Description
Description
Brauratschläge
Brauratschläge
Beanconquerer
ALWAYS FRESH
We roast several times per week.
SECURE PAYMENT
Many secure payment options.
FAST DELIVERY
Shipped safely and reliably with DHL.
Roasting
Omni Roast light
Our Omni Roast is roasted light to light-medium and developed so that the coffee can be prepared as both filter coffee and espresso. It is particularly suitable for manual brewing methods like the hand filter, AeroPress, Switch, Syphon, Pulsar, and Moccamaster, but can also be used in a portafilter machine.
Thanks to the light roast, the coffee's fruity and floral aromas are exceptionally well preserved. Its natural sweetness comes through clearly, while the body can vary from light to medium depending on the preparation. We do not recommend this roast for fully automatic coffee machines.
Processing
Natural Process
In the natural process (also known as dry processing), the coffee cherries are washed and sorted by size after harvesting. The cherries, still with their fruit flesh, are spread out to dry on drying beds or large tarps directly on the ground. Regular turning is necessary to prevent them from "rotting." In the event of rain and sometimes at night, the cherries must be covered to protect them from moisture. Some farms also use greenhouses for this stage. After drying, the further processing takes place in the dry mill, where grading also occurs.
Anaerobic Processing
In anaerobic processing, the coffee cherries are fermented anaerobically before the actual processing begins by being stored in tanks or plastic bags without oxygen. This can last for several hours to weeks. Sometimes yeast is added (yeast fermented), which further increases the variety of aromas. Coffees from anaerobic processing often exhibit very intense, sometimes acidic or alcoholic aromas (rum, whiskey...) or even unnatural flavors (gummy bears, etc.). In some cases, however, super clean and refined tastes also emerge. This method requires a great deal of sensitivity from the coffee farmer to achieve the perfect balance and purity of flavor. Sometimes a combination of fermentation and drying is chosen, as in double fermentation.
Country of origin
Coffee Cultivation in Colombia
Colombia, a country with ideal climatic conditions for coffee cultivation, produces coffees that can satisfy almost every taste preference. From sweet and mild to rich and acidity-driven profiles, Colombia offers an impressive variety of cultivars and processing methods. This makes the country one of the most exciting and diverse coffee producers worldwide and thus one of our absolute favorite coffee-growing countries.
Specialty Coffees
Microlot: Exclusive small batches
A microlot represents a high-quality, small batch of coffee that is selected due to specific characteristics such as a particular variety, exceptional growing conditions, or an innovative processing method, such as anaerobic fermentation. These coffees often come from a specific part of a farm, where the soil, microclimate, and sunlight offer optimal conditions for cultivation. Microlots are known for their high quality and limited availability and often offer unique flavor profiles that set them apart from standard coffees.
Types of Coffee
Arabica
Arabica is the most widely consumed coffee variety worldwide and is generally considered to be of higher quality compared to Robusta. Arabica coffee is characterized by a refined flavor profile that can range from fruity to chocolatey-nutty aromas. This variety is partly due to the cultivar, the country of origin, the soil, and in particular the altitude at which it is grown. Arabica is grown at higher altitudes, typically above 1000 meters, where the slower growth conditions promote the development of richer and more complex flavors. However, Arabica is also more susceptible to pests and fungal diseases such as coffee leaf rust. More recently, Arabica-Robusta hybrids have been developed to combine the robustness of Robusta with the refined flavor characteristics of Arabica.
