Coffee is one of the world’s most important commodities – and every bean has its own story to tell. A story full of expertise, passion, and skill. Four coffee experts offer insights into their respective cosmos: from selecting the green beans and sustainability, to specialty coffees and the art of roasting. A journey through the world of coffee – and to the people who help shape it.
Ana’s instinct for special coffees
Every special coffee begins with an idea. One of the first people to work on new ideas for specialty coffees is Ana Dießenbacher. As Marketing Manager for Specialty Coffee, she develops coffees designed to inspire and invite discovery.
The first step in creating a new specialty coffee is to ask: What do coffee lovers want? Together with experts from various fields, Ana oversees the entire development process. First, she samples different coffees in cooperation with the Green Bean Management team and the experts from Melitta® Manufaktur (Melitta’s in-house specialty coffee unit). Together, they determine which provenance, roast, and flavor profiles best fit the idea for the new coffee. She then coordinates the concept with the Sales, Communications, and Trade Marketing teams. “Ultimately, we decide together what might work”, she says.
Melitta® Manufaktur is more than just a roasting plant for Ana: it is a microcosm of the coffee expertise found throughout the Group, as well as a point of differentiation in the market. “We’re the first large-scale roaster to also offer specialty coffees. That’s what makes us unique,” she explains. Melitta® Manufaktur’s recognition as “Roaster of the Year 2026” confirms what Ana and the team are particularly focused on: showcasing the passion and expertise behind their specialty coffees.
From idea to concept: What could the new specialty coffee look like?
Color, design, impact: the packaging tells the story of the idea and character behind the coffee.
We’re the first large-scale roaster to also offer specialty coffees. That’s what makes us unique.
Ana Dießenbacher, Marketing Manager Specialty Coffee at Melitta Europa GmbH
Jörg and the coffee bean’s journey
Before you can enjoy a cup of coffee, it has already been on a long journey. And Jörg Lehmann knows every step of that journey in detail: for almost 35 years, he has been accompanying each coffee bean for Melitta – from its country of origin to the finished product. He is currently Head of Green Bean Management and Raw Coffee Logistics. His work is international. “Coffee grows within the coffee belt”, he explains. “In my mind, at least, I’m always traveling around the world”.
The coffee bean’s journey begins with the farmers. The most important foundations for quality are already laid during cultivation. Jörg and his team select suitable varieties, monitor markets and exchanges, and decide on the right time to place orders. The coffee reaches Europe via cooperatives, exporters, trading companies, and shipping lines.
Every provenance, every harvest, and every blend has its own subtle nuances. That’s what makes coffee so fascinating.
Jörg Lehmann, Head of Green Bean Management and Raw Coffee Logistics at Melitta Europa GmbH & Co. KG
Green coffee in focus: Even before roasting, the quality of the bean is already apparent.
An important part of his work is tasting: during daily “cupping” sessions in the tasting room, coffees are roasted, tasted, and graded. With his trained palate, Jörg detects subtle differences and checks whether a coffee lives up to its promise. “Every provenance, every harvest, and every blend has its own subtle nuances. That’s what makes coffee so fascinating”, he explains. Understanding this diversity and translating it into a consistent taste experience is what makes his work so rewarding.
Every provenance, every harvest, and every blend has its own subtle nuances. That’s what makes coffee so fascinating.
Jörg Lehmann, Head of Green Bean Management and Raw Coffee Logistics at Melitta Europa GmbH & Co. KG
Green coffee in focus: Even before roasting, the quality of the bean is already apparent.
Every sample is carefully examined during daily “cupping” sessions – this reveals the subtlest differences.
Svea’s passion for responsible coffee
For Svea Behnke, sustainability plays a key role in the coffee business. As Sustainability Manager, she coordinates a range of activities, from reporting and regulatory compliance to community projects in the countries of origin.
“We deal with the realities of coffee farming”, explains Svea. “What’s life like for the communities, and how can we help ensure they make a good and sustainable living from coffee farming?” This not only involves taking responsibility for people and the environment but also compliance with new legal requirements, such as the EU Deforestation Regulation. The latter calls for transparent supply chains and proof that coffee was produced without contributing to deforestation. Through its community projects, the Melitta Group works with people in coffee-growing regions to help them meet these and other requirements.
The Melitta Group has successfully implemented over 30 community projects since 2014. In addition to non-productrelated initiatives, the special coffee editions “Selection of the Year” and “Coffee of the Year” support projects in coffeegrowing countries. In collaboration with the children’s rights organization Plan International, the Melitta Group is supporting projects to strengthen food security, education, and equal opportunities in Ethiopia and Honduras in 2026.
Svea Behnke brings responsibility for people and the environment into everyday coffee culture.
The community projects allow me to directly address the question of how people in the growing regions are doing and how they can earn a good living from coffee farming in the long term – that’s what makes my job so special.
Svea Behnke, Sustainability Manager at Melitta Europa GmbH
The Melitta Group has implemented over 30 community projects since 2014 – helping improve livelihoods in the coffee-growing countries.
Alfred and the art of roasting
One person who uses his wealth of experience to bring out the character of each bean is Alfred Liere, Master Roaster at Melitta® Manufaktur. His connection to coffee goes way back: ever since his father bought a coffee plantation about 50 years ago, coffee and its rich variety of flavors have been a constant in his life. “I’ve always been closely involved with coffee. The fact that I’m now able to roast coffee from Guatemala – my birthplace – makes me especially proud”, he explains.
Before the beans are loaded into the roaster, Alfred carefully inspects each batch of green beans – both visually and sensorially. He then develops a unique roasting profile for each variety. Using the traditional slow drum roasting method, he roasts the beans at 200 to 220 degrees Celsius for up to 20 minutes – constantly adjusting the temperature, airflow, and movement of the beans.
Every coffee variety presents a new challenge. Drawing on his many years of experience and expert intuition, Alfred determines how best to bring out their flavors – true craftsmanship that emphasizes the character of each coffee. “When coffee is carefully prepared – when you hear the beans crack, watch them transform, and finally taste their aroma – that’s the precise moment, for me, when good coffee is created”, he explains.
I’ve always been closely involved with coffee. The fact that I’m now able to roast coffee from Guatemala – my birthplace – makes me especially proud.
Alfred Liere, Master Roaster at Melitta® Manufaktur
In the drum roaster, every detail counts: temperature, airflow, and the movement of the beans.
Single-origin, green coffee beans await their turn in the Manufaktur’s roaster.
Small Bean, Big Know-How
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Doppio
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