Neues Schwarz

From Dortmund, Germany, we’re happy to share some excellent coffee from Neues Schwarz. For this month we’re shipping sweet coffees from Latin America.

EL CEDRAL

Origin: Costa Rica
Process:  Black honey
Altitude: 1700 masl
Varieties: Caturra & Red catuai
Tasting notes: Mandarin, Walnut, Dark Caramel

”In Costa Rica, we look for coffees that stand out with their sweetness. With El Cedral, we found a coffee in the province of San José that delivers what we were looking for. The processing plays an important role for the cup profile in this coffee. The cherries are depulped and then dried in the sun with a relatively large amount of pulp still adhering to them. With this harvest, this process leads to a balanced interplay between clear acidity and concise sweetness.”

EDWIN & LUZ

Origin: Peru
Process:  Washed
Altitude: 2000 - 2200 masl
Varieties:  Typica
Tasting notes: Honeydew melon, Almond & Cocoa

”Edwin & Luz, grown at an altitude of 2000-2200 meters, convinces with unusual fruity properties and an intense sweetness. The harvests of the last few years have also delivered these complex flavour profiles. Such constant results are evidence of the steady routines they have when processing the coffee. Sufficient hours of sunshine and little rainfall during the drying period after harvest are also important factors for such a compelling result.”

LA PILA & NEIGHBOURS

Origin: Guatemala
Process:  Washed
Altitude: 1700 - 1750 masl
Varieties:  Catuai, Bourbon, Pache
Tasting notes: Plum, Cane Sugar & Cocoa

”Rodolfo Gracia, the owner of the farm, runs his finca with great passion and is constantly striving to improve the quality of his coffee through soil analysis and innovation. Together with his neighbours Antonio and Fredy, and his family, the ripe coffee cherries are hand-picked every year and brought to the El Hato farm, where the washed processing takes place.”

Want to explore Europe’s best coffee roasters?

Neues Schwarz

Let us introduce our February’s roaster Neues Schwarz from Dortmund, Germany. We have had an interview with co-founder Benedikt!

What’s the story behind Neues Schwarz?

I found my interest and passion in specialty coffee in Nürnberg almost 7 years ago. I was still working as an urban planner and lived next to a specialty roastery. After a while I made friend with the owner and started working for him as a barista and roaster. I learned a lot about the business, the roasting and expertise of specialty coffee. As my wife and I always planned to go back to our hometown we decided to build up our own business. My brother joined the adventure as head of finance and as a team of three we started elaborating our business plan. In March 2014, after 3 month of rebuilding a former furniture store, we opened our Specialty Roastery & Café in Dortmund.

Two years later we’re blessed with a great team of 10, very open-minded and cherishing clients, while still living our dream :-)

What are your thoughts and philosophies when roasting?

In general we’re dividing between espresso & filter roasts. The filter roasts are always as light and fruity as possible, for the espresso roasts we aim to develop them more balanced. That makes it a bit easier for our conservative customers to drink our espresso roasts.

What is the vision for Neues Schwarz?

At Neues Schwarz, we set ourselves several different goals. First, our aim is to express our appreciation for the farmer’s work through fair payment. Second, we value the diversity of aroma that different geographical areas and processes promote. Third, we want to give the possibility of choice to our clients by providing coffee from a single origin. By building a direct, fair coffee trade company, we could strengthen our efforts in achieving our aims. 

Where do you see yourselves in 5 years?

Still sourcing fantastic coffees, helping farmers building a sustainable business & still developing a new coffee culture in Western Germany

What is the most rewarding part of roasting?

While roasting I imagine the aromas I want to highlight. However, of course every bean has different potentials, different characteristics and you can never exactly foresee the final coffee. So the next reward for me is the first sip of the current charge – to discover the aromas that I have developed by roasting. But, the most rewarding is maybe to see our customers during the open cuppings we offer: how is the coffee perceived and accepted? Luckily, we have very open-minded customers who value diversity.

Is there any project you are working on right now that you are extra excited about?

Right now we’re working on a ‚cup project’ with a german/japan design combo. They just started their own business creating minimalistic cups produced in Japan. We’re always looking for interesting, unique & highest quality products that fits our own concept.

Would you mind sharing your favourite brewing recipe?

I prefer V60. Here’s our receipt:

- 16 g coffee

- 250 g water (95 C°)

- brewing time 2:00 – 2:30

1. clean the paper filter with hot water

2. pour 30 g water as preinfusion for 30sec

3. pour slowly up to 150 g water

4. pour in two more steps with 50 g water each

There are many of our subscribers who are trying Neues Schwarz for the first time. What can they expect?

Three coffees with quite diverse cupprofiles, all of them sweet and fruity, but different.

We hope you have enjoyed the coffees from Neues Schwarz. Be sure not to miss out on March's box, get you subscription going now! :-)

All photos shot by Tobias König