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Seasonal coffee
We celebrate the diversity of coffee, beans with an exciting taste, fresh from the harvest.
Current seasonal coffee – Tansania Honey
From roasting date May 6. 2024
This time the seasonal coffee is going to Tanzania, more precisely to Vera and her team from Glanmalure Farm!
Flavors of dark chocolate, cherries and light citrus notes make this honey processed coffee a wonderful all-rounder!
The Rainforest Alliance certified farm is nestled in the adjacent wildlife park and Vera and her team are known for top quality coffee from the region.
We are pleased that we were able to get 3 bags of these and are looking forward to the feedback!
4. seasonal coffee – Rwanda Natural
You may already know Emmanuel and his Baho Coffee Company in Rwanda – we offer his coffee roasted in the Frauenpower blend as well as single-origin for filter coffee.
With the current seasonal coffee, we can offer you something very special from Rwanda: A natural processed Arabica with 88.5 points.
The taste of the coffee is complex, tropical and tangy, with notes of kiwi and pineapple. The finish is reminiscent of ripe red berries and sweet spices. The body is full and the complex, multi-layered acids are reminiscent of wine – simply delicious!
The close link between quality orientation and sustainability is rooted in the daily work and business model of the Baho Coffee Company. This is very much in line with our understanding of sustainability in the coffee industry. The family business operates four washing stations in high potential quality areas in Rwanda. Local coffee farmers deliver their cherries to the various Baho Coffee Company washing stations and achieve significantly higher yields compared to other washing stations in return for the quality bonus they receive. As a result, families can afford to educate their children, make quality-related investments in their farms and save money for the always uncertain future. This fair remuneration from quality to the farm families makes it possible for us to offer you this top-quality coffee!
3. seasonal coffee – Guatemala
This time we’re going to Guatemala, more precisely to the Chiquimula region. The coffee plantation is at an altitude of 1,500 to 1,700 meters and was harvested in March by small farmers from the region….
One problem coffee farmers face during the harvest season is balancing work and caring for their children during school holidays. Unfortunately, in many coffee-growing regions, children have to work on the farm. To solve this problem, the non-profit organization Funcafe launched so-called “Coffee Kids Camps”. These camps offer a solution by providing coffee farmers’ children with a safe environment and meals during the harvest season while their parents work on the coffee plantations. The aim of the project is to keep children away from any type of work by promoting education, nutrition and sustainable agricultural practices.
The lot we have chosen for you has a rating of 84.50 and tastes of green apple, chocolate notes, light lime aromas, sugar cane sweetness with a full body in the cup.
2. Seasonal Coffee – Papua New Guinea
Few find the country on the map – Papua New Guinea is located north of Australia and is not exactly a well-known supplier of coffee to the world market.
All the more exciting, therefore, to try a seasonal coffee from Papua New Guinea!
We bought a great lot for you from the Paradise Mountain PSC from Papua New Guinea in the Simbu region: 84.25 SCAE points and the taste of the coffee is reminiscent of milk chocolate, sweet stone fruits and vanilla.
In the current season, we particularly like it for cold brew or as an espresso for iced coffee!
1. Seasonal Coffee – Mexico
Our current seasonal coffee comes from Mexico’s Mario Santiz of Rancho Vista Hermosa. The washed Sarchi has a whopping 87.2 SCAE points and Mario took a great place in the Cup of Excellence.
Mario is a coffee farmer in Chiapas and learned the trade from his parents, but his plantation was affected by coffee rust and Mario had to change something: over the years he has specialized in sustainable cultivation methods and new cultivation techniques so that he can grow a healthy one without pesticides and using biodiversity plantation, but can also grow super delicious coffee.
We think the coffee is great as a cappuccino, but also as a cold brew, it tastes spicy and wonderfully like orange blossoms.
