Coffee „Weingut Altenburger-Roasting #1“ : About our second most liked drink

After a wine tasting or a long night there is nothing better than a good coffee. We like to drink it short to middle and black – because we like the pure taste. We already came to light that our coffee taste is far from mainstream. It was excited to get to know the different methods of making coffee. The most important thing is and always will be – like with wine – the basic produce. And we are – like with wine – looking out for an independent taste and organic cultivation.

The idea of a winery coffee came into our minds and the search for the beans was short: With Monika Karger from the roastery 2Beans near by Eisenstadt we found our competent Chef-Dimplom-coffee-sommelière, SCAE Barista and Röstmeisterin, who convinced us with her varieties and coffee knowledge. She visits the regions of her coffee beans and place value on the quality of her beans but also sustainability and the direct and fair trade. We created together with her our own blend with 100% organic Arabica beans from Peru and Honduras. The tasting is similar to the making of cuvees in wine making. At first, we tasted all the coffees separate and then we mixed them and tasted the mixed coffees. On our way home we concluded that it was not wise to drink all the coffees. A shock of caffeine!  Although this car drive was unexcited and excited at the same time it was definitely worth it. Then we just needed a label and voilá, our first coffee is here! We tasted it with a portafilter machine, in a full-automatic machine, on the stove with a Bialetti and in a Chemex – it tastes always amazing! Our coffee is available at the winery and our Online-Shop.

“Life is what happens between coffee and wine.”

Here some more fact for our coffee nerds:

Variety: Caturra/Catuai

Regions: Peru; Chanchamayo/Miguel Grau // Honduras; Capucas/Copan

Growing height: 1300–1720 m

Wet preparation, viennese roasting

Mix ratio: Winery secret