Interview to the German European importer cooperative
Trommelröstung what is it?
Café Libertad Why so cheap?
Why organic farming?
What grinds your coffee is ground?
Hand picked - hand-picking?
What is the difference between your coffees?
What is Arabica? What is Robusta?
Trommelröstung is the oldest roasting method, a roasting process, in which the beans are roasted in a rotating drum. This is heated by gas or electricity, the coffee is in the rotating drum for 14-18 minutes depending on the frade of roast desired. In our case, the coffee for filter about 16 minutes, the espresso coffee about 17 minutes.
The heat is transmitted indirectly by contact with the externally heated drum and the heated air in the drum.
The main advantage of Trommelröstung to the various qualities of
Heißluftröstung Roasting process, in which the beans are heated in a hot air stream. The beans float through the air flow freely and can be roasted as evenly from all sides. This method of roasting the beans is very gentle.(industrial roasts of famous brand coffees usually 60-90
seconds, more gentle hot air "Langzeitröstungen" as with our normal
Café Libertad, the better the other fair-trade coffee or making coffee
of smaller companies 7 - 9 minutes), especially in coffees that the
unwanted part of the acids, which is the beginning of the roasting most
disappear with time. Other
advantages of the traditional Trommelröstung are that the taste and the
aromas develop better for slower roasting, and that the bean is up on
your "core" evenly.
Better taste, better flavor, mild acidity and more body! The coffee is
during ripening from direct sunlight and thus less exposed to thermal energy. Therefore, it matures slowly and can develop better its properties (in the case of our coffee good properties).
What does "coffee grown under shade trees?
- Habitat for migratory birds and other birds, many of the areas where coffee is grown today were once a natural area with forests and thus also for migratory birds. Through the clearing of this habitat was lost. The cultivation of coffee under a canopy of trees that receives food and restores the environment, at least in part.
- Prevent or reduce soil erosion
- Comfortable working with the harvest
have set ourselves a founding member of our collective attention not
only in purchasing, but also in passing as little as possible cost between
we have argued, how do large retailers such as supermarkets,
health food stores, etc. provide large discounts of 25-45% to most
other distributors of fair trade coffee? The
fact that we offer the coffee to all customer of our factory the same
prices, the coffee is for private purchasing groups and other
non-commercial projects, and of course accordingly for cheaper ordering directly
from us via e-mail . The high discounts don't need not be co-financed by the consumer.
- We have neither a profit nor do we have well paid managers, officers or directors. All group members receive the same pay by the hour.
shop: we buy directly and without intermediaries or importers
association from the cooperatives, which we pay a much higher price than
most of the other fair trade importers (currently $ 1.70 per 454g
organic green coffee instead of 1.51 U.S. dollars ). We also take care ourselves of insuring the shipment and the shipments themselves.
- We are located in Hamburg, a port city. Thus, the transport routes are extremely short. The coffee is here in the harbor, we stored it here, here it is roasted and it is distributed from here.
The higher the coffee is grown, the cooler the average temperature. In cooler temperatures, the coffee berries mature slowly. The slow-ripening coffee cherries have more time to develop their taste, aroma and the acids so important.
Why organic farming?
What does "certified organic" coffee mean?
This certification ensures that coffee without the use or the addition
of chemicals (crop protection, insecticides, fertilizers, etc.) is being
cultivated, transported, stored and roasted. According to various studies have found, however, that can be detected in roasted coffee any of these chemical substances. This
is partly due to the very high specific density of coffee beans (so
that they these substances only, if ever receives, in minimal amounts),
and the other is the high temperature of up to 245 degrees Celsius
during the roasting, in which almost all of these substances evaporate.
"Organic" is the coffee that is less important for consumers than for
the natural environment for the cultivation and for the health of
What is the difference between our organic coffee and our other coffee?
The whole of our imported coffee is traditionally the addition of
chemicals (pesticides, insecticides, fertilizers, etc.) and in mixed
cultures grown without shade trees. From that coffee is a part of the
certified CERTIMEX Seal. The
seal has for the clients the function of an "independent" professional
authority confirming compliance with the organic farming criteria. However not all Zapatista peasants get an expensive
organic certification by a capitalist certification operation (there aren't
other existent) therefore it is important to support us especially through the provision of non-certified coffee cooperatives in Chiapas.
News: Demand for organic certified coffee is now so high that they can no
longer meet in the near future may, therefore it is important for the
future of our project, that we traditionally grown, not sell more
How should I store opened packages? Roasted coffee quickly loses many flavorings, so proper storage is very important. In
particular, upon contact with oxygen (especially for ground coffee) can
be contained in coffee fats and oils go rancid very quickly. In a vacuum sealed pack coffee is being protected from oxygen and thus it is very well preserved.
