2022 - The new coffee batch arrived!

Veröffentlicht von Michael Timofeev am

After several delays it has finally arrived!

The new package design created by our "secret designer" was inspired by the school of Bauhaus that was founded in 1919 in Weimar, Germany. The characteristic colorful shapes were delightfully combined into patterns to promote a unique but harmonic design for each coffee.

Our coffee selection got bigger

We are proud to present the new anaerobic fermented specialty coffees that are a piece of art for themselves, creating aromas that you would have never thought possible in a cofee. While “La Baya” offers sweet and jammy berry and baked apple notes, “Estrella Anis” will give you exactly what you need in this winter time: An intense fruity aroma with soothing notes of winter spices like anise. If you live near Cologne, we invite you to try both coffees in the Gallery 4 Café.

More details on the coffees:

Estrella Anis - our limited winter edition - is a truly unique and artisan coffee with sweet anise and lemongrass aromas with a syrupy mouthfeel. It is a natural processed coffee. The cherries are selected first by density and disinfected before fermentation. The Anaerobic fermentation is then started in a broth of lactobacilli and yeast that are fed during fermentation with Panela and spices. The process takes 150 hours, after which the coffee spends 2-3 days in direct sunlight and then it goes dries under shade for 15-18 days. It is then carefully roasted to a light-medium roast - ideal for filter methods.

La Baya - has a sweet profile with dark and red berry aromas that you usually cannot find in Colombia. A Bourbon Rosado variety is natural processed for this case. Similar to the Estrella Anis, the cherries are selected first by density and disinfected before fermentation. The Anaerobic fermentation is then started in a broth of lactobacilli and yeasts resulting in a full body and rare profile. The process takes about 60 hours, after which the coffee sun-dried for 25 days. It is then carefully roasted to a omni roast - ideal for filter methods but also for fruity Espresso. 


0 Kommentare

Kommentar hinterlassen

Kommentare müssen vor der Veröffentlichung genehnmigt werden