Antonio Alvarado

You can find the roasting date on the back of the bag. We ship a few days after roasting. 

Coffee can be too fresh and needs to "degas" after roasting. This process primarily releases CO2, which can make the coffee taste "gassy" and hinder extraction – especially when preparing espresso.

If you would like to drink your order immediately upon receipt, we recommend ordering the coffee "rested". It will then be degassed for approximately 10 days and ready to drink immediately.

Filter coffees can usually be enjoyed at their full potential 3-5 days after roasting.

Espressos need at least 10 days of rest time to be properly extracted and to no longer have a "gassy" taste. 

Our coffees taste good 3 or more months after roasting. However, the optimal experience is achieved up to about 6-8 weeks after roasting. After that, slight signs of aging may become noticeable.

The best way to store coffee is in the bag it comes in, in a cool, dark place. Even better are airtight containers, or in extreme cases, the freezer. Oxidation, foreign odors, and moisture are the enemies of good flavor, so the refrigerator is not a good idea.

Our coffees are delivered in airtight buckets or bags with a zip lock and degassing valve.

A clear YES AND NO. 

We assume that a dark roast corresponds to the general idea of ​​classic "coffee flavor"—that is, it can taste of roasted aromas, dark chocolate, or spices. These flavors are more pronounced in dark roasts and absent or rare in light roasts.

A dark roast has a very reduced acidity.

With "modern" roasts, we emphasize the typical characteristics of the terroir in the country of origin. This works best with a lighter roast. The classic coffee flavor recedes into the background or disappears completely, and surprising nuances come to the fore. The coffees can taste of tropical fruits, fermentation, or berries. A lighter roast usually accentuates the acidity.

If the taste is right, even light roasts can be described as classic, for example, if the coffees have very approachable and balanced characteristics. Conversely, a very unusual-tasting coffee variety can, for example, develop its full potential when dark roasted and still be considered modern. Don't worry – we'll explicitly point this out in the description in such cases ;)

Every coffee can be used for any brewing method. While we do have recommendations based on our own preferences and experience, we won't stop you from brewing a dark Italo Pop as a very strong filter coffee or pulling acidic espressos from the Ethiopian Gara Kogne WS. Our coffees are designed as omni-roasts that won't cause any harm with any brewing method, as long as you know what you're getting into!

If you're not a fan of acidity, we recommend coffees that tend to be labeled "classic" on the acidity scale. Other indicators include flavor descriptions like spicy, smoky, and chocolatey. Generally, coffee brewed using a filter method tends to have significantly less acidity than espresso.

We ship all orders received by 3 PM on the same business day. Orders received after 3 PM will be shipped the following business day.

Some of our coffee producers are certified. However, we prefer to personally verify, directly on-site at the producer's location, that we share the same standards for production conditions. Therefore, we refrain from communicating any certifications

Almost all of our coffees now come from direct partnerships with producers or exporters in the country of origin. We know more than 90% of our suppliers personally. For transport to Germany, we use various trusted green coffee traders as logistics partners, who help us organize the transport cost-effectively for everyone involved.