Next week we will be featuring Nomad. We have will be offering four of their coffees.
Mexico, Santo Domingo:
Origin: Oaxaca – México
Variety: bourbon, pluma hidalgo
Altitude: 1480 masl
Harvest: April 2019
Santo Domingo de Cacalotepec is a small indigenous town located in Ixtlán de Juarez at an altitude of 1480 meters, its humid forests make Santo Domingo one of the areas of Oaxaca with more potential for the production of speciality coffees.
Due to its remoteness and lack of infrastructure Santo Domingo is a municipality where small producers make a gigantic effort to make their coffee production.
It could be considered an example of communities in which not only economic resources are lacking, but also to those that need the transmission of knowledge in matters of processes and drying.
Flavours: Figs, Sugar Cane, Plum
Guatemala, El Rincón:
Origin: Huehuetenango – Guatemala
Variety: caturra, bourbon
Altitude: 1500-1700 masl
Harvest: April 2019
El Rincon is a 25 hectare farm situated in the corner of a valley of limestone hills, protected from warm, dry winds and climate fluctuations. The climate is very stable with high relative humidity, which, along with the chalky soils of Huehuetenango define the cup character of this farm. Roberto Molina was the cousin of Jorge Vides the first owner of Finca La Bolsa, and they bought and established the farms around the same time. Roberto passed away in 2009 and his widow Yolanda Galindo is now taking care of the farm. The farm is now run by Renardo Ovalle, who has transformed the production towards quality focussed microlots. Many of the plants are old bourbon and caturra trees from the early years of the farm, but the farm manager is in the process of planting new bourbon and caturra plants, along with other exotic varietals. Coffee is fermented dry in tiled tanks for 18-24 hours, before being washed and graded in channels. After the mucilage has been washed off, the coffee is soaked overnight in clean water. This step is more common in African processing, and is rare in Guatemala, but adds to the unique cup profile of this farm.
Notes: Green Apple, Plum, Lime
Origin: Huye – Ruanda
Altitude: 1700-1800 masl
Harvest: July 2018
The Simbi coffee washing station is located in the district of Huye, in the southern province of Rwanda, and serves 1,850 small coffee farmers. Simbi is a privately owned washing station operated by Abdul Rudahunga, who was inspired to enter the coffee business by his grandmother. She was also a coffee producer and one of the few rural Rwandans who toasted and enjoyed their own coffee as part of their daily routine. The Simbi coffee washing station was built between 2011 and 2012. The 2018 COE, Simbi Coffee, ranked 17th with 87.62 in 28 winning lots of 150 selected lots nationwide. The cherries are selected by hand, washed, sorted well after the fermentation stage, sun-dried in African beds and selected by hand to ensure that only the best coffee beans are processed. The washing station was strengthened in 2013 with the construction of a 300-tonne-per-season cherry processing plant and a pulper machine of 2.8 tons per hour. After the newly harvested cherry is pulped, the coffee is fermented in tanks with water and then the grains are classified by density using classification channels filled with water. The wet parchment is dried under cover for 24 hours before being transferred to the raised beds for an average of 15 days. During that period, the coffee is cleaned by hand from defective grains by an army of absolutely meticulous women.
Notes: Tangerine, Apricot, Orange Blossom, Honey
Mexico, San Francisco:
Origin: Oaxaca – México
Variety: bourbon, pluma hidalgo
Altitude: 1750-1900 masl
Harvest: April 2019
The Ozolotepeques – especially San Francisco and some surrounding villages – can be considered among the areas with the most potential for the production of speciality coffees in Oaxaca, probably being the area with the most potential in the Sierra Sur.
San Francisco Ozolotepec is near Cerro Nube, the highest mountain in Oaxaca. The height (1900 masl in Oaxaca can be considered similar to 2500 masl in Colombia or Ecuador), the proximity of the hill and virgin forest contribute to a unique microclimate. The same factors are the reason why there is not much rust defect in the area (it can’t stand the cold) so the traditional varieties such as Bourbon and Pluma Hidalgo (a typica variety mutation from Oaxaca) can grow without much trouble. San Francisco coffees are dense, juicy, with a tartaric acidity, with grape, red fruits, raisins notes and tropical touches.
