Willkommen auf deiner Kaffeereise 2023!
Anschnallen, denn wir heben ab auf unsere Reise durch 24 Kaffeeländer in den nächsten 24 Tagen. Es wird ausgefallen und super spannend.
Und sei gewarnt: Vielleicht schmeckt dir nicht jeder Kaffee. Das ist gut, denn wenn du herausfindest, was dir nicht schmeckt, kannst du deine Lieblingskaffeeländer für dich eingrenzen und dich in Zukunft danach richten.
Du bekommst deinen Crash-Kurs in was Kaffee alles ist: wir tauchen tief in deine Tasse und finden heraus, was Varietäten sind, wo der Unterschied zwischen Espresso und Filter liegt, wer 19grams überhaupt ist, warum du beim Kauf von Kaffee auf den direkten Handel achten solltest (das gilt übrigens auch für nach der Röstung ;) ) und wie das dem Kaffeefarmer oder der kleinen Rösterei aus deiner Nachbarschaft hilft.
Fragen über Fragen, die Antworten gibt's jeweils eine pro Tasse! Wir freuen uns, dass du dabei bist <3
Du kannst dich außerdem zum täglichen Newsletter anmelden, so bekommst du intressante Hintergrundinfos und Special-Content direkt in dein Postfach. Die Mails werden jeden Morgen um ca. 3.30 Uhr verschickt, sodass du auch bestimmt alle Infos pünktlich zur ersten Tasse des Tages im Postfach hast.
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Bereit? Dann geht's los, auf los: wir starten das Jahr 2023 mit dem Asiatischen Kontinent. Happy Brewing!
1. Karnataka – Inda Espresso
Orang Utan - Sumatra Classic Espresso
3. Mota Bandeira - Timor-Leste Filter
4. Korofeigu - Papua-Neuguinea Espresso
Hardly any of the countries of the next coffees spontaneously come to mind when thinking about which countries coffee typically comes from.
Yet Asia, a continent full of cultural diversity and millennia-old traditions, has also taken its place in the world of coffee. Countries like Vietnam, Indonesia and India have become prominent players in coffee production and have a lasting influence on the global coffee market.
Indonesia, with its numerous islands such as Sumatra, Java and Sulawesi, is known for its rich and complex coffees. The unique climate and soil conditions of these regions give coffee unique flavour profiles that range from earthy to fruity to spicy.
Coffees 1 to 4 come from coffee-growing regions in Asia. In Asia we traditionally grow quite a lot of Robusta coffee. The rare Arabica varieties have spicy, chocolaty and nutty flavours with little acidity.
At 19grams, we only make "in Arabica". Because it simply tastes better. Robusta blends usually taste bitter. Because of the high caffeine content, which is about twice as high in Robusta coffee as in Arabica varieties, the many caffeine makes the coffee bitter.
Caffeine is a very practical insecticide in nature, which is why Robusta plants are literally more robust than Arabica plants. Arabica coffee is correspondingly more difficult to grow because it is more susceptible to insects.
Fun Fact: The so-called "highland coffees" also have less caffeine, because at high altitudes, the plant has fewer predators.
Your coffees from Asia
5. Finca Muxbal – Mexico Espresso
6. Flor del Rosario - Guatemala Espresso
7. Los Tres Potros - El Salvador Espresso
8. St. Nicolaus - Honduras Espresso
9. Limoncillo Estate - Nicaragua Espresso
Sonora Villalobos - Costa Rica Espresso
21. Horgital Estate – Panama Filter
We land in Central America! This is where it all began for us at 19grams back 21 years ago. Costa Rica, to be precise: Costa Rica is an impressive country, with even more impressive environmental and sustainable agriculture standards, that produces outstanding coffees.
Central America is characterised by breathtaking landscapes, rich cultures and a vibrant history, and is equally famous for its coffee qualities. From Guatemala to Costa Rica, Central American countries are known for their high-quality Arabica beans, which are appreciated by coffee lovers worldwide.
In general, Central America is a true paradise for coffee lovers: the coffee flavour profiles from this region are characterised by their complexity and fruity-sweet but mild flavours.
