The farm project

Where our coffee grows

Our farm is located at an altitude of approximately 1,400 meters, in the immediate vicinity of Lake Nyasa. Our Arabica beans thrive in this remote, fertile region – sheltered under shade trees, on volcanic soils rich in natural nutrients. The knowledge of the Matengo community, with whom we work closely, is a central component of our cultivation.

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How we work

1. In harmony with nature
For us, sustainability isn't a trend; it's the foundation of our actions. We use only organic fertilizers—including manure from our own cattle. We consciously avoid chemicals. Instead, we rely on natural diversity: trees, shrubs, and carefully selected mixed crops protect the soil, promote biodiversity, and maintain ecological balance.

2. Careful handwork
The harvest is done entirely by hand. Only ripe coffee cherries are picked – this requires patience and experience, but pays off in terms of quality. This ensures that only the best beans are processed.

3. Natural processing
After harvesting, the cherries are carefully washed, peeled, and slowly dried in the sun. We process small batches (lots) with great care – this preserves the delicate aromas and brings out the character of each harvest.

4. Roasting with character
Our coffee is roasted in small batches in Germany. We bring out the best in every bean: a balanced body, fruity and nutty-chocolaty notes – typical of our region and its unique conditions.

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Why we do all this

We believe that truly good coffee can only be produced where people and nature enjoy a healthy relationship. And we strive for this every day:

We support local farmers in switching to sustainable farming methods.

We promote the development of infrastructure to improve the quality of life locally.

And we are committed to preserving the natural diversity of this unique region in the long term.