Felix – Championship Kaffeemacher from Colombia
Felix - Coffee Info
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Taste: |
Lemongrass, orange, apricot, floral, velvety |
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Origin of Beans: |
Finca Sinaloa, Huila, Colombia |
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Producer: |
Ana Maria Trujillo |
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Varieties: |
Geisha |
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Post-Harvest Process: |
Anaerobic fermentation, 3-stage hydro fermentation |
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All our coffees are sold as whole beans. |
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How We Prepare the Coffee:
This is a very light espresso roast that also works very well as filter coffee.
Felix would recommend the following recipe for filter coffee:
Water: Total hardness 3 °dH, alkalinity 1.5 °dH (more on the topic Coffee Water)
Grinder: Comandante
Dripper: Hario V60 Glass Filter 02
Filter Paper: Hario V60 Paper
Why Does the Coffee Taste the Way It Does?
The coffee comes from Ana Maria Trujillo from Finca Sinaloa in Huila, Colombia. In 2025, Ana Maria introduced a new highlight to her portfolio: the Geisha variety, refined through an anaerobically hydro-fermented washed process. The beans are fermented in a closed environment under water, which intensifies the anaerobic process. The result is a coffee of exceptional clarity with elegant floral notes, vibrant acidity, and a balanced sweetness that perfectly showcases the characteristic profile of this variety. This batch reflects the connection between technique, innovation, and passion for Colombian specialty coffee.
Why Did Felix Choose This Coffee?
Ana Maria Trujillo Rojas is a fourth-generation coffee producer who combines tradition, expertise, and innovation. From 2016 to 2024, she worked with various companies in the industry and led quality control processes, the development of fermentation methods, and the design of differentiated sensory profiles. Through this work, she established herself as a leading expert in applied fermentation in the specialty coffee sector.
Felix was convinced by the structure of this coffee. The individual attributes harmonize excellently. The flavors are very present but not overpowering, the acidity is perfectly balanced by the sweetness, and the texture is very elegant and velvety. For the championship, the coffee also needs to work well with milk and in the signature drink. Therefore, there are various criteria that must be considered when selecting a coffee and when roasting.
How Do We Roast This Coffee?
On our 30-kg Giesen, we chose a batch size of 10 kg and roasted the coffee very light (competition roast). This way we taste no roasting notes in the espresso. The coffee also works well as filter coffee.
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