Peak season in the apple orchard

We have planned this wisely: Our apple varieties ripen in stages. This means that when everything runs smoothly in nature, we can harvest one variety after another. 

Ten to twelve hard-working, attentive, quick hands are enough to manage the entire harvest. Maria, Thomas Kohl's mum and almost on a first-name basis with our apple trees, has a special role. 

We harvest by hand. This has many advantages. We only take the apples from each tree that have reached optimum ripeness. It is never all apples at the same time. Fruits that are shaded by leaves ripen more slowly. They are only placed in the basket during one of the subsequent harvesting rounds. 

Another advantage of harvesting by hand is the quality control. Apple by Apple is taken from the tree one by one and checked with a glance. Our apples may not win beauty contests, but we are all about uncompromising quality. 

When we harvest, a lot is going on on the farm. For us, harvest time always means that production is running at full speed. Ideally, we bring the apples to the press on the day of harvest. The apples stay in the box for a maximum of two to three days when production is at full capacity. 

It's like a beehive at our fruit farm at harvest time. Bottles and boxes are delivered and collected, crates of apples are brought into production, visitors get to know us or pick up their favourite juices directly from the farm. It will continue like this for a few more weeks before the pace slows down a little in November and we process the last apples into exquisite juice.