Welttisch:Special cooperation for the reconstruction of the destroyed Finca "La Pola"

Filter Coffee: Welttisch First Edition - "Finca La Mejorana"

Name: Filter Coffee: Welttisch First Edition - "Finca La Mejorana"
Brand: Welttisch
SKU: WFE250
Price: 11.99 EUR
Availability: OutOfStock

A hand-picked single-origin coffee from Quindío, Colombia – gently roasted in Hamburg.

In the cup, it offers a full-bodied, smooth taste with notes of chocolate and sugar cane. Ideal for those who want to consciously enjoy filter coffee: clear, aromatic, and with a true origin.

Size 250 g 500 g

Product variants

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As a small business owner within the meaning of Section 19 (1) of the German VAT Act, no sales tax is charged.

Regular price: €11,99
Regular price: ~~€11,99~~
Sale price: €11,99

Tax included.

Origin: Colombia, "La Pola" Estate

Located in the coffee zone, in the "Quindio" region, is the Finca "La Pola" coffee plantation. The cultivation altitude is 1,440 m above sea level.

Unfortunately, it was destroyed in the recent earthquake. Joaquin's story touched us, and with this special edition, we want to help him get back on his feet independently.

Variety: 100% Arabica, Castillo & Bourbon Rosado varieties

Castillo is a sub-variety of Coffea Arabica of Colombian origin. It can be found on many farms where quality is important and the use of pesticides is to be avoided. The reason for this is its delicate flavour profile and increased resistance to diseases. This resistance allows for more sustainable cultivation due to the reduced use of pesticides.

Bourbon Rosado is a coffee that is somewhat more difficult to cultivate but has an even finer flavour potential. Bourbon makes up only a small part of the cultivated area at Finca La Pola, to round off the farm's own "blend".

Processing: Washed

With this processing method, the coffee cherry is separated from the bean, and a layer of sugar remains around the bean. The "beans" are stored in a tank where the sugar layer ferments. This dissolves the sugar, which is then washed off with water. This leads to a clear taste profile with more complex aromas. This process reflects the authentic, "original" taste of the coffee beans from the growing region.

Whole Coffee Beans

Our coffee is standardly available unground, as "whole coffee beans". Why?

1. ground coffee loses aroma extremely quickly

2. Only grinding on demand, adapted to your brewing method, allows the aromas to unfold in your cup.

Note: If you want to buy ground coffee, select above according to your wishes how you drink the coffee. For example, Filter, Moka, French Press, so that we can grind the coffee accordingly.

Social responsibility that is measurable

As owners of our own coffee farm, we know the reality of coffee cultivation firsthand. That's why we buy our coffee directly from producers in our region and deliberately pay 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 a very careful processing. The result is clearly noticeable in the cup.

In this case, we are buying the harvest from Joaquin, who lost everything in the earthquake and currently cannot find a buyer for his coffee and urgently needs the funds to rebuild himself.

Those who produce better coffee should also be paid accordingly.

🌱☕

Fair direct trade beans

Joaquin consciously receives 50% more than his coffee is currently worth so that he can rebuild his livelihood.

🌍

Single Origin

Transparent Origin: 100% Finca "La Pola", cultivated by Joaquin's family

♥️

Carefully selected

Elaborately hand-picked and selected with great care

Joaquin - "La Pola" Farm

On August 10, 2026, the lives of many people in Colombia were turned upside down in a matter of minutes.

Among them was Joaquin, who for many years has led a quiet life on his secluded finca "La Pola", cultivating his coffee in harmony with nature.

Currently, his finca, which is both his home and his livelihood, is destroyed.

The roof, the rooms, load-bearing structures & also the coffee processing station.

We did not know Joaquin before the disaster, but his story touched us. Since Welttisch's mission has always been to support other coffee farmers in our region, we decided to help Joaquin in our own way. He is a proud person and does not want to be dependent on charity.

Due to the current situation, he cannot find buyers for his harvest, but urgently needs the funds from its sale to rebuild his existence on his own.

Therefore, we will buy as much of his harvest as possible, at a price significantly above his current market expectation. Out of solidarity and so that Joaquin can rebuild his existence from the strength of his own work.

● NEXT IMPORT

Be there from the start for the next harvest.

