Our Brazilian coffee comes from the Minas Gerais region of southeastern Brazil. More specifically, the coffee has its origins in the town of Carmo de Minas, which is extraordinarily dedicated to gourmet coffee since the city consists primarily of coffee farmers. ASCARIVE was established in 2008 with the aim of producing gourmet coffee under proper conditions that allow small farmers to increase their income, as well as recognition of the quality of the products, production according to ethical standards, cherish the environment.
Our Colombian coffee is from El Porvenir, a farm in the Huila region of southwestern Columbia. Founded by Rubiangel Peña España in 1990, the farm has a passion for improving sustainability and preserving the good life of farmers in the area. For the same reason, Rubiangel became one of the founders of ASPROCUBARRAL, as well as a board member of the Cooperative of Coffee Growers of Meta, in which both of these organizations work to improve sustainability.
In Las Capucas in the Copán region of western Honduras, we encounter the cooperative COCAFCAL. The cooperative was founded in 1999 as one of the first registered coffee cooperatives in Honduras. Since its establishment, Chairman Omar Rodriguez and the other members have worked hard with a special goal in mind: to raise the quality of coffee grown in the area and thereby the living conditions of the beans. For this reason, they receive more than 700 members of the cooperative each year, including training in all aspects of coffee growing, quality assurance, organic farming and certifications and more.
In the central highlands of Guatemala, the city of Antigua is located and the cooperative De La Gente is headquartered here. Here, between 3 volcanoes, the coffee has the perfect conditions for good growth. In fact, such good conditions that the bean is labeled SHB, which stands for Strictly Hard Bean. To be labelled SHB, the coffee must grow high and at a relatively low temperature, which makes the growth slow and the bean therefore becomes harder and more compact than others – something many believe you can taste.
Al arabica coffee is said to have its origins in the mountains of Ethiopia. Legend has it that a young goat herder, Kaldi, observed one day that his goats behaved strangely. After eating berries from a previously unknown tree, the oldest goat jumped and danced. A monk passed on the result to humans, and many hundreds of years later we are still enjoying the energy we get from what we now know is the coffee tree.
CIAPEC, the cooperative coffee comes from, was founded on 3 December 2014. It was reported that the commission was able to take part in the 2003 world war. Here, 137 family-owned coffee farms were assembled in their desire to do away with the mass production of coffee that took place, which was neither environmentally friendly nor sustainable. With that passion, CIAPEC therefore focuses everything on creating 100% organic and Fair Trade products with clear traceability. In short, you get a cup of good coffee with a clear conscience.
Quite special for our Kenya is that it is 100% peaberry. Normally in a coffee berry there are two so-called "flat beans", but at a peaberry there is only one bean in the berry – which means that the bean is small and round, just like a pea.
The coffee comes from the northeastern part of the Nyeri area of Kenya, right at the foot of Mount Kenya. Here we find the cooperatives RUMUKIA and KABARE. Together they have 19 washing stations for which their members supplement coffee before the coffee is sent on for drying.
In the region of Madriz in northern Nicaragua, near the border with Honduras, we find the cooperative PROCAFE. PROCAFE was founded in 2011 by 32 small coffee farmers and neighbors. None of the 32 coffee farms has more than 3.5 hectares each - so small farms would rarely be able to make their way into the international specialty coffee market, thereby ensuring its beans proper conditions and wages. By joining forces, they have created the basis for good working conditions, for free schooling for their children, and for running an ecological and fair trade.
The Peru bean comes from Cajamarca - an area of the Andes mountains in northwestern Peru. Here we find the cooperative COOPAFSI, which since its establishment in 1969 has had one particular mission in mind: equality in the coffee industry. The cooperative has a unique approach to the role of women on farms, where they participate not only in picking and planting, but also in the quality control of the finished coffee - both in terms of physical and sensory.
WHY YOU SHOULD CHOOSE WHOLE COFFEE BEANS
By choosing whole beans over ground coffee, you extend the life, aroma and taste of the coffee. Ground coffee should preferably be drunk within 14 days, otherwise the aromas will disappear quickly after the coffee beans have been milled. On the other hand, if you buy whole coffee beans and grind them yourself, the coffee beans can last much longer even after the bag has been opened. This means that you get much more taste and aroma out of your coffee if you grind the coffee beans yourself.
FRESHLY ROASTED COFFEE BEANS ARE SOMETHING SPECIAL
Although our coffee comes from all corners of the world, we roast our coffee beans with care at our own local roastery in Middelfart on Funen. The coffee is hand-roasted on a daily basis by our own coffee roaster, Malu, to keep our coffee beans fresh at all times and to maintain the glorious aroma and taste of the coffee. So whether you're mostly into espresso, filter or piston jug, you're sure to get high-quality luxury coffee beans.
HOW SHOULD COFFEE BEANS BE STORED?
Whole coffee beans are better than ground coffee and can last up to 3-4 weeks if the coffee beans are stored properly.
Store your coffee beans in an airtight container so that the coffee avoids contact with air and thus maintains good taste. Here you can use a coffee can or glass container.
Store in the dark
Keep your coffee beans dark as this helps to extend the shelf life and life of the coffee. Here it is especially important to avoid storing the coffee in direct sunlight.
Keep your coffee beans cool as heat negatively affects coffee and can minimise the long-lasting ness of the coffee beans, while cool storage helps ensure your coffee stays fresh.