About Us

Transparency is a matter of great importance to us, so we can always tell you exactly where your coffee comes from. To maintain this transparency, we regularly travel to our partner farmers in the countries of origin, with whom we have worked for many years. This direct exchange allows us to consistently ensure that the coffee meets our highest standards in terms of quality, taste, and the conditions on and around the farm. These regular visits to the farms and the ongoing contact have not only led to close business partnerships but also to lasting friendships. These friendships provide the best possible foundation for processing and importing the finest green coffees.

Sustainability is becoming increasingly important, not only in coffee cultivation and processing. This is hardly surprising, given the growing frequency of climate extremes, droughts, nutrient-poor soils, and pest infestations, which are making coffee farming increasingly difficult. All these factors are prompting farmers, roasters, and producers to rethink their practices. The goal is to make coffee cultivation as sustainable as possible. Working with their own microorganisms through organic farming is a great help to farmers in this endeavor. At our own coffee farm, the Coffee School Project in El Salvador, we train farmers in the sustainable principles of organic farming. In this way, we aim to contribute to a sustainable future for young and old, not only in our roastery. A welcome side effect: the quality and taste of the coffee are further enhanced.

How does direct trade in wild coffee actually work? In principle, it's quite simple: The green coffee is ordered directly from a trusted coffee farmer. This means no middlemen taking a cut; the payment goes directly to the farmers. This allows the farmers to support themselves and sustainably develop their farms. Naturally, the farm workers also receive a fixed, secure wage. Smaller farms, often family-run, usually join cooperatives comprised of several farming families. In this case, contact is established with the cooperative chairpersons. These chairpersons typically operate a shared washing station where they process the coffee and prepare it for export to roasters.

The selected coffee is roasted carefully and by hand in our coffee roastery in Farchant. Our two roasting masters Leonhard Wild and Josef Staltmayr want to get only the best taste out of every bean. The individual notes of the different country coffees are specifically highlighted. Each green coffee gets its own roasting profile, which is carefully and individually determined during several test roasts. Once we have found the perfect roast, we can start roasting the coffee. We roast on a Loring S35 Kestrel and an IMF RM60, supported by the Cropster software, which ensures a consistent roasting curve and thus the perfect roasting of our coffee.