FAQ - OUR COFFEE BEANS
Information about the aroma bag, shelf life, storage and disposal.
The packaging of our organic coffee beans consists mainly of renewable raw materials. All components are compostable according to EN 13432². The paper in the bag is environmentally friendly straw paper. The banderol is made of paper and has the "Green Dot", so it can be disposed of with the waste paper.
My Coffee Cup's organic coffee beans are currently only available in Germany and Switzerland. We will inform you in good time about product launches in other markets.
The organic coffee beans have a shelf life of 18 months from the date of production.
My Coffee Cup's organic coffee beans are currently only available in Germany and Switzerland. We will inform you in good time about product launches in other markets.
The best thing to do is to simply store the beans in their packaging. Once you have opened the bag, you can close it again with a clip, for example. Alternatively, you can store the beans in an airtight container or storage jar.
My Coffee Cup's organic coffee beans are currently only available in Germany and Switzerland. We will inform you in good time about product launches in other markets.
Although the packaging of our organic coffee beans is certified for industrial composting, due to current legislation it still has to be disposed of with the residual waste. But we are already working on a solution!
The wet hulled process is a method for preparing coffee. We have clearly illustrated the three classic methods in a blog entry. The wet hulled process, on the other hand, is unique to Indonesia. It was established due to the high humidity and is time-saving, as otherwise there is a risk of mold formation.
After cleaning the coffee cherries, they are pulped, i.e. freed from the outer pulp, and then stored in bags for a few hours, during which they begin to ferment. Then the parchment skin is removed and the beans are dried. Since all the outer layers of the coffee beans have already been removed, drying is much faster than with the classic methods. This creates a slightly woody, smoky taste. The beans of our Lungo Intenso are processed using this method.