Coffee from Asia

Coffee from Papua New Guinea A special feature of the "Papua New Guinea" coffee is that the coffee bean originally comes from "Jamaica Blue Mountain" coffee. The Arabica coffee plants of "Papua New Guinea" coffee originate from smuggled coffee beans from Jamaica, which still thrive today. It found its way to the South Pacific on old trading boats. Coffee experts believe that coffee from Papua New Guinea is in no way inferior to "Jamaica Blue Mountain" coffee; the climatic conditions in Papua New Guinea are predestined for coffee cultivation. The proportion of the Blue Mountain coffee harvest among Papua New Guinea coffee represents only a small part of the total coffee harvest, truly a very special coffee from Papua New Guinea that we, Kaffeerösterei Kirmse, do not want to withhold from you. The "Pearl of the Caribbean" coffee, an excellent coffee from Cuba, comes from the same family as "Papua New Guinea" coffee and, of course, "Jamaica Blue Mountain" coffee. The Arabica coffee plants, which trace their origins back to the "Jamaica Blue Mountain" coffee rarity, share a similar altitude at which they thrive. The coffee from Cuba, "Pearl of the Caribbean," and "Jamaica Blue Mountain" coffee enjoy the same climate; "Papua New Guinea" coffee gains its very own, special character from the exceptional climate it is privileged to enjoy. "Pearl of the Caribbean" coffee, "Jamaica Blue Mountain" coffee, and "Papua New Guinea" coffee - they are one family, an unmistakable family, each with its individual character in the world of coffee.  Organically Grown Highland Coffee  "Papua New Guinea" coffee is grown in the highlands of Papua New Guinea. This highland coffee grows at altitudes of 1500m to 1900m. The diversity and pristine nature of the landscape are reflected in the coffee. The small, family-run coffee plantations on the slopes of the 200 km wide central mountain range of the main island of New Guinea are located in rugged terrain. The coffee plantations, better described as coffee gardens, usually comprise no more than 60 coffee trees. Cultivating the coffee trees with machinery is unthinkable in these high altitudes of Papua New Guinea. The coffee is hand-tended and harvested by family businesses. An awareness of exceptional coffee quality has matured in Papua New Guinea. Great importance is placed on high standards to produce an excellent organically grown highland coffee. Hand-picked and hand-hulled - harvested in the breathtaking nature of the mountains of Papua New Guinea. Taste of Papua New Guinea Coffee The kinship to Jamaica Blue Mountain coffee is unmistakable: Papua New Guinea coffee is incomparably aromatic, boasts a wide spectrum of flavors, lightly earthy, chocolaty to fruity-floral and citrusy, accompanied by harmonious acidity and exquisite body. Coffee experts are enthusiastic about the distinctive variety of flavors.

Coffee "Sulawesi Kalossi" - a rare Indonesian coffee Coffee "Sulawesi Kalossi" - is a rare Indonesian coffee and offers a completely individual taste experience, even compared to its relative from the island of Sumatra. Arabica coffee from Sulawesi represents only about two percent of the coffee harvest from Indonesia. Coffee "Sulawesi Kalossi" is a coffee rarity, a strong dessert coffee, known only to coffee experts in Europe, but enjoys great popularity and fame in Japan. The "Sulawesi Kalossi" coffee originates from the central highlands in the south of Sulawesi, the Tana Toraja region. The best Arabica from Sulawesi comes from the high altitudes of Tana Toraja. This highland coffee is cultivated, nurtured, and harvested by small farmers. Sulawesi coffee is traditionally processed using the Giling Basah method; some producers now wash their coffee beans. The "Sulawesi Kalossi" coffee from Kaffeerösterei Kirmse is wet-processed after the coffee harvest, enhancing the quality of the coffee bean and the coffee. The traditional Giling Basah, where coffee cherries are de-pulped and sun-dried, gives the coffee bean an exceptional color and reduced acidity, while the wet processing of the coffee cherry guarantees consistent, elevated quality. Well-processed Sulawesi coffee possesses an exceptional aroma, a complex and distinct body, and mild acidity. The Japanese love "Sulawesi Kalossi" coffee - you will love it too. Coffee "Sulawesi Kalossi" - organically grown highland coffee  The "Sulawesi Kalossi" coffee from the Tana Toraja region thrives at altitudes of 1100 to 1800 meters, a highland coffee of exceptional quality. The island of Sulawesi belongs to Indonesia and lies between Borneo and New Guinea. Indonesia is the largest island nation in the world with 17,508 islands. The highland coffee "Sulawesi Kalossi" is among the best coffees from the island of Sulawesi. The countless active volcanoes of the Indonesian archipelago, and particularly on Sulawesi, provide nutrient-rich soil where the coffee plants grow in lush vegetation. The coffee plants are grown in mixed cultivation among banana trees and palm trees, and the care and harvesting of the coffee are done exclusively by hand. The volcanic, iron-rich soils in Tana Toraja give "Sulawesi Kalossi" coffee its incomparable character. As unspoiled as nature itself, coffee cultivation is also characterized by naturalness; no pesticides are guaranteed to be used. The highland coffee "Sulawesi Kalossi" is organically grown. Taste of "Sulawesi Kalossi" Coffee - The Strong Dessert Coffee "Sulawesi Kalossi" coffee is full-bodied, strong, deep, and complex in taste; "Sulawesi Kalossi" coffee is often referred to and drunk as a dessert coffee, full of spice and richness, reminiscent of tobacco and dark chocolate. The complexity of "Sulawesi Kalossi" coffee reveals notes of grapefruit, berries, spices, and nuts - a true delight.

