Reserve Coffee Box

Fancy treating your palate to some of the best coffees in the world? Then our new Reserve Coffee Box is just the thing for you. We take you on a little trip to Colombia and let you taste three real palate ticklers of the coffee world.

Each of these anaerobically fermented filter coffees is in a class of its own and the best we have in our range. The whole thing comes in a beautiful roastery box and is ideal as a gift, but can also be enjoyed by yourself. On each product page you will find a comprehensive taste description and a brewing recipe from Valeriia Kutuzova.

3x 100g anaerobic Reserve Filter Coffees:

El Paraiso Castillo MF 360
El Paraiso Natural Anaerobic Cauca
La Esperanza Anaerobic

This exceptional coffee comes from the renowned Finca El Paraiso in the Cauca region of Colombia. The Castillo Lot impresses with a phenomenal flavor profile that also fits wonderfully into the winter season. We have selected a coffee for our Reserve coffee line that combines intense notes of coconut, cinnamon and chocolate pralines with a floral texture.

Flavour

Processing

This sensational coffee also comes from Finca El Paraiso, which grows its cherries at an altitude of over 1,800 meters. It is the Castillo variety, which is typical of Colombia. Castillo is still a young variety from Colombia that was first produced in 2005. The aim was to develop a productive and highly resistant variety by crossing Caturra and Timor. With success. Today, almost half of all green coffees from Colombia are Castillo coffee plants. The variety is known for its complex and clear taste profiles in the cup. The special thing about this coffee is the fermentation process, which is called “Natural Anaerobic”. The coffee is first processed as natural and then fermented anaerobically.

Flavour

Processing

This microlot is real teamwork: coffee farmer Edward Giraldo lovingly took care of the cultivation of the coffee cherries (rare Pink Bourbon variety) – Jorge Rojas did the rest. This Pink Bourbon lot was processed in a two-stage anaerobic fermentation. The first step is “in cherry” for 36 hours, and the second step is “in mucilage”. You can expect intense notes of pomegranate, cocoa and sage. You can read more about anaerobic fermentation below.

Flavour

Processing

Röststätte Reserve

With our most extraordinary coffees, we would like to share a very special experience with you. A few times a year we have the pleasure of tasting some of the most exceptional coffees on the cupping table. The best of this selection are of such rare quality that they exceed all expectations. We call these coffees Reserve Coffees.

“Our aim is to highlight the various innovations from the world of specialty coffee – from the most renowned growing regions to experimental fermentation methods. Such coffees are only available in the smallest quantities and are selected by us with the greatest care.”
(Ivo Weller)

In anaerobic fermentation, the hulled coffee cherries are placed in tanks or containers. As soon as the beans are added, the oxygen is extracted and sealed tightly. The exhaust valve on the tank removes the new CO2 produced during fermentation without allowing oxygen to enter the tank from outside. Under anaerobic conditions, the microorganisms can work for up to 96 hours and give the coffee an exceptional taste. You can find out more about the processing of specialty coffee here.