER THE WATCHY EYES OF SIMON SCHÄRF, RESPONSIBLE FOR THE COFFEE QUALITY AND THE COMPLETE PRODUCTION PROCESS, EACH BEAN IS FINISHED BY HAND WITH THE GREATEST CARE AND PATIENCE. THE RESULT, Depending on the composition, is unique and combines enjoyment with sustainability.

WITH OUR MODERN ROASTING CONTROL AND SENSORS WE CAN MEASURE THE TEMPERATURE OF THE BEANS INSIDE THE ROASTING OVEN AND SO TARGETED THE ROASTING POINT OR DELAY THE DEVELOPMENT PHASE AFTER THE “FIRST CRACK”.
THANKS TO THIS GENTLE AND VERY SLOW ROASTING PROCESS, THE BEANS ARE NOT ROASTED TOO HOT, THE FLAVORS DO NOT EVAPORATE AND THE INDIVIDUAL NATURAL FLAVOR RESPECTS, WHICH IS CHARACTERIZED BY THE INDIVIDUAL GROWING AREAS. ALL “FAMILIE SCHÄRF COFFEE” VARIETIES ARE ROASTED USING THE SINGLE-BLEND PROCESS TO THE ITALIAN ROAST ROASTING LEVEL. THE RESULT IS A VERY PLEASANT COFFEE WITH LITTLE BITTER SUBSTANCES AND A NATURAL COFFEE AROMA.