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Body: 4/5

Fruit: 1/5

Flavor profile:

Body: 4/5

Fruit: 3/5

• Morello cherry
• Stewed Plum
• Apple
• Cookie

Region: Carmo do Paranaiba, Minas Gerais

Body: 3/5

Fruit: 1/5

Flavor profile:

The ideal gift for passionate coffee drinkers. With this coffee subscription, recipients receive fresh, sweet coffee delivered at regular intervals. The gift subscription can be redeemed entirely at the customer's discretion. Recipients can subscribe to any coffee they like with the allocated amount until the credit is used up. When redeeming the credit, the variety(ies), quantity, and delivery frequency are individually determined by the customer. The coffee subscription can be modified at any time in the customer account. This provides maximum flexibility and convenient administration for the customer.

This excellent lot was processed by 15 female coffee farmers from the Asobombo cooperative in Huila. In the Pitalito region, most farms are around 3-5 hectares in size, making them somewhat larger than in the rest of Huila. The region saw increased settlement in the 19th and 20th centuries due to the abundance of fertile land. Huila is generally considered one of the best coffee-growing regions in Colombia, a country already renowned for its exceptionally high-quality coffee.

The women of the Asobombo cooperative hand-pick their ripe, sweet coffee cherries and begin processing them directly on the farm. After pulping, the coffee beans ferment for 12-36 hours in water tanks. The parchment is then washed and dried on covered raised beds. Due to the high humidity in the region, the parchment is turned frequently to ensure even drying.

This summery, light filter coffee shines with a fruity-sweet taste of red currant and citrus zest, tea-like aromas reminiscent of green Sencha tea, and a delicate biscuit finish.

Region: Pitalito, Huila, Colombia

Producer: Asobombo Women Group

Mounting height: 1350m - 1800m

Variety: Bourbon, Castillo, Caturra, Colombia

Preparation: Washed

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 2 - 16 weeks after roasting (Best Before - 1 year)

Body: 3/5

Fruit: 4/5

Flavor profile:

This cup of light-roasted organic coffee from Rwanda not only tastes incomparable, but also tells a story full of courage and hope. This fine organic Arabica comes from the Mbizi Washing Station in the Kamonyi district of Rwanda – a place where women are achieving great things together.

The two founders, Aline and Odette, set themselves a goal: to change the lives of widowed and disadvantaged women. With passion, they not only built up their coffee production but also distributed goats and fertilizer to secure the families' livelihoods. Every bean tells a story of solidarity, strength, and the vision of a better future.

Kamonyi, located in southern Rwanda, offers ideal conditions for high-quality coffee cultivation. The subtropical climate, regular rainfall, and altitudes of 1,400 to 2,000 meters create a perfect environment for the Arabica variety Red Bourbon. The region's fertile clay soils are rich in minerals, giving the coffee cherries their unique aroma. Kamonyi is also known for its sustainable farming methods and the strong community of smallholder farmers who pass on their knowledge through generations.

This fine, washed red bourbon impresses with complex fruit notes of gooseberry and lime, and a sweet busquit finish. With every sip, you support these inspiring women and taste the dedication that went into every bean.

Region: Kamonyi District

Producer: Mbizi Washing Station

Mounting height: 1,400 - 2,000m

Variety: Red Bourbon

Preparation: Washed

Preparation recommendation: Espresso machine, moka pot, pour-over, Aeropress, French press, filter coffee machine, cold brew

Best Taste Recommendation: 2 - 16 weeks after roasting (Best Before - 1 year)

Body: 3/5

Fruit: 5/5

Flavor profile:

This shade-grown organic Arabica coffee is a pleasingly nutty coffee perfect for any time of day. The caffeine was gently extracted before roasting using the safe CO2 extraction method. Aromas of nougat, waffle, and cocoa are accompanied by a subtle hint of apple. The medium roast enhances this balanced interplay of sweetness, roasted flavors, and acidity.

The Cafeticultores Orgánicos de Oaxaca (Coroax) cooperative was founded in 2012 and consists of 2,000 family-run farms, primarily owned by indigenous people from the Oaxaca region. In December 2022, we had the opportunity to visit Coroax and were impressed by the natural beauty of the Sierra surrounding Oaxaca City and the warmth of its members. You can read more about our trip in our post on the coffee blog.

On average, a family owns around 3 hectares of cultivated land in the high-altitude mountain regions of the state. Joining the cooperative enables these small farmers to improve the quality of their green coffee and market it more effectively.

All coffee farms in the cooperative adhere to strict organic farming guidelines. This producer is particularly distinguished by its commitment to preserving the biodiversity of the local flora and fauna, as well as ensuring fair compensation for small-scale farmers. We are especially pleased to present this low-acid Arabica from Coroax.

We are pleased to present this versatile decaffeinated coffee. This organic decaf is suitable as an espresso, cappuccino, or nutty-sweet filter coffee.

AT-BIO-301

Region: Oaxaca, Mexico

Producers: Cafeticultores Orgánicos de Oaxaca (Coroax)

Varieties: Typica, Bourbon, Mundo Novo

Processing: Washed, CO2 decaffeination

Cultivation altitude: 1200-1500m

Preparation recommendation: Espresso machine, moka pot, fully automatic coffee machine, filter coffee.

Best Taste Recommendation: 2-16 weeks after roasting (Best Before - 1 year)

Body: 4/5

Fruit: 2/5

Flavor profile :

This outstanding washed Grade 1 lot comes from the Banko Gotiti washing station in the Kochere district of Ethiopia's Yirgacheffe region. Under the management of Alemu Bukato, the washing station processes the harvests of around 650 local smallholders. The combination of altitudes of up to 2,200 meters, fertile soils, and abundant rainfall forms the basis for the high quality of this micro lot. The flavor profile is largely influenced by the use of traditional heirloom varieties. These give the coffee the citrus aromas characteristic of this region, as well as floral and herbal nuances of lavender, jasmine, and bergamot, and a tea-like body.

The processing follows strict standards: after pulping, the coffee ferments for 36 to 48 hours in fermentation tanks, is washed, and sorted according to density. The subsequent drying on African raised beds takes 12 to 15 days. To ensure consistent quality, the parchment coffee is turned regularly and protected from intense midday sun and nighttime moisture. Once the optimum moisture content has been achieved, the final drying and sorting takes place in Addis Ababa. Intensive manual selection ensures that only flawless beans are packed in GrainPro bags for export. This careful processing of the green coffee guarantees the highest quality, for which the Banko Gotiti Washing Station has been renowned for years.

Region: Yirgacheffe, Kochere District

Producer: Banko Gotiti Washing Station

Cultivation altitude: 2,100 m

Variety: Heirloom

Preparation: Washed

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 1 - 8 weeks after roasting (Best Before - 1 year)

Body: 3/5

Fruit: 4/5

Flavor profile: