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.

A l p h a C o f f e e (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.
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.
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.
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.
Finca Buenos Aires (Columbia)
PRODUCER: Oscar Alvarado, Finca Buenos Aires
ROAST: Filter
VARIETAL(s): Castillo, Caturra and Bourbon
PROCESS: washed
ALTITUDE: 1.600 - 1.900 masl
CUP POTENTIAL:
  • Aromatics: milk chocolate, walnut
  • Body:          medium light
  • Acidity:      nuts

This mild ALPHA is ideal for hand-brewed coffee and comes from the Finca Buenos Aires in the Huila region of Colombia. Coffee farmers in this region grow almost exclusively specialty coffees. Oscar Alvarado is one of them and runs the 10 hectare Finca Finca Buenos Aires with the highest quality standards. He and his team are setting new standards for specialty coffee in Colombia, a country which has long been known as one of the best growing countries for specialty coffee. After the harvest in April, the coffee beans are washed and dried for 15 days.
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)
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.
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.
Slopes of 8 AA (Kenya)
PRODUCER: Slopes of 8 Group, Kirinyaga county
ROAST: Filter
VARIETAL(s): SL28 & SL34
PROCESS: washed
ALTITUDE: 1.700 - 1.900 masl
EXPORTER: Kenyacof/Sucafina Kenya CUP POTENTIAL:
  • Aromatics: wild berry, chocolate
  • Body:          medium full
  • Acidity:      white grape

The Slopes of 8 coffee is processed following the traditional Kenyan method of 24-hour fermentation, washing and final soaking. In the case of these eight farmers, the processing was done on a much smaller scale than in the cooperative system with the large factories, on equipment they have in their own yards. Depending on weather conditions, the parchment takes around 14 days to be properly dried on the raised tables they built themselves. The producers get support during all steps of the production process from Wycliffe, agronomist and most experienced Kenyan coffee expert.

The Slopes of 8 project groups eight farmers on neighboring hills on the slopes of Mount Kenya in Kirinyaga county. They were selected for this project, based on a selection of criteria from our in-country partner’s team of agronomists. The cherries from these eight farmers were processed at the facilities on their own land instead of at a central wet mill, where normally all production from various farmers is processed together. Also at the Kawaha Bora dry mill, the lots were kept separate. Kenyacof bought the lot directly from them, bypassing the auction, so the return the farmers would be larger. They don’t have to pay the milling and marketing fees to the cooperative, which means a huge saving on the direct return.

The cherries from these eight farmers were processed at the facilities on their own land instead of at a central wet mill. The small and medium estate sector in Kenya has, until now, been frequently overlooked. Especially when it comes to dry milling, small estate owners have found themselves unable to mill their parchment and maintain traceability, which lowers their overall returns and removes potential for name recognition and direct-trade relationship. They've also not received the agronomic support that they often need.
Sucafina Kenya have helped change all this. Small to medium estate owners, such as the Slopes of 8 group, receive regular visits, access to agricultural inputs and advice regarding a wide range of practices - from pruning, to fertilization to erosion control. With this support, they improve agricultural practices, and thus yields and coffee quality. Kenyan coffees are classified by size. AA beans are the largest size. AA grade coffees are those that are 17/18.5 screen size, meaning that they are larger than 7.2 millimetres.

We strongly promote this collaboration in Kenya, because it gives more power, control and recognition to the producers.
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: plum, raisin, 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.

K' u r a t e d C o f f e e

STOW COFFEE ROASTERS (Slowenia): Danilo Perez (Columbia)
PRODUCER: Finca La Cumbre - Palestina, Huila
ROAST: Filter
VARIETAL(s): Caturra
PROCESS: Anaerobic
ALTITUDE: 1.750 - 1.900 masl
POTENTIAL:
— Aromatics: Cocoa, mango, banana, pineapple
— Body: light creamy
— Acidity: low

This coffee offers you an explosion of exotic aromas of banana, mango, pineapple and cocoa. The cup has playful tropical acids, exceptional sweetness and a long aftertaste. Crazy good coffee. Danilo is the second generation of coffee growers in Colombia who, after his father Gilbert Perez, decided to process naturally processed coffee in the Garzon region of Huila three years ago. During this time, the FNC did not allow the export of naturally processed coffee, and there was not much information available in Colombia about the natural processing process. Despite the difficult years, Danilo joined the exporter Cofinet in 2018, where he learned how to ferment coffee anaerobically and process it naturally. Today, Danilo produces one of the most exotic cups of coffee in Colombia with a special natural anaerobic fermentation of 200 hours. This coffee is subjected to 50 hours of dry anaerobic fermentation, which is later placed in Grainpro bags for 70 hours, keeping the temperature below 22 degrees Celsius by placing the coffee in a water tank. Later, the coffee cherries are placed on raised beds until they reach 18% moisture content. The coffee is then placed back in Grainpro bags for 70 hours and allowed to dry at 40 degrees Celsius on raised beds until the coffee reaches 10.5% moisture content. in total, the fermentation process takes almost 200 hours.
(source: https://stow.si)
CLOUD PICKER COFFEE (Ireland): San Francisco (Costa Rica)
PRODUCER: San Francisco Community (12 families) - San Francisco de León Cortés, San Jose
ROAST: Omniroast
VARIETAL(s): Catuai, Caturra
PROCESS: Natural
ALTITUDE: 1.750 masl
IMPORTER: Trabocca CUP POTENTIAL:
— Aromatics: Mango, Orange, Raisin, Boozy
— Body: medium full
— Acidity: Orange