Joaquín's first edition has been collected. Whether there will be a second depends on how many people participate. Sign up and you'll be the first to know when the next importation starts – with a pre-purchase right before it goes public.

You'll be the first to know when Joaquín's next harvest is ready.
Pre-emptive right, before the edition goes public in the shop.
Updates directly from the Finca – photos, quantities, fair prices.

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Waitlist: next harvest

15 People are already waiting for Joaquín's next harvest

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Why is it worth knowing where your coffee comes from?

Preparation Suggestion

Our Filter Roast unfolds its full aroma with manual brewing methods.

☕ Recommended for

Filter (Chemex, V60, drip coffee machine)
French Press
Moka

Example brewing recommendation for filter coffee:

Grind size: Medium
Water temperature: 94–96 °C
Ratio: 12 g coffee per 200 ml water

Tip: Grind the coffee as fresh as possible before each preparation – this way, the aroma and sweetness are optimally preserved.

French Press Preparation

Grind size: medium-coarse (approx. brown sugar consistency)

The coffee is brewed "naturally cloudy" and therefore has a lot of texture and a very full flavor.

A finer grind will make the coffee a bit stronger and tend to be more bitter, while a coarser grind will make it less strong and tend to be a bit more acidic. Find your preferred balance here.

Quantity: approx. 6.5g per 100ml
Extraction time: approx. 4 minutes
Water temperature: approx. 94°C

If you are unsure about the preparation, we recommend trying our Starter Kits. With these, we provide you with all the equipment you need and explain how to do it with instructions specifically tailored to your method.

Preparation Moka (Moka pot)

Grind size: fine (approx. like table salt)

The coffee is extracted under the pressure of the rising water and is therefore often compared to espresso. The taste is very strong & intense with a pleasant sweetness.

With a finer grind, the coffee will rise more slowly through the coffee grounds and the coffee will therefore be stronger. With a coarser grind, the extraction will be faster and the coffee will be slightly less strong and tend to be a little more acidic. Find your measure here according to your preference.

Amount: approx. 16 g in the small Moka (approx. 145 ml water) and 24 g in the large Moka (300 ml water)
Extraction time: approx. 1 minute, as soon as the water rises
Water temperature: approx. 100 °C

Finca "La Pola"

🌿 For 15 years, Joaquin has managed his farm, Finca La Pola. He has always been a coffee farmer, learning the trade from his father. He worked his way up step by step, from harvest helper to owning his own finca.

At 64 years old, Joaquin is a very humble and down-to-earth person. Heartfelt and traditional, a classic coffee farmer. Many of his experiences come from the Colombian cooperative "Comite Cafeteros". Currently, he is looking to the future and wants to explore new paths, managing his farm more sustainably step by step and trying more modern methods.

The earthquake initially caused a setback as he now has to worry about his livelihood. We want to help him be able to think about the future again as quickly as possible and, step by step, make "La Pola" a true role model.

Every coffee cherry is harvested by hand, and only the best cherries are selected for processing using the traditional "washed" method. The result: a classic Colombian coffee full of transparency right back to its origin.

Location: Circacia, Quindío, Colombia

👨‍🌾 Coffee Farmer: Joaquin

⛰️ Altitude: 1,440 m above sea level

🌱 Variety: Castillo (Arabica) & Bourbon Rosado (Arabica)

💧 Processing: Washed

Artisan roasting in Hamburg

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 process at low temperatures allows the beans' natural aromas 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 cultivated in Colombia

This is how coffee is created that respects its origins and unfolds its full potential in your cup.

From Colombia to you

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 – direct, with transparency and respect for every hand involved.

What makes us special?

Own coffee farm in Colombia

As coffee farmers and neighbors to many producers, we understand the challenges on the ground and work directly with the people who grow the coffee.
We live for good taste.

Every decision at the origin has only one goal: that you taste the difference in your cup.
Farm to Cup

From a coffee plantation you trust directly to you: For more self-determination and fair pay for coffee farmers!
Freshly & locally roasted

Traditional, gentle drum roasting for maximum flavor. Fresh from Hamburg!

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Starter Kits

New to Specialty Coffee?

