Together with the German “Third Wave of Coffee” pioneer Ralf Rüller, we decided on a coffee from the Central Valley in Costa Rica: VOLCAN AZUL. The beans he roasts are “greener” than typical espresso blends in order to preserve the intense and floral notes.
Josef Farthofer in the Austrian Mostviertel creates a very different spirit from this coffee with flavors of dried figs, black cardamom and apricot. After KOCHERE NATURAL, KANGUNU AA and MAHEMBE, he, again, distilled a coffee spirit for Freimeisterkollektiv. Contrary to the previous ones, he turned the Voclan Azul coffee into a cold brew coffee spirit. This spirit highlights very different aspects of the flavor complexity of this outstanding coffee.
Apricot | Brown Sugar | Black Cardamom
Dried Fig | Vanilla | Apricot
Gentian Root | Caramel
- Fermentation by Freimeister
- Pot still
- Fractionating column
- Barrel aging
VOLCAN AZUL Natural Cold Brew Coffee | Grain Spirit | VOLCAN AZUL Coffee Spirit | Sugar | Water
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, 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 Tom 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).