Tatmara NaturalTreat yourself to the luxury of the finest floral aromas, delicately caressed by tropical fruits and strawberry flavors.Tatmara Natural is a fine example of a naturally processed coffee with complex fruity aromas from fermentation and expressive floral notes. Tatmara is considered one of the most beautiful coffee plantations. Here, the coffee thrives in the middle of a native forest with old trees, spice plants, shrubs and wild animals. The coffees from the 2022/23 harvest are characterized by elegance paired with fruitiness.Negussie Tadesse setzt auf seiner Farm in der Region Dakiti (Kaffa) keine Mineraldünger oder Agrochemikalien ein. Die Unkrautbekämpfung ist Handarbeit. Dennoch sind die Bäume gesund und bringen gute Erträge, was auf die gesunden Waldböden zurückzuführen ist.„Ich persönlich glaube, dass diese Kaffeesorten nicht nur wegen der angebauten Sorten so komplex, geschmacksintensiv und leicht zu extrahieren sind, sondern auch, weil sie langsam unter schattigen Bäumen in sehr gesunden Böden in ihrer ursprünglichen Umgebung wachsen“, so Tim Wendelboe.Negussie pflanzt auf seiner Farm hauptsächlich die Sorten 74110 und 74112, die er bei der Ernte und Verarbeitung seiner Kaffees voneinander trennt. Bei beiden Sorten handelt es sich um Selektionen des Jimma Agricultural Research Center (JARC). Obwohl sie sehr ähnliche Qualitäten haben, gibt es einige feine Nuancen im Geschmacksprofil. The ripe coffee cherries are picked by hand and dried on raised drying tables. During the first few days, the cherries are constantly moved to ensure that they do not overferment. The workers remove all overripe and slightly underripe cherries by hand during the drying process. During the day, they rake the coffees to ensure even drying and prevent unwanted fermentation. Depending on the climate, the drying process takes 10 to 20 days and is completed when the moisture content of the coffee beans is between 10 and 12%.As soon as the cherries have dried, they are peeled. Then it's off to the mill, where they are cleaned and sorted before being packaged. Expert tip for preparationFilter coffee:Depending on the brewing method, water quality and coffee used, we recommend between 60 and 70 grams of coffee per liter (1000 g)

KarogotoA rare flavor composition that could not be more enjoyable: Rosehip, hibiscus and blackcurrants.This Kenyan coffee from the Karogoto wet mill has a very pronounced and intense fruity aroma and a refreshing acidity. Karogoto is the result of a collaboration between several farmers in the Nyeri region using the washed method.Karogoto coffees have an intense fruity and floral taste. The climatic conditions contribute to the intensity of the coffee aroma. The cool nights and moderately hot days slow down the ripening process and ensure a very sweet, intense and unique coffee.Several hundred farmers grow this coffee together, most of whom use the famous Kenyan varieties SL28 and SL34. Some plant newer hybrids such as Ruiru 11 and Batian, but you can clearly taste the fruity aromas that are so typical of the SL varieties.It goes without saying that this high-quality coffee is picked by hand. Sorting in the wet mill is also done by hand. The coffee is then de-hulled, fermented and washed. The coffee is then dried for 10 to 14 days, with defective parchment coffee being sorted out by hand. The drying tables are covered during the hottest parts of the day to prevent overheating and also at night to prevent condensation. The drying process is completed when the moisture content of the coffee beans is between 10 and 12%.Expert tip for preparationFilter coffee:Depending on the brewing method, water quality and coffee used, we recommend using between 60 and 70 grams of coffee per liter (1000 g) of water.

Caballero GeishaDiscover this award-winning Geisha coffee with expressive, sweet mandarin aromas that play around the palate with floral notes and a hint of herbs.Farmers Marysabel Caballero & Moises Herrera are passionate coffee growers who produce their coffee using the washed method. The Geisha variety is famous for its floral cup profile. This excellent coffee is a poem of aromas of sweet mandarin, jasmine and honey. In contrast to the Panamanian Geishas, this Geisha grown in Honduras, in the Chinacla region (La Paz), has a heavier texture, a slightly less intense acidity and a subtle herbal finish.  The ripe cherries are picked and de-pulped by hand. After washing, the excess water is removed from the parchment coffee using a centrifuge. The coffee is then ready for drying.The raised beds are covered with shade nets. During the drying process, the coffees are raked throughout the day to ensure even drying. At night, they are covered to avoid condensation and the risk of the coffee absorbing moisture during the drying process.  EExpert tip for preparationFilter coffee:Depending on the brewing method, water quality and coffee used, we recommend using between 60 and 70 grams of coffee per liter (1000 g) of water.