Frédéric Steiner himself selects the best green coffee beans

The character of a coffee is determined right from the time it is planted: the green coffee bean already has the characteristics of the soil, the variety of the coffee bush and its method of production inside it. This gustatory potential is very popular among coffee roasters who, based on their know-how, attempt to reveal the aromas and taste of these coffees obtained from the highest-quality sources.

At Cafés Henri, the owner himself is the expert who carries out the rigorous process of selecting the green coffee beans. He prefers coffee beans cultivated by hand, which are perfectly mature, on wild or semi-wild coffee bushes. This is done in coffee producing countries across four continents.

Systematic tasting of “pure origin” coffees, imported by Cafés Henri

Each batch of imported green coffees is then systematically sampled and tasted in our laboratory by Frédéric Steiner and our head coffee roaster. The quality control is repeated at every step of the production, to offer you a coffee which is rich in taste and flavours, and also meets the quality requirements on which our independent company is based.

From the selection of the coffee beans to the creation of blends, in the Cafés Henri laboratory

The Cafés Henri laboratory, located in, Hoerdt Alsace, is also where aromas are created. It is here that our experts combine coffees to give substance to the blends, with more complex tastes. Just like good wine, coffee reveals its aromatic subtleties when it comes into contact with another great variety. It has the ability to orchestrate a clever succession of fruity, sour or chocolate notes, on the palate of connoisseurs.

Some Cafés Henri trademark blends have improved the reputation of the French industry: the café Jubilé, created 40 years ago, and the Elsass Café created by Frédéric Steiner.