Nano. These are coffees that constantly remind us why we make coffee in the first place. We want to share these coffees with you and invite you on a sensory journey.
Time and again, we taste coffees that surprise us. Often these are coffees that are only available in small quantities. Those that are rare because they were produced with immense effort, or because they come from producers who themselves own little land.
We wanted to create a new line in our range for these coffees. Nano. Nano represents precisely these coffees that are severely limited. Coffees that are so beautiful that we want to swim in them. Coffees that constantly remind us why we make coffee in the first place.
Why do some coffees taste so different?
Good coffee is no coincidence. Names don't help to make coffee better – it's all about focusing on details, the relentless drive to work as precisely as possible, to understand all influencing factors and to consciously use them.
So, good coffee requires a lot of attention, besides time. Not every coffee can be accompanied so closely, as this would hardly be economically feasible. A growing minority of producers who manage to constantly tinker alongside their main production are dedicating more and more attention to these special preparations.
For a coffee to be much better than others, it needs:
- coffee cherries equipped with all necessary nutrients
- a uniform ripeness of the cherries
- a precise separation of cherries into floaters (defective or damaged) and sinkers (intact and ripe)
- a clean separation of pulp and seeds when depulped
- an extremely precise drying protocol when dry processed
- a meticulously clean environment when the cherries are further processed in a closed environment (bag, barrel, tank, etc.)
- control over the shade-sun ratio during drying, pH levels, air/no air, etc.
- a slow, even, and controlled drying of the parchment coffee
- a cool, dry, stable storage of the parchment coffee
We ultimately choose the roasting approach based on the coffee's characteristics. We generally roast coffees with more energy, and dry-processed coffees with slightly less energy, especially towards the end of the roast.
Roasting merely brings out what is already in the coffee. Roasting these coffees is, of course, enjoyable, but it also involves a lot of adrenaline – because the work that went into every single bean is enormous.
Which coffees belong to the Nano line?
These are coffees that both impress us sensorially and represent a change. We have no preferences regarding where these coffees must come from; we are completely open in that regard.
Regularity
We do not set a fixed schedule for when a new Nano coffee enters our range. It happens when we come across a coffee that captivates us.
Rarities
These coffees are only available in limited quantities. First come, first served, or as they say – dä Schnäller ich dä Gschwinder (the quicker, the faster).
