Description
Description
Brauhinweise
Brauhinweise
Beanconqueror
ALWAYS FRESH
We roast several times per week.
SECURE PAYMENT
Many secure payment options.
FAST DELIVERY
Shipped safely and reliably with DHL.
Roasting
Filter Roast
Our filter roast is generally lighter than the espresso roast and specifically optimized for use in all types of manual filters, AeroPress, Switch, Syphon, Pulsar, and Moccamaster. This roast brings out the fruitiness and sweetness of the coffee beautifully and is not recommended for use in fully automatic coffee machines, regardless of the roast level.
Light Roast
The light roast, with a roasting time of 7 to 10 minutes, emphasizes fruity aromas above all else, without dominant roasted notes. The body can vary from light to medium, with an increased acidity often being noticeable. This roast is ideal for lovers of fruity and floral coffees.
Processing
Anaerobic Natural Process
In the anaerobic natural process, ripe coffee cherries are first sorted after harvest and fermented as whole fruits in sealed containers. In this low-oxygen environment, fermentation occurs in a controlled manner and can influence the flavor profile of the coffee.
Subsequently, the cherries are dried with the fruit flesh intact – just as in the classic natural process. During drying, they are turned regularly and protected from moisture. Only then are the dried fruit layers removed in the dry mill and the beans further sorted.
Country of origin
Coffee Cultivation in Kenya
Kenya is known for its high-quality coffees and was traditionally associated with SL varieties. Due to climate change, however, new, more resilient varieties such as Ruiru 11 and Batian are increasingly being introduced. Kenyan coffees are known for their intense acidity and fruity notes, which make them particularly popular among coffee connoisseurs.
Specialty Coffees
Microlot: Exclusive small batches
A microlot represents a high-quality, small batch of coffee that is selected due to special characteristics such as a specific 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 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 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, which can range from fruity to chocolatey-nutty aromas. This diversity is partly due to the variety, the country of cultivation, the soil, and in particular the altitude of cultivation. 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 also been developed to combine the robustness of Robusta with the fine flavor characteristics of Arabica.
