Roasted today. Enjoyed tomorrow.

"The details are not just details. The details make the product!" What designer Charles Eames once said about furniture design applies equally to the art of coffee roasting.

Here too, it's about getting everything right, even the crucial details. That's why we rely on the traditional drum roasting method. In our Probat drum roaster, we gently roast small batches of green coffee beans up to 221° Celsius, following a sophisticated roasting curve that is always precisely the same thanks to processor control.

Quality that stays fresh.

In this way, we combine a traditional roasting process with state-of-the-art industrial technology. And because we do this in small batches of 50 kilograms of green coffee, none of our coffee sits in storage for long. It's shipped almost as soon as it's roasted.

What might sound like mere details, taken together, ensures that we can consistently guarantee perfect Carroux quality. Batch after batch, bean after bean, and ultimately: cup after cup.

ROASTERY IN BILLBROOK

Here, roasting, packaging and shipping take place daily.

Gustav-Kunst-Str. 2, Hamburg-Billbrook