Welttisch : First cooperation partner Finca "La Mejorana"
Colombian Coffee: World Table First Edition
- Regular price
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€21,48 - Regular price
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€21,48 - Sale price
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€21,48 - Unit price
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€42,96 per kg
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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.
In collaboration with our first regional partner in Quindio, Colombia, we present our first product as a result of German-Colombian friendship. It is the first step in our mission to help the coffee farmers in our region: A hand-picked coffee, matured in the shade of ancient trees in the Andean region of Colombia at an altitude of 1,400 m. Cultivated by experienced farmers in the 5th generation, run by "Tio Carlos" (Uncle Carlos) on the "La Mejorana" finca. Roasted to perfection in a traditional Hamburg roastery using a gentle drum roasting process for a full-bodied taste. Low in chlorogenic acid due to the long roasting process and therefore easy to digest. Everything for your moment of pleasure.
Origin: Colombia, Finca “La Mejorana”
The coffee plantation Finca La Mejorana is located in the coffee zone, in the district of "Quindio". The cultivation altitude is 1,400 m above sea level.
Type: 100% Arabica, Castillo variety
Castillo is a subgenus of Coffea Arabica of Colombian origin. It can be found on many fincas where quality is important. The reason is the fine flavor profile and the increased resistance to diseases. This resistance enables more sustainable cultivation through the reduced use of pest control.
Condition: Washed
This processing method separates the coffee cherry from the kernel, leaving a layer of sugar around the kernel. The kernels are stored in a water tank with the addition of fresh water, where the sugar layer ferments. This dissolves it and "washes it away". This results in a clear taste profile with more complex aromas. This process reflects the authentic, "indigenous" taste of the coffee beans in the growing region.
Whole coffee beans
Our coffee is available unground, as "whole coffee beans". Why?
1. Ground coffee loses aroma extremely quickly
2. Only grinding as needed, adapted to your preparation method, allows the aromas to develop in your cup.
Taste: fine fruit notes, chocolate finish
fine fruity notes are typical of Colombian coffee, which is mostly grown on high mountain slopes due to its geography
Strength: Mild
The strength of the coffee describes the intensity of its flavor notes. This depends on the roasting. Darker roasts tend to be stronger because the roasting time increases and the complexity decreases. In contrast, milder roasts are less strong because fewer roasting aromas are created. Instead, there are more natural coffee aromas because the complexity is hardly reduced.
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What is so special about this coffee?
The long-term connection between you, the consumer, and the origin of the coffee, Tio Carlos at Finca La Mejorana, is particularly important to us. This is the only way to ensure that the added value provided at Finca "La Mejorana" really reaches you and can be appreciated accordingly.
How do we create this connection? We regularly provide you with up-close, exclusive insights into what is happening on site. Insights into the farm where your coffee comes from. Into the production process, people's events, special environmental events and much more. The only other person who is this close to the production of his coffee is the farmer himself!
This is how coffee becomes much more than just coffee. This coffee brings the Colombian coffee forest with all its flavors to your home. And while you enjoy the moment, this moment contributes to a long-term sustainable world and at the same time helps the coffee farmers on the Finca "La Mejorana"!
Quality at a glance
Why is it worth knowing where your coffee comes from?
More about the origin of coffee and its characteristics:
Recommended preparation
Filter coffee/Chemex:
- Grinding level: medium
With finer gradations, the coffee becomes a little more bitter and strong, with coarser gradations, it becomes less strong and more acidic. Find your level here according to your preference.
- Quantity: approx. 12g per 200 ml
- Extraction time: 3-5 minutes
- Water temperature: approx. 90 °C
Espresso:
- Grinding level: very fine
- Quantity: approx. 18 g to 40 ml water
- Extraction time approx. 25 seconds
- Water temperature: approx. 95°C
Origin and cultivation on the Finca "La Mejorana"
The finca has been in the hands of one family for 5 generations. The farm has always been managed in harmony with nature. The knowledge has been passed down from generation to generation. Currently, “Tio Carlos” (Uncle Carlos) runs the finca. He is on He grew up on the finca and has also learned a lot from the previous generation. He remembers his grandfather in particular with awe: "He is the wisest man I have ever met," says Carlos about his grandfather.
His philosophy is: "You have to understand the cycles. All of agriculture consists of cycles. If you understand the cycles, you can prevent problems like disease."
The cultivation method is based on one of these cycles. On the “La Mejorana” finca, the coffee is planted in an impressive forest of other trees. The many coffee plants stand in the shade of the “Nogales Cafeteros”, which are over 30 m high. The ground is covered by a thick green carpet. Weeds. A little surprising at first.
This is not an everyday occurrence on other fincas in the region. We asked ourselves the question: WHY?
There is a widespread belief that coffee plants must be kept free of other plants in order to maximize production, so that the other plants do not compete with the coffee plants for sunlight and nutrients in the soil.
For this reason, the field is often kept under control with weed killers for time reasons. Not so on the “La Mejorana” finca.
Back to the cycles: Tio Carlos is firmly convinced that his trees provide the coffee with nutrients and do not compete with them. The much larger trees have much deeper roots. They can bring up the nutrients hidden deep in the soil. When the leaves and branches fall from the trees, they are left lying there. They form a carpet of natural fertilizer, fresh nutrients for the coffee plants.
And practice proves him right. No fertilizer has been used here for years and yet the coffee plants are full of juice and fruit:
And so the green carpet ensures that the floor is not directly exposed to sunlight.
From healthy soil, you can harvest healthy coffee cherries. The circle is complete.
No competition and a win-win situation for the entire ecosystem.
Anyone who puts so much effort into the cultivation, right down to the smallest details, doesn't want to risk the result when it comes to harvesting. That's why the coffee here is picked exclusively by hand.
The result:
Only the best and really ripe cherries are harvested.
Since all the cherries on each tree ripen at different rates over a longer period of time, this involves a lot of work. The trees are walked through every day to ensure that only the really ripe cherries are harvested. This happens countless times throughout the entire harvest period.
The fresh harvest is also prepared daily according to a well-kept family recipe, using the “washed process”.
The result is a high-quality green coffee with the typical Colombian fruity notes.
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.
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