If a package is opened to help the following things:
- possible opened package in a coffee can or Tupperware seal
- store in a cool place (eg refrigerator)
- Never decant into other containers, as this is too much oxygen to the coffee
- possible unground coffee now, and only before cooking, grind the beans as a "flavor safe" works
Our ground coffee filters are optimized for filter coffee machines, but
can also be prepared well in most Frenchpress cans (eg Bodum) in
pads for pad machines or by hand filtering.
It is also possible the preparation with percolators. For
most of the round filter machines the coffee is ground too fine, for a
direct infusion without filtering the coffee is ground too coarse.
Our coffees are optimized for ground espresso. The coffee is also good for small or pad machines. An
infusion without filtering is possible. For professional or semi
professional espresso machines, coffee is ground too coarsely. Our
coffee is ground for traditional coffee preparations, ie for boiling or
pouring out without a filter.
In general, we strongly recommend the purchase of our own mill. Thus, the coffee is always fresh and the special way of making to grind. Taste and aroma are much better.
What does hand picking? The maturity within a growing
region between the first and the last mature cherry mature cherry can
vary up to three months. Only ripe coffee cherries harvested may delegate their fruity and aromatic, sweet taste to the bean. Immature cherries harvested yield immature and insufficient acid taste. Overripe
cherries can begin to rot and impact the taste. So only
ripe cherries should be harvested remains nothing more than the single harvest
of ripe cherries by hand. Only
then can quality of our coffee be produced. Other, poorer harvest
methods are the stripping of whole branches (stripping) after most of
the cherry is ripe, or even worse method, machine harvest, plantations
are harvested simultaneously at the whole.
We offer our two Mexican espresso roasts. The Rebeldia (espresso roast) and the Rebeldia Durito (Italian Roast). They differ in the degree of roasting, ie the temperature at which the roasting process is terminated. The Rebeldia is slightly lighter and Durito darker roasted. On the tastes, the following effects.
Rebeldia: the not so hot roasting remain more aromas and flavors in the bean. We therefore recommend it above all for the enjoyment as espresso (without or with milk) or "Schümli.
Durito: hotter proteins by the roasting of the bean are converted to sugars with a bitter-caramel undertone. This
will allow the coffee to a lot of milk (cappuccino, cafe con leche,
latte macchiato) preparations against the taste of milk to assert in.
Arabica is good? Robusta is bad?
Our green coffee beans from Mexico and Costa Rica are all different arabica varieties. That alone would mean, however, does not necessarily mean that, as is frequently assumed, the coffee is good too. Currently,
almost 80% of Arabica coffee beans grown worldwide, 20% for the Robusta
variety and less than 1% of the economically insignificant species
Liberica. Arabica producers are growing their way to certain
limited geographic locations. They grow only from 900 m to 2000 m altitude, need much watering, no frosts and much more. Robusta is also suitable for planting in low areas and is more resistant to pests, diseases and climate. Because of the large plantations in Abaus Robusta is often harvested mechanically. Robusta
beans in good espresso blends are responsible for the beautiful crema
and the strong body of the coffee, Arabica scores with taste and aroma.
Finally, it is however the question whether it is high quality coffee,
cheap filler is to always have the quality of coffee on : it is
selectively picked by hand? In the case of highland coffee? How intense is the cultivation? How carefully is the processing and storage? He was carefully roasted or, as common in the industry, was it roasted quickly and simply for profit? ...
Currently, common name for Röstarten come from two sources. One
is that which depends on the preferred Röstarten in different
countries, Italian, French, etc. The other was born in America in the
late 19th and in the early 20 Century. Both
are natural rather vague and have since been supplemented by a more
objective numerical system based on the automatic reading of colors.
