Wildkaffee - that's us

About Us


We are the Wildkaffee roastery from the Zugspitze region around Garmisch-Partenkirchen. Since 2010, we have only processed selected types of coffee from all over the world in our roastery. Direct contact with the farmers in the countries of origin is our highest priority, as is the best coffee quality. At the Wildkaffee roastery, we want to revisit the keyword quality in coffee every day, because for us, the best quality also means the best coffee taste. Only the best beans should find their way into our customers' cups. We will explain to you on this page exactly how we achieve this.


Transparency in the Wildkaffee Roastery

Transparency is a matter close to our hearts so that we can always tell you where your coffee comes from. To ensure that we can deliver this to you, we regularly travel to our partner farmers in the countries of origin with whom we have been working for years. With this direct exchange, we can always ensure that the coffee meets our highest standards in terms of quality, taste and the conditions on and around the farm. Through regular visits to the farms and regular contact, not only have close business partnerships developed. Friendships have also developed. These friendships provide the best conditions for processing and importing the best green coffee.


The advantage of fair and social ideals

The advantages of our fair and social principles are obvious: we can tell you exactly where your coffee comes from, how it was grown and which region and variety it comes from. Through our constant visits and regular contact, we are always up to date with the latest cultivation and processing.

Of course, the farmers and cooperatives we work with know this too. After all, they are paid fairly and directly by us. In return, we only receive the finest green coffee beans, which we process carefully and sustainably in our coffee roastery.

Keyword sustainability: organic farming, i.e. ecological coffee cultivation, also plays a big role for us. We only want to process coffee that is cultivated in harmony with the unique nature. And let's be honest: the end result simply tastes better!

The issues surrounding sustainability are becoming increasingly important, and not just in the area of ​​coffee cultivation and processing. And that's no wonder, because extreme climates, droughts, nutrient-poor soils and pest infestations are increasingly common phenomena that make growing coffee more and more difficult. All of these factors are causing farmers, roasters and producers to rethink their approach. The aim is to make coffee cultivation as sustainable as possible. Working with our own microorganisms via organic farming is a great help to farmers. On our own coffee farm, the Coffee School Project in El Salvador, we train farmers primarily in the sustainable principles of organic farming. In this way, we want to contribute to a future worth living for young and old, and not just in the roastery. A pleasant side effect: the quality and taste of the coffee is further increased.


The best quality at the Wildkaffee Roastery

Of course, the quality of the coffee is at the top of our priority list. But quality is not just the unique, excellent taste of our coffee. Such coffee quality is created through a long chain of processing steps, all of which must be carried out with the utmost care and always with an eye on the best quality of the coffee. During cultivation, attention must be paid to perfect sun-shade management and external conditions, during processing you can work experimentally and when roasting we have to find the perfect roasting profile for the respective green coffee. When all of these factors are perfectly coordinated, the unique taste and the usual quality of Wildkaffee are created.

How does direct trading work?

But how does direct trade in wild coffee actually work? In principle, it's very simple. The green coffee is ordered directly from a friendly coffee farmer. This means there are no middlemen who make money. The payment goes directly to the farmers. This allows the farmers to finance their lives and also develop their finca sustainably. Of course, the helpers who are employed on the farm also earn a fixed, secure wage. Smaller farms, which are often run by families, usually join together to form cooperatives made up of several farming families. In this case, contact is then made with the chairmen of the cooperatives. They usually run a shared washing station where they process the coffee and prepare it for export to the roasters.

This is how our coffees are roasted

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.