Herkunft:	Mantiqueira de Minas, Brazil
Produzent:	COCARIVE
Varietät:	Yellow Catuai
Fermentation:	pulped natural
Cup Score:	84
Taste Notes:	Dunkle Schokolade / Vanille / Geröstete Haselnüsse
Preis je 250g / 1000g:	€ 7,20 / €26,80(Zero Waste/Leihgebinde)

The Drive ist klassisch angelegt: ein samtig-schokoladiger Arabica aus Minas Gerais. Ein perfekter Alltagskaffee mit kräftigem Körper, wunderbarer Süße, harmonisch und ausgewogen. Für milky Drinks und pur. Für Siebträgermaschine, Mokkakanne und Vollautomat. Und für Liebhaber klassischer Filterkaffees.

Herkunft:	Kayanza, Burundi
Produzent:	Mbirizi Washing Station
Varietät:	Red Bourbon
Fermentation:	fully washed
Cup Score:	88
Taste Notes:	Florale Noten / Rote Ribisel / Himbeeren / Milde Säure von Zitronen
Preis je 250g:	€ 8,20

The Blizz ist unsere afrikanische Fruchtbombe: Unglaublich, welche Intensität an Frucht diese Bohne in die Tasse zaubert. Dabei bleibt die milde Säurde dezent im Hintergrund. Das ist unser Bohne für Liebhaber ausserordentlicher Kaffees mit samtigem Körper, sei es in der Siebträgermaschine, der Mokkakanne oder als Pour Over.

Herkunft:	Brazil / Burundi
Produzenten:	Minas Gerais / Mbirizi Washing Station
Varietät:	Yellow Catuai / Red Bourbon
Fermentation:	pupled natural / washed
Cup Score:	84 / 88
Taste Notes:	Dunkle Schokolade / Vanille / Rote Ribisel / Himbeeren
Preis je 250g / 1000g:	€ 7,90 / €29,60(Zero Waste/Leihgebinde)

The Jet ist die Transformation der fruchtgefüllten Schokolade in die Kaffeewelt: ein samtig-schokoladiger Arabica mit einem Ribisel-Kern. Ein Alltagskaffee mit kräftigem Körper und wunderbarer Süße, der den Gaumen mit Fruchtnoten unterhält. Für milky Drinks und pur. Für Siebträgermaschine, Mokkakanne und Vollautomat. Und für Liebhaber klassischer Filterkaffees.

Herkunft:	Usulatan, El Salvador
Produzent:	Finca Los Pirineos
Varietät:	Bourbon
Fermentation:	Honey
Cup Score:	88
Taste Notes:	Kirsche / Zwetschke / Süße von Honig / Mundgefühl wie Obers
Preis je 250g:	€ 8,90

Während der Fermentation anhaftende Mucilage trägt zur fruchtig-süßen Aromatik des Kaffees bei. Für jede Zubereitungsmethode, von der Siebträgermaschine, Mokkakanne und Vollautomat aber auch als klassischer Filterkaffee oder noch besser als Pour Over.

Herkunft:	El Salvador/ India
Produzenten:	Finca Los Pirineos / Wayanad Coop
Varietät:	Bourbon / Canephora
Fermentation:	Honey / washed
Cup Score:	88 / -
Taste Notes:	Kirsche / Zwetschke / Dunkle Schokolade / Nuss
Preis je 250g:	€ 8,50

Manchmal muss man Grenzen überschreiten. Das haben wir mit The Spice getan. Die süße Frucht aus El Salvador findet im schokoladigen Robusta einen kräftigen Partner. Dazu diese unglaubliche Crema. Ideal für Siebträger, Vollautomat und Mokkakanne.

Competition leads to innovation and this coffee is the fruit of that labor. 2 and 1⁄2 years after his pioneering world brewers cup single tree lot Rubens Gardelli presents this unique coffee from Uganda. Forging close links with Alex, a coffee farmer, and forming an export company with his friend Dison allows complete traceability and control from tree to cup. Originally a small competition lot, this project grew to encompass five(!) small farmers' production! A (secretly!) naturally processed coffee, intensely sweet, with lots of dark chocolate and cherry — it's a delicious and amazing representative of Ugandan specialty coffee.

