Premium Coffee Culture since 1901

Get to know us

We are excited to announce the opening of our US office!

For many years now, we have had good American customers and moved coffee directly from origin to the United States. Through our new US office we aim to better serve the needs of our customers across the pond.

New York has always been the epicentre of business creation and innovation. As a hub for finance, global and inclusive culture, with a rather it only seemed as the natural choice to start.

All the way from Melbourne, Australia, Sam began his coffee career in the central highlands of Vietnam. Lured by the bright lights of New York City, and the even brighter prospect of joining Europe's premier specialty merchant, List + Beisler, Sam is responsible for gearing-up L+B's sure-fire expansion into the North American market.

When not chasing the sun, waves, or playing golf, you'll find Sam hamming-it-up in the Hamptons social scene, tending his manicured lawn, or passionately explaining the difference between Rugby and Australian Rules Football - the actual game played in heaven!

Get to know us

First Certified SCA Premier Training Campus in Germany

What is an SCA Premier Training Campus?

In short, an SCA member company or organization that has met all the requirements set forth by the SCA, and is thus certified to impart SCA-approved coffee education.

Campuses are located all over the world, with more being added to the list of campuses each year. In Germany, we are proud to be the first added to the list! As a campus, we strive to offer a unique experience when it comes to coffee education —all while showcasing commitment to standards of the educational experience.

As part of the certification process, we had Owen Thom visit our training facilities who shared his feedback with us:

keyboard_arrow_right"The classroom makes a very unique set up but one that is perfect and something that can be taken advantage of. Students have the chance to relax, as well and learn in a surround of peace, comfort and atmosphere."

keyboard_arrow_right"Overall List and Beisler have a great premise for green and sensory [Premium Training Center] status and meet all the necessary standards to have this."

If you would like to know more about Premier Training Campuses, you can check out the SCA website for more info on it.

Why did we decide to become certified?
At List + Beisler we believe in fostering high coffee quality standards both within and outside. What that means is an explicit commitment to quality standards within the company, all whilst taking an outward and active approach to coffee education and its promotion. We want to equip ourselves so that we can empower others.

We do not play the part: we are serious about coffee and becoming certified was our way of materialising and publicly acknowledging our commitment to high coffee quality standards and education.

At origin

Giving back to the people at origin

Back in February 2018, we visited the Sidamo coffee producing region together with our Ethiopian Partners, Moplaco. During this trip, besides visiting producers, we were introduced to one of the projects that Moplaco has developed in this region in collaboration with the local community: The Sergera Elementary School.

This school was built over 8 years ago and its intention was to create an environment that would encourage children to attend classes. Year by year, attendance has improved and now about 2000 children attend the school. Since its early beginnings, the school has significantly improved but as the people at Moplaco put it, "it is an ongoing feat".

The school operates on two shifts, morning and afternoon, in which 1000 children attend at a time. Currently, it has 10 classrooms of which only 2 have concrete floor, the remaining have a sandy dirt floor covered by wood straps. This type of flooring, although cheap is the perfect environment for fleas to nest, which represents a problem to already overcrowded classrooms.

At List + Beisler, we believe in fostering sustainable communities within the coffee industry. On this occasion, we have decided to collaborate with Moplaco and the Community of Sergera to help renovate further classrooms, improve the floors and walls as well as provide them with furniture, with the aim of creating a safer and healthier environment for the children; a space where they can learn and work in better conditions.

The project will span from March 2018 until December 2018 and during this time, we are tasked with managing the overall project design. Moplaco will collaborate as manager of the overall project while the community of Sergera will be involved as workers.

We believe that bettering the overall existing infrastructure will give children the opportunity to learn in proper conditions.

Stay tuned for updates on the project.

We Are Hiring!

Looking For a Coffee Trader in Miami

Area: Trade
Location: Miami, FL
Start: asap

About List + Beisler:

L+B is a green coffee importing company headquartered in Hamburg, Germany, and founded in 1901. We import coffee from all over the world to all over the world. We have been selling green coffee in the USA for over a half century but only recently opened a bricks and mortar location. In January 2021 we opened our US Headquarters in Miami, FL, having previously operated in New York, NY.

