It's called specialty coffee. Roasted lighter to enhance all the exciting flavours. To really taste them it's important to drink fresh. That's why we send our mailbox-friendly coffee within one week after roasting. And always with a better price for the farmers - thanks to you.
Specialty coffee is the very best coffee in the world. Only 1% of the total production falls into this category. The beans are valued according to eleven criteria drawn up by the Specialty Coffee Association. These points are assessed by tasting, also known as cupping, and this is done by an independent assessor. This is how we get the high 82+ cupping score for all our coffees.
All the special flavours of specialty coffee are best appreciated about one week after roasting. After about six weeks, it gradually loses more flavour. With Wakuli, you take your last cup of coffee - just when a new bag drops through the letterbox. So you can enjoy fresh specialty coffee easily and non-stop.
Coffee tastes even better when you know you’re doing something good by drinking it. We create a direct, transparent coffee chain and valuable contact between you and the farmer. Real exchanges improve the quality of your cup of coffee and the living conditions of coffee farmers.
YOUR TASTE BUDS
You always get the highest quality coffee with a cupping score of 82+. Only coffees with such high scores are allowed to bear the name specialty coffee. We roast lighter to enhance all the exciting flavours already inside. So wake up your taste buds with rich dark chocolate or juicy red fruit. Take them on a flavour trip around the world.
And because you experience all these flavours at their best when coffee is fresh, we send it immediately after roasting.
Do you know who grew your coffee? Are you aware of all the challenges smallholder coffee farmers face each day? Coffee should be beneficial to both ends. That's why we source directly from coffee farmers we know personally. And only involve those who add real value to the journey from bean to cup. That’s not only a promise. We can prove it. Starting by always paying the farmers more than what they earned before. It's a long way to go. But we are moving fast. Are you ready to go on this journey with us?
KNOWING WHERE YOUR COFFEE COMES FROM
We source our coffee from 14 different countries.
The terroir of each country influences the taste of coffee. In South America you will mainly find full-bodied coffees with taste notes such as chocolate and nuts. In Central American countries, coffees are grown that are slightly higher in acidity, but also fruity. If you move on to Africa and then mainly focus on the east, you also notice really fruity, bright coffees, but more flowery and even tea-like. And finally, there's the Asian coffee beans, often a bit more earthy and zesty in taste. It's where our Spicy Robusta comes from.
Meet the farmers of Capricornio & Alto Pajonal. They both produce in a very different way, and oddly enough their coffees pair together wonderfully. So, what’s the difference between them? First Capricornio. A progressive, efficient farm at just a few hundred meters above sea level they’re somehow able to produce great arabica coffee. And then there’s Alto Pajonal. The new kid on the block. They grow coffee at a higher altitude and are from the same area as predecessor Tayacaja of our partner Cultivar. The fourteen farmers of Alto Pajonal first only produced for local consumption, but now directly to you for a much better price.
Meet Esteban. Just for you, he and 29 other members produced this washed, tropical specialty coffee. The coffee farmers are members of ASIAST, a cooperative that provides agricultural training and helps with the post-harvest processing.
With you drinking this coffee, the farmers are getting closer to their goal: giving everyone access to a water treatment system.
PRODUCERS: 30 ASIAST MEMBERS
REGION: SAN ANTONIO HUISTA, HUEHUETENANGO, GUATEMALA ELEVATION: 1600 METERS
TASTE: RIPE, TROPICAL FRUIT
WAKE UP WITH OUR SPICY ROBUSTA
PRODUCER: VENKIDS VALLEY
REGION: COORG, KARNATAKA, INDIA
ALTITUDE: 950 - 1150 METERS
VARIATALS: CONGENSIS & OLD PEREDINIA
TASTE: WHITE PEPPER, DRIED DATES, COCOA NIBS, LIOUORICE
Meet Pavan and Shilpa Nanjappa - the founders of Venkids Valley. To call this place a paradise on earth would be an understatement. Think lush jungles, swinging macaques, tropical fruits and wildflowers. In the midst of this green oasis, where the balanced ecosystem enhances the quality of the coffee, they produce a great robusta. So incredibly good, in fact, that many arabica varieties - usually superior - have to make a deep bow. Because this robusta grew on a coffee plant that was purposefully surrounded by the Sapodilla tree for shade, the plot is called "Sapota mara thota". This agricultural technique is called agroforestry and is intended to actively use plants and trees to promote coffee cultivation.
The coffee artists of Venkids Valley therefore pull out all the stops with the production of this robusta. Thanks to you, we were able to pay them 114% on top of the world market price.