from seed to cup
For most coffee companies in Europe,
the story starts with a bean. For us, it starts
with the seed!
begginings
Where it all started
THE FARMS
El Cielo
La Tierra
THE FARMS
El Cielo
THE FARMS
La Tierra
How we tackle climate change
with regenerative agriculture
Disease-resistant coffee plants help us counter the effects of drought and heat. We recover the soil with crop rotation, cover crops, and composting.
Agroforestry and biodiversity play a vital role, as trees support bird populations, reducing insect infestation and the need for pesticides.
Trees also help mitigate soil erosion and regulate temperature in our farms. In addition to coffee, we cultivate plantains, tropical fruits, flowers, citrus trees, beans, and large native trees.
Colombia is a megadiverse country. Being the first worldwide in the number of birds. In the Quindio region, where our farm is located, 642 species of birds who need large trees to exist.
making of
DELICIOUS COFFEE
Two factors are essential for a really good cup of coffee: healthy and abundant ecosystems and know-how that goes beyond pure cultivation.
Our style of coffee is intentionally simple, with minimal influence to let the natural and honest flavors of the terroir shine through.
12 steps are necessary to produce the magic we call coffee:
Seed
Seed
Starting with the seed, we make a conscious decision at each of the steps that take to produce your coffee.
Sprout
Sprout
Terroir it is decisive for the character of our coffee. This term from viticulture describes the interplay of soil, climate and altitude.
Seeding
Seeding
We partner with agronomists who advise us on how to protect our coffee plants and to ensure coffee cultivation for the future.
Plant
Plant
CARE, lots of manual work is involved, from starting the seedlings, planting them, feeding them, and controlling the weeds. Coffee plants are extremely sensitive, and the correct care is essential to ensure the quality of our coffee.
Bloom
Bloom
Cultivar, the type of varietal dictates the amount of the yield, the flavours and aromas in the cup and how resilient the coffee plants are. Our cultivar is made from three Arabica varietals: Castillo, Sudan Rume and Catimore. All of them disease resistant.
Harvest
Harvest
We harvest our coffee manually; our workers are experts at picking olny the ripest coffee cherries. This is important because even a few unripe can affect the taste of the coffee. Imagine biting a green cherry!
Washed process
Washed process
We apply washed process, which involves removing completely both the cherry and mucilage (the honey) around the two seeds, also known as coffee beans. We do this with the help of machinery, fermentation, and water. This process ends in a very clean and juicy taste, typically found in Colombia’s Coffee.
Drying
Drying
The effect of fermentation has a great impact on the quality and profile of our coffee. We ferment our coffee in controlled conditions and experiment with different techniques. Our current approach is anaerobic fermentation, meaning the coffee is placed in vessels without oxygen for 24 hours and then we continue with another fermentation in open tanks for 24 hours.
Transport
Transport
After carefully drying the coffee beans on the sun for 25 days, it is time to export the coffee. But as coffee is very sensitive, it can only be transported in a container that carries only coffee. Yet, one container has a capacity of 20 tons. Way too big for a small farmer.
Roasting
Roasting
A single coffee bean contains thousands of aromas that only unfold during roasting. The longer the roasting process takes at the lowest possible temperature, the more aromatic and digestible the coffee will be. For this reason, we use omni-roast, which highlights the natural taste of our coffee and our terroir. Many of our customers are happy to drink coffee again and buy our coffee because it is mild to their stomach.
Freshly roasted, every week with sustainable energy
Brewing
Brewing
As a result of omni-roast we present a light to medium roast that can be used for both filter and espresso. Our coffee has great aromatic richness and a sweet taste with a full and balanced body. You can expect a rather mild flavor with rich Underlying floral and fruity notes. Don’t expect the bitter espresso here.
Enjoy
Enjoy
The palette of floral and fruity flavors changes with every harvest. Each harvest is graded by an expert to identify the cup profile and the quality. This harvest we obtained 85 points on SCA Score (Excellent).
HISTORY OF HARVEST
Coffee is never boring
The floral and fruity flavors of the harvest evolve over time, as nature decides how she mixes and combines the flavors like an artist with a color palette.
HARVEST 3
Toffee,
chocolate fondue,
red wine, roses.
HARVEST 3
Caramel,
dark chocolate
and coconut.
HARVEST 2
Caramel,
jasmin, cacao
nibs and plums.
HARVEST 1
Caramel,
molasses and blackberries.
HARVEST 3
Toffee,
chocolate fondue,
red wine, roses.
HARVEST 3
Caramel,
dark chocolate
and coconut.
HARVEST 2
Caramel,
jasmin, cacao
nibs and plums.
HARVEST 1
Caramel,
molasses and blackberries.
we believe in a future….
where the supply chain is purpose driven and creates benefits for all actors/stakeholders equally.
We believe in collaboration rather than competition.
THE ROASTERS
Loppo Kaffee
Axel Datschun
He is one of the most celebrated roasters in Nord Germany.
His philosophy is to reflect the character of coffee through a light to medium roast profile. Axel has been roasting our coffee from el Cielo since the very first harvest.
Kopiton
Marietta Leonhard
She is our new kid on the block! But not new to roasting. She is one of the main figures of the Kiel roaster scene and this collaboration is very close to our heart. Marietta is the new roaster in residence and will be roasting the harvest from ” La Tierra “.
sustainable
Better for the environment and for your health. Produced with regenerative agriculture. No pesticides, herbicides, or artificial fertilizers.
ARTISAN ROASTING
Our expert roasters skillfully craft each batch of coffee, paying meticulous attention to detail. This approach ensures optimal flavor development and an exquisite aroma in every batch. Our coffee is roasted freshly every week.
biodiverse
We grow a variety of other plants and native large trees to protect about 642 species of birds that call our region home.
high quality
The sweetness of our coffee is the result of the high elevation of our farms, the selected varietals and the experties of our team taking care of each step create a unique cup with great aromatic reachness.
POSITIVE IMPACT
Can you imagine that your morning coffee could help fighting climate change and improve the life of our workers. indulgence and higher purpose coming together.
community
First hand information for you to know where your coffee comes from, the names of the farmers who grow it, there stories.
