Description
Description
Brew Advice
Brew Advice
Beanconqueror
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roasting
Espresso Roasting
Our espresso roasts are usually roasted darker and slower than our filter or omni roasts. However, this does not always apply to lighter variants, which tend to be roasted more slowly but not necessarily darker. This method breaks down more acids and gives the coffee a fuller body . Although the crema is not a direct quality indicator, lighter roasts are characterized by a lighter and thinner crema that contains natural bitter substances. Ideal for portafilters, stovetop coffee pots and sometimes also for fully automatic machines .
Light roast
The light roast, with a roasting time of 7 to 10 minutes , emphasizes mainly fruity aromas, without dominant roasted aromas. The body can vary from light to medium, with increased acidity often noticeable. 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 using 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 layer of mucilage is completely washed off . The coffee beans (the kernels of the coffee cherries) are then dried in the sun on so-called African Beds . Some farms also use special greenhouses that function like greenhouses and protect the beans from the weather. The process ends with a final finishing in the dry mill, where the beans are usually graded .
Honey Process
The Honey Process is similar to the Washed Process in that the pulp is also removed (pulped) . However, the mucilage remains on the beans and dries with them in the sun , giving them a honey-like appearance - hence the name. Here too, the beans are preferably dried on African Beds , and some farms use greenhouses to protect them from the weather. The finishing step is in the Dry Mill, where the beans are graded . There are different variants within the Honey Process:
- White Honey : Little mucilage remains on the beans, resulting in a milder flavor profile.
- Yellow Honey : More mucilage remains than in White Honey, but less than in Red Honey, giving a balanced sweetness and acidity.
- Red Honey : Even more mucilage remains on the beans, resulting in more intense sweet and fruity notes.
- Black Honey : Most of the mucilage is retained; this process requires careful handling and results in a very sweet and complex coffee.
Natural Process
In the natural process (also called dry processing), the coffee cherries are washed after harvesting and sorted by size . The cherries, still with the pulp, are laid out to dry on drying beds or large tarpaulins directly on the ground . Regular turning is necessary to prevent them from "rotting". When it rains and sometimes at night, the cherries must be covered to protect them from moisture. Some farms also use greenhouses here. After drying , further processing takes place in the dry mill, where grading also takes place .
Anaerobic treatment
In anaerobic processing, the coffee cherries are fermented anaerobically before the actual processing begins by storing them 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 flavors. Coffees from anaerobic processing often have very intense, sometimes sour or alcoholic flavors (rum, whiskey...) 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 in order to achieve the perfect balance and purity of flavor. Sometimes a combination of fermentation and drying is chosen , as in double fermentation.
Cultivation land
Coffee cultivation Ethiopia
Ethiopia is considered the cradle of coffee , with a fascinating history of discovery dating back to goats and their herder, Kaldi . Ethiopian coffee is known for its wide variety of heirloom varieties not found in any other region of the world. Often offering floral and fruity flavors, the beans from Ethiopia are famous for their quality and uniqueness .
Coffee cultivation Colombia
Colombia, a country with ideal climate conditions for growing coffee , produces coffees that can cover 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 therefore one of our absolute favorite coffee countries.
Coffee cultivation Costa Rica
Costa Rica invented the Honey Process , a method that gives the beans unique sweet and smooth flavors . Coffee cultivation in Costa Rica is highly regulated , resulting in high quality and innovative processing methods . The coffees are often very balanced and have a distinct flavor profile.
Coffee specialties
Blend
A blend refers to a mixture of different types of coffee that may come from different growing regions, countries, or even different harvests . The purpose of a blend is to create a unique flavor profile that combines the individual characteristics of each variety to produce a balanced and harmonious cup of coffee. Here are some key features and benefits of coffee blends
PreBlend – Beans are blended before roasting and used as
Blend roasted.
PostBlend – our preferred variety – is roasted separately to perfection and then mixed.
For some, it is a sign of quality when a blend looks visually perfect - beans of uniform color and size. We, on the other hand, focus on taste. For us, it is more important that a darker bean works harmoniously with a lighter one than that they are visually perfect. For us, taste is more important than aesthetics.
Microlot: Exclusive small batches
A microlot represents a high-quality, small batch of coffee that is selected for special 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 conditions for growing. 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 type of coffee in the world and is generally considered to be of higher quality compared to Robusta. Arabica coffee is characterized by a delicate flavor profile that can range from fruity to chocolatey-nutty flavors . This diversity is partly due to the variety, the country where it is grown, the soil, and especially the altitude. Arabica is grown at higher altitudes, typically above 1000 meters , where the slower growing conditions encourage 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.