Producers have always received very low prices for their coffee. Working with coffee in the area is not easy due to the lack of infrastructure (it is 7 hours from Oaxaca) with access by roads in poor conditions. Many producers do not speak Spanish (Zapoteca culture is very much preserved). The area is somewhat conflictive. As in many other remote farms and high coffee areas in Latin America due to low coffee prices, there is a lot of poppy and marijuana production.
Thanks to the high quality of these coffees we have been able to offer them a good alternative to the local market, with higher base prices and premiums for quality.
Flavours: Orange, White tea, Nectarine
This week we are going to be revisiting a Roaster, Taf, located in Athens, Greece.
“Taf coffee is based on the high quality coffee philosophy. Since 2006 that the research and creation of new infrastructure has started until today, Taf’s objective is to communicate the new coffee culture and to transfer the knowledge for high quality coffee. The achievement of this goal begins at the first stage of the coffee chain, from the seed and continues till the preparation of the final cup. In all the initial stages of the coffee chain there is transparency, from the research done to find exceptional coffees,
the direct relationship built with the coffee farms and the coffee producers adopting the direct relationship coffees model till the quality control at the plantations, the processing and the storage of the green bean”.
This week we will be featuring three coffees from Taf:
Nicaragua, La Delicias
“Finca Las Delicias is located in the area of Jinotega, at an average height of 1450 meters above sea level. This property is next to one of the Mierisch Farms called San José.
Finca las Delicias is a property that was acquired 3 years ago, and has become part of the legacy that the Mierisch family has in the coffee business for 5 generations. The Mierisch family invests in innovation regarding coffee processing and has a wide knowledge on high quality coffees. Las Delicias acquired the 4th place at the Cup of Excellence in Nicaragua in 2017”.
Origin: Jinotega, Nicaragua
Variety: Yellow Pacamara
Tasting notes: Ripe Melon, Kiwi, Delicate, Juicy
“This coffee is a wonderful mix of high quality washed coffee from neighboring micro farmers at the Sidamo Guji region. Hariti is the name of a flower growing in Ethiopia that women often put in their hair”.
Variety: Mixed Heiroom
Tasting notes: Bergamot, Spicy, Chocolate, Sweet Acidity, fine silky body, smooth
El Salvador, El Paradiso
“El Paraiso is a farm with a very sustainable and human-oriented operation. The producer, Claudia Mathies, is very focused on helping the local community, the farm supports the little church located nearby but also the local school.
The coffee that comes from El Paraiso is a part of the Aida Battle Selection project, and is processed in Santa Ana in the designated for innovational and experimental processing part inside Aida’s family owned mill, Jhill.
For the processing of this coffee, a specific type of yeast was used in order to elongate the fermentation time”.
Origin: Santa Ana, El Salvador
Altitude: 950 - 1200m
Processing: Yeast Fermentation
Tasting Notes: Herbs, Sweet Cherry, Marshmallow, Soft Acidity, Round Body, Perfectly Balanced
Next week we will be featuring a specialty coffee roaster from Slovakia, Illimité.
“We love simplicity, clean and minimal design, and roasting Specialty coffee to perfection. We do also care about environment in that case we use eco-friendly packaging and roasting coffee on the most advanced roaster of its kind in the world, CoffeeTech FZ-94” (from Illimité’s Facebook page, Illimité Specialty Coffee).
From this roaster we have selected three coffees:
Candies and Nuts
Is an espresso blend. A blend is composed of several varieties of coffee. Each coffee in a blend contributes an aspect (i.e. body, acidity, mouthfeel, etc.) to the blend. Candies and Nuts is a blend of “100% arabica specialty coffee, seasonal selection of 86-88 SCAA scored beans. Sweet and full bodied, intense fruit notes and pleasant lasting aftertaste” (link below). The SCAA score is an industry standard:
Total Score Quality Classification
- 90-100 - Outstanding - Specialty
- 85-99.99 - Excellent - Specialty
- 80-84.99 - Very Good - Specialty
- < 80.0 - Below Specialty Quality - Not Specialty
The coffees used in this blend scored high by SCAA standards and compliment each other in such a manner as to give the blend the description of being ‘Candied and Nutty’.