The San Francisco community is behind this coffee and, after beginning in 2014 with 12 producer families, its number has swelled to 40 within a few years. Located in San Francisco de León Cortés, the community's location on the edge of the famous Tarrazu canton has enabled these producers to work with Coope Tarrazu, an organisation with a focus on highlighting the special characteristics of the micro-zones in the region. 2020 was a year of low production in Costa Rica, with intermittent and unpredictable rain affecting the crop yield as well as slowing down the harvest and complicating the drying process. This is particularly hazardous for the drying of naturally processed coffees. We really feel lucky therefore that the quality and cleanliness of this natural coffee has come through despite this testing year - it is a reminder of the huge variety of challenges that has confronted our connected world in the last year.
(source: www.cloudpickercoffee.ie)
PROLOG (Danmark - Copenhagen): Zapotec (Mexico)
PRODUCER: Zapotec Indigenous People - Oaxaca
ROAST: Filterroast
VARIETAL(s): Typica, Caturra
PROCESS: washed
ALTITUDE: 1.100 - 1.300 masl
IMPORTER: Babel Trading Company
CUP POTENTIAL:
— Aromatics: caramel, orange, bakers spice
— Body: full medium
— Acidity: citric

Zapotec is the name of an indigenous people living in the beautiful mountain rich state of Oaxaca, Mexico. Mexico holds a near and dear place in the hearts of Prolog, as they have over the four years since they opened their doors. Mexican specialty coffees often don't find their way to Europe, so for the European coffee drinker, you are in for a real treat!
The coffee is sourced from Buna in Mexico City. Buna is a 10-year old pioneering coffee company, started by three young and ambitious friends; Alberto, David and Lalo. They wanted to rediscover Mexican coffees andimprove both quality and livelihood for the indigenous Mexican coffee farmers. Buna works in a “natural” way, meaning no use of pesticides or artificial fertilizers. A well-managed compost and organised terraces, which keeps the natural nutrition in place, gets you a long way (the whole way). To be honest, it feels like David is able to understand the language of a coffee plant. He knows its needs!
This is what you can taste in this coffee, Zapotec. It’s a natural product with a natural high intensity and complexity. It tastes like the morning view over the mountains of Oaxaca: serene and beautiful.
(source: shop.prologcoffee.com)
KAFFERÄVEN by Nordby (Sweden): Abakundakawa (Rwanda)
PRODUCER: Abakundakawa Cooperative - Gakenke District, Northern Province
ROAST: Filter
VARIETAL(s): Bourbon
PROCESS: washed
ALTITUDE: 1.700 – 2.000 masl
CUP POTENTIAL:
— Aromatics: black tea, floral notes, almond
— Body: Full
— Acidity: low

‘Abakundakawa’ means ‘those who love coffee’ and is a cooperative that was established in 1999. Since then, the coop has made significant and lasting changes within its local community. The members are mainly female as the coop started as a way to support single-parent families. The northern province is where most of Rwanda’s coffee is grown and is warm and dry. Red sand covers everything on the way up there, yet it is green everywhere. In 2019 Abakundakawa became certified organic.
(source: https://www.kafferaven.se)
FJORD COFFEE ROASTER (Germany - Berlin): Divina Providencia (El Salvador)
PRODUCER: Finca Divina Providencia
ROAST: Omniroast
VARIETAL(s): Sarchimor
PROCESS: Anaerobic Cherry Natural
ALTITUDE: 1.600 - 1.800 masl
CUP POTENTIAL:
— Aromatics: Milk Chocolate, Pear, Citrus
— Body: medium light
— Acidity: Citric