Indonesian Coffee - as diverse as Indonesia itself As diverse as the country of Indonesia is, so too is Indonesian coffee. Multi-faceted, colorful, like the more than 17,000 islands that make up Indonesia. Indonesia primarily produces Robusta coffee beans; the cultivation of Arabica coffee accounts for only about 10% of the annual coffee harvest. The green coffee we use, from Kaffeerösterei Kirmse, is of course an Arabica. The "Indonesia" coffee, hand-harvested by smallholder farmers, comes from the Aceh region, located at the northern tip of Sumatra. Water for coffee processing is scarce on Sumatra, so smallholder farmers utilize the traditional Giling Basah method for processing the coffee beans: The coffee cherries are pulped and dried for one day. Then the parchment skin is removed while the coffee beans still contain a lot of moisture. The coffee beans display a unique bluish-green appearance; the Giling Basah method reduces acidity in the coffee and gives "Indonesia" coffee an exceptional body and diverse aromas. "Indonesia" Coffee - Organic Coffee and Highland Coffee at the same time The "Indonesia" coffee is certified with the EU Organic Seal. The Indonesian ORGANIC coffee from the Aceh region is characterized by its organic cultivation, which adheres to the highest ecological standards. This certification guarantees that the coffee is grown under strict ecological guidelines, without the use of chemical fertilizers or pesticides. The fertile, volcanic soils and altitudes of 1100 to 1300 meters offer ideal conditions for this high-quality highland coffee. The large number of active volcanoes provide the coffee plants with the nutrient-rich, fertile volcanic soil they need to allow these exceptional quality coffee beans to thrive. The coffee from Sumatra is particularly noteworthy among Indonesian coffees; Sumatra is home to Kopi Luwak, the world's most expensive coffee. The coffee farms are nestled in mixed forest, protected by shady trees. In addition to the characteristics that distinguish it as a highland coffee, the "Indonesia" coffee is harvested by hand by smallholder farmers, and its coffee cherries are processed using the Giling Basah method. Giling Basah imparts its light, delicate acidity to "Indonesia" coffee. Diverse, soft aromas and a full body are accompanied by a slightly earthy taste with herbal notes. Due to its delicate acidity, this Arabica coffee is particularly popular among women, while its slightly earthy, smoky taste also delights men. "Indonesia" coffee leaves a deep, lasting impression and is considered an Arabica with the greatest flavor diversity worldwide - a true experience for coffee connoisseurs and lovers.

Monsooned Malabar - Coffee from India Monsooned Malabar coffee is an exceptional Indian coffee that is exposed to the monsoon and winds on the Malabar Coast during processing. The coffee from India not only excels with its special aromas imparted by the monsoon, but it also has everything we expect from a socially responsible coffee. Monsooned Malabar is direct and fair trade, and organically grown. The MASS cooperative, founded in 2001, is also an NGO. Where does Monsooned Malabar originate? Monsooned Malabar is cultivated in the Indian state of Kerala, which means “Land of Coconut Palms” in the local language, located in the southernmost west at the tip of India. The Malabar Coast, also known as the Pepper Coast, is 650 km long and extends further north into the state of Karnataka. Only coffee originating from the Malabar Coast in the states of Kerala and Karnataka and processed here is protected by geographical indication and may be called Monsooned Malabar. Within the state of Kerala lies the Idukki district. Idukki is considered one of the world's 25 top biodiversity hotspots. The mountainous region boasts numerous protected areas and national parks. In addition to its diverse flora, the vast area also allows fauna to flourish. The Arabica coffee itself comes from a small, beautiful, remote, high-altitude village – Keezhanthoor. Keezhanthoor belongs to an association of five villages renowned for their coffee and spices. The association is called Anchunad, and the villages are Karayoor, Marayoor, Kottakudi, Kanthalloor, and Keezhanthoor. All these villages are situated in the Mannavan Shola Forest, part of the Anamudi Shola National Park. North of Kanthalloor lies the Chinnar Wildlife Sanctuary, now one of 18 protected areas in Kerala. The UNESCO committee is considering adding Chinnar Wildlife to the World Heritage list. Aha! In Keezhanthoor itself, 200 farming families have been cultivating vegetables, fruits, and spices alongside coffee for generations. Arabica coffee is grown at altitudes of 1,500 meters above sea level and higher. MASS - NGO and Coffee Farmers' Cooperative MASS, the Manarcadu Social Service Society, was founded in 2001 by regional smallholder farmers. Even before that, the focus was on organic cultivation and fair trade. However, it was only with MASS that direct access to the international market was created. Local coffee traders, who held a monopoly and dictated prices, could thus be bypassed. And not only the local traders but also the international coffee exchange can be excluded from the process through direct trade. Direct trade makes it possible to