We will be featuring two filter coffees this week:
Guatemala, Lot 46
Farmer: Família Pérez-Escobar Finca La Senda
Variety: Caturra, Bourbon
Process: Anaerobic Fermentation 220 hrs
Origin: Huachipilines and Nisperales
Altitude: 1680-1730 m
Harvest: January – March 2019
Tasting notes: Red wine, rum & raisins, grapes
El Salvador, San Joaquin
Farmer: Finca San Joaquin, Guadalupe Alarcon
Variety: Red Bourbon
Altitude: 1750 m
Harvest: January 2019
Tasting notes: Peachy, tangerine, fruit jelly
This week we are ordering coffee from a roaster that is not in Malmö nor outside of Sweden, Morgon Coffee Roasters is located in Göteborg, Sverige.
“We work with special coffee.
It’s a product of extensive care and dedication, passed down from several generations. We want to honour that work by interfering as little as possible, roasting carefully to bring out, and not weigh down the flavours. And by doing so, the coffee can tell its own story - coloured by its own heritage.
Every coffee has an address, we’re just the people helping to tell its story”
We will feature four of their filter coffees:
Ethiopia, Testi Adorsi
“This lot comes from the Adorsi Testi washing station in Aricha and its neighbouring small family plots of land. Aricha, located in the Yirgacheffe region, boasts gorgeous hills of lush green, perfect for growing coffee. Along those hills, at a stunning 2150 meters above sea level, is where the cherries of this lot has been growing and taken care of. The high altitude combined with the mineral rich and fertile soil along with the attention to detail and care at the processing station is some of the many things that makes this coffee so special. Super sweet and with deliciously juicy notes of peach and honeydew - This gem of a coffee immediately stood out when we were deciding which coffees to purchase. The complexity, high sweetness and balanced acidity comes together beautifully to show you just why we’re always excited when we can offer you fresh crop coffee from Ethiopia, and Yirgacheffe and Aricha in particular”
Variety: Heirloom & Kurume
Altitude: 2150 m.a.s.l.
Harvested: January 2019
Taste notes: Sweet and structured with notes of peach and honeydew
El Salvador, Gilberto Baraona
“The farm Los Pirineos has been run by the Baraona family for over a century. Since 1890 they have been growing coffee at the top of the Tecapa volcano in Usulatan. Today it’s Gilberto Baraona who mans the helm at the farm and that’s where we first met him in 2014. Gilberto invited us to his home for barbecue and a cupping in his kitchen and besides his hospitality, he stands out as a multiple winner of Cup of Excellence in El Salvador. The growing conditions in volcanic soil and with cold nights make the maturation of this Pacamara variety slow and flavour development rich and complex.”
Altitude: 1350 m.a.s.l.
Harvested: March 2019
Taste notes: Elegant and velvety with notes of apricot and caramel
Costa Rica, Carlos Montero
“The Montero family have been producing coffee for three generations. [...] In Tarrazu, Carlos and his family are all about community. A lot of the neighbouring producers see them as visionaries and leaders of the Tarrazu specialty coffee movement and look to them for inspiration and advice, which Carlos is always happy to give”
Processing: White Honey
Altitude: 1800 m.a.s.l.
Harvested: March 2019
Taste notes: Structured and creamy with notes of chocolate biscuit and ripe plum
“The season for Kenyan coffees is both anticipated and exciting for coffee lovers like us. The classic profile with heavy juicy notes of black currant and rhubarb are usually the most desired. We have however noticed a shift in profiles coming out of Kenya lately. Coffee Berry Disease and Leaf Rust, as well as climate change, have hit the coffee community hard. With this comes challenges and the need to adapt and overcome. That’s why we are seeing more varietals like Batian in our Kenyan coffee. Resistant to both diseases, high yielding and with a great cup score, it’s becoming increasingly popular. This is of course great news, but at the same time it’s changing the profile of the coffee. We’re seeing more citrus, apple and floral notes, less currant and rhubarb. This coffee is a mix of the typical Kenyan varieties SL28, SL34 and the resilient new-comer Batian. This gives us the best of the three: Notes of sirupy blackberry and complex and bright florals - as well as a more sustainable cup of coffee”
Variety: SL28, SL34, Batian
Altitude: 1800 m.a.s.l.
