In early February 2025, arabica coffee prices skyrocketed to a record-breaking $4.41 per pound—more than double what they were just a year ago. The spike sent shockwaves through the industry and beyond, forcing roasters, traders, and of course producers into a frenzy.

This development looks more and more like a new reality of the coffee industry. With climate change impacting harvests in equatorial regions, coffee may become a more limited resource, leading to higher prices than we’ve traditionally seen. As our company 25GRAMS is a subsidiary of Wildkaffee, we source all of our coffees by the same principles. 

We find that in this time it is important to share our values that we have always had in coffee sourcing, that we will continue to adhere to, especially in today's environment. 

Direct trade

Our strong and long-standing connections with coffee farmers in origin countries like Brazil, El Salvador, Rwanda, Colombia, and Guatemala have led to more than just steady partnerships—they have fostered genuine friendships. This close relationship not only streamlines communication between us as roasters and the farmers but also benefits both sides: we receive top-quality green coffee, and the farmers are fairly and directly compensated for their hard work. That’s why direct trade is at the heart of what we do, and we continue to expand it.

But what exactly is direct trade? At its core, it means that green coffee is sold straight from the farmer to the roaster, eliminating middlemen who would otherwise take a share of the earnings. The benefit is clear: farmers receive the full price for the coffee they cultivate with passion and dedication. However, there are nuances within direct trade that set different approaches apart. 

Direct trade isn’t just about fair pay and better living conditions on coffee farms—it’s about building real connections. When farmers know exactly who they’re growing coffee for, they’re even more motivated to produce the best beans possible. 

Higher-quality coffee earns a better price in direct trade, leading to greater success and a stronger reputation in the global coffee market. But the benefits go beyond just better beans—it’s an investment in the livelihoods of farmers and their families. Roasters, as buyers, also gain the advantage of requesting specific flavors or processing methods, ensuring they receive exactly what they’re looking for.

To guarantee that only the best coffee makes it into our selection, every batch undergoes rigorous quality control. One of our key tools for this is cupping—the art of tasting coffee to evaluate its flavor and quality. In direct trade, we often cup coffee right at the farms during our visits, working closely with producers to assess each harvest. When we’re not on-site, we receive green coffee samples at our roastery, roast them for testing, and carefully cup them before making a final selection, that we can produce our cold brew with! All of the options we include in our line up go through this process, so we can ensure to produce a high quality product that is also fair from seed to cup. 

Transparency

For us, the concept of transparency means presenting a clear, detailed look at every step of your coffee’s journey. From the farmers who grow the beans to the exact cultivation and processing methods used after harvest, we want you to see it all. That includes how the coffee is carefully refined and roasted at our roastery in Farchant. We don't just want to list facts, we also want to show you the behind the scenes. On our social media , on our website and especially in our coffee blog, we share insights into the world of coffee, keeping you updated on everything from farming practices to roasting techniques.

We only source our green coffee from farmers we know personally. This is because direct communication allows us to discuss harvest quality, processing methods, and coffee varieties firsthand. It also ensures that every bean we buy meets our high social and sustainability standards. These relationships aren’t just business partnerships—they’ve grown into real friendships. Many of our farmers have been working with us for over a decade, and through regular visits and ongoing collaboration, we’ve built deep trust and mutual respect.

Our long-standing relationships bring benefits on both sides. Farmers know they can count on us for fair, direct payment—well above the market price. And in return, we receive top-tier green coffee, ensuring the best possible quality in every cup.

This commitment to quality means you’ll taste the difference. The exceptional green coffee we source translates into a rich, complex flavor profile, delivering a unique variety of fine notes in every sip. But the taste isn’t just about the beans—it’s also about the farming conditions. Our farmers grow coffee sustainably, without the use of chemical fertilizers, preserving both flavor and the environment.

For us, transparency isn’t just a buzzword—it’s a promise that every cup of coffee you enjoy comes with a story, a commitment to quality, and a sustainable future for coffee farming.

