By mastering the art of roasting in 1863, Joseph van Leckwyck and his sons determined the course of the coffee industry in Belgium. By 1899 the Pelican Rouge name had spread across Europe. Today, our brand is synonymous with great tasting coffee.
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To capture the characteristics of the two main coffee varieties — the mild Arabica and the earthy Robusta—we use two techniques to process the freshly picked ‘cherries’ from the coffee plant and extract the pits. The first is a natural method and the oldest in the world, known as the ‘dry process’. The ‘cherries’ are washed and placed in the sun to dry before the bean is removed. This creates a heavily-bodied coffee that is sweet and smooth with complex tones. The second technique is known as the ‘wet process’ in which the cherry surrounding the bean is removed before drying, producing a piquant coffee with hints of fruit.