Harvested: December 2018
Taste notes: Sirupy and complex with notes of blackberries and rose petals
This week we will be featuring Piha, a coffee roaster in Bordeaux, France.
Colombia, Granja La Esperanza
Mug profile: Body with honey syrup and sugar cane. Its cherry aromas make it one of our favorite coffees every year.
Origin: Valle de Cauca - Caicedonia - Colombia
Producer: Rigoberto Herrera
Variety: Red Bourbon
Altitudes: 1500 - 1700 m.
Harvest: January 2019
Tasting Notes: CITRUS - GRAPEFRUIT - HONEY - MOLASSES
Ethiopia, Anfilloo Forêt de Suddi Omi
Mug profile: The nose is fine and characteristic of Wallagga coffees with aromas of honey, sweet spices and flowers. In the mouth the body is full and honeyed with floral and gourmand flavors of hazelnuts and cane sugar.
Origin: Terroir of Anfilloo Nekemte
Producer: Cooperative Latu Gudina
Altitudes: 1800 - 2400 m.
Tasting Notes: HONEY - SWEET SPICES - FLOWERS
El Salvador, Finca Noruega
Mug profile: Complex and aromatic
Origin: Apaneca - Ahuachapán - El Salvador
Producers: Morpho - Sigfredo Corado, David Veladès, Manuel Olivares
Altitude: 1600 m
Tasting Notes: CARAMEL - PRUNE - CHERRY
This week we are featuring coffee from a roaster in Budapest, Hungary.
We have two for filter and one as espresso.
The secret to this exceptional and very special lot is wood, which is usually NOT the ‘secret ingredient’ you are looking for in a specialty coffee. Now this is something totally different: this nano lot of Marsellesa, Mundo Maya and Evaluna Hybrids has been aged in parchment for three weeks in whisky barrels, repurposed from the Brown Forman Group resulting in a complex, boozy cup.
Tasting notes: Blue grape, rum punch, walnut
Ethiopia, Ana Sora
The Guji Zone of Ethiopia was previously categorized as a sub-region of Sidamo, but has proven itself distinct and gained rep- utation because of its unique and differentiating flavour profiles. This wet processed batch of several heirloom varieties comes from Israel Degfa’s own plantation named Ana Sora.
Tasting notes: Nectarine, Lime, Bergamont
Costa Rica, Perla Negra
Oscar Chacón is a true innovator in the Costa Rican coffee-producing scene. In addition to his achievements in natural and honey processing, he was among the first to switch to fully organic farming. Oscar’s newly introduced coffee is a blend of natu- ral-processed Caturra and Catuai varieties, dried on raised African beds.
Tasting notes: Cranberry, Blackberry, Dark Chocolate
This week our coffee comes from Kollektiv 22, a Roasterie located beneath the mountain Stol in Bled, Slovenia
“In our family, coffee has always brought people together; at breakfasts, after skiing to chat with friends, or sometimes guests stopping by from out of town. In the Alps, coffee is key to mastering the mountains. The timeless and universal appeal of coffee makes it the perfect pillar for a "kolektiv". At Kolektiv 22, we want to honour the tradition of coffee. We then combine it with the best that this part of the world has to offer. The product is the best of classic recipes of 1920s Viennese style, Italian or Turkish influences, all roasted in the crisp Alpine air” (link below).
Coffee boils differently at altitude, and these immersive brewing methods require that the water which the ground-coffee beans are submerged in needs to be raised to a boil. The closest I've come to finding a coffee-style, a coffee brewing method which isn't from the 1920's is called 'cowboy coffee'. A round bottom flask is placed in a heat bath and the water & coffee slurry is brought to a boil. This is technique of making coffee by simultaneously bringing water to a boil with ground-coffee is that these methods of brewing have in common.