This experimental lot was produced for us by Roberto at Divina Providencia in El Salvador. The idea behind it was that the variety Sarchimor is usually not the most complex coffee, but it is Roya resistant (Roya is 'leaf rust', and has decimated a lot of coffee production in Central and South America) and we thought that if processing can have such a drastic effect on the flavour profile of other coffees then why not with Sarchimor! The hypothesis was that anaerobically fermenting the coffee we could increase the pigment transfer and slow down fermentation, resulting in a more floral than normal cup. The end result; a very sweet, syrupy and round cup. Finding out that through anaerobic processing a Roya resistant coffee variety we can get a stand out cup profile is very exciting!
(source: www.Fjord-coffee.de)
DAK COFFEE ROASTERS (Netherlands - Amsterdam): Nuna II (Columbia)
PRODUCER: Juan Herrera - Nuna Cafe y Espiritu, Antioquia
ROAST: Filter
VARIETAL(s): Castillo
PROCESS: natural
ALTITUDE: 1.750 masl
EXPORTER: Barkume
CUP POTENTIAL:
— Aromatics: Black cherry, Guava, Sugar
— Body: medium
— Acidity: cherry

Juan Herrera is the founder of Nuna Cafe y Espiritu based in Antioquia. In a somewhat atypical way, Juan does not grow its own coffee but actually purchases cherries from nearby farmers and processes them himself. His industrial engineering background has allowed him to develop processing methods that produce a coffee of very high quality.
(source: www.dakcoffeeroasters.coffee)
3EF (Ireland - Dublin): Sitio Vidigal (Brasil)
PRODUCER: Aluizio Mello - Sitio Vidigal, Minas Gerais
ROAST: Filter
VARIETAL(s): Yellow Catuai & Mundo Novo
PROCESS: natural
ALTITUDE: 1.080 - 1.150 masl
CUP POTENTIAL:
— Aromatics: nougat, sultana, dried apricot
— Body: medium full
— Acidity: light/mild

Sitio Vidigal is a beautiful farm owned by Aluizio Mello, in the Minas Gerais region. He only processes his coffee naturally, deciding to perfect this one processing method and uphold tradition within the region. However, this tradition is met with modern agronomy practices, and a well-maintained processing station.
(source: https://shop.3fe.com)
KIRA COFFEE (Bucharest - Rumania): Santa Elisa Pachup (Guatemala)
PRODUCER: Finca Santa Elisa Pachup - San Pedro Yepocapa, Acatenango, Chimaltenango
ROAST: Filter
VARIETAL(s): Sarchimor
PROCESS: fully washed and dried in the sun on patios, elevated tables, and mechanical dryers
ALTITUDE: 1.500 masl
CUP POTENTIAL:
— Aromatics: black currant, kiwi, honey
— Body: medium light
— Acidity: tangerine
Cultivated at the foot of Volcan de Fuego (fire volcano), you would not be wrong to think this coffee comes from a precarious place. Volcan de Fuego has erupted as recently as the summer of 2018. But despite this dangerous neighbor, Finca Santa Elisa Pachup has all the hallmarks of a coffee paradise. The 1250-acre estate also has its own wet mill, which allows for all aspects of the post-harvest process to be meticulously handled in one place. Multiple picks are made throughout the harvest to ensure only ripe cherries are processed. The cherry is depulped, fermented for 18 to 24 hours and washed in canals to separate out less dense beans. The washed coffee is slowly dried on patios and raised beds and then finished in mechanical driers to precisely reach a stable moisture for export.
CARROW (Ireland - Sligo): La Indonesia (Columbia)
PRODUCER: Frank & Juan Torres, Finca La Indonesia, La Unión, Nariño
ROAST: Filter
VARIETAL(s): Caturra, Colombia
PROCESS: anaerobic honey
ALTITUDE: 1.800 masl
CUP POTENTIAL:
— Aromatics: pineapple, cherry, red apple, juicy
— Body: medium light
— Acidity: apple

Frank Torres and his siblings farm high up in the Andes mountains in the Nariño region, near the border with Ecuador. When we visited he showed us his coffee plants growing side-by-side with banana, mandarin and lime trees. This helps to provide shade, improve soil fertility and naturally control pests. This lot is anaerobically fermented before drying for 25 days in the shade. We love its bright and juicy cup profile with notes of pineapple, cherry and red apple.
(source: www.carrow.ie)
THE BARN: Instant Coffee (Brasil, 5x2 Portion)
COFFEE: Ivan Dos Santos
PRODUCER: Sitio Seriema, Ivan Dos Santos
ROAST: Filter
VARIETAL(s): Red Bourbon
PROCESS: natural
ALTITUDE: 1.620 masl
CUPPING SCORE: 87
CUP POTENTIAL:
— Aromatics: milk chocolate, red currant, dates, creamy
— Body: medium full
— Acidity: light/mild

Yes, sometimes its nessesary to have a Cup of coffee but no equipment is at hand, so the perfect solution is this little package full of tasty and delicious specialty Coffee. All you need is a cup and hot water. Instant Coffee attracted us because there is little waste thanks to compostable packaging. Life is really to short to drink bad coffee.

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