How and where does Wildkaffee roast its beans?
Why the roasting location affects the taste (climate, logistics, freshness)
Location makes all the difference - especially in a coffee roastery in Bavaria. Microclimate, short distances, and controlled storage directly impact cup quality.
- Climate: Stable Alpine air facilitates consistent bean moisture and reproducible roasts.
- Logistics: Short distances reduce handling and preserve the aroma of green coffee.
- Freshness: Quick processing after arrival retains volatile aromatics.
Where Wildkaffee roasts: Roastery in Garmisch-Partenkirchen at the Zugspitze
We roast our coffee in Garmisch-Partenkirchen - coffee roasting in Garmisch-Partenkirchen is living origin and precision for us. With a view of the Zugspitze, clear, sweet profiles for Specialty Coffee are created here.
Which roasters are in use: Giesen W6 and IMF RM60 at a glance
- Giesen W6 Roaster: Artisanal profiling, small batches, maximum control over development and Maillard reactions.
- IMF RM60 Roaster: Energy-efficient air circulation, high consistency for larger batches, clean heat transfer.
Our roasting profile: slow at low temperatures for more clarity and sweetness
Roasting slowly at a low temperature means longer development phases without over-roasting. This way, we emphasize natural sweetness, flavor transparency, and a balanced mouthfeel - ideal for terroir-driven coffees.
Air cooling instead of water quenching: what this means for aroma and shelf life
We opt for air cooling coffee, never water quenching coffee. Air cooling stops precisely, prevents water absorption, preserves structure, and promotes stable, clean aromatics throughout its shelf life.
From import to packaging in Farchant: all work steps at one location
In our Farchant roastery, we consolidate import, quality control, roasting, and packaging. This reduces interfaces, increases traceability, and perfectly aligns with our ambition as a Specialty Coffee roastery.
Freshness after ordering: how beans are prepared directly for shipping
After your order, we prepare freshly roasted beans for shipping: degassing, filling into valve bags, sealing, labeling - quickly, gently, and predictably.
Which roast levels we typically use (filter, espresso) and why
- Filter: light to medium-light - more acid clarity, floral and fruity notes.
- Espresso: medium - sweetness, texture, and balance, without bitter peaks.
How to recognize fresh roast: roast date, degassing, optimal resting time
- Roast date: clearly indicated; ideally 7-30 days for filter, 10-45 days for espresso.
- Degassing: Valve bag with slight CO₂ ballooning is normal.
- Resting time: Allow to stabilize for 24-48 hours shortly after opening.
Frequent questions about roasting and the origin of our beans
Where does Wildkaffee roast its coffee?
Our roastery is located in Garmisch-Partenkirchen, Bavaria, directly at the Zugspitze. All work steps from import to roasting to packaging take place in Farchant.
How does roasting at Wildkaffee work?
Each coffee is roasted artisanally at low temperatures for an extended period, then air-cooled - never water-quenched.
Are the beans only shipped after ordering?
Immediately after your order, the beans are freshly prepared for shipping.
Why does Wildkaffee air cool and not water quench?
Air cooling stops the roasting process in a controlled manner, without introducing additional moisture. This supports a clean aromatic profile and ensures consistent results in the cup.
Further: Try different brewing recipes, compare water profiles, and keep a brew log – this way, you'll get the most out of fresh roasts.
