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 Club coffee and put your nose in 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? After your first impression, you are ready to prepare your coffee. Take your time and celebrate this extraordinary coffee. You can find our recipe recommendations here.

V60 hand filter

15g | 250g | 2:30 mins

portafilter machine

14.5g in | 40g out | 29-31 sec.

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:

Blend Experience

With this Explore Edition we are presenting a blend in our Coffee Club for the first time. Blending coffees is an art that we want to explore with you in this edition. All 3 beans are exceptional and stand for themselves. But what happens when we combine them? Did you taste that you've already experienced two of the three beans sorted in your coffee club?

Blending allows us to create flavor profiles that we couldn't create with roasting or broth alone. Something completely new emerges.

Origin: Colombia, Kenya, Colombia

Farmer: Holguin Ramos, Othaya Cooperative, Maria José Arango Rubio

Variety: Geisha, Sudan Rume, Sl28 Sl34, Ruiru 11, Bation, Pink Bourbon

Cultivation altitude: 1750 m, 1795 m, 1800 – 1900 m

Treatment: Natural, Washed, Honey

Cupping Score: 86, 87, 88

Degree of roasting: light

Importer: Colombian Spirit, Long Miles Coffee, Colombian Spirit

Aromatic Notes: Caramel, Red Berries, Floral, Floral

Why these 3 coffees?

A scientific approach and sensory experience

The result can be round, but it doesn't have to be. Our goal is to create a coffee that exceeds your expectations. You may remember: The Colombian Geisha & Sudan Rume varieties had a very full-bodied sweet, floral-smooth body yet low in acidity. This coffee is 40% contained in the blend. The Kenyan coffee is a washed coffee, which is very acidic, but has less body. As a result, he complements the Colombian incredibly well and gives him a little more tips. Maria's Colombian Pink Bourbon brings a creamy caramel note, which gives this blend the icing on the cake. So that this does not become too dominant, this coffee has a share of 20%.