Experience the beauty of

our coffee selection. We are a modern coffee house based in Vienna, Austria. We take pride in producing and serving a unique coffee experience. We are searching for the fruitiness in coffee, and are not afraid of acidity. But the keyword is BALANCE.
You will taste the high standards we have with every sip.

k'urated k'offie with a k'onscience

ALPHA COFFEE (Vienna): kaffemik — El Palto (Peru)
PRODUCER: Asociación de Productores Cafetaleros Juan Marco, El Palto
ROAST: Espresso
VARIETAL(s): Caturra, Typica, Catimor
PROCESS: washed
ALTITUDE: 1.300 - 1.600 masl
CUP POTENTIAL:
  • Aromatics: hazelnuts | cocoa nibs | honeysweet
  • Body:          medium full
  • Acidity:      delicate acidity of cherry

The Asociación de Productores Cafetaleros Juan Marco “El Palto” – in short, JUMARP – was founded by José Carranza Barboza in 2003, together with 35 other smallholder farmers. They created the association out of a desire to develop a new model of growing and exporting coffee. In 2012, JUMARP “El Palto” launched an ambitious program for quality improvement among its members. They collected funds from the Fairtrade and Organic premiums, from government funding and contribution of the members themselves.

Coffee production in the Amazonian Andes of northern Peru, where JUMARP is active, started in the 1950s. Farming practices relied heavily on the use of agro-chemicals for a long time. After many decades, this group decided to change the old ways and start sustainable coffee production in harmony with the native forest. They also realized that united they would stand stronger in the commercialization of their coffee. This way, and by obtaining certification, they want to guarantee a steady income for their members and to improve the living standards of the community. Its 188 members all produce organic and fair trade certified coffees. One of the priorities of the association over the past two years has been increasing productivity. To achieve this, JUMARP invests half of the premium they receive in crop renovation and conversion to organic farming methods. The fund for education programs and the construction of schools receive another large chunk of the premium. The remaining part goes into the payment of the association’s permanent staff.

The producers associated which JUMARP all farm small parcels of land. Altogether, the 188 producers grow coffee on 549 hectares in the “Selva Alta” in northern Peru. This is a specific type of ecosystem found in Peru and Mexico, with dense and humid forests. JUMARP unites farmers in the El Palto area of the Yamón district, located in the Utcubamba province of the Amazonas region in northern Peru.
ALPHA COFFEE (Vienna): Huehuetenango (Guatemala)
PRODUCER: Huehuetenango Cooperative
ROAST: Espresso
VARIETAL(s): Bourbon, Caturra, Catuai
PROCESS: washed
ALTITUDE: 1.500 - 1.800 masl
CUP POTENTIAL:
  • Aromatics: dark chocolate | date sweetness
  • Body:          full
  • Acidity:      low

This strong ALPHA is a special espresso from the Huehuetenango region in Guatemala, which is known as one of the best coffee growing regions in Guatemala. The location of this growing area is ideal for particularly high-quality coffee due to the altitude (1500-1800m) and climatic conditions. This coffee not only captivates with its taste, but also with its history. Selected coffee farmers have harvested a selected part of their cultivation area (February-April 2019), washed it and marketed it as a special selection. The result is a very special taste profile with an intense sweetness and tones of chocolate and low in acidity.
ALPHA COFFEE (Vienna): Gakenke (Burundi)
PRODUCER: Gakenke Washing Station, Kayanza Region
ROAST: Espresso
VARIETAL(s): Red Bourbon
PROCESS: washed
ALTITUDE: 1.700 masl
CUP POTENTIAL:
  • Aromatics: tropical fruits | spicy
  • Body:          medium full
  • Acidity:      spice

The strong and fruity GAKENKE is ideal for espresso and grows in Burundi which is in Central Africa and is known for very high quality specialty coffee. The Gakenke Washing Station is located in the Kayanza region, which enjoys a special reputation due to the ideal weather conditions. The cultivation altitude is 1.700 masl and the coffee beans are washed and then dried in the African sun. Gakenke was already one of the Cup of Excellence winners from Burundi in 2014 and we are very happy that this is already the third year that we could obtain this great coffee.
ALPHA COFFEE (Vienna): Boji (Ethiopia) - ESPRESSO
PRODUCER: Washing Station Boji, Region Kochere
ROAST: Espresso - also available as Filter
VARIETAL(s): Heirloomn
PROCESS: natural
ALTITUDE: 2.100 - 2.300 masl
CUP POTENTIAL:
  • Aromatics: blueberry | chocolate
  • Body:          creamy
  • Acidity:      blueberry

