Description
Description
Origin
Origin
Brew Advice
Brew Advice
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roasting
Filter roasting
Our filter roast is generally lighter than our espresso roast and is specifically optimized for use in all types of hand filters, AeroPress, Switch, Syphon, Pulsar, and Moccamaster . This roast perfectly brings out the coffee's fruitiness and sweetness and is not recommended for use in fully automatic coffee machines, regardless of the roast level.
Light roast
The light roast, roasted for 7 to 10 minutes , emphasizes fruity aromas without overly roasted flavors. The body can vary from light to medium, often with a high acidity. This roast is ideal for lovers of fruity and floral coffees .
processing
Washed Process
In the so-called washed process (or wet processing), the coffee cherries are thoroughly washed after harvest and sorted by size through various sorting channels . Larger and heavier beans are considered to be of higher quality. The pulp is removed, and the beans are fermented in water tanks. After fermentation, the remaining mucilage is completely washed away. The coffee beans (coffee cherry kernels) are then dried in the sun on so-called African beds ; some farms also use special greenhouses that function like hothouses and protect the beans from the elements. The process culminates in a final finishing step in the dry mill , where the beans are usually also graded.
Anaerobic treatment
In anaerobic processing, the coffee cherries are fermented anaerobically before the actual processing begins. They are stored in tanks or plastic bags without oxygen . This can last for several hours or weeks . Sometimes yeast is added (yeast fermented), which further increases the variety of flavors. Coffees from anaerobic processing often have very intense, sometimes sour or alcoholic flavors (rum, whiskey, etc.) or even unnatural flavors (gummy bears, etc.). Sometimes, however, super clean and delicate flavors also emerge. This method requires a lot 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.
Carbonic maceration
Carbonic maceration is an experimental processing method in which whole, undamaged coffee cherries are fermented in an airtight tank with CO₂ . This process, adapted from the wine world, promotes a controlled, slow fermentation that produces particularly complex flavors.
The result is coffee with intense fruitiness , crisp acidity , and often wine-like notes – an exceptional taste experience for those seeking something special. This method requires considerable experience and sensitivity, but ensures distinctive profiles in the cup.
Cultivation land
Coffee cultivation 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 acidic profiles , Colombia offers an impressive variety of varieties and processing methods. This makes the country one of the most exciting and diverse coffee producers in the world and thus one of our absolute favorite coffee countries.
Special variety
Typical
Typica is one of the oldest and most original coffee varieties in the world – known for its elegant structure and clear flavor. Grown in Colombia's high altitudes, it unfolds its full potential: delicate acidity, a silky texture, and aromas of caramel, citrus, and floral notes.
This classic variety forms the genetic basis of many modern Arabica varieties and impresses with its clarity in the cup. Perfect for anyone who wants to experience the origins of specialty coffee in its purest form.
Coffee specialties
Microlot: Exclusive small batches
A microlot represents a high-quality, small batch of coffee selected for unique characteristics such as a special 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 provide optimal growing conditions. 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 than Robusta . Arabica coffee is characterized by a delicate flavor profile that can range from fruity to chocolatey and nutty aromas. This diversity is partly due to the variety, the country of origin, the soil, and especially the growing altitude. Arabica is grown at higher altitudes , typically above 1000 meters , where the slower growing conditions promote the development of richer and more complex flavors. However, Arabica is also more susceptible to pests and fungal diseases such as coffee rust. More recently, Arabica-Robusta hybrids have also been developed to combine the robustness of Robusta with the delicate flavor characteristics of Arabica.