Click Here to see a brief interview with the Roaster of Kolektiv 22
What I found fascinating is where this coffee roaster is located, Bled: “The Alpine pearl on the edge of the Julian Alps with the glacier lake and thermal lake water, island and a castle on the cliff. The lively rhythm of the small lakeside town is calmed by the mild climate and the beauty of mountains reflecting on the lake's surface, and the surroundings offer excellent conditions for pleasant relaxation or an active vacation in any season” (link below).
We will be featuring two coffees from Kolektiv 22 this week, one as Filter and one as Espresso.
Filter: Papua New Guinea
Origin: Eastern Highlands, Papua New Guinea
Producer: Smallholder producers
Altitude: 1100 m.a.s.l.
Variety: Arusha, Blue Mountain, Typica
Harvest period: May - August
Classification: PSC A/X
Cupping notes: Milk chocolate, slight notes of peach, floral.
This coffee is contrast in a cup, the extreme ends of flavor: One bright and sweet while the other is savory and deep.
Region: La Paz District, Marcala, Honduras
Producer: Smallholder producers
Altitude: 1200 – 1650 m.a.s.l.
Variety: Catuai, Bourbon, Typica, Lempira, Ihcafe 90
Harvest period: December – March
Classification: Strictly High Grown
Cupping notes: Chocolate, nuts, sweet, round body, slight berries.
Thank You Kolektiv 22
post by Federico
This week our coffee is coming from a Roaster in Amsterdam, Netherlands: Whitelabel Coffee.
On Filter we will be featuring two coffees from Whitelabel:
1) The Guatemala Waykan comes from the Huehuetenango region. The cherries grown at 1600-1800 masl and were collected as a part of the 2019 crop from various smallholder farmers. This is a washed processed coffee that presents tasting notes of milk chocolate, apricot, laurel and honey liquorice. (link below)
2) Kenya, Gakuyuini AA comes from the Kirinyaga region. The cherries grown at 1700 masl and were collected as a part of the 2019 crop from the Thirikwa farmers cooperative society in Gakuyuini. This is a washed processed coffee that presents tasting notes of fresh lemon, coconuts, blueberry jam and rosemary. (link below)
As Espresso we will be serving the Ethiopia, Gora Kone which comes out of the Sidamo region of Ethiopia. The cherries were collected as a part of the 2019 crop at the Gora Kone washing station and is a washed processed coffee grown at 1900 - 2050 masl. The varietals of this crop are mixed heirloom and support juicy tasting notes of peach, fresh strawberries and whipped cream. (link below)
This week we are featuring a roaster from Zagreb, Croatia: Cogito Coffee - Specialty Coffee Roasters.
Djäkne will be featuring three of their coffees, one as espresso and two as filter.
The way we have been featuring the coffee from a roaster may be thought of in this manner: One filter coffee will be bright and acidic and, the other, round with deep sweetness. The coffee on espresso extends and complements the flavors found in the filter coffee.
On Filter we will have their Costa Rican Don Eli La Pastora Tarrazú as well as their Ethiopian Anasora Kelloo Lot #2.
Tasted from a 3-Cup Chemex with the Brew Ratio of 21g coffee to 315g HOH - The Costa Rican (grind setting at 23 on the Wilfa Uniform) has a thin body and flavors of granny smith apple, cardamom, agave, corn flake and the Ethiopian (grind setting at 25 on the Wilfa Uniform) has a round body, with notes of apricot, honey, chamomile, and gives a dry floral finish.
As Espresso we will be featuring their Colombian El Encanto. This presents notes of orange peel, cherry, clove, and nougat.
Coffee is comprised of relationships: ecological, social, economic, international… To simplify the massive web constitutive of the coffee industry, and to make Djäkne a node of specialty coffee in Malmö, we are glad to announce that we will be cycling through our ‘featured’ list of roasters. The list will feature roasters we have ordered from before but we will also continue to add to our ever-growing list of featured roasters. Djäkne will continue to seek the unheard of roasters which are found in the most unlikely of places, the ‘hidden gems’ of the coffee industry. We look for these mirco-roasters more than the already known ones because these Roasters that have an original approach to coffee, see flavor as something more than just flavor and, in this manner, do their roasting thing unconventionally - uncompromising. They emphasize and express - that is, they advocate for - the subtle flavors that make each coffee a unique experience. We seek roasters that source unique coffees and roast with the flavor intrinsic to the bean in mind. To summarize, repeat and clarify the message of this paragraph, this week we are featuring Cogito Coffee at Djäkne Kaffebar.