Natural processing at the station follows the traditional Ethiopian methods. First, cherry is floated and visually checked for underripes, overripes and damaged cherry. After washing cherry in clean water, workers transfer cherry straight to the drying field. They spread the cherries in a single layer. During the first few days, cherry is carefully turned every 30 minutes to ensure evening drying. This is also when workers remove any damaged cherry. After a few days, cherry is adjusted so that it sits in a slightly thicker layer, which helps slow the drying process. Drying typically takes between 2 and 3 weeks.
ALPHA COFFEE (Vienna): Lomas (Costa Rica)
PRODUCER: Small farmers from San Juanillo, Las Lomas de Naranjo (CooproNaranjo)
ROAST: Filter
VARIETAL(s): Caturra, Catuaí, Obatá, Villa Sarchí, Venezia, Geisha
PROCESS: washed
ALTITUDE: 1.300 - 1.600 masl
CUP POTENTIAL:
  • Aromatics: Butterscotch | caramel | rhubarb | milk chocolate | walnut
  • Body:          medium light
  • Acidity:      nuts

The Growers’ Cooperative and Multiple Services of Naranjo (Coopronaranjo) was founded in 1968 by 98 coffee growing families. The very idea of forming a cooperative was a response to the sluggish economy of the time, and the first members sought to resolve issues in the agricultural sector so as to preserve family livelihood. Today the group has grown to more than 3,000 small coffee producer members growing an average of 106,000 quintales of coffee annually. Over the years the cooperative has diversified its scope of action, involving itself even further in the commercial area to meet members’ needs. In addition to representing farmer interests and providing services directly to farmers, the group also works to position itself in new, specialty markets and to form strategic alliances. However, the core of the group’s activities remains the wellbeing of the small to medium scale coffee farmer, her/his family and the wider community.
Don Miguel from los Robles de Naranjo coordinates the cooperative, which produces really great coffees with the highest quality standards and a lot of dedication. The coffee cherries (variety Caturra, Catuai) grow at 1300-1600m under ideal growing conditions. After harvesting in April, the coffee beans are washed and dried.
ALPHA COFFEE (Vienna): Finca Aurora (Nicaragua)
PRODUCER: Dr. Enrique Ferrufino, Matagalpa
ROAST: Filter
VARIETAL(s): Catuaí, Caturra
PROCESS: natural
ALTITUDE: 1.200 - 1.400 masl
CUP POTENTIAL:
  • Aromatics: chocolat | peanuts | brown sugar
  • Body:          medium light
  • Acidity:      nuts

The Ferrufino family decided to go into the coffee business in 1992 and bought Finca Aurora in 2004. They inspired in their three children a love for coffee from a very early age. Since they acquired Finca Aurora, the whole family has worked together to produce great coffee.
Throughout the years they have invested in providing workers with fair wages, safe living conditions, health services, food, and education. They also work with smaller producers in the area to help them improve their farming practices.
Preserving nature is a top priority for the Ferrufino family. They work using a “biodynamic” model. This means farming is done in tune with the local ecosystem. They only use renewable energy and work diligently on conserving water resources and natural habitats. The farm houses a variety of native trees, home to many species of birds and wildlife. These trees also provide the plantation with shade and fertilize the soils with organic matter, which protects the land from erosion, droughts, and floods.
After selective handpicking, cherry is pulped using an ecopulper. Then, parchment is laid to dry on drying beds or patios on the farm. Finca Aurora is one of the first farms in Nicaragua with a fully integrated coffee operation on-site. They produce, wash and/or dry the coffee at the farm. The coffee is milled, sorted and bagged at Beneficio Finca Aurora under the watchful eye of the farm’s team. This allows full control over the quality throughout the process.(Source: www.sucafina.com)
ALPHA COFFEE (Vienna): Kerinci (Indonesia)
PRODUCER: Koetintji Barokah Cooperative, Sumatra
ROAST: Filter
VARIETAL(s): Andung Sari, Sigarar Utang
PROCESS: natural
ALTITUDE: 1.400 - 1.700 masl
CUP POTENTIAL:
  • Aromatics: tropical fruits | honey
  • Body:          medium light
  • Acidity:      red grape

The area surrounding Mount Kerinci, and the small town of Kersik Tuo in particular, is known as a local jumping off point for ecotours for both domestic and international tourists in Indonesia. It wasn’t until relatively recently that this area has become well known for coffee production. Home to one of Southeast Asia’s largest populations of wild tigers and general feline biodiversity, the adjoining Kerinci Sablat National Park is the area’s largest draw. These cats know how to grow coffee, too. The 140 members of the ALKO and Barokah cooperatives come together from the villages of Pelompek, Jernih Jaya, and Gunung Tujuh to learn about coffee production on a regular basis. Their coffee shrubs are intercropped with vegetables generally sold at the local market, a practice which enables the farmers to maintain a steady income throughout the year.
Coffee beans originating from Kerinci was growned on rich volcanic soils that are surrounded by other crops such as cinnamon and timber. Naturally processed on terrain that has hilly typography with high altitude 1500 above sea level, Kerinci coffee flourishes with unique and delicious flavor.
ALPHA COFFEE (Vienna): Boji (Ethiopia)
PRODUCER: Washing Station Boji, Region Kochere
ROAST: Filter - also available as Espresso
VARIETAL(s): Heirloomn
PROCESS: natural
ALTITUDE: 2.100 - 2.300 masl
CUP POTENTIAL:
  • Aromatics: blueberry
  • Body:          medium full
  • Acidity:      blueberry

