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The quality of our coffees


The highest priority at the Wildkaffee Roastery is, of course, the quality of the coffee. The word "quality" does not just refer to the excellent taste of our coffee, but also to a series of production steps, regular checks and years of experience in processing high-quality green coffee. There are therefore numerous work steps behind such excellent coffee quality, all of which require the utmost attention to achieve the unique taste of Wildkaffee. On this page, we will show you how we ensure this quality and which work steps are behind our coffees.

The Wildkaffee roastery is not just about the "simple" roasting of selected green coffees. Numerous steps have to be carried out in order to achieve the excellent quality of our coffees. After all, quality doesn't just happen on its own. Only the best beans should end up in our coffee roastery so that we can give you an excellent taste experience every day. Both the work steps and the quality of the green coffee play a major role in the end result in the cup. It is therefore particularly important for us to carry out all work steps with the utmost dedication and always with the aim of being able to offer only the best coffees.


The quality on the farm

The excellent quality of the coffee begins on the farm. Even in the period when the coffee plant looks nothing like the finished bean, quality in the care of the plant is essential. Only coffee cherries that grow on plantations that are run according to the principles of organic farming find their way to our roastery. The cherries grow in close harmony with nature. This gives the coffee a very original taste that is intended to highlight the typical notes from the respective growing areas in a targeted and complex way. It is important to us that we work with natural pesticides and fertilizers. This protects nature on and around the farms. A positive side effect is that the people who work on the farms are protected from pesticides and toxins. This also increases the quality of the working conditions, which is also particularly important to us.


Quality in coffee cultivation

Let's come back to the quality of coffee cultivation. It is important that the coffee is grown with a focus on the best taste. While coffee cultivation that specializes in quantity is often overshadowed by poor working conditions, chemical fertilizers and pesticides, quality cultivation involves fair working conditions and natural pesticides and fertilizers. The latter are made from the company's own microorganisms, which in turn are obtained from the remains of the processing stations.


Dedication and passion

Furthermore, farms that are dedicated to high-quality cultivation also grow more unusual varieties. In general, it can be said that the coffee is cultivated with much more dedication and focus on details. In the next step after the harvest, i.e. the processing into green coffee, the focus on quality goes a step further. There are now numerous processing methods that can specifically influence the taste profile of the coffee. Innovative, experimental processes have been developed, particularly in the area of ​​specialty coffee, which create a crazy variety of flavors. These coffees are enjoying increasing popularity and demand, especially in the wake of the Third Coffee Wave.

But what are experimental processing methods and what do they generally have to do with the quality of the coffee? Processing is the step in which the pulp is separated from the core, i.e. the green coffee bean. There are classic methods: natural and washed. And experimental methods, such as carbonic maceration, microorganism, aerobics, etc. These methods usually work with targeted fermentation and the use of naturally produced microorganisms. These high-quality, experimental processing methods can bring out completely new flavors in the cup profile. These also have an influence on the quality of the cup of coffee, because the extraordinary variety of flavors completely without artificial flavors is a feature that is enjoying increasing popularity, especially in the wake of the third wave of coffee.


Quality control

Let's go one step further: Before we order a green coffee, it first goes through a few quality controls to determine whether it meets our qualitative expectations and the desired taste. At the Wildkaffee roastery, we mostly process coffees that have a complex sweetness in the cup profile. But how can we check these fine taste elements? Our most important element is cupping, i.e. tasting the coffee. We determine exactly which notes the coffee has and which roasting profile is perfect for the selected coffee. If we are convinced by the taste and quality of the coffee, we purchase it directly from the farmer. Quality control through cupping also plays a major role in everyday roastery life. Once a week, we put our range through its paces so that we can always guarantee you only the best coffee enjoyment.

The quality of processing - the importance of coffee preparation

The highest quality in the processing of the green coffee in our coffee roastery in Farchant also plays a major role. We at the Wildkaffee roastery are advocates of artisanal roasting. The coffee is gently roasted over a longer period of time at a lower temperature. But it is not just the state-of-the-art technology of our two roasters, Loring S35 Kestrel and IMF RM60, that is responsible for the unique taste of our range. It is in particular the years of experience and skill of our two roasting masters Leonhard Wild and Josef Staltmayr that give the coffee its exceptional taste. The two are supported by software called Cropster, which simultaneously monitors and controls the roasting process. The program warns early on of deviations or irregularities in the roasting profile. This not only results in an evenly tasty experience. Faulty roasts are also a thing of the past, which means that no material wear can occur.

The quality of Wildkaffee

We have now brought together all the points that have to harmonize to ensure that our coffees are of really good quality. It is a combination of sustainable cultivation, detailed processing, regular checks and high-quality roasting that ultimately ensure that exceptional coffee quality is produced. If all of these points are met, there are always more adjustments that can be made to continuously improve this quality. And it is precisely these adjustments that we want to make every day so that we can continue to improve the quality of our coffees. The topics surrounding the optimization of cultivation and sustainability are particularly important to us. To this end, we are involved in numerous coffee projects in which we share our experience in high-quality cultivation in the countries of origin of the coffee. In this way, we also increase our impact in the countries of origin and this helps us to be able to share even better coffees with you.