22 Altrei coffee represents a story of success: it was nearly forgotten and cultivated more as an ornamental than as a food plant, when two German professors rediscovered it. They were inspired to write and publish several articles on the qualities of Lupinus pilosus and became very active in promoting its cultivation for its edible potential. This “bean” presents interest because it can be processed into a beverage, similar in taste to coffee but without the caffeine content. Another method of preparation is to mix it with wine and drink it as a refreshing beverage during the hot summer months. It can be also used as a flavouring agent for cheeses and desserts. At present, its cultivation remains restricted to South Tirol, where it is produced by only a few families, in very small quantities and sold in gourmet stores for a relatively high price (5-6 Euro/125 grams). Conditions for growth Altrei coffee is a crop of particular interest and is perhaps easy to cultivate, because it already has a long history of cultivation in Europe, hence it is adapted to the climatic conditions. In its natural habitat, Lupinus pilosus is cultivated at altitudes between 950 and 1300 m and it is cold and freeze tolerant. However, it is preferable to plant it at lower altitudes because this allows for warmer weather and more rapid ripening. The planting season is March-May and the harvest takes place at the end of summer or beginning of autumn. The harvesting must be well-timed because the pods of Lupinus pilosus open when ripe and the “coffee” beans may be easily dispersed and lost. Hence, the farmer must collect the beans before the pods Local merchant packaging the newfound tourist attraction of Altrei – the coffee that is raised in the Alps! Photo by Joseph Simcox. Pagina 31
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