Let's get just to the usual name for Röstarten, beginning with
those that refer to the way in which in certain geographical areas of
coffee. These are what we can read on their packaging coffee. The lightest roast, New England, is now hardly produced in America. The normal medium brown roast, which the U.S. coffee flavor is still dominated usually unnamed, but it could be called American. A
slightly darker roast, sometimes with tiny droplets of oil on the
surface, may appear under the name Wiener roasting or sometimes light
French roast. French
a fairly dark roast called with more oil on the bean surface; Italian
(sometimes Spanish, Continental, or New Orleans) is still dark and oily. A
very dark brown, almost black roasting can, dark French roast (as they
roast in the north-west of France is preferred), Spanish, Turkish, or be
called Neapolitan. Recently,
another espresso called Röstart between French and Italian, was
inserted, which is about the taste of Northern Italy (more or less dark
brown with a little oil on the surface of the beans). In this way, get something like what we described as follows:
- New England (light brown, dry surface)
- American (medium brown, dry surface)
- Viennese (medium dark brown, possibly small oil spots on the surface)
- French (somewhat dark brown, slightly oily surface)
- Espresso (dark brown, surface can range from very oily to barely wet, depending on the type of roast)
- Italian (dark, blackish brown, clear oily surface - most roasters roast only up to here)
- Dark French or Spanish Roast (very dark brown, almost black, very oily)
Traditional American names
There is the other name system, which shows up in coffee shops. It is based on traditional American roastings, which dates back until the 19th Century. It looks like this:
- Cinnamon (very light brown)
- Light (the brightest end of the American roasts)
- Medium high (standard American roast)
- City high (a little darker than normal)
- Full city (absolute darker than usual in the U.S., sometimes with spots of oil on bean surface)
- Dark (dark brown, shiny surface - equivalent to espresso or French)
- Heavy (very dark brown, oily surface - equivalent to Italian)
Numbers as rescue - the Agtron / SCAA roasted slices of color classification system
Confused? Right. To
protect nebulization by any naming to save the tipical roastings, the SCAA
(Specialty Coffee Association of America)
issued prior to roasting based on machine reading of colors to classify
the on short piece of equipment. The eight specific points in this classification have no name
but only numbers and are mapped to eight carefully produced color
model for roasted, ground and then pressed into a petri dish can be
matched to the color wheel, and in this way about a number will be
assigned on a scale which either Agtron Gourmet Scale or chemical index. This
color wheel or the color field numbers range from # 95 (light roast)
over # 85 (next light roast) and then at intervals of ten down to # 25
(usual darkest roast). It is of course needed now someone who is a Agtron
Spectrophometer has infrared close, about a device that costs $
7,000-20,000 now very precise measurements from the petri dishes, make
coffee .... So far, these names but not so much traditional terms is
enforced against, but for the future may be a suitable tool in order to
more objective basis to discuss roasts.
Terms of tasting
Language never seems to be so miserable as when it comes to taste like things. Nevertheless, coffee professionals very reasonable to talk about their drink. You do this by using common descriptions of some specific terms and categories. To
these terms and categories to more subtle observations about the taste
will be set up on. Here are some of the most important terms when it
comes to differences in taste between raw coffee and roasted to speak. Omitted here are technical terms that refer to specific terms of the professional cupping as well as the sensory evaluation. Included
only are the most important and common of the many terms which shall be to
the description of errors and the specific characteristics of green
coffee beans after harvest (fermented, musty, baggy) program. Most
recently, omitted terms which explain themselves (rich, blimig, soft,
buttery, etc.). The first three terms acidity, body and aroma are
relatively clear and stable in the meaning and used almost universally
in the assessment of coffee. As long as you cannot understand these concepts you cannot really talk about coffee. The three terms that these expressions can probably bring about a consensus among coffee tasters. They are just my choice among a long and growing list, the traditional coffee that tag to the 19th Century back as well as containing new vocabulary which came to the coffee flavor of the wine and other schemes.
One of the most important categories in the tasting of coffee and probably also one of the most often misunderstood. Neither acidic nor acidic or acidified, a coffee with a strong acid is fast and clear. Acid is analogous to the sense used in dry wines. Coffee with a lack of acidity tend to taste flat and lifeless. Some coffee convey their identity in their acid-grade packaging. For example, coffee from Yemen shows and from East Africa (Kenya, Zimbabwe) is a striking, fruity, red wine-like acidity. The darker a coffee is roasted, the more is less acid to keep it. However, a strong acid a notice in a dark green coffee roasting as a focus.
Body, "mouth feel"
Body is the sensation of heaviness in the mouth, mouthfeel is the
sensation of texture: buttery, oily, grainy, thin, watery, thin, acrid. Body
is more a feeling than a measurable fact, although the body with the
amount of dissolved solids is the coffee in the drink gives off actually
being related. In semi-or dark brown roasted coffee, takes the body to,
and the mouth feel is round and fat . When the roast is very dark (dark French or Spanish), the body decreases and the mouth feel is thin and grainy.
Although this concept is so stated in its general definition itself it is very important in the discussions on roasts. Aroma
is less developed in very light roasts reached the peak of its
intensity in medium to medium-dark roasts and takes off again and
simplistic in very dark roasts. For
professional coffee tasters Cupper or the quality of coffee by the
aroma is obviously faster than the taste of the coffee itself.
An additional but very useful concept. A complex coffee allows the coexistence of certain strong sensations such as acidity or sweetness. It is a large margin taste sensations and are often not disclosed immediately and definitively. Complexity undoubtedly reached its peak at medium to moderately dark roasts for espresso. But
a good espresso roast in a different kind is complex as a medium roast,
because the elements that make up the complexity of change composed
of the mixtures (at least the high-quality, which are not just there to
be mixed to save money) have the objective to improve the complexity.
Depth describe the resonance or the taste force behind the taste sensations that propel the taste of coffee. Depth
is a very subjective and complex concept, which invites to find out
what other taste sensations arise at second glance, and first
impressions support and complement.
