For all lovers of really strong coffee.
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As a small business owner within the meaning of Section 19 Paragraph 1 of the VAT Act, no sales tax is charged.
🌀 Hand grinder,
☕ 250g coffee,
🥣 Moka pot – 290 ml or 145 ml
👜 Welttisch bag
🎥 Exclusive step-by-step video instructions
📄 Printed recipe card
🌄 Located in Quindío, Colombia, at an altitude of 1,400 m: Finca La Mejorana.
☕ Variety: Castillo, 100% Arabica.
🌱 Castillo is flavorful & disease resistant.
♻️ Sustainable cultivation thanks to fewer pesticides.
💧 Processing: "Washed".
✨ Result: clear taste, complex aromas.
🍓 Taste: natural sweetness, chocolatey with light fruity notes
The entry-level grinder from Japanese coffee specialists Hario impresses with a continuously adjustable, wear-resistant ceramic burr. The bean hopper holds 40g – enough for three large cups. Compact, light and incredibly easy to use:
Ideal for your entry into the world of coffee.
☕✨Made of aluminum - IMPORTANT: Not suitable for induction cooktops. To make an aluminum Moka pot compatible with induction, you will need an additional induction plate. You can then place the Moka pot on this.
As owners of our own coffee finca, we know the reality of coffee cultivation firsthand. That's why we buy our coffee directly from producers and consciously pay at least 50% more for green coffee than the usual market price in Colombia.
Why? Because it gives producers the opportunity to invest more time and carry out very careful processing. The result is clearly noticeable in the cup.
And because we know that sustainable change is not created by words, but by better incomes, investments in farms, and long-term prospects for the local people.
Those who are expected to produce better coffee must also be paid accordingly.
Back at the source, months of work go into it:
Trees are cared for, cherries are hand-selected and beans are carefully processed.
However, many people never experience this quality because they don't know how to brew coffee optimally.
Our Starter Kits change exactly that.
They combine exceptional coffee, simple accessories and clear instructions – so you can truly taste the difference.
The V60 brews a clean, light, and balanced coffee. Fruity, floral, and sweet notes are particularly prominent.
✔ Clean and clear taste
✔ More nuances and aromas
✔ Ideal for specialty coffee
The French Press produces a strong, full-bodied coffee with more body. Chocolatey, nutty, and naturally sweet notes come out particularly well.
✔ Strong and full-bodied taste
✔ More body and natural sweetness
✔ Ideal for a super easy coffee ritual at home
Coffee offers various flavor profiles: sweet – fruity, sour, and bitter. Depending on the preparation – water temperature, method, and of course, the coffee itself – you can achieve unique aromas.
In summary:
The reasons for bad coffee can be very complex. Most problems arise long before the coffee reaches the consumer country. Possible reasons for poor green coffee:
Too much chemistry is used in cultivation, and the taste is transferred to the coffee cherries.
Poor harvesting: Harvesting is done quickly and without care. Unripe cherries are mixed with ripe and already overripe & spoiled cherries.
Defective processing: Defects such as moldy cherries, coffee beans eaten by insects, etc., are not sorted out.
Careless processes: The processing areas of the finca are not kept clean, and old & spoiled residues constantly mix with the fresh coffee.
Faulty drying: If the green coffee is not dried properly or is mixed with other coffee during drying, moisture causes mold.
There are even more possible reasons, and we have experienced them all ourselves on our finca. In the meantime, we have managed to improve all processes. However, many producers do not have this opportunity. Due to financial pressure, lack of knowledge, and lack of initiative. Why put in more effort when everything is paid the same anyway?
That's why it's important to know exactly where the coffee comes from. The insidious thing is that many problems with green coffee are no longer recognizable at first glance later on. So, if you don't know exactly where the coffee comes from and what exactly happened to it, you almost have to assume that you are getting inferiorly produced coffee mixed in.
This leads us to problem number 2: Roasting. Since coffee is traditionally a mass product, the industry had to find a solution for the green coffee problems mentioned above.
Paying more for transparent origin and good coffee is, of course, out of the question...
So: Fast industrial roasting at extremely high temperatures. The result: Coffee that is almost burnt to mask all the defects from the green coffee in terms of taste. Black on the outside, almost raw on the inside. Result: Bitter due to the excessively high temperatures, with chlorogenic acid that causes stomach problems due to the too-fast roasting, and a slightly rancid taste due to the defective raw material.
In a word: Chlorogenic acid.
However: Not all coffee contains chlorogenic acid. So, what's the problem?
The problem is not your stomach, but bad coffee that has been roasted even worse.
During a quick, industrial roast, the coffee does not get enough time to break down the chlorogenic acids. It still looks very dark on the outside and appears heavily roasted. But not on the inside, and you'll feel that in your stomach.
At this point, we would like to add something: Since 95% of coffee is an industrial mass product, many people experience the problem with chlorogenic acid. Therefore, it is generally concluded that acidity in coffee is inherently bad.
But that's not true! Acids are naturally present in coffee and bring out aromatic diversity. Floral & fruity notes are all acids. However, you should not equate acidity here with biting into a lemon.
It is important to roast the coffee well and gently so that harmful acids are broken down and other acids are preserved to set subtle aromatic accents.
A common question is whether coffee beans are "better" than ground coffee. While the coffee is the same, there are 2 important differences and advantages to the coffee bean:
The coffee bean is therefore the much better choice for all those who have the opportunity to grind their own coffee. Investing in a coffee grinder is worthwhile.
Please send us a picture and a description of the incident immediately upon receipt of the package. We will review the claim and replace your defective product as soon as possible, of course.
Email:admin@welttisch.com
🌿 For five generations, coffee has been grown at Finca La Mejorana in harmony with nature. This knowledge is passed down from generation to generation and today is preserved by "Tio Carlos."
The coffee plants grow under tall shade trees in a vibrant ecosystem. Instead of relying on herbicides and intensive fertilization, the farm utilizes natural cycles to promote healthy soils and strong plants.
Each coffee cherry is hand-picked and processed using a traditional family recipe in the washed method. The result: high-quality Colombian coffee with full transparency from its origin.
Location: Quimbaya, Quindío, Colombia
👨🌾 Coffee Farmer: Carlos (5th generation)
⛰️ Altitude: 1,400 m above sea level
🌱 Variety: Castillo (Arabica)
💧 Processing: Washed
☕ Flavor Profile: Chocolate, Panela, natural sweetness, subtle fruit notes
Good coffee takes time. That's why our coffee is freshly drum-roasted in small batches in Hamburg – by hand and far from industrial mass production.
The slow roasting at low temperatures allows the natural aromas of the beans to fully develop. The result is a balanced coffee with more flavor, without bitterness, and without harmful acids for the stomach. This ensures particularly good digestibility.
☕ More aroma and complexity
🌱 Gentle processing instead of mass production
🏡 Freshly and locally roasted in Hamburg
❤️ Made with the same care with which the coffee was grown in Colombia
This is how coffee is created that respects its origin and unfolds its full potential in your cup.
We are not just coffee sellers. We are part of the origin ourselves.
As young entrepreneurs, we took over an abandoned coffee farm in Colombia and have been rebuilding it step by step ever since. That's why we know how much work, patience, and passion goes into every cup of coffee.
This closeness to the origin helps us select producers who are committed to quality, sustainability, and better future prospects in rural areas.
With Welttisch, we connect two worlds: the people who grow the coffee and the people who enjoy it.
From the farm to your cup – without detours, with transparency and respect for every hand involved.
#worldtable
