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 darf fruits

  • 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 to none

    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: delicate acidity of darf fruits

    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
    — 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: delicate acidity of 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: nuty

    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: Apple

    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

    FRUKT COFFEE ROASTERS (FIN): Bekele Legie (Ethiopia)
    PRODUCER: Bekele Legie, Konga
    ROAST: Filter
    VARIETAL(s): Heirloom
    PROCESS: natural
    ALTITUDE: 1.800 - 2.000 masl
    IMPORTER: Nordic Approach
    POTENTIAL:
    — Aromatics: rubarb, red berries, candy
    — Body: medium light
    — Acidity: rubarb

    For many years it was basically impossible to find any traceability to the farmer level in Ethiopia. Not to mention single producer coffees. Until a couple of years ago this was just the way it was with Ethiopian coffee market. Since the liberalisation of the industry it has been more common to come across single producer coffees out of Ethiopia. What makes Bekele especially interesting is the fact that he is exporting his own coffee himself.
    Bekele Legie is 44 years old and has eight children who are all in school, four of them in elementary school and the other four in high school. He started his coffee farm business at a young age on the land given to him from his father. He has been awarded as a model farmer from his village. Recently Bekele began exporting coffees directly, taking advantage of the incentives offered to small scale farmers and the relaxing of the export restrictions in Ethiopia. He's located in the aera called Konga where they are well known for producing some of the best lots from Yirgacheffe. Individual farmers in Ethiopia have been given more freedom to export their own coffee in recent years, but few farmers know where to start. They are not able to reach the importers or roasters on their own, so many continue to sell their coffee to washing stations where they earn a fixed price, and lose their identity by being blended into larger lots.(source: www.cropster.com)
    P14 (Switzerland): Kuku Asili (Uganda)
    PRODUCER: Sironko Coffee Yard, Mbale
    ROAST: Omniroast
    VARIETAL(s): SL-34, SL-14 & SL-28
    PROCESS: semi anaerobic
    ALTITUDE: 1.900 - 2.100 masl
    POTENTIAL:
    — Aromatics: strawberry, brown sugar, chocolate
    — Body: full-creamy
    — Acidity: balanced

    The Kuku Asili comes from smallholder farmers in the Mbale region of Eastern Uganda, a high altitude area above 1800 m.a.s.l. The coffee cherries are delivered by the smallholder farmers to the Sironko Coffee Yard drying station. The delivery and purchase of the cherries is managed through an app-based software.
    With the app, all deliveries from the smallholders are registered with ID and quantity. The premiums paid for the coffee are also paid directly to the farmers through this system.
    After delivery, the cherries are sorted by quality and fermented in polypropylene bags for 36 hours. Then the full cherries are taken to drying tables for further sorting and carefully dried for 15-20 days. This improved, natural processing is very interesting and promising.
    We think this coffee is great fun! Whether as a plain espresso or as a perfect counterpart for milk drinks. It also convinces as a filter coffee with its body and dark fruit notes.
    JAMES COFFEE ROASTERS (United Kingdom): Ndaroini AA TOP Lot (Kenya)
    PRODUCER: Kenya Ndaroini Farmers Group
    ROAST: Omniroast
    VARIETAL(s): SL34 & SL28
    PROCESS: washed
    ALTITUDE: 1.800 masl
    CUP POTENTIAL:
    — Aromatics: Intense and curranty
    — Body: light
    — Acidity: Orange

    Aromatically, this coffee is so enticing, avoiding salivating is as heard as not licking your lips when eating "The Perfect doughnut!". On opening, for me this a little like 3D currants. Sweet, juicy acidity front end, that simultaneously has a lower sugar layer, more akin to blackcurrants, and even a touch salty. As the liquor cools, sweet orangey citrus and lots of brown sugar slowly opens up and just gets better and better.
    Ndaroni Farmers Group is a group in the formof a coffee mill and the smallholder farmers that supply it. These guys have broken the traditional ties and have moved away from the Gikanda Co-operative society. Now they are getting better levels of agronomical support, better equipment, and better paid. (source: www.jamesourmet-trade.co.uk)
    OAS.ROASTERY (Sweden): Villa Sarchi (Costa Rica)
    PRODUCER: Alberto Guardiam, Hacienda Sonora Estate
    ROAST: Filter
    VARIETAL(s): Venezia (Caturra Variety)
    PROCESS: natural
    ALTITUDE: 1.200 – 1.300 masl
    EXPORTER: CECA CUP POTENTIAL:
    — Aromatics: red berries, boozy
    — Body: medium
    — Acidity: meyer lemon

