Welcome to your coffee trip!

Buckle up, over the next 24 days we'll be travelling through 24 coffee countries. That's a lot. And be warned: you may not like every coffee. That's good, because if you find out what you don't like, you can narrow down your favourite coffee countries for yourself and act accordingly in the future. You'll get your crash course in coffee: we'll dive deep into your cup and find out what varieties are, what the difference is between espresso and filter, who is 19 grams anyway, why you should look for direct trade when buying coffee (this also applies after roasting, by the way ;) ) and how that helps your neighbourhood coffee farmer or small roastery. Questions upon questions, one answer per cup! We're glad you're joining us. You can also sign up for the daily newsletter to receive exciting background information and special content directly in your inbox. The mails are sent out every morning at around 3.30 a.m., so you're sure to have all the information you need in time for the first cup of the day. To sign up, reload this page and enter your email address in the pop-up window. Are you ready? Then let's go - we're off to South America!

South America

The first four coffees come from the tropical regions of Central and South America, which is the largest coffee-growing region in the world. The Arabica coffees grown there vary according to geographical and climatic conditions and range from chocolaty-nutty and rather spicy notes to fruity flavours. By the way, flavour is what you smell when you grind or brew the coffee. Flavour notes, is what you taste in the cup when you drink the coffee. However, the two terms are often used interchangeably. You can read more about describing the flavour profile of a coffee in this blog post on Coffee Tasting Terminology. And finally, a quick explanation of the difference between filter and espresso: the only difference is the type of roast, which is matched to the brewing method: an espresso has a short contact time with the water (about 30-40 seconds), so to optimise the flavour profile, a slightly darker roast is better. The contact time with filter is slightly longer, the beans are then roasted a little lighter. The contact time is shortest in a fully automatic machine, so the beans are roasted a little darker here. Just like the classic espressos. Depending on how you like to drink your coffee, you can easily brew an espresso roast as a filter.
1. Santa Cecilia - Brazil Espresso
2. SHB EP Loja PROCAFEQ – Ecuador Espresso
3. Deny Delgado Caturra – Peru Espresso
4. La Granada Pink Bourbon – Colombia Espresso

Coffee from South America

How to improve your coffee

View all

Africa

Coffees five to eleven come from the African continent. Coffees from the mountainous regions of Africa are characterised by their particularly fruity-floral notes. By the way: Whether a coffee tastes "bitter" or "sour" is easy to find out by asking: "Sour, like lemons?" or "Bitter, like chocolate?". Acids are good! That's what we really want in coffee, because coffee is a fruit, so it has acids, but really good coffee also tastes very sweet. So you can drink it without sugar without any problems. If your coffee is really bitter, then there is something wrong with your recipe. You can also easily remedy this by, for example, grinding the coffee a little bit coarser. And it tastes really good! So go for the acids, try the African coffees! :)
5. Lunji Estate – Tanzania Espresso
6. Kachipapa SL28 – Zambia Espresso
7. Kawo Farm – Ethiopia Espresso
9. Thirikwa PB – Kenya Espresso
10. Simbi FW – RWanda Espresso
11. Rwenzori Bugoye – Uganda Espresso

Coffee from Africa

Asia

Hardly any of the countries of the next coffees spontaneously come to mind when thinking about which countries coffee typically comes from. 12 to 16 come from coffee-growing regions in Asia. Traditionally, a lot of Robusta coffee is grown in Asia. The rarer Arabica varieties have spicy, chocolatey and nutty flavours with little acidity. With 19grams, we only do "in Arabica". Because it simply tastes better. Robusta blends usually taste bitter. Because of the Robusta coffee, which contains about twice as much caffeine as Arabica, and that much caffeine makes the coffee bitter. Caffeine is a very handy insecticide in. nature, which is why Robusta plants are literally more robust than Arabica plants. Arabica coffee is accordingly more difficult to grow.
12. Little Flower – India Espresso
13. Xingang – China Espresso
14. Mocca Mattari – Yemen Espresso
15. Orangutan Sumatra Project – Indonesia Espresso
16. Kunjin – Papua New Guinea Espresso

Coffee from Asia

Central America

And we are on the home stretch! The last eight coffees come from Central America and stand out for their complexity and fruity-sweet but mild notes. This is where it all began for us from 19grams - 20 years ago - and this is where it will end on this coffee journey: Costa Rica is an impressive country, with even more impressive demands for environmental protection and sustainable agriculture, all the more reason for us to be happy about coffee #24 from Hacienda Sonora. Our longest coffee partner! By the way, Hacienda Sonora is self-supplied by 100% green energy. If you want to know what the differences are between Direct Trade and Fair Trade and what we do, Organic, Fair Trade and Direct Trade - what are the differences?
17. Lovene – Mexico Espresso
18. Serrano Superior - Cuba Espresso
19. El Rincon – Guatemala Espresso
20. La Montaña – El Salvador Espresso
21. Horgital Estate – Panama Espresso
22. Caballero #1 – Honduras Espresso
23. El Suspiro – Nicaragua Espresso
24. Marsellessa - Costa Rica Espresso

Coffee from Central America

Continue with your coffee trip?

You like what you read? So do we! At 19grams we LIVE this little bean, we probably drink LESS coffee every day to make the one in your cup even better. If you've particularly enjoyed a coffee, take a look around our range, you're sure to find a similar bean. Because unfortunately we can't offer all of the 24 coffees from your advent calendar all the time. That would be against our concept of freshly harvested coffees: by buying smaller quantities, we can offer you fresher coffee that we roast fresh every week. If you have a question about a coffee or would like to know if we can source a particular bean again in the future, email us at info@19grams.coffeeund and we'll give you a tip on how to find the right coffee for you.
Write us!

More about 19grams

View all

Not Tres, four Cabezas

We were founded as Tres Cabezas in Berlin Friedrichshain in 2002. 20 years, 4 cafés, a roastery and a lot of flat whites later, we are called 19grams (the dose we used for a double espresso a few years ago), but the idea is the same: we make specialty coffee bloody good: with direct and long-lasting relationships with the farmers. At eye level, for more quality and more in your cup of coffee.

Our philosophie