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

15.5g in | 36g out | 24 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:

Cherry. bittersweet. Molasses.

The coffee


This year in April Sebastian was on site in Colombia. "What a coffee," he thought to himself when he cupped it for the first time on Daniel Correal's farm in Colombia.

On his farm, 80 hectares of coffee and platano (plantains) are grown. Coffee doesn't just need the shade of this tall plant to produce healthy and tasty cherries. At the same time, cultivation in permaculture gardens protects the harvest from vermin and at the same time is another source of income for the farm.

In order to increase the quality of his harvest, Daniel uses various processes to prepare his coffees, such as: B. Naturals, Honey or Semi-Washed. He also grows different varieties for diversity, such as Castillo, Bourbon Amarillo, Geisha and Pacamara.



Natural processing is the most original and oldest method of processing coffee after harvest. Especially in countries with low natural water resources, such as B. Ethiopia, it is therefore often used. Because compared to washed processing, significantly less water is used to wash the cherries. But in Colombia, one of the countries with the largest water reserves in the world, it is rainy season during the harvest. At the same time, this also results in high humidity, which makes natural processing almost impossible. For this reason, in Colombia we mainly find washed, prepared coffees.