Helmut Ulrich began Soul Seed, a project at the foot of the Sierra Nevada Mountains in Colombia, around ten years ago, with a strong focus on sustainability. The organic cultivation of the old Arabica coffee plants takes place in harmony with nature. Chemical fertilizers and pesticides are kept away from these coffee plants and the harvesters. Fertilization is carried out solely with the farm's own compost, chicken manure, and recycled water. Organic coffee cultivation has always been practiced on the finca, and organic certification was formally completed at the end of 2022.
The Austrian-born farmer places particular emphasis on involving the local community in his project. Therefore, the harvest workers on the finca are paid double the local standard wage. Furthermore , as many processing steps as possible are deliberately carried out by hand rather than by machine, thus retaining more income for the harvest workers.
To enrich the unique flora and fauna on and around the coffee farm, Helmut is actively reforesting. For every sack of coffee sold, 100 native trees are planted. He also supports his neighbors with coffee seedlings so they can improve their harvest.
The wet processing of the coffee cherries after harvest takes place directly on the finca, which is difficult to access by vehicle. After the pulp has been removed, the coffee beans are fermented in tanks for 18 hours. This process removes the remaining pulp and mucilage. The coffee beans are then washed and dried on African raised beds. This processing produces a particularly clear cup profile.
The dark roast gives this coffee a full body and flattering roasted aromas. Flavors of dark chocolate, caramel, and dried fruit delight the palate. This coffee is especially well-suited for classic espresso and milk-based drinks.
AT-BIO-301 certified
Region : Minca, Sierra Nevada
Farmer : Helmut Ullrich
Cultivation altitude : 1200 m
Varieties : Bourbon, Typica, Caturra
Condition : Washed
Preparation recommendation: portafilter machine, moka pot, fully automatic machine
Best Taste Recommendation: 3 - 16 weeks after roasting (best before - 1 year)
Body: 4/5
Fruit: 1/5
Flavor profile:
- Dark chocolate
- caramel
- Prune
- Kumquat
