#Coffee bar

At the heart of the Djäkne we run a coffee bar with skilled baristas and high quality coffee. We go the extra mile to make the coffee taste the best it can. We believe that great coffee leads to both higher efficiency and creativity. As an extra twist, we change the coffee beans every week.

Coffee of the week

Nomad

December 6, 2019

Next week we will be featuring Nomad. We have will be offering four of their coffees.  

Mexico, Santo Domingo:

Origin: Oaxaca – México

Variety: bourbon, pluma hidalgo

Altitude: 1480 masl

Process: washed

Harvest: April 2019

Santo Domingo de Cacalotepec is a small indigenous town located in Ixtlán de Juarez at an altitude of 1480 meters, its humid forests make Santo Domingo one of the areas of Oaxaca with more potential for the production of speciality coffees.

Due to its remoteness and lack of infrastructure Santo Domingo is a municipality where small producers make a gigantic effort to make their coffee production.

It could be considered an example of communities in which not only economic resources are lacking, but also to those that need the transmission of knowledge in matters of processes and drying.

Flavours: Figs, Sugar Cane, Plum

Guatemala, El Rincón:

Origin:  Huehuetenango – Guatemala

Variety: caturra, bourbon

Altitude: 1500-1700 masl

Process: washed

Harvest: April 2019

El Rincon is a 25 hectare farm situated in the corner of a valley of limestone hills, protected from warm, dry winds and climate fluctuations. The climate is very stable with high relative humidity, which, along with the chalky soils of Huehuetenango define the cup character of this farm. Roberto Molina was the cousin of Jorge Vides the first owner of Finca La Bolsa, and they bought and established the farms around the same time. Roberto passed away in 2009 and his widow Yolanda Galindo is now taking care of the farm. The farm is now run by Renardo Ovalle, who has transformed the production towards quality focussed microlots. Many of the plants are old bourbon and caturra trees from the early years of the farm, but the farm manager is in the process of planting new bourbon and caturra plants, along with other exotic varietals. Coffee is fermented dry in tiled tanks for 18-24 hours, before being washed and graded in channels. After the mucilage has been washed off, the coffee is soaked overnight in clean water. This step is more common in African processing, and is rare in Guatemala, but adds to the unique cup profile of this farm.

Notes: Green Apple, Plum, Lime

Rwanda, Simbi:

Origin: Huye – Ruanda

Variety: bourbon

Altitude: 1700-1800 masl

Process: washed

Harvest: July 2018

The Simbi coffee washing station is located in the district of Huye, in the southern province of Rwanda, and serves 1,850 small coffee farmers. Simbi is a privately owned washing station operated by Abdul Rudahunga, who was inspired to enter the coffee business by his grandmother. She was also a coffee producer and one of the few rural Rwandans who toasted and enjoyed their own coffee as part of their daily routine. The Simbi coffee washing station was built between 2011 and 2012. The 2018 COE, Simbi Coffee, ranked 17th with 87.62 in 28 winning lots of 150 selected lots nationwide. The cherries are selected by hand, washed, sorted well after the fermentation stage, sun-dried in African beds and selected by hand to ensure that only the best coffee beans are processed. The washing station was strengthened in 2013 with the construction of a 300-tonne-per-season cherry processing plant and a pulper machine of 2.8 tons per hour. After the newly harvested cherry is pulped, the coffee is fermented in tanks with water and then the grains are classified by density using classification channels filled with water. The wet parchment is dried under cover for 24 hours before being transferred to the raised beds for an average of 15 days. During that period, the coffee is cleaned by hand from defective grains by an army of absolutely meticulous women.

Notes: Tangerine, Apricot, Orange Blossom, Honey

Mexico, San Francisco:

Origin: Oaxaca – México

Variety: bourbon, pluma hidalgo

Altitude: 1750-1900 masl

Process: washed

Harvest: April 2019

The Ozolotepeques – especially San Francisco and some surrounding villages – can be considered among the areas with the most potential for the production of speciality coffees in Oaxaca, probably being the area with the most potential in the Sierra Sur.

San Francisco Ozolotepec is near Cerro Nube, the highest mountain in Oaxaca. The height (1900 masl in Oaxaca can be considered similar to 2500 masl in Colombia or Ecuador), the proximity of the hill and virgin forest contribute to a unique microclimate. The same factors are the reason why there is not much rust defect in the area (it can’t stand the cold) so the traditional varieties such as Bourbon and Pluma Hidalgo (a typica variety mutation from Oaxaca) can grow without much trouble. San Francisco coffees are dense, juicy, with a tartaric acidity, with grape, red fruits, raisins notes and tropical touches.

Producers have always received very low prices for their coffee. Working with coffee in the area is not easy due to the lack of infrastructure (it is 7 hours from Oaxaca) with access by roads in poor conditions. Many producers do not speak Spanish (Zapoteca culture is very much preserved). The area is somewhat conflictive. As in many other remote farms and high coffee areas in Latin America due to low coffee prices, there is a lot of poppy and marijuana production.

Thanks to the high quality of these coffees we have been able to offer them a good alternative to the local market, with higher base prices and premiums for quality.

Flavours: Orange, White tea, Nectarine

Websites:

  • nomadcoffee.es
    • @nomadcoffee

Our baristas

Federico

No two origins are the same, no two farms, coffee plants, soil conditions, or climates. Everything is different everywhere, day in and day out... I’m a barista and all around the world Baristas connect people to experiencing the different places of the world, intentionally, through flavor. That’s what working in coffee is all about.

Javier

guy from argentina that likes coffee

Selection of our favorite coffee roasters

Meet up at Djäkne?

Interested to book a meeting room or to organize an event? More information | info@djakne.com

Co-working

Djäkne is the place to meet up and work. A place for creative and driven entrepreneurs. We provide good Wi-Fi and power outlets by your table. The house is filled with startups and we welcome you to join our community of builders.

If you need a more dedicated seat with access to meeting rooms, locker, postbox, kitchen, great coffee and more. We offer flexible solutions from (half) day passes up to monthly memberships. Please talk to the baristas in the coffee bar and they will help you.

Membership

Privileges Half day pass Day pass 10x Month
Flexible desk
Premium coffee
Order through app
Faster Wi-Fi
Breakfast
Bicycle parking
Postbox
Locker
Printer
Discounted conf room
Shower
Kitchen
Pay by invoice
Slack channel
Price per month (exkl VAT) 99:- 149:- 999:- 1990:-

contact us through info@djakne.com

Coffee in your phone

You can order your coffee through our app at an discounted price. Search for Djäkne in the app store or Google Play or enter m.djakne.se through your browser.

Workplace

At Djäkne it's fine to work or study all day. We have plenty of wall sockets by the tables and free Wi-Fi. We would like to see Djäkne as a meeting place for entrepreneurs. The whole building is full of startups that love to work in a creative environment with great coffee.

#Startup Studio

We get involved in an early stage in products and companies we believe in, as hands-on co-founders. We work together with the entrepreneurs to solve common startup challenges.
We are not a VC. We are not an incubator or accelerator. We are a startup studio where we invest our own capital in startups and use our experience and network to grow them into successful companies. We measure our success in growing revenues in the companies and in how fun we have together.

The Family

Since the start, 15 years ago, we have gotten involved in almost 40 companies, been part of creating more than 300 jobs, made three exits and had incredibly fun while doing so.