Wild and Wonderful
Even today, wild coffee grows in its pure, unadulterated form in the last remaining mountain rainforests of the Ethiopian province of Kaffa, the original homeland of Coffea arabica. Completely naturally. Without plantations.
Hand-picked
Carrying baskets in their hands, our farmers harvest the coffee cherries on foot. Every October through December. By hand, with great patience. Without the use of machinery.
Sun-dried
The coffee beans are gently dried using only the sun's heat—on long wooden racks. No washing is involved, and no wastewater is produced. The result is an authentic flavor full of sweetness and a unique richness.
Hand-picked
After about 20 days of drying in the sun, the coffee cherries are hulled at the Farmer Union in the provincial capital of Bonga. Then, bean by bean, they are sorted by hand. The best beans are first placed in sacks, then shipped to Hamburg, and finally on to the KaffaWerkstatt in Kriens.
Roasted to Perfection
Because they are wild and diverse, these beans require even more care and attention during the roasting process. Beans of all sizes and varieties need to be roasted to perfection to bring out their aroma and sweetness. No automation. Just our Michal. With precision and fine-tuning.
Complex Sensor Technology
Over the millennia, nature has produced more than 5,000 varieties of the wild Arabica species. Each is perfectly adapted to the soil conditions, microclimate, and altitude. That’s why even wild coffees from neighboring forest areas taste quite different—fruity, boldly tart, or light and floral.
The natural growing conditions and low yields result in a concentrated aroma in wild Arabica beans—an intensity that plantation-grown coffee can never match.
UNESCO Protection
The Kaffa region has been recognized as a UNESCO Biosphere Reserve since 2010. It features protected core zones designated exclusively for wild coffee collection, transition zones for sustainable use, and development zones for agricultural land. Here, nature conservation and economic development are closely intertwined.
Certification
The natural growing conditions and low yields result in a concentrated aroma in wild Arabica beans—an intensity that plantation-grown coffee can never match.
