top qualität kaffee trinken

1. Plan, pack and explore

Country: Colombia | Region: Risaralda, Ibagué | Altitude: 1290

This is Fil and Vivi, the two Viajo Muskeeters living in Colombia… and the explorers of the team. On their roadmap: climb up to always new elevations, between 1100-2300 meters over sea level, across the different coffee regions, all year round, to unearth coffees which score at least 80 points on the 100-point scale of the Specialty Coffee Association of America. From this level, the beans have little to no defects, unique flavours and tastes. These marvels grow exclusively in special conditions with particular soil requirements, water availability, temperatures, atmospheric precipitation, certain altitude and so on… but they’re worth a few sore muscles!

2. Vivi and Fil go on the sourcing mission

Country: Colombia | Region: Risaralda, Pereira | Altitude: 1500 – 1800

Meet Gustavo, beloved husband, father of 2 daughters and determined grower of the Finca El Recreo where our 1550 coffee comes from. It’s very important for us to first get to know the farmers personally – would you trust someone you don’t know? And we’ve met amazing people with amazing stories! Take Gustavo. 20 years ago, the guerrilla groups forced him to run away from his family farm, but he never gave up and today produces one of the top quality coffees of the area. It takes about 6-8 months for the coffee cherry to turn to a deep and plump red when it’s ripe and ready to get picked. Always by hand, carefully, cherry after cherry… this is labour-intensive and complicated but conducive to higher quality – you’ll see no machinery doing the job here. Instead, hundreds of seasonal pickers submerge the region, twice a year.

wie wird kaffee beschaffen

wie wird kaffee angebaut

3. The process makes it perfect

Country: Colombia | Region: Risaralda, Pereira | Altitude: 1500 – 1800

Once harvested, the coffee bean is extracted from the cherry through a process called „depulping“. There are two methods: dried vs. washed. There’s no good or bad processing method but while the dried Arabica tends to be heavier in body and more complex, washed beans are fruiter, brighter and cleaner – it is important to understand why certain coffees taste the way they do. In Colombia, it’s 100% washed Arabica. This means that the pulp (the red layer) and a membrane called the parchment surrounding the bean are removed through water channels. Gustavo even reprocesses the wastewater as compost for future fertilizer. The bean, green at that stage, is then dried in the sun, on dry and flat soils, often on roof tops. Every couple of hours, the beans are raked to secure even drying across all beans. Several days later (hopefully with no rains in the meantime!), the beans are dried out and ready to go through the next step.
You can already see how much work, time and people it takes to get the coffee to you – and at this stage, the beans haven’t even been roasted yet!

4. Refining the taste

Country: Colombia | Region: Quindío | Altitude: 1480

The green beans (and their grower) now enter a crucial step: not only is it the time for the beans to be sorted, classified and graded but they also leave the nest to be roasted. This is where our Direct Farm model sets new standards in the industry. In most cases, the beans are shipped in jute bags to Europe for roasting. Not with us! The beans stay in Colombia to be roasted right away. Hold on, it goes very fast: Gustavo and his team selects the most qualitative beans, load them onto one of his transportation Jeeps, drive 1 hour to Frank, our roaster master, who takes it over from there.
Roasting coffee is somewhere between witchcraft, science and art (and athletics). It is the process of turning the green bean into the brown aromatic bean that you brew and drink. This process is both sensitive and complex – one single bad bean can ruin the taste of the whole batch. Very basically, the beans are heated up in a large rotating drum for about 15 minutes until their first „crack“. During this dramatic time lapse, beans warm up, aromas emerge, flavours bloom, colours evolve to golden and brown and finally… crack! Frank tailors each roast to the bean’s individual needs while always keeping in mind the European taste (yes, we don’t all like our coffee the same way).

wie werden kaffeebohnen geröstet

bester kaffee schnelle lieferung

5. Keeping it fresh & safe

Country: Colombia & Europe | Altitude: 0 – 13000

Straight after the roast, the beans are cooled and packaged by Frank’s team to keep them fresh. Our packages are 100% Colombian, too. They’re produced in Bogotá by a small (yet very innovative) company specialised in coffee packaging. And we spare no expenses to keep the beans’ freshness with a special one-way valve – keeping the air outside (as it deteriorates the aroma) and releasing the CO2 (no worries, it’s a natural reaction that roasted coffee expires CO2). After the packaging, the bags are put together in bigger protective bags. They are then loaded onto a truck heading straight to El Dorado International Airport’s cargo terminal, where they leave via cargo plane with final destination Düsseldorf (Germany). From there, Philipp and Laurie collect the beans and stay ready to ship them by DHL Green up to your doormat.