Natural processing at the station follows the traditional Ethiopian methods. First, cherry is floated and visually checked for underripes, overripes and damaged cherry. After washing cherry in clean water, workers transfer cherry straight to the drying field. They spread the cherries in a single layer. During the first few days, cherry is carefully turned every 30 minutes to ensure evening drying. This is also when workers remove any damaged cherry. After a few days, cherry is adjusted so that it sits in a slightly thicker layer, which helps slow the drying process. Drying typically takes between 2 and 3 weeks.
ALPHA COFFEE (Vienna): Docha Estate (Kenya)
PRODUCER: Jeoffrey Gathogo Karugondo - Kiambu, Central Kenyay !!! SINGLE FARM !!!
ROAST: Filter
VARIETAL(s): SL28 & SL34
PROCESS: washed
ALTITUDE: 1.740 - 1.750 masl
EXPORTER: Sucafina Kenya
CUP POTENTIAL:
  • Aromatics: wild berry | chocolate
  • Body:          medium full
  • Acidity:      white grape

Jeoffrey Gathogo Karugondo was part of Ngewa Komothai producers group. Working with the group, he improved his process and produced such high quality coffee that he struck out on his own, producing and marketing his own lots. This Fully washed at his farm, Docha Estate, is cultivated at 1,650 to 1,850 meters above sea level.

Kiambu county has deep red volcanic soils, rich in organic matter and perfect for coffee farming.

Jeoffrey makes the most of this. His farm is planted with a mix of ‘traditional’ SL34 and SL28 coffee trees, and he works the farm himself, along with a bit of help, with great diligence. The ‘SL’ varieties are cultivars originally released by Scott Agricultural Laboratories (SAL) in the 1930s and 1940s. They soon became the go-to trees for many growers in Kenya due to their deep root structure, which allows them to maximize scarce water resources and flourish even without irrigation. Along with the more recently developed Ruiru-11, these varieties are virtually ubiquitous in Kenya today.

Jeoffrey receives regular training from Sucafina in Good Agricultural Practices, including fertilizer application, pruning guidance and renovation advice, which helps him to keep his small farm in optimal condition. His years of working with Sucafina has enabled him to improve yields and quality, and he looks forward to his hard work paying off by creating new relationships with roasters. Docha is categorized as a ‘medium estate’ in Kenya. This sector has, until recently, been frequently overlooked.

Traditionally, many farmers of this size in the country did not own their own processing equipment. They have historically delivered cherry to a centralized cooperative-owned ‘Factory’ (as washing stations are called, locally), where their production is combined with that of others from their region. Jeoffrey, however, has his own, small wet-mill where he is able to process his own coffee, ensuring full traceability back to his farm.

Cherry is selectively handpicked and then pulped. Coffee is then fermented for 12 to 24 hours in a small tank before being washed in clean water to remove any remaining mucilage. All waste water from the washing process is cleaned to ensure environmental impact is limited.

Parchment is soaked for 12 hours and then transferred to raised beds where it sundries for 14 to 21 days. As it dries, parchment is turned regularly to ensure even drying.

Even for farmers who may have their own processing set up, the dry-milling set-up within Kenya does not well serve small-to-medium size farmers. Dry mills have lot minimums, which are usually about 50 bags of parchment per lot. This is often unattainable for smaller farmers, necessitating that they merge their lots with others, losing traceability, which in turn which lowers their overall returns and removes potential for name recognition and direct-trade relationship.

To cater for single producer lots that are very small, Kahawa Bora/Sucafina has a separate microlot milling line that was custom made to hull (remove the parchment from the green coffee beans) lots as small as one bag at a time. This line makes it possible for growers like Jason to maintain their own ‘brand’ when selling their coffee. We feel this is a push in the right direction for Kenyan growers to gain market access to quality-focused buyers overseas. (source: https://sucafina.com/emea/offerings/docha-kiambu-aa?price=EUR)
ALPHA COFFEE (Vienna): Mushonyi (Rwanda)
PRODUCER: Mushonyi Washing Station, Lake Kivu
ROAST: Filter
VARIETAL(s): Red Bourbon
PROCESS: washed
ALTITUDE: 1.600 - 1.960 masl
CUP POTENTIAL:
  • Aromatics: white grape | sweet
  • Body:          medium full
  • Acidity:      apple

This ALPHA comes from the Mushonyi Washing Station, located on Lake Kivu in Rwanda. The washing station has earned a reputation for the highest quality standards and invests heavily in coffee farmer training and sustainable farming methods. Rwanda has a particularly good reputation in the coffee scene, and not without good reason, and we are very pleased about this premiere. The farms of the coffee farmers are very small throughout, there are no large farms. Efforts are also being made to increasingly support women on their way to independent coffee cultivation. In any case, coffee has contributed to the good economic development of Rwanda since 2003. After the harvest, the farmers bring the coffee cherries (Red Bourbon) to the Washing Station, where they are continuously sorted and wet-processed (washed). After a 10-hour fermentation, the coffee beans are dried and sorted again. You can taste this effort, it is sweet and clean. The tones of apple, plum and dark chocolate combine with the fine body to give a great result in the cup.

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