positively transform income and self-determination. MASS focuses on sustainability in cultivation and thus on sustainable sources of income, on the realization of schools, educational and health facilities, as well as technologically improved developments. The coffee farmers qualify and professionalize themselves with the acquired knowledge in organic agriculture. Biogas is produced as an alternative to firewood for cooking, and the coffee processing plant is powered solely by regeneratively generated solar and biogas electricity. Monsooned Malabar - What is Monsooning? Monsooned Malabar is harvested by hand. Only ripe coffee cherries are washed using the wet processing method and sun-dried at the processing center. Coffee processed with wet method is called washed coffee. Environmentally efficient depulpers are also used in wet processing. Monsooned Malabar bears this melodious name due to its exceptional post-processing. After harvesting and wet processing, the coffee is deliberately exposed to monsoon winds and humidity. By absorbing moisture, the coffee beans expand, gain volume, and change color to the gold-yellow to straw-brown typical of Monsooned Malabar. Subsequently filled into jute sacks, the coffee sacks are stacked with ample space in between in houses specifically designed for monsooning. This allows the monsoon wind to continue circulating around them. The “monsooning” process lasts 2-3 months before the beans can embark on their journey into the world. The Result: Through this special treatment, the coffee beans acquire a very distinctive flavor note and unique mildness. Aha! In earlier times, “monsooning” occurred directly on the sailing ships that transported coffee to Europe. The coffee was exposed to the salty air on the ships and underwent the process there. Even then, the extraordinary taste and mildness of Monsooned Malabar were highly appreciated. Monsooned Malabar from Keezhanthoor - Multi-Certified Monsooned Malabar from Keezhanthoor is multi-certified. In its home country, it has been awarded the Organic Seal, the Bioland Seal, and the Fairtrade Seal. These certifications guarantee that the coffee is cultivated according to the respective ecological aspects of the seals and under the principles of fair trade. Furthermore, the coffee is exported through direct trade, which brings additional benefits for the coffee farmers, as well as for cooperative partners like us. Other quality features include cultivation in the highlands and hand-picking. Aha! The seals with which Monsooned Malabar is certified are not found on the coffee bags. Why is that? Even though the seals are for the European and German markets, we, from the Kaffeerösterei, would have to go through the certification process again to be allowed to use the seals. Since this involves significant costs, both for us and for you as the end customer, we have not done so. You are welcome to view the certifications at our Kaffeerösterei. We look forward to your interest. Malabar Coffee and its Exceptional Taste Through monsooning, Malabar coffee gains a flavor that is unique in the world. The cup profile of Monsooned Malabar reveals a complex, heavy, yet balanced body that is unparalleled. It impresses with a pleasant acidity and a velvety mildness, as well as a hint of spice. Dry, sharp notes resonate, paired with an individual, multifaceted flavor profile that reveals nuances of chocolate and nuts. Malabar coffee is versatile and unique, just like the nature it calls home. The cultivation of various plant species in the same area further enriches the flavor diversity of Malabar coffee. In the immediate vicinity, cocoa and tea, spices, vegetables and fruits such as oranges, bananas, mangoes, and jackfruit, and nuts like coconuts and cashews thrive, which also ensure nutrient richness in the black forest soil. This cultivation system with shade trees and intercropping is called an agroforestry system. The Washed Processing of Malabar Coffee Monsooned Malabar from Keezhanthoor is processed as washed and natural. We chose the washed coffee because wet processing is considered higher quality and allows the flavor to best unfold. The hand-selected coffee cherries are sun-dried after washing and then hand-sorted again. Wet processing is carried out using resource-saving depulpers that work ecologically with the available water. The Roasting at Kaffeerösterei Kirmse After a long journey by ship to the port of Hamburg, Monsooned Malabar begins its trip to us at Kaffeerösterei Kirmse in Zwiesel. Here, it is refined into Malabar coffee with a medium roast. The Indian Malabar coffee is also available as Espresso Malabar and as Malabar Coffee Blend. INDIA MONSOON MALABAR ORGANIC Type: Arabica Cherry AA Origin: India, Kerala Region: Keezhanthoor (Hill region) Cooperative: Plantrich/MAAS Altitude: from 1500m above sea level Soil: black forest soil Cultivation: Organic in agroforestry systems Harvest: Hand selection Sept.–Oct. Quantity: 26 t annually "Monsoon Malabar" is an exceptional coffee. This designation is due to the fact that the coffee is indeed exposed to the monsoon and winds of the Malabar Coast during the processing. Coffee beans processed on the Malabar Coast of Karnataka and Kerala are protected under Indian geographical indication law, making them unique.