Sustainability

Sustainability has never been more important—especially in the coffee industry. As climate change continues to make its impact felt, the challenges facing coffee cultivation are becoming more urgent. Farmers are already dealing with extreme heat waves, unpredictable weather patterns, excessive rainfall, and soil depletion, all of which make growing coffee increasingly difficult. These realities are forcing the entire coffee industry to rethink its approach, with sustainability now a top priority. On this page, we’ll explore the steps needed to make coffee more sustainable.

But first, what does sustainability in coffee actually mean? The truth is, 100% sustainable coffee isn’t possible. Coffee only grows in specific regions with the right climate and conditions—mostly in South America, Africa, Asia, and the Canary Islands. That means it always has to travel long distances before it reaches Europe or other consumer markets. While transportation is an unavoidable part of the process, there are still plenty of opportunities to improve sustainability at every stage—from farming and processing to roasting and beyond.

Sustainability at the Farms

The effects of climate change are hitting coffee-growing regions the hardest. Rising temperatures, droughts, excessive rainfall, and the resulting crop damage have made life increasingly challenging for coffee farmers. In response, many farms have undergone a major shift in recent years, rethinking their approach to cultivation.

In the past, artificial fertilizers and pesticides were commonly used to combat pests. While these chemicals were eliminated during coffee processing and posed no direct harm to consumers, they took a serious toll on the surrounding environment, damaging ecosystems and depleting soil health. To create a more sustainable future for coffee, farmers have had to embrace new, eco-friendly methods—ones that not only protect the land but also enhance the overall quality of the beans.

By moving away from harmful chemicals and adopting more sustainable farming techniques, the coffee industry is paving the way for a greener, higher-quality future. And the impact? A better cup of coffee for everyone.

Organic farming is at the heart of sustainable coffee cultivation—but what does it really mean? As the name suggests, it’s all about growing coffee in a way that fully respects and works in harmony with nature. On organic farms, every aspect of cultivation is optimized for sustainability, ensuring that coffee is produced in a way that nurtures the environment rather than depleting it.

One key element of this process is the use of naturally occurring microorganisms to replenish nutrients in the soil, making the land more fertile over time. These microorganisms aren’t artificially created—they come from the coffee itself. Leftover byproducts from processing, such as pulp, parchment skin, and mucilage, are repurposed to cultivate these beneficial microorganisms. This circular economy approach minimizes waste while enriching the soil, allowing farmers to create their own natural fertilizers and pesticides without relying on harmful chemicals. Over time, this method helps restore landscapes that have been damaged by unsustainable farming practices—offering hope for the future of coffee cultivation.

But sustainability doesn’t just benefit the environment—it directly improves the livelihoods of coffee farmers. By eliminating toxic chemicals, workers are no longer exposed to harmful substances, and sustainable farming practices create stable, fairly paid jobs. And the impact goes beyond just ethics—sustainable coffee farming enhances the natural flavor complexity of the beans, resulting in higher-quality coffee that truly stands out.

Sustainability at the Roastery

Sustainability doesn’t stop at the coffee farms—it’s just as important in the roastery. That’s why, at Wildkaffee Roastery, we’ve rethought numerous processes in our daily operations to minimize waste and reduce our environmental footprint.

Let’s start with our packaging. Our coffee bags are made from a single recyclable material, eliminating the need for complex disposal and making them easy to recycle, and our cold brew bottles are made of recyclable glass. In our packaging department, we take sustainability a step further by reusing all cardboard boxes and filling materials. Even our coffee sacks get a second life—we upcycle them into durable denim shoppers instead of letting them go to waste.

But we didn’t stop there. One of the byproducts of coffee roasting is mucilage, a residue that often goes unused. Instead of discarding it, we’ve partnered with the organic waste recycling plant in Garmisch-Partenkirchen to transform it into biogas and green energy.

Of course, we’re always looking for new ways to make our roasting process even more sustainable. With your support, we’re working toward a future where coffee isn’t just delicious—it’s also responsible, ethical, and environmentally friendly. Because sustainability isn’t just about today—it’s about creating a world that future generations can enjoy, too