Über Uns

Vor nun mehr als 10 Jahren trafen zwei gute Freunde, Humberto und Aleks, nach einem Besuch bei der kolumbianischen Hilfsorganisation „Semillas“ die Entscheidung Kindern, die in armen Verhältnissen leben unter die Arme zu greifen und Ihnen somit die Chance auf eine bessere Zukunft zu ermöglichen. Aus dieser Idee und der Liebe zum Kaffee heraus entwickelte sich etwas Wunderbares – Kaffee „MAXIM“ wurde geboren.

Mittlerweile können wir stolz sagen, dass wir unseren Traum wahrgemacht haben. Mit jedem USD verkauften Kilos Kaffees unterstützen wir die Hilfsorganisation Semillas, die es sich, in Zusammenarbeit mit der „Fundacion Pies Descalzos“, unter der Schirmherrschaft der kolumbianischen Sängerin Shakira, zur Aufgabe gemacht hat, Kindern aus benachteiligten Familien in Kolumbien einen Zugang zu Bildung zu ermöglichen. Und unser Bestand wächst! Neben unserem lecker Kaffee MAXIM haben wir nun auch 36 feinste Biotee Sorten im Sortiment.

Bienvenidos a Colombia. Beto and Aleks have landed in Bogota and are on their way to the coffee plantations.
Colombia is a mountainous country. Arabica beans prosper in heights above 800 meters. Colombia lies at an average height of 950 meters above sea level, which means they are producing Arabica beans only. Robusta coffee beans will only grow below 800 meters.
We have a special transport to the coffee plantations.
As always: safety first!
We're at our destination. Too bad not evey plantation is as lush as those! Mixed cultivation is vital to the soil's health and coffee plants thrive best when supplied with occasional shadow. This is the reason for the many banana trees here. The soil in other districts of Colombia is already parched and depleted from the years of exploitative monocultural plantations by big coffee corporations. This will not play out well in the long run.
Gotta clarify who's boss before we head to the plantations.
Finally. Coffee cherries. Traditional sources say in 200AD the coffee bean was brought to the attention of a monk when he noticed his goats becoming unusually active after eating them. He picked some - and thus the coffeine addiction was born.
The steep slopes allow only for manual harvest. This proves to be a great physical challenge for the workers, having to climb those slopes with up to 50 kilo heavy baskets on their back.
What a beauty!
Pacho, elected director of the coffee cooperative, whose plantations we are visiting, shows us a specialty: their own worm breeding grounds.
The farmers are breeding their own earthworms for keeping the soil loose and fertile, which they will use to fertilize the coffee plantations.
We have been busy too and made our own harvest!
Those cherries look tempty, but eating them straight away would be a bad idea - their skin is extremely bitter.
The red cherries are processed by the mill and soaked in water until the skin and flesh comes loose.
The beans are dried now. Either protected in those drying houses...
...or in plain sun. The beans are thrown by hand so the wind can blow away light foreign matter.
The beans get darker as they dry (best visible on the left).
Then the rest of the crumbs and skins are removed...
...and here we have the green coffee bean, just the way it will be send to the roasting facility.
Finally done!
Wait! Since coffee is an agriculutral product, depending on many factors not controllable by man (nutrients in soil, vermins, climate, weather), the quality varies with every harvest. This calls for a quality sampling! So let's take a sample first...
Now the beans are sorted by size. Bigger beans mean more profit. But as we all know, size doesn't absolutely matter.
We use this mini coffee roaster to process various roastings.
First we enjoy the delicious flavor. There is a vast array of aromas in coffee, of which the average human can perceive around 10,000. We even learned a special trick: If you open your mouth slightly while inhaling through your nose, you can perceive even finer nuances of flavour.
Now for the tasting. The oxygen from sipping the coffee with a spoon improves the flavour sensation. There are 2,200 flavoring substances in coffee, 1,500 of those delicious to us humans. It's about bringing out those, as explained in our video: How to make great coffee.
The coffee quality is great as usual!
We fill a small bag with our coffee and head back.
Wait. Now that we're already in Colombia, we should not pass on an opportunity to visit the local roasting facility. Live and learn!
Unfortunatelly we were not allowed to make photographs of the whole facility.
But from the coffee: images can't express the amazingly appetizing aromas we enjoyed here.
It was an interesting experience. We were even allowed to roast some coffee following our special recipe and taking it with us.
We were invited to a local radio station and discussed our experiences with the coffee distribution market in Germany. 32
Afterwards we visited a small organic farm, lead by a young man who graduated from a Semillas school.
Obligatory quality check.
And some farewell music.
This has been our trip to the home of the Arabica coffee! Next destinations will be India and Indonesia, home of the India-Charry-Robusta coffee beans that give Maxim its unique flavour. See you soon!
Menü schließen