The name Nano Challa refers to a local mythic tale about a challenge to become King of Jimma, and the coop adopted it to signify their desire to be a strong cooperative. This one, which is now 350 farmers and growing, has a tremendous mix of languages, tribes, cultures and religions. The program is administered by Technoserve, partially funded by the Bill and Melinda Gates Foundation, a non-government organisation that not only coordinates agronomists and managers for each of the coops they work with, but also has a business adviser assigned that helps the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members. Free of debt, Nano Challa have recently purchased a second depulper to facilitate their continued growth in both cooperative size and market demand. The farms are at altitudes between 1850 to 2100 meters, planted in old regional varieties of coffee.

Francisco Morales and his wife have been the proud owners of La Esperanza farm in Cipresales for over 40 years. And they have achieved a great deal. As for many other producers, the initial years of starting their farm activities were very challenging ones. But thanks to the hard work, dedication and commitment of the family, the farm has grown into a business that provides income for the household and generates a source of employment for many others in the surrounding area. You can imagine that the name of the farm, which in English translates into “The Hope”, explains well how important coffee production is for them.

The Guji region of Sidamo, along the Mora Mora River in southern Ethiopia, produces “forest coffee”, or coffee trees that grow wild. The region also has numerous small coffee farms that pool their coffee in a co-op for milling and export. Guji coffee is heirloom. What that means to us is that it is not a modern cultivar, but a traditional coffee that is unchanged from the very earliest coffees grown in this area.

This lot has been processed at the Ch'Ire Ameli washing station in the Nensebo woreda, Guji terroir. More than 700 small holder farmers bring their cherries to Ch'Ire Ameli, who then made an impressive selection and an outstanding natural process using the traditional raised beds.

Kariru, situated adjacent to the Mount Kenya Forest reserve is comprised of 3000 smallholder farmers. The co-op’s primary objective is to promote the social and economic interests of its members, a mindset which is essential to properly reward the farmers for their dedication.

As with most Kenyans, the coffee is processed using a fully washed method. Through impeccable processing of this high grade lot, Kariru produces distinctive honeydew top notes, with apricot and blackcurrant complexity bringing up the finish.

Roberto Samuel Ulloa Vilanova bought La Divina Providencia ten years ago. When Roberto took over the farm, the land and trees were in poor condition having been abandoned in previous years because the low coffee prices in El Salvador at that time drove the farm out of production. Since buying the farm, Roberto has rejuvenated the land and trees, planted over 8000 Bourbon and Kenya varietals on an additional plot and installed a complete washed‐process mill and drying screens.

This micro lot is 100% Orange Bourbon variety and what sets this coffee apart from most coffees in the area is a slightly more acid-driven intensity. Vanilla, plum and mandarin flavours stand out in this incredibly pretty coffee. A clean, sugary body supports persimmons and cocoa in the finish.

Shakisso Farm can be found in the Guji zone, the southern part of Oromia, one of Ethiopia’s largest regions. The farm was started by Haile Gebre and began producing organic coffees in 2001 and is now Organic, Rainforest Alliance and Fairtrade USA certified. Haile works closely together with medium-sized local outgrowers who are specialised in this highland forest coffee.

There are many gold mines in the area of Shakisso Farm, so the coffee fields are literally full of holes where people have been digging for gold. This makes walking between the coffee trees risky. As a result, the biggest challenge these days is to find employees to maintain the plantation and pick cherries.

Ein klassischer Espressoblend mit kräftigem Körper und langem Abgang. Nussig, schokoladig im Geschmack. Dichte Crema.

Mächtiger Körper, würzige Aromen und dunkle Schokolade bestimmen seinen Charakter. Dabei cremig und dezente Fruchtnoten. Für Liebhaber von italienischen Kaffees, die aber gerne auf Robusta verzichten.

Ein klassischer, aromatischer Filterkaffee mit vollem Körper und leichter Süße. Er zeichnet sich durch Noten von Zartbitter, Walnuss und Vanille aus. Sehr säurearm ist er ein Kaffee für jede Tageszeit.