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.

We start with a bloom, in which we wet the entire ground material with 30 g water and leave it for 30 seconds. bloom. Then we pour up to 160 g in circular movements. Then we hold in the middle and carefully pour up to 220 g, making sure that the water level remains constant. Finally, we circle again until we get to 250 g. The brewing process should be completed in 1:30 min. The throughput time should be 2:00 minutes.

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.

Geisha, Pink Bourbon, Typica, Caturra, Tabi and Castillo varieties grow in the midst of native trees that provide the coffee plants with the necessary shade. In permaculture gardens, together with banana trees, cocoa trees and plantains, this coffee has been growing sustainably and organically for more than 25 years. Maria inherited her passion for coffee from her father Omar Arango, who runs the Finca San Luis not far from her farm. From him she learns the necessary know-how for the challenging fermentation processes and together they take the quality of Colombian coffee to a new level.

For this Pink Bourbon, the Arango family has focused on the honey processing method for preparing their coffee beans. After harvesting, the coffee cherries are first washed in order to separate the less ripe from the ripe cherries. The coffee cherries then ferment anaerobically, i.e. without oxygen, in airtight bags before they are depulped.

In contrast to natural processing , in which the whole cherry including the peel remains on the bean in order to then dry it in the sun, only the peel of the cherry is removed in the honey process. Only the mucilage (slime layer), which is under the shell, remains on the bean and is dried together with it in the sun. Since the consistency of this layer of mucus is the same as that of honey, this is referred to as "honey processing". This processing method, also known as pulped natural or semi-washed , is characterized by a balanced sweetness with a rather clear flavor profile at the same time. It is the middle ground between a natural and a washed treatment.