L+B has been a market leader in the green coffee importing space for over 100 years. We have worked with coffee roasters and coffee growers all over the world - working to connect them, working to foster ongoing relationships, and working towards mutually beneficial goals since the very beginning. We have consistently been that dependable partner, and we are excited to continue to grow toward more opportunities.

We currently have a small-but-mighty US based sales team that we are looking to grow. In the past year, despite the obstacles created by the pandemic, we have seen our business develop considerably and require more seats at the table.

About the Position:

This position will come with training and mentorship. While some experience is needed, we are open to helping a career-minded coffee professional grow in their knowledge and ability to sell green coffee. This position is equal opportunity, BIPOC/LGBT+ friendly, and ALL interested parties are encouraged to apply.

We are a customer focused company, so customer service skills are essential. Forging our way into new market directions means that the person we hire will need to be nimble and capable of balancing different tasks effectively.

A Jr. Coffee Trader is essentially a green coffee salesperson. Sales require:

  • Relational/Communication skills – phone, email, friendly/attentive service
  • Technical skills - computer programing, mathematics, contract details, etc.
  • Coffee skills – tasting, origin knowledge, some understanding of roasting and the industry overall
  • Detail oriented – Due to how technical and how many moving parts this job requires, being organized and able to manage a lot of moving parts will help with success.

A Jr. Trader will be responsible for building their own list of clients, working with the team to meet those clients' needs, processing orders, managing contracts/accounts receivable, processing sample orders, familiarizing themselves with the coffee inventory (mainly through tasting offerings and knowing the data,) pricing, shipping, and more. 

This is why being a part of a team that is built on collaboration and collective effort is so important. Our team works interdependently, and we are all in this to help each other, our clients, and the farmers we all support reach our own versions of success. Welcome to the team!

Role and Responsibilities

Green Coffee Trading

  • New client development
  • Sales to new clients
  • Customer retention/service
  • Triage calls for Sr. team members
  • Coffee cupping
  • Tender samples
  • Maintain prospect spreadsheet for onboarding new clientele
  • Attend coffee industry events and represent L+B
  • Create/Maintain mailers, some minor marketing materials
  • Participate is sales meetings

Qualifications and Education Requirements

  • College Degree
  • Coffee Industry Experience

Preferred Skills

  • Detailed Oriented
  • Coffee cupping skills
  • Strong PC skills – Excel, Microsoft Office
  • Spanish and/or Portuguese language skills
  • Mailchimp

Additional Notes

L+B USA is in start-up mode. This position may adapt and change with growth, opportunities, and as the company moves into the future.

Please send your application to Sam.Grigg@list-beisler.us. We look forward to meeting you!

Trip to Tanzania

Machare Estate, Kilimanjaro

Machare Estate, Kilimanjaro. Starting off in the Kilimanjaro region, we were welcomed with unusual sunshine for these times. Machare Estate allows you to have a cup of coffee with a direct view onto Kilimanjaro. The farm is surrounded by two rivers and nestled on the lush slopes of the Kilimanjaro Mountain. Bente, the owner of Machare, aims to cultivate 100 % organically certified coffee in a few years. She has quite some talent to teach herself things that go beyond her in-depth knowledge of coffee: an irrigation system that supplies the whole plantation with only one pump and a Tanzanian-tailored organic fertilizer are only two of the projects she successfully executed in the past years. Imagine a farm that has experimented with so many best practices from all over the world, that it is considered state-of-the-art coffee processing in East Africa. This results not only in a unique set-up involving much of the surrounding communities but also in a high-quality cup that constantly convinces with beautiful aromas and high complexity. Machare's coffees are full of tomato, bergamot and berries that play with smooth citric acidity. We have had these coffees for several years now and can only support her engagement that reflects these colorful aromas in one cup.

During our visit in August, parts of the Machare Estate had ripened much earlier than in previous years. Picking in lower altitudes had already begun. Not only on Machare, but also on the many surrounding smallholder farms, people had started to pick the first ripe cherries. Samples should come to our lab in November, first coffees should reach our warehouse in Germany by March.