Distinguish the nature of the origin or varietal
These terms describe the qualities that will distinguish a single
variety of coffee from the other if the coffee, as usual, the cupping,
in very light roasts tasted. Examples
are very strong, dry taste of berries acid of Kenyan coffee, the
aggressive acid tones and the smooth balance of Costa Rican coffee, the
extravagant floral and citrus tones of Ethiopian Yirgacheffe, or the
subtle, rich maltiness of traditional Sumatra. Some coffees they also show no particular pattern-making, this does not make them but somehow bad or boring. If they are particularly strong and balanced but they can earn the nickname classic. Other
coffees that and some are sweet to such a good mixed coffee are praised
because they characterful coffee rather complement other than to
compete with them. This character appears in any case most clearly in
bright to medium dark roast, is increasingly obscured and unclear in
darker roasts and is almost impossible to identify at a very dark
Terminology concerning the processing
These terms refer to the way in which the coffee bean was released from
the cherry and as the coffee beans were dried and stored.
This term is used frequently for coffee used its taste was not affected by errors in the processing or drying. The
best wet-processed coffees from Central America, Kenya and Ethiopia or
the Cona from Hawaii are examples of varieties whose distinctness is
dependent because of their origin from its clean profile with a bright,
clear articulation of their flavor character without any error in
processing. Mandheling from Sumatra is a counterexample. Their
origin characteristic depends in part arise from their malty, musty
undertones from the curious by their preparation and drying.
Fruity, fermented, vinous
Some coffees are fruity by nature, but this flavor is often accomplished
by the fact that the coffee crop was beginning to ferment even before
the coffee beans were removed or from fermentation which stuck even
during the drying of the beans. If
this flavor is sweet and attractive, the coffee is often called fruity,
but when the fermented flavor begins a compost or foul taste, the taste
is described as fermented, a taste defect. Somewhere between the fruit and fermented type coffee, the fermented-fruit flavor defines the term winey close.
If dry coffee beans during the dress micro organisms the result is an
aggressive flat taste will be reminiscent of moldy leather with a damp
the whole is still bearable and this malty undertone is not too strong
or dominant, this taste sensation in the concept are described malty. Some imaginative people is also the word chocolatey. However, if the musty taste to dominate the coffee can be dismissed as definitely musty, taste is an absolute failure.
Often confused with a musty, earthy is the literal taste of the earth,
which is added when the coffee is held during the drying of soil in
contact with brick or concrete or whatever for a neutral surface. Some coffee experts describe as a deliberate exotic earthiness, other than they do from failure.
Is a general purpose concept of coffee describes their profiles in one
or more of the above factors were affected: fruit fermented, musty,
Sackig faded, (storage related corruption)
If stored at a lower altitude grown beans at a lower density in a moist
environment, these tend to a musty smell with a linen or
include, what professionals describe as sackig. Sackige coffee also tend to fade to dull the taste. These characteristics are almost always defects.
Sweet, green, grassig
Coffee have to be picked usually have a natural sweetness. Coffee
for example, by mechanical harvest or not harvest quality-conscious and
mixed with unripe coffee cherries are harvested, probably have a taste
for thin body and green, with a grassig biting taste.
Based on the properties of roasted coffee by a roast of his or her kind to be obtained
In semi-dark to light dark roasts (Viennese to espresso) is the
emergence of sugars in combination with a partial turn the bitterness of
the cup a rounded, smooth flavor with a rich body without flatness. As
expected, would give the green coffee naturally sweeter varieties are
harvested when they mature, more sweetness in the darker roasts.
We have four kinds of packaging for our coffee.
Under the influence of atmospheric oxygen to oxidize aromatic compounds
in roasted coffee and the coffee oils which can then accept a rancid
taste. The aging proceeds faster the greater the surface of the coffee, that is ground coffee is aging much faster. It is also very hygroscopic and sensitive to humidity, which also leads to a negative change of flavor. If
coffee with strong-smelling products are stored together, it takes very
slightly foreign smell. Another problem is also that of coffee
beans after roasting for quite some time, carbon dioxide escapes, which
when in the cells formed was roasting process and the high internal
pressure by diffuses outward to the beans. For these reasons, there are
different types of packaging.
Our ground coffee are available in vacuum packs (the hard brick packages) or in aerated packs (soft). In the vacuum packaging ground coffee, the degassed under vacuum during contraction of the roaster packed and sealed. Unopened, the coffee is the same as the fumigated packaging for 18 months. In the fumigated packs is introduced in place of the oxygen-containing air, a protective gas (nitrogen or carbon dioxide). The pack remains soft.
Our coffee in whole beans is packaged by us in the valve packing. The
valve prevents the penetration of oxygen into the package, but the
release of carbon dioxide from the bean is allowed from inside the box to
the outside. If the packages are subjected to mechanical pressure, they usually look so bloated from.