Are you sometimes unsure about how to prepare your coffee? Our starter kits provide everything you need for perfect coffee at home – including all necessary accessories & instructions. Less headache & full focus on enjoyment!

More about the origin of coffee and its characteristics:

Recommended preparation

French Press/Coffee Maker:

Grind size: medium-coarse (approx. brown sugar granulation)

The coffee is brewed "unfiltered" and therefore has a lot of texture and a very full flavor.

With a finer grind, the coffee will be a bit stronger and tend to be more bitter; with a coarser grind, it will be less strong and tend to be more acidic. Find your preferred balance here.

Amount: approx. 6.5g per 100 ml
Extraction time: approx. 4 minutes
Water temperature: approx. 94 °C

Filter Coffee/Chemex:

Grind size: medium

The coffee is more filtered and therefore has great "clarity" in flavor.

With a finer grind, the coffee will be a bit stronger and tend to be more bitter; with a coarser grind, it will be less strong and tend to be more acidic. Find your preferred balance here.

Amount: approx. 12g per 200 ml
Extraction time: 3-5 minutes
Water temperature: approx. 94 °C

Espresso:

Grind size: very fine (almost like powdered sugar)
Amount: 18 g to 40-45 ml water
Extraction time: approx. 30 seconds
Water temperature: approx. 94°C

Settings may vary depending on the coffee machine. Often, the smallest changes can make a big difference in taste. Experiment a little here until you find your perfect spot!

You'll know you've found it when the coffee develops a natural sweetness and tastes very balanced. Neither sour nor bitter, but with a pleasant sweetness.

If the coffee tastes too bitter, the goal should be to let it flow through "faster." To do this, set the grind slightly coarser.

If the espresso tastes too acidic, the goal should be to let it flow through a little "slower." To do this, set the grind slightly finer.

Origin and Cultivation at Finca "La Pola"

Joaquin has been involved in the world of coffee cultivation since childhood. He learned the art from his father, who learned it from his father, and so on...

He started small and worked his way up over the years, from a harvest helper to owning his own finca.

Today, he is 64 years old and can look back on a wealth of experience.

15 years ago, the time finally came: he had his own finca, "La Pola," where he could grow coffee according to his own principles.

Joaquin is an "old-school coffee farmer." He learned a lot from the Colombian cooperative "Comite Cafeteros" and primarily cultivated coffee based on this old model.

Looking to the future, he wants to continue developing, becoming more sustainable step by step, and moving away from the familiar path towards new horizons and cultivation possibilities.

Unfortunately, the earthquake caused a setback, and he first has to focus on securing his livelihood, which is threatened by his destroyed house and the infrastructure he needs for coffee processing.

We want to help him out of this situation so that he can focus on the future again as soon as possible.

Roasting: Fresh and Traditional

One of the most important steps on the way from the coffee cherry to the coffee. And therefore a step that we want to pay special attention to. And good things take time.

Our motto “Away from mass production and towards sustainable & artisanal production” is perfectly implemented in the drum roasting process.

In this traditional process, relatively small amounts of coffee are roasted for a long time at relatively low temperatures. This makes it a particularly gentle process. The beans are not only roasted dark on the outside and left raw on the inside. Instead, they are slowly cooked through from the outside to the inside.

This is significantly more complex and less productive than industrial processes, but it has three major advantages:

1. The taste:

The long roasting time means that the beans are roasted evenly and completely. This allows the aromas to develop much more strongly and the complexity is brought out better. This greatly improves the taste.

2. Tolerability.

The long roasting time allows any harmful acids contained in the coffee to be broken down. Chlorogenic acid in coffee is a spoilsport for many people, as it causes stomach problems. Fortunately, this is eliminated in the drum roaster. The coffee is therefore particularly well tolerated, especially by people who are sensitive to chlorogenic acid.

3. Health:

Coffee sometimes has a bad reputation for being bad for your health.
One reason for this is the formation of undesirable by-products during roasting, such as acrylamide . The exact effect has not been researched, but studies have shown that the substance can be carcinogenic.

Gentle roasting at low heat minimizes the formation of such undesirable byproducts.

So you can sit back and really enjoy the coffee.

This coffee is freshly roasted in Hamburg so that the best possible taste reaches your cup.