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 ready? 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 Bite 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. (Of course, the recipe may differ depending on the machine, degree of grinding, temperature and humidity. It serves as a guide to get you started. But don't be afraid to brew the coffee according to your own experience or your standard recipe.)

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We brew in 3 steps:

1. Blooming with 40g water up to 40 seconds

2. Fill up to 150g and let it run through

3. Once the water has seeped through the coffee bed, top up to 250g. Brewing time approx. 1:30 min.

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.

Bourbon, a variety characterized by its incomparably clear flavor profile, and Burundians are rightly proud of the wonderfully clean cups they produce. State mandated, Bourbon is currently the only variety grown in Burundi. The variety is of pure Arabica descent, which means that it is not a hybrid of different varieties. If you now take a look at the neighboring country to Kenya, which is not far away, it quickly becomes clear what an economic disadvantage the cultivation of only one variety means. Because the yield of a Bourbon plant is around 2-3kg of cherries per tree per harvest, while the varieties grown in Kenya yield around 15-20kg+ per tree.

Yet another reason why we enjoy the cup of this crispy bourbon.

To loosen the slime that's still stuck, a team dances with their feet on the slippery parchment.
The beans are then rinsed in fresh water, sorted by density and soaked for another 4 to 6 hours in the last sink.

"Trees For Kibira is a long-term project that aims to plant native African trees on all of the hills in Burundi where our coffee is grown, to mitigate the effects of climate change and promote the practice of sustainable coffee growing. We hope to that planting will benefit the health of the local rainforest, the Kibira Forest, and the coffee-growing communities living on its fringes.To date, we have planted 322,000 native and agroforestry trees at a cost of $140 per 1,000 trees.Our goal for the upcoming planting season is to plant 500,000 trees." - Long Miles