Welcome to the Maldaner Coffee Club! Thank you for taking part. This is where your journey with your new coffee begins. We want you to experience this coffee - with all your senses . Are you excited? Before you get started, make sure your coffee is ready to be brewed. Have at least 7 days passed since the roasting date ? Then let's get started! Your Maldaner Coffee Roasters wish you a lot of fun discovering. Let's brew it!

Open your coffee and put your nose into the packet - smell the freshly roasted coffee. Look at the coffee beans, what do they look like? How big are the beans, what is their structure? how bright are they Have a go at the bean and feel how easy or hard it is to chew it up. Can you perhaps already perceive the first tastes? After your first impression, you are ready to make your coffee. Take your time and celebrate this extraordinary coffee. You can find our recipe recommendations here.

V60 hand filter

15g | 250g | 2:30 minutes | 93°C

portafilter machine

14.5g in | 40g out | 29-31 sec. | 93°C

COLD BREW

80g | 1 liter | very coarsely ground

We love this coffee as a cold brew! Put the freshly ground coffee (French Press degree of grinding) in a container, pour it over with cold, filtered water and let it steep for 16 hours at room temperature . To filter, take a filter (e.g. Hario V60 ceramic filter ), insert the filter paper, rinse it briefly with water. Then filter the cold brew through, depending on the size...

Did you brew your coffee? Let it work its magic on you before you drink it. What is its color and texture like? Wave it and take in its scent. Sip it and let it melt in your mouth. What flavors can you recognize? Associate with similar tastes and try to think in terms of colors. How is the mouthfeel? Soft, silky, gentle or sparkling? is your coffee sweet Try to get to know your coffee fully. Don't forget to record all your impressions in the cupping chart on the packaging.

Only when you have explored your coffee through and through will we tell you which beans it is:

La Veranera

The coffee


Country of origin: Colombia, Tolima
Farm: La Veranera
Farmer: Giovanit Gutierrez
Variety: Caturra
Preparation: Natural anaerobic (60h)
Cultivation height: 1700 m
Importer: Colombian Spirit
Cupping Score: 87.5 points
Degree of roasting: light

Pineapple. Banana. raisins.

full-bodied, vinous body with a deep sweetness.

The coffee

La Veranera

Giovanit's farm was occupied by the social-revolutionary guerrilla movement FARC until 2001 and was returned to the Gutierrez family by the government. For more than 10 years, the family has been working intensively on increasing the quality of their coffee production and has experimented with different processes and fermentation techniques. In addition to the varieties Caturra, Castillo and Colombia, citrus fruits such as oranges and lemons grow on the farm.

Natural Anaerobic

processing


Once the coffee cherries have reached their perfect degree of ripeness, they are hand picked and floated. i.e. the cherries are placed in a pool of water and the floaters that swim on the surface are selected out as they have a lower density. After floating, it is stored in sealed containers for 68 hours under constant temperature and PH control. When the fermentation has reached its target point,...

The drying phase

First, the coffee is dried for 3 days on raised beds in a plastic tunnel with sun and natural air circulation, turning it every 4 hours to avoid mold growth. The second phase takes place in a mechanical silo, where it dries completely for another 4 days. This avoids over-fermentation until the cherries have reached the ideal moisture content of 10-11.5%.

During the entire process - from picking, through fermentation to preparation and drying, the cherries are repeatedly selected in order to achieve the best quality.

Did you like this coffee?