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): 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.
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): 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.
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.

MOK SPECIALTY COFFEE ROASTERS (Brussels/Belgium): Gititu AA (Kenya)
PRODUCER: Aghuti Farmers Cooperative Society - Karatina, Nyeri County
ROAST: Filterroast
VARIETAL(s): SL24 / SL34
PROCESS: washed and triple fermented
ALTITUDE: 1.600 - 1.700 masl
POTENTIAL:
— Aromatics: rhubarb | nectarine | vanilla
— Body: light
— Acidity: high

Most farmers in Kenya are smallholders and typically produce enough cherry for just a few bags. So they join cooperatives which markets and sells coffee on behalf of the whole community. This benefits the co-op members by giving them greater buying power. AA refers to the grade this coffee received. AA is the top tier in Kenya's coffee grading scale. After the shareholders bring their freshly picked coffee cherries to the Karatina processing facility, it undergoes its first process to remove the skin and pulp known as the wet processing method. The nearest water source is the Kangunu stream, and the facility is dependent on electrical pumps to move water to reservoir tanks before using it for processing. Water is also recirculated for conservation. The factory is using a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that is protecting the green coffee bean. After pulping, the coffee is fermented overnight to break down the sugars, before it is cleaned, soaked and spread out on the raised drying tables. Time on the drying tables depends on climate, ambient temperature, and volumes under processing, and can take from 7 to 15 days in total. So the cherries are separated, soaked & fermented for 24 hrs, then washed before a 2nd 24hr fermentation. The beans are then cleaned of mucilage & soaked for a final 24 hrs allowing amino acids & proteins to develop, resulting in those typical notes of high acidity & complex fruit flavours we love in Kenyan coffees.
(source: hhttps://mokcoffee.be and https://methodicalcoffee.com/)
OR COFFEE ROASTERS (Brussels/Belgium): Kinazi (Rwanda)
PRODUCER: Kananira - Huye, Kinazi
ROAST: Filterroast
VARIETAL(s): Bourbon
PROCESS: washed
ALTITUDE: 1.600 - 1.800 masl
IMPORTER: Babel Trading Company
CUP POTENTIAL:
— Aromatics: caramel | orange | bakers spice
— Body: full medium
— Acidity: citric

Kinazi Coffee Washing Station and Simbi Coffee Washing Station are privately owned and operated by Abdul Rudahunga under SIMBI COFFEE INVESTMENT Ltd, who was inspired to get into the coffee business by his grandmother. She was also a coffee farmer and one of the few rural Rwandans that roasted and enjoyed her own coffee as part of her daily routine.
(source: various sites from the internet)
KARLOVA KOHV (Estonia): Hele Röst (Ethiopia)
PRODUCER: unknown - Sidamo
ROAST: Filter
VARIETAL(s): Heirloom Ethiopian Varieties
PROCESS: washed
ALTITUDE: 1.500 - 2.220 masl
CERTIFICATION: Organic CUP POTENTIAL:
— Aromatics: elderflower | jasmine | apricot
— Body: medium light
— Acidity: winey

These beans may change your perception of coffee. Its aroma can be felt with a white rose, and the taste of refreshing fruit, so you do not understand whether it is tea, coffee or juice. The best drink is black and tastes good even when cooled. Suitable for making some filter coffee methods (Kalita, aeropress, V60) or also as a cup coffee.
(source: https://karlovakohv.ee/pood/etioopia-hele-rost-1)

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