If you want to know what the differences are between Direct Trade and Fair Trade and what we do, then read more here.
Your coffees from Central America
4. La Granada Pink Bourbon – Colombia Filter
5. December | Finca Chocan - Peru Filter
14. Finca Senda Salvaje - Bolivia Espresso
4. December | Paraiso II - Brasillian Filter
We are now reaching the South of the Americas. South America, with its majestic Andes, dense rainforests and rich cultures, is the heart of the world's coffee production. The tropical regions, are home to the largest coffee growing areas in the world. The Arabica coffees grown here vary according to geographical and climatic conditions and range from chocolaty, nutty and more spicy notes to fruity flavours.
By the way: Aroma is what you smell when you grind or brew the coffee. The 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 about the "Coffee Tasting Terminology".
And finally, a brief explanation of the difference between filter and espresso: the only difference is the Type of roast, this is matched to the preparation method: An espresso has a short contact time with the water (about 30-40 seconds), so to optimise the taste 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. This is similar to the way classic espressos are roasted. Depending on how you like to drink your coffee, you can easily brew an espresso roast as a filter.
Your coffees from South America
3. December | Barahona AA - Dominican Republic Filter
Coffee cultivation has a long tradition in the Dominican Republic, despite the country's very changeable history. The main variety grown in the Dominican Republic is Arabica. These are mainly the varieties Caturra, Catuai and Typica. To this day, coffee is mainly grown by micro-producers, of which there are almost 50,000 in total. These producers grow coffee in the traditional way.
The Dominican Republic is known for its high-quality coffee, which is usually grown at higher altitudes. This results in a coffee with a rich and complex flavour profile, which we are looking forward to with this coffee as well.
Your coffee from the Caribbean
Shantawene Natural - Ethiopia Espresso
Runge'eto Kii - Kenya Filter
11. Rwenzori Bugoye – Uganda Filter
12. December | Cafe des Mamas - Rwanda Filter
13. December | Kigeri - Burundi Filter
7. December | Lunji AB - Tansania Filter
8. December | Kachipapa SL28 - Sambia Filter
African coffees offer a variety of flavours that is unparalleled and never fails to excite coffee lovers.
Africa, often referred to as the cradle of coffee, offers an impressive variety of flavour profiles that vary by region. Ethiopia, considered the birthplace of coffee, has a rich history linked to the legend of the shepherd Kaldi. The story goes that Kaldi discovered the invigorating effect of coffee beans when he observed his goats jumping around lively after eating the red coffee cherries. The flavour profiles of African coffees are unique and diverse. They are known for their lively acidity, fruity notes and often floral aromas. For example, coffees from Kenya can have notes of tomato and blackcurrant, while Ethiopian coffees can have nuances of jasmine, bergamot and peach. Another characteristic feature of many African coffees is the preferred processing method. In many African countries, the "natural" or "dry" method is used, in which the coffee cherries are dried in the sun, giving the coffee a sweeter and fruitier profile. Compared to the nutty and chocolaty notes of Latin American coffees or the earthy and strong flavours of Asian coffees, African coffees are characterised by their bright acidity and complex fruitiness, which delights coffee lovers worldwide.
Coffees from the mountainous regions of Africa are characterised by their particularly fruity-floral notes.
By the way, you can easily find out whether a coffee tastes "bitter" or "sour" 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 easily drink it without sugar.
If your coffee is really bitter, then something is wrong with your recipe. You can easily remedy this by, for example, grinding the coffee a little coarser. And it tastes really good!
So go for the acids, try out the African coffees! :)
Your coffees from Africa
Do you want your coffee journey to continue?
You like what you read? We do too! We at 19grams LOVE this little bean, we probably drink it every day BY THE LITER. Coffee to make the one in your cup even better.
If you've really enjoyed a coffee, take a look at our range and you're sure to find a similar bean. 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 want to know if we can get a particular bean back in the future, then send us an email at firstname.lastname@example.org and we'll give you a tip on finding the right coffee for you.
Not tres, but a whole four cabezas
We were founded in 2002 as Tres Cabezas in Berlin Friedrichshain. 21 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 to the farmers. At eye level, for more quality and more in your cup of coffee.