This coffee presents flavors of passion fruit, agave, and mango. It is a natural-processed Arabica from Aceh, Sumatra, Indonesia, produced from the Ateng, Bor Bor, Catimor, and Timor varietals and roasted for filter. The coffee comes from a small mill in the Aceh region run by Cup of Excellence winner Asman Arianto and is sourced in partnership with Cafe Imports. Following displacement caused by a natural disaster, the producers rebuilt their farms and focused on producing washed and natural lots, which is uncommon for the region.
Recommended for
Flavors
Roast & tastes
Origin
Single origin
🇩🇪 Berlin, Germany
We Roast Coffee is a Berlin-based specialty coffee roastery founded by Francis and Nino, who believe that "good coffee should do good to everyone involved in it." Francis began roasting in 2019, partnered with Nino in 2021, and in 2024 they expanded from small batches in Charlottenburg to larger production in Neukölln, upgrading to a 45kg Probat roaster. The company's sourcing philosophy centers on making good coffee through responsible choices, recognizing that social and environmental sustainability are interconnected. By building long-term relationships with local experienced producers, they support the intrinsic connection these farmers share with their land and culture while creating conditions for exploration and development of techniques, processes, and varietals. Their commitment to transparency, fairness, and care extends throughout the value chain, with all green beans being traceable to their origins. We Roast Coffee employs a Nordic roast style, developing each profile to enhance the inherent characteristics of each specific coffee for a balanced expression of its varietal, cultivation, processing, and origin. Their offerings range from classic Italian espresso to exciting, juicy, floral filter coffees, with an emphasis on fresh roasts, clean flavors, and traceable beans. The founders bring complementary expertise: Francis has a background in agricultural sciences with specialized knowledge in roasting and sensory development, serving as the green bean buyer, quality control expert, and head roaster. Nino contributes extensive experience in gastronomy and hospitality as a "Restaurantfachmann" (restaurant expert), managing sales, consultancy, and training with particular expertise in high-end equipment and espresso.