Origin and Plantation
If you consider quality and an extraordinary coffee character, Kenya belongs to one of the best producers worldwide! Due to their rarity, Kenyan “pearl beans” are an absolute speciality. If the coffee tree cannot deliver sufficient nutrients to the coffee cherries that grow at the very end of the bush, the bush develops only one bean in the cherry, a so-called pearl bean. This individual bean collects so much strength and grows so slowly that it becomes more aromatic than a flat bean. Our “pearl beans” are from the “Kiundi” region and are hand-selected from the annual harvest.

Character and Taste
The experienced roast master needs to use all his capability and skills in the roasting process since pearl beans are of rare beauty. If he is successful in roasting, the typical chocolate-like character and mild, spicy fullness of Kenyan coffee will develop.

PARTICULARITIES
Kenya is the driving force of the East African world of coffee. From the cup up to the market, everything is first class. Kenya’s research and development sets an example, its quality control is meticulous and many of the thousands of small coffee growers are skilled in agriculture. The best of Kenya’s coffees are not simply sold as generic AA or AB coffees; they are sold to the highest bidder in auctions. The heated competition pushes up the prices.

Origin and Plantation
Origin and Plantation Our Kenyan coffee comes from the growing region Kiundi in the southern highlands. The Kenyan coffee mostly grows at an altitude between 1,500 and 2,100 meters. There are two crops per year. Since only the ripe coffee cherries are picked, the entire plantation can sometimes be harvested up to seven times - manually. Coffee lovers have a special preference for the aromatic top coffees from Kenya, featuring a fine acidity, an unusual berry-like fruitiness and full body. The first trees were brought from Ethiopia to Kenya in the 19th century. Today, coffee is cultivated on 1,300 large plantations and by 600,000 small producers in cooperatives.

Character and Taste
Our “Kenya Kiundi” is a top coffee with a full body. A first class coffee with a fruity chocolate aroma. In high-quality blends, "Kenya Kiundi” is to be found as an acidity carrier.

Particularities
Kenya is the driving force of the East African world of coffee. From the cup up to the market, everything is first class. Kenya’s research and development sets an example, its quality control is meticulous and many of the thousands of small coffee growers are skilled in agriculture. The best of Kenya’s coffees are not simply sold as generic AA or AB coffees; they are sold to the highest bidder in auctions. The heated competition pushes up the prices.

Origin and Plantation

Located between Tanzania and Zimbabwe, Malawi produces finest quality Arabica coffees. The plantations are located in the southern part of Malawi in Thyolo, Mulanje, Zomba and Mangochi. Despite being a landlocked country, Malawi has now managed to establish a successful export economy for agricultural products. Around 500,000 small farmers now make their living from coffee cultivation. Unlike the rest of Africa's coffee-growing countries, coffee plants in Malawi are planted on terraces to prevent soil erosion.

Character and Taste

A slightly darker roast imparts the coffee with dark chocolate accents and slightly nutty notes, rounded off by a lively citrus freshness. This coffee's character emerges particularly when prepared as filter coffee and with the French Press, bringing out additional notes of caramel.

Particularities 

The main crops grown on Malawi's plantations are tea, macadamia and tobacco. But in recent years, small farmers have also specialized in the cultivation of coffee and have formed cooperatives over time. These grow coffee at altitudes of around 1,000 m and produce annually less than 0.01 % of the world market share. The coffee plant was introduced by Scottish missionaries in the 19th century. According to legend, John Buchnan brought only one bush of the coffee plant from the Edinburgh botanical garden and planted it in the landlocked country.

Origin and Plantation

Myanmar, more commonly known as the former Burma, is a fairly young coffee-growing region with a very limited coffee production. First-class Arabica varieties are nevertheless cultivated here. Consequently, there is a great demand for these speciality coffees. The coffee is grown at an altitude of 1100-1600m by small farmers and their families and then picked by hand.

 Character and Taste

The coffee has a full-bodied, clear cup profile with an aftertaste of caramel and marzipan notes and also impresses with a pleasant fruity acidity and subtle floral nuances.

Particularities

The former Burma (today Myanmar) is a state located on the Indian Ocean in Southeast Asia. In the center of the country, along the Irrawaddy River, lies central Myanmar with its fertile soils. On the border with China and India lies the Kachin Mountains, a southern foothill of the Himalayas. In this mountainous area stands the 5881 m high and thus largest mountain in the Southeast Asia, the Hkakabo Razi. In 2011, after 50 years, the ongoing military dictatorship in Myanmar was replaced by a democratic government. Until today there are violent conflicts between different ethnic groups in the country.

Origin and Plantation
The organically cultivated coffee comes from a cooperation of farmers from Jaltenango in the State of Chiapas in Southern Mexico. The farmers have started their cooperation in 2011 in order to resist the financial impact of the coffee leaf rust, a fungus. Together, they invested in the modernisation of their farms and were able to profit from each other’s knowledge. The coffee is cultivated at altitudes of 1,200 - 1,500 meters, washed by hand and dried. The name is based on the popular fishing village Celestún located nearby, which is a reserve for flamingos and other aquatic birds.

Character and Taste
A perfect combination of a well-balanced, full-flavoured body and a mild acidity. The sweet, floral aroma and the chocolate notes make this coffee a real indulgence.

PARTICULARITIES
Mexico takes up the third place in terms of coffee producing countries of the world. It is one of the forerunners of organic cultivation and was one of the first countries to fight beetle infestation with the help of bees. 70%, mainly Arabica Bourbon and Typica, are grown at approximately 400 - 900 m above sea level.