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. (The recipe can of course vary 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 experience.)

V60 hand filter

18g | 250g | 2:00 mins | 91°C

Our tip:

Give this coffee about 3 weeks to develop and unfold its aroma. Use a very coarse grind and brew the coffee quickly and aggressively. The brewing process should take 1 minute, with 50g blooming ending after 30 seconds.

portafilter machine

18g in | 38g out | 22 sec. | 93°C

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:

Chakra Warmi

Fine Robusta from Ecuador


Country of origin: Ecuador
Cooperative: Women's Association Chakra Warmi
Variety: Canephora (Robusta)
Variety: Napo Payamino
Preparation: Natural anaerobic
Cultivation height: 350-500 m
Importer: in: Latitude 0°
Cupping Score: 83 points
Degree of roasting: light

aromatic notes

Popcorn. White nougat. Earl Grey.

"Strong women working the Chakra together"

Chakra is an ancient traditional agroforestry system practiced by the Kichwas of the Amazon. The idea of ​​a chakra is that the indigenous people find everything they need to live on their land.

A Fine Robusta to change your mind


robusta. Again and again we hear that Robusta is not a quality product. That it tastes old, woody or bitter - and we thought so too. This probably applies to the majority of the Robusta available on the world market, because here compromises have often been made in terms of quality, since it is used for instant coffee or as a blend with other coffees.

The Robusta you're tasting right now into a Fine Robusta rated 83 points on the SCA scale. During the entire process, from sowing to harvesting and processing, great importance is attached to quality. Meticulously controlled fermentation and natural processing give this Robusta its fine aromas and sweetness.

"Many people think that Robusta is cheap because these coffee trees don't require care. Indeed, Robusta trees are more resistant to pests or climate changes, nevertheless, coffee trees do need special care for them to provide high quality coffee beans. Additionally, the standards for the harvest and post-harvest processes are the same as for the Arabica Coffee."

- Giomar of Latitude 0°

Sebastian explains

Roast Robusta


"Since a Robusta has a lower variety of aromas due to its DNA, we want to emphasize this and not add any roasted aromas or bitter substances. That's why we roast this Robusta very lightly. Since the Robusta bean is harder than the Arabica bean, I need almost 10 minutes for a light roast here , with an Arabica we are at 8-9 minutes. This is because the Robusta...

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