I hjärtat av Djäkne driver vi en kaffebar med skickliga baristor och bönor av högsta kvalitet. Vi anstränger oss för att kaffet skall smaka så bra det bara kan. Detta då vi faktisk lever i tron att bra kaffe leder till effektivitet och kreativitet. Som en extra tvist så byter vi bönor varje vecka.

Veckans kaffe


August 12, 2019

This week our coffee comes from CRNO ZRNO (the Black Seed) in Ljubljana, Slovenia. This week we will be featuring the unique terroir of coffee originating in Colombia. CRNO ZRNO focuses on emphasizing how the flavor inherent to a coffee relates to its environment. As CRNO ZRNO notes, “Terroir, this intimate relationship between flavour and landscape, is highlighted by the work of extraordinary coffee farmers from one of the most biodiverse ecosystems of the world” (link below). The goal at CRNO ZRNO is to feature the terroir of Colombian coffee. The uniqueness of CRNO ZRNO’s project may be thought of like this: just as the terroir of wine comes from grapes, the terroir of coffee comes from cherries. 

The novelty of CRNO ZRNO is tasted across five of their Colombian coffees. In the ‘specialty coffee world’ Colombia is a source of Single Origin coffee. Colombia is an origin in so far that the coffee plant fruits in Colombian soil. First, as the coffee bush grows, the environmental conditions of the farm are the source of nutrients influencing the flavors imparted to the coffee cherries. The fruit of the coffee bush is a cherry and in each cherry grows two seeds which are roasted into coffee beans. To be clear, one must realize how unique it is that the coffee bush is a fruiting plant which, like all other plants, is influenced by its surrounding environment. No two plants grow in the same soil at the same time, nor are any two cherry seeds identical. In this way, understanding the intricate and delicate process of how any coffee develops is the work of a barista. In this manner, Alexander, the owner of CRNO ZRNO, is making the dream of the specialty coffee industry and baristas come to life: portray the terroir of coffee. 

Below the following image are descriptions of each coffee from CRNO ZRNO’s website. To visually translate the discussion of ‘the terroir of coffee’ to the packaging of each coffee CRNO ZRNO has decoratively illustrated their bags in an educative manner in order to showcase the different coffee regions which each coffee is grown. I have taken the descriptions of each coffee from CRNO ZRNO’s website because Alex excellently portrays the essence of each farm.    

“Beneath the shadows of the beautiful Nevado del Huila, lies the small town of Gaitania, home to fifty coffee growers responsible for El Jordan. The influence of this active volcano has given this region volcanic soils and microclimates to grow outstanding coffee. Its fertile lands and mild climate, combined with a strong dedication, produce a unique cup profile. Despite insecurity challenges, due to guerrilla presence in the region for over four decades, these coffee growers have always grown their coffee with pride and care. Caravela, our logistic partner, started working with El Jordan on 2003 after seeing the excitement to produce high quality coffee. Since then, they have implemented diverse training projects to work with them and help maximize the potential on coffees. As a consequence, some of its members have been Cup of Excellence finalists several times. A coffee with a distinct character. Bright sparkling citric acidity reminiscent of grapefruit and peach is complemented with caramel and toasted almond notes. Its velvety and chocolaty body along with a long refreshing finish makes it an all day coffee”.

El Jordan presents notes of Grapefruit, peach, caramel, and toasted almond.

“Located in the southwest of Colombia, in the province of Nariño, near the town of Sandona. Its owner, Gregorio Arnulfo Botina, won the Colombian Cup of Excellence Award in 2005, and this is due to the special taste of grains grown on volcanic soil along with tropical plants and fruits, including bananas. It is our most versatile coffee as it is excellent as an espresso, filter, or cold brew. This is due to the "conditions" in which coffee grows, the Caturra variety predominating, and in the brewed coffee we can taste and smell chocolate, dried fruits, cherries, all of which round off the silky texture. The link can still see how this plantation looks from the air: vimeo.com/107816199

El Aguacate presents notes of chocolate, dried fruit and cherry.

“For those of you who have already discovered the charm of cold brew, this bag of grains is the perfect choice. The village of Nabusimake, the center of the Native American community of Arhuaca, produces coffee with a woody aroma and aroma that will especially attract cold tones of whiskey and refreshing citric acid. The composition of the earth and the way it is processed give the coffee from the Sierra Nevada mountains a slight taste of the beautiful and peaceful nature that surrounds it. Enjoy the taste of dried fruit, green tea and orange leaves with a hint of bitter chocolate with coffee from the slopes of the Sierra Nevada de Santa Marta, the world's highest seaside mountain range”.

Sierra Nevada presents notes of woodyness, dried fruit, green tea, orange leaves, and chocolate.

Just a year ago, Juan Porras was the official coffee maker for Nesspresa. When this Swiss multinational terminated contracts with all growers in the province of Antioquia, it also threatened the existence of Porras' El Balcón farm. But Juan Porras chose to persevere and continue to raise production standards. This has produced coffee beans that have scored an outstanding 85 points in the SCAA (American Specialty Coffee Association) rating system. Juan Porras's coffee, which grows on the slopes of the Jericó Mountains in Antioquia at more than 1950 meters above sea level, has a creamy body and medium persistent acidity. The sweet aroma of cedar and almonds and the taste of honey and molasses give the cup a balanced and vibrant profile. We are pleased to bring you one of the top coffee representatives from the province of Antioquía, the cradle of Colombian coffee.

El Balcón presents notes of cedar, almond, honey, and molasses. 

Puerto Alegre will be featured as both Filter and Espresso. 

“Puerto Alegre is a farm located in the municipality of Pijao in Quindío, one of the regions part of the Cultural Landscape of Coffee protected by Unesco as a World Heritage. The farm is owned for 80 years by the family Lopez, passed on to 4 brothers in 2005 who separated the farm in two parts. The main varietal cultivating is Castillo, however the Lopez brothers are exploring with new varietals such as Geisha and Java. They also plant Platano trees inside the coffee plantation.  The coffee we are offering is dried for 25 days on movable raised beds with partial sun exposure during daytime with good weather. During night time when temperature drops and relative humidity increases the drying beds are stored inside the production building.

Jairo and Cesar studied in the school with María Mercedez Grajales who is the owner of Colombian Spirit, the logistic company in charge to source, prepare and export the coffee to their warehouse in Germany”.

Puerto Alegre presents notes of cherry, stone fruits, almonds, and caramel. 

In addition to our brewed coffee and espresso we will be offering a Cold Brew from CRNO ZRNO. There are many ways to brew cold-brew. The Toddy and Kyoto are the most common methods. The Toddy steeps the dry coffee in water for 14-18 hours (link below). The kyoto slowly drips room temp water over dry grounds for 8-12 hours (link below). Nevertheless, this cold brew from CRNO ZRNO is a bottled collaboration with 25grams (link below)!

We would like to send a big thank you to Alexander at CRNO ZRNO! 

Next time you swing through Slovenia, swing through his beautiful shop and taste Colombia!


  • crnozrno.com
    • @crno_zrno
  • perfectdailygrind.com/2018/03/what-is-terroir-and-why-does-it-matter/
  • toddycafe.com/cold-brew/why-toddy-cold-brew
  • ineedcoffee.com/kyoto-style-slow-drip-coffee/
Post by Federico

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Happy guy from Malmö. My life motto is simple - coffee first, then destroy.


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