Last year, we entered a joint project to strengthen Machare's surrounding communities. To us, a strong coffee community with established infrastructure enables synergies as well as stable supply from the region. The goal of the project was to imrpove coffee processing for Machare's neighboring Central Pulping Units (CPU's). These CPU's are owned and operated by the surrounding smallholder farmers to depulp, ferment, wash and dry the parchment of many in one facility. Together with Bente, we decided to supply the CPU's with shade nets and plastic canvas to support their drying processes on African drying beds. Originally, shade nets were used in olive processing, covering the olives and drying them in a more gentile way. Farmers at the Kilimanjaro already dry their parchment in the shade of many trees. Nevertheless, these nets still come in handy. Drying the parchment involves regular turning to ensure constant quality. Placing the parchment on nets rather than directly on wire has several advantages:

keyboard_arrow_rightThe wire is hard to replace or repair as the material is rising in price

keyboard_arrow_rightHandling becomes easier, no beans are missed out on or fall through the wire, parchment can be poured all at once

keyboard_arrow_rightAlready tucked in nets, parchment can be quickly wrapped in canvas in order to protect from rain and humidity at night

The CPU's range in size: the biggest one in the area gathers 74 farmers while others collect the cherries of 10 farmers only. A total of 158 shade nets and 100 plastic canvas were given to 13 CPU's neighboring Machare. Using the shade nets means another step to professionalization and towards a more consistent quality. Easing the work of coffee farmers supports keeping the farm job attractive for generations to follow. Ensuring a stable coffee infrastructure usually creates greater coffees for roasters and coffee lovers. Thank you Bente for your support!

Coffee Knowledge

List+Beisler’s contribution to the 4th edition of “The Coffee Guide”

Blog by: Philip von der Goltz, 14.10.2021

Being in charge of sustainability, marketing, and digitalization at List + Beisler, these were special weeks for me. More than 20 years ago, I started working in the beautiful world of coffee. I was only a couple of weeks into the new job when international coffee prices reached their historically lowest levels of 41.50 c/lb. This was in December 2001. Back then, it looked like the end of the coffee world to me. Luckily, I was proven wrong!
Extreme price volatility is one of many factors directly affecting everyone's lives and businesses in the coffee value chain. However, the most fragile member in our community is the coffee farmer, particularly the smallholder farmer. Coffee farmers depend on the international coffee prices and Mother Nature's mood, local currency volatility, and political developments. Many factors come together and are often far beyond their influence.

Coffee: a complex body of knowledge
A thorough understanding of the coffee world is a time-intense endeavor yet key to improving your own knowledge and your decision-making capabilities. In my own journey, I had the privilege of learning from some of the industry's bests. Still, there is plenty of room for further development. After all these years, I came to at least one firm belief: coffee is a livelong-learning process; the more you know, the more you realize there is more to learn and understand. The complexity of this global business creates an ever-evolving and changing reality on production, trade, consumption, and many other components of the magical elixir. Knowledge needs to be adjusted and updated constantly.

So, how to start and what to learn? The nature of complexity is that it is hard to summarize and simplify. Coffee grows all over the globe and is consumed in many ways. Suppose you want to understand not only your own perspective but genuinely thrive on the job. In that case, it is crucial to get ideas, thoughts, facts, and science-based insights combined from as many professionals as possible. Hence, choose your sources wisely.

Back in 1992, the first Coffee Guide was published by the United Nations' International Trade Centre (UN/ITC). It turned into the leading source of information on coffee matters for professionals. It was a commodity handbook, mainly written by Jan van Hilten and Morten Scholer. After the initial success, they continued and developed two additional coffee guides (published in 2002 and 2012) together with a team of industry experts. This – in my opinion – fantastic work provided the coffee industry with detailed knowledge, providing an invaluable asset for the coffee world.
Almost 10 years have passed since the last publication. It was not only time to update information but also to adjust to new realities.

Source: ITC "Building on the legacy: From commodity handbook to comprehensive working tool."

