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from seed to cup

For most coffee companies in Europe,
the story starts with a bean. For us, it starts
with the seed!

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begginings

Where it all started

The beginning 1
The beginning 2
The beginning 3
The beginning 4

THE FARMS

El Cielo

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La Tierra

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THE FARMS

El Cielo

El Cielo 1
El Cielo 2
El Cielo 3
El Cielo 4

THE FARMS

La Tierra

La Tierra 1
La Tierra 2
La Tierra 3

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.

Check the latest

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.

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We grow your morning coffee with heart and soul. All rights Reserved. © Café del Cielo 2023

Created by STUDIO MERLIN

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