Coffee Spirit

GONDO AA 380 is another joint project by Ralf Rüller, specialty coffee pioneer from Berlin, and Josef Farthofer, organic farmer and distiller from Austria.


Blackcurrant | Spanish Cedar | Pineapple


Raspberry | Vanilla


dark chocolate | forest honey

  • Vegan
  • Maceration
  • Fermentation by Freimeister
  • Pot still
  • Fractionating column
  • Barrel aging





Coffee GONDO AA (SL28 & SL34, Ruiru 11, Batian) | Neutral grain spirit | Water

Preparation Gondo AA is a coffee from Muranga County, Kenya, whose beans Ralf roasts greener than typical espresso blends to retain fruity flavors. From this coffee, with flavors of black currant, pineapple, dark chocolate and vanilla, Josef creates a complex coffee spirit by extracting and then distilling the ground beans in neutral grain spirit, from his own cultivation as well as his own distillery.
Murang'a County | Kenia
  • Josef Farthofer

    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.

  • Ralf Rüller

    Coffee Roaster | Berlin, Germany

    Ralf Rüller worked in finance and as an actor before founding the visionary coffee roastery The Barn in Berlin and becoming one of the pioneers of the Third Wave of Coffee. After training with the renowned coffee experts at Square Mile in London and Tim Wendelboe in Oslo, he developed his purist concept based on Nordic tradition.

    He sources his coffee beans directly from small farmers and cooperatives. Rüller roasts in small batches, gently at low temperatures of around 170 degrees to 200 degrees Celsius. In this way, he optimally emphasizes the respective character of the coffee beans (bouquet, aroma, sweetness, acidity, mouthfeel, aftertaste, balance, purity).