Ralf Rüller roasts different coffee varieties that are very distinct from each other. When roasting Kangunu AA coffee, Rüller takes special care in preserving the mature cherries’ original character. More fresh, fruity aromas than nutty, dark roasted ones.
Josef Farthofer distills this coffee extract into a well balanced spirit that emphasizes its fruity notes without transferring the coffee’s acidity into the distillate. Blackcurrant and blackberry develop into excitingly complex aromas. The coffee’s silky mouthfeel leads to a citrusy finish that ends on notes of young, fresh wine and caramelized sugar.
Light roasted coffee aroma mixed with fresh blackberries.
Complex aromas, roasted cacao, light citrus notes
Long finish, cacao butter, melon
Kagaari South Farmer Cooperative Society's small farmers cultivate the Kangunu AA coffee in the Embu region, located at the southeastern foothills of Mount Kenya.
Josef Farthofer distills the neutral alcohol used for production from self-grown organic wheat.
The Embu region, just by Mount Kenya’s slopes, is known to produce some of the world’s best coffees. The group of small farmers that make up the Kagaari South Farmer cooperative supply the Kangunu Coffee Mill cooperative with their Kangunu AA.
The cooperative’s farmers are supported by Coffee Management Services (CMS), a company that promotes sustainable growth by delivering premium quality at fair prices. Farmers carefully pick the ripe, reddish cherries, which are then delivered directly to the cooperative’s wet mill or handed over to one of four collection points and transferred the same day. The coffee cherries are sorted by hand before they are sliced. After a preliminary cleanse the fruit’s skin is removed, though the parchment and adhering mucus remain on the bean. This beans are transported into the fermentation tank via a flume system. This is where fermentation takes place. The beans are washed and dried after fermenting for around 24 hours.
Ralf Rüller (The Barn Coffee) only roasts single-origin coffee. In order to allow the bean’s complete taste profile to emerge, without changing it, he employs a light roasting style. He uses a Probat roaster from 1955, which was completely overhauled and modernized using the latest technology, a larger cooling plate, and powerful airflow.
The coffee beans are ground and macerated in a fine wheat distillate for 10 days. After the extraction, a gentle distillation takes place in a copper still.
Distiller | Mostviertel, Lower Austria
Josef is an organic farmer as well as a passionate organic distiller. His experimentation and creativity continuously result in new, unusual products. In 2015 his O-Gin was awarded gold at the Craft Spirits Awards. Thanks to an initiative of Oliver Ebert he’s developing a coffee spirit in cooperation with coffee pioneer Ralf Rüller of “The Barn”. Furthermore, Freimeisterkollektiv will benefit from Josef’s expertise in the area of vodka: he has also committed himself to create a vodka specifically for the Freimeisterkollektiv.
Coffee Roaster | Berlin
Before Ralf founded Berlin’s visionary coffee roasting house “The Barn” he worked in finance and as an actor. He went on to study under some of the world’s most renowned coffee experts. From this experience, he developed his own minimalist concept, which is strongly inspired by the Nordic coffee tradition. Ralf is collaborating with Josef Farthofer and Oliver Ebert to produce a coffee spirit for the Freimeisterkollektiv.
Bar Owner | Berlin
In 2004 Oliver, a studied philosopher and literary scholar, bid adieu to the world of theatre to open a bar in Berlin Prenzlauer Berg. Today “Beckett’s Kopf” is considered one of the country’s best bars and, in 2013, Oliver was named the Mixologist of the Year. He supports the Freimeisterkollektiv with his specialized knowledge and creative impetus. Oliver supported Thomas Neubert in the development of his GIN 206. Thanks to his initiative, Josef Farthofer and Ralf Rüller have come forward with a coffee spirit from two different coffee varieties.