How it started and team-building
Eighteen months ago, Hernan Manson, head of UN/ITC's Alliances for Action unit, asked me to take over this immense task of updating ITC's Coffee Guide. As honoring this task is, it is also challenging. On day 1 of this project, Hernan and I had just started scoping the depth of this endeavor when we slowly realized the dimension of the work on our plate. The vast amount of topics to be covered made me recall a saying from a teacher during my school days: "You don't need to know everything; you just need to know where to find it!". And so we started brainstorming on the individuals with whom we wanted to work together. We built a fully dedicated and brilliant core team: Sarah Charles as my principal co-author, editor, and creative powerhouse. She is a well-known writer, having already worked on several coffee publications. Martina Bozzola, an outstanding academic, the most charming professor in economics and agriculture at the Queen's University of Belfast, and a senior research associate at Zurich University for Applied Science. Tommaso Ferretti, an expert on sustainable trade finance, finished his PhD at McGill University and became a father when creating this new guide edition. He surely had very short nights, but not only due to the newborn baby. Eleni Gerakari, getting all our thoughts and ideas into actionable work and getting some order into our creative mess. She is an invaluable asset to all of us! Last but not least: Neil Rosser – the data master. His knowledge goes back to more than 30 years of profound insights into the numbers that make the world of coffee go round.
Next to our core team, we engaged a highly professional and committed group of over 70 industry experts. The range is wide: from coffee farmers, cooperatives, exporters, importers, roasters, coffee shops, consultants to academia, international institutions, NGOs, and associations of all sorts. We are proud to have covered the whole coffee stakeholder community. This network of highly-passioned coffee lovers is one of the core assets of the new guide.

What is new?
Let me give you a quick glimpse of what is new:
• Sustainability is a core topic, with an attempt to guide the industry towards the new normal
• Latest statistics and trends: Production numbers are split into three groups that differentiate between standard, premium, and specialized coffees.
• There is a focus on user-friendliness. Eight independent modules with a corresponding toolbox adding practical advice and case studies.
• A new chapter on the latest innovations is now part of the guide. This mainly involves the digital side of the business.

After an intense 18 months, I am beyond happy to finally launch this new edition. I stand amazed and thankful to all of you who have supported us in getting this mammoth project done! With this Coffee Guide, we set the cornerstones for a new legacy and hope to have contributed to a better understanding of the coffee world for professionals all along the value chain. The challenges of the next few years will increase and become more severe. May the new Coffee Guide help us in finding proper and sustainable solutions.

Where to find it?
No other day could have been better for officially launching the 4th edition of The Coffee Guide than International Coffee Day (October 1, 2021).
You can download "The Coffee Guide, 4th Edition" for free here.

Looking forward to your comments and impressions!

Sustainability

Farming Accelerator Project - Ethiopia

October 2021

While the Climate Change Conference COP26 is taking place in Glasgow and clearly shows the importance of keeping sustainability at the core of our actions, we are happy to tell you about our findings after coming back from an extensive field visit in our Farming Accelerator project in Southern Ethiopia.
This project has been running for more than a year now. It started just before the Covid-19 related lock-downs in March 2020. Despite all the restrictions related to the pandemic, we could adapt to the necessary hygienic precautions and begin with the much-needed work in that part of Ethiopia.
The principle of the project is simple and smart: we partnered with UN-ITC, Enveritas, and COQUA to tackle the most evident sustainability challenges faced by smallholder coffee farmers in Southern Ethiopia. We selected six specific coffee regions in Yirgacheffe and Sidama, known for their outstanding quality. Using artificial intelligence, satellite technology, and in-person interviews, Enveritas can provide us with accurate and transparent data on the farmers' situation. Based on this information, we developed a set of trainings together with UN-ITC and COQUA. These trainings cover two main areas, and we call them:
Sustainable Productivity Acceleration, covering among others:

• Good agricultural practices
• Product quality consistency

Farming as a Family Business, creating awareness on:

• Basic Financial Literacy (accounting and record-keeping)
• Income diversification and business development


All training is inclusive and targets all members of the family living and working on the farm. Youth and gender are equally involved.
Once the training modules are refined, it remains a challenge to deploy the training. We have recruited several farmer trainers, young enthusiastic agronomical professionals from the towns who are well-connected within the local communities. They get trained by a senior agronomist and experienced coach. The project counts with 60 demonstration plots where the farmers are invited to attend the training. The farmer trainers explain the methodologies, and then the farmers and their families can experiment by themselves under the supervision of the farmer trainer. Each farmer trainer trains a group of farmers. Thