Roasteries / Tinto Kaffeeröster
Tinto Kaffeeröster
Hard, Austria
Roaster of Colombian specialty coffee, based in Lindau (Germany) with a coffeehouse on Landstraße in Hard, on the Austrian side of Lake Constance. Source: tinto-kaffeeroester.de
13
coffees
Austria
base
Photos
Location
Tinto Kaffeeröster – Hard
Landstraße 4a, 6971 Hard, AustriaCoffees
13 coffees
A strong, classic 60/40 espresso, 60% Catuaí natural and 40% washed robusta. It started as a blend for Brini's pop-up kiosk in Bregenz.
Nougat, dark chocolate
Tinto's seasonal "guest" espresso, a rotating slot for coffees beyond Colombia: currently a strong, classic, low-acid blend of Brazilian Catuaí and Mexican robusta.
Nougat, chocolate
From Proyecto Renacer, which works with farmers in Medellín's La Sierra neighbourhood: layered, gently fermented tropical fruit, a full, juicy body and a long, almost sticky finish.
Tropical fruit, ripe papaya, sticky sweetness
A sweet, balanced espresso with a long aftertaste from Oliverio Ruiz's La Divisa, set in nature near Pitalito at the end of a road that turns into an adventure after rain.
Panela, dark chocolate, almond
A Papayo with lively citrus acidity and fine sweetness, a creamy body and a very long finish of dried pineapple, mandarin and plum.
Pineapple, mandarin, blueberry
An exceptionally elegant, super-clean filter from César Llantén's farm in San Adolfo, sourced through Tinto's long-time partner Felipe Trujillo.
Green tea, nectarine
Via Col Spirit, from fourth-generation producer and Q-grader Ana María Trujillo: 72 hours anaerobic with dried strawberries, fruit purée and mossto enriched with wine yeast and glucose. An elegant, creamy filter.
Strawberry, red fruit, panela
From the Ramírez family's 30-hectare Finca La Libertad, farmed for four generations, which involves the indigenous Emberá community on fair terms with above-average pay and free housing.
Cane sugar, almond, cookies
A seasonal blend of La Divisa (washed) and La Libertad (honey) Castillo with 20% washed robusta from Finca Fulda in Mexico: strong and low in acid with nutty accents and a long chocolate finish.
Nuts, chocolate, low acid
Via Col Spirit, from La Cristalina, a 19-hectare farm with over 100 years of family history now run by fifth-generation María Grajales: a sweet decaf with a medium omni roast for filter and espresso.
Milk chocolate, black berries, sugarcane
From Felipe Trujillo, who swapped an office job for his father's farm and became a fermentation specialist inspired by winemaking: 12 hours as cherry, depulped, 72 hours in tank, then 2-3 weeks sun-drying.
Apricot, mandarin, jasmine
A returning favourite from Felipe Trujillo's La Ventolera: a lively natural with marked sweetness and a long, panela-like finish.
Apple, grape, panela
A summer coffee: 12 hours fermenting in sacks, 12 more after pulping, then washed and left two days in an orange-lemon-glucose syrup at 65 °Brix with peeled lemons before drying to 10% moisture.
Lemon, citrus, sweet