As a final note to the blog post this week, I would like to start a mailing list for the Coffee Community in Malmö. In this I will provide a list of the roasters that will be featured at Djäkne throughout the month. Additionally, I could order a specific coffee from the roaster for you to be shipped with our coffee to the shop. And, I would like for this Community to be a mode of communication so that if you have a Specialty Coffee Roaster that you would like to suggest to be featured at Djäkne, we would love to check them out!
How to get involved with the Djäkne Coffee Community:
- If you would like to suggest an EU roaster to us please send an email to firstname.lastname@example.org or tag the roaster on our instagram.
- If you would like to be part of our ordering list please stop by the shop and sign-up with the Barista.
- If you would like to reserve a bag of beans from a roaster stop by the shop or send an email to federico@djäkne.se
Post by Federico
This week our featured roaster is Jonas Reindl Coffee Roasters from Vienna, Austria.
We are featuring three of their coffees, one as espresso and two as filter.
Espresso: Nicaragua, Finca Los Alpes
Finca Los Alpes is a coffee farm located in the Cerro Kilambé natural reserve in the district of Jinotega in Nicaragua. The untouched cloud forest surrounding it is 1800 metres above sea-level and offers the ideal terroir for coffee cultivation. The Caturra and Tipica varieties grow in the shade of the jungle and their taste benefits from the enormous bio-diversity of the area as well as the altitude. All cherries are picked by hand, only when they are ripe. After the fully-washed processing the coffee seeds are transported to the Beneficio, a coffee processing plant, on the backs of donkeys. They are the only mode of transportation that can navigate the difficult three-hour track through the jungle with such a heavy load.
Our founder Philip Feyer has journeyed to see this fascinating place for himself and to learn from the farmers first-hand. The producer Ulrich Salamun, an Austrian operating several coffee farms in Nicaragua, is a welcoming host. He has devoted himself to sustainable farming and Direct-Trade with partners willing to pay a premium for quality. He has made long-term investments in regional coffee culture, development of school projects, counselling for other farmers and more. We are very proud of this coffee and its transparent supply chain.
Filter: Guatemala, Finca Quejina
Nicolás Ramirez Ramirez owns Finca Quejina, where he grows several varieties of coffee on land that has been in his family for many years. At first it was forest, but it has had coffee planted for a long time now. Coffee is the only crop grown for sale on Quejina. The coffee is picked ripe and depulped the same day, fermented for 18–24 hours, and then washed before bing dried for 3.5–4.5 days, depending on the climate.
Finca Quejina has been in the family for many years, starting with Nicolas' great grandfather. It is nestled in the dense forest of Petatán. Harvesting coffee in this altitude and region presents many difficulties. During the season between the months of Feb-May, Nicolas brings his coffee to the bodega in Huehue. He turns in small lots as they are ready and is very thoughtful with separation of varieties and quality. He hopes to continue to expand his partnerships to purchase more land and improve cultivation of his Caturra, Pache Rojo, Bourbón plants.
Mlima Kenya means Mount Kenya in Swahili and is a blend we curate our selves of the screen sizes 14 and 15. When you have a great coffee in Kenya one lot (outturn) from a specific Factory (washing station) is divided into different screen sizes (grades). Typically from one lot that cups really well you will access the AA, AB and PB as a premium from the same batch of coffee, but for some weird reason the 14 and 15 are removed and often sold without being properly cleaned up as a lower priced coffee. But thats by tradition, they can actually taste great if you remove all the odd beans etc.
This will normally be a producer blend, and the idea behind this concept is that we cup through the C-grades (screen 14/15) from different lots from the Mount Kenya region that are performing well as e.g. AA’s and AB’s. We make a selection, blend them and get the exporter to do the same preparation on sorting and density grading as they would for a great AA. It will end up as a medium sized lot of a really well performing Kenya at a lower price point than the “higher” grades.
Thank You Jonas Reindl!