    Hacienda Sonora Estate has been in Alberto’s family for more than a Century. In the 1970’s when Alberto took over the farm he began planting the majority of the land with coffee and shortly after it became the main source of income. In 1999 with historical low coffee prices Alberto invested in a Mill in order to be able to maximize his quality, in order to do so he became a pioneer in very alternative processing techniques at the time such as Honey and Naturals. Also became a living proof of how different varietals could create different level of complexity in the cup. Nowadays, Sonora has more than 20 different varietals of plants in 80 hectares of coffee (+ 20 hectares of forest reserve) and is know to be a welcoming place for coffee lovers.
    Sonora's coffees grow amongst indigenous trees and other diverse vegetation that provide a great environment for quality and improve the chemistry of soil that's already naturally rich from volcanic ash. Thanks to the farm’s diverse ecosystem, many different species of birds and animals make their homes on the land.
    Sonora has a well-earned reputation for producing quality micro-lots featuring specific varietal and processing separation. It also strives to have a positive impact on the environment and people that surround its business. All the energy consumed by the farm is 100 percent renewable energy that's harvested on the farm and powers the mill and electricity for workers.
    Sonora's Venecia Natural is 100% natural processed and comes from a Caturra varietal. It was developed through natural selection in the area of Venecia de San Carlos, Costa Rica. The plant looks like a dwarf Caturra and takes a very long time to ripen, which helps to create a very high Brix content. It's also known for its rich acidity.

    This coffee is sun-dried for 14 to 18 days and covered with black plastic every day around 3 p.m., when the warm afternoons begin to transition into cold nights. When it's between 18 and 20 percent moisture, the coffee is stored for 6 days and then brought back out. (This is one of Sonora's special tricks for enhancing cup quality and uniformity!) Right at the end of the drying process, the coffee is put in a drum dryer for about three hours, to create even better uniformity in the cup. The mass temperature never exceeds 37.5°C. (source: www.oasroastery.com/www.interamericancoffee.com)
    WHITE LABEL COFFEE (Amsterdam): Las Lajas (Costa Rica)
    PRODUCER: Finca Calle Lajas. Sabanilla de Alajuela, Central Valley
    ROAST: Omniroast
    VARIETAL(s): Caturra, Catuai, Villa Sarchi
    PROCESS: honey
    ALTITUDE: 1.450 - 1.600 masl
    CUP POTENTIAL:
    — Aromatics: caramel, raspberry and lemongrass
    — Body: medium light
    — Acidity: raspberry

    Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. They inherited their farms from their grandparents, and are known for being among the first to process high-quality Honeys and Naturals in Central America, and for participating in the Cup of Excellence auction in 2009. Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost nonexistent, and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, Francisca will measure the Brix content (sugar content) in the coffee cherry to determine the optimal time to pick the coffee. 21–22% Brix content has been the maximum they’ve seen. (source: www.caffeeimports.com)
    DEEP COFFEE ROASTERS (Marseille): Wacho Sololo (Ethiopia)
    PRODUCER: Eyasu Robe, Guji
    ROAST: Filter
    VARIETAL(s): 74110 (JARC)
    PROCESS: washed
    ALTITUDE: 1.880 - 2.200 masl
    EXPORTER: Barkume
    CUP POTENTIAL:
    — Aromatics: peach iced tea, fruity, jasmin
    — Body: light
    — Acidity: light/mild

    Wacho Sololo coffee is harvested in the Guji appellation, an area renowned for the quality of its coffees. This coffee, produced under forest, contributes to the preservation of a rich environment. The cultivation of coffee trees here is part of an ancient agroforestry system. This coffee is selected by Barkume, an exporter based in Addis Ababa and involved in the coffee trade for many years. Barkume produces this coffee on his farm in the village of Wacho Sololo and this company is committed to maintaining fine traceability and optimal quality for this certified organic coffee. Wacho Sololo's coffee comes from variety 74110, identified by the Jimma research center in the 1970s (the first two digits indicate the year the variety was recognized). It is dried on the spot, on African beds installed by Barkume - about 100 in total. Wacho Sololo's farm is located in the village of the same name, in the Guji appellation. This farm covers 167 hectares and has been dependent on Barkume since 2003. It is currently managed by Eyasu Robe. Barkume produces here a high altitude coffee, under forest, whose shade adds to the quality of the harvested beans. The variety of tree species available favours a dense canopy and optimal shading of the undergrowth coffee trees. In these forests we find old, increasingly rare species that are particularly well associated with coffee trees. This agroforestry system, which has been tried and tested in Ethiopia for many years, ensures that a rich vegetation cover is maintained in these regions of southern Ethiopia. The exporter Barkume started its coffee business more than 20 years ago. The company is based in Addis Ababa and manages farms in Guji appellation, on 4 main sites, with 4 washing stations. Barkume also works with more than 700 farmers from whom coffee is collected and processed at the different sites. The company is currently managed by Tadesse Edema. Tadesse's father, like his grandfather before him, was already involved in the coffee business. Tadesse has 29 brothers who, like him, grew up in the coffee business and have all remained deeply attached to it. Barkume now exports its products internationally, from Europe to China, from the United States to the Emirates, but it is in this region of Guji that the company has its roots, deeply rooted and ancient in the coffee industry! (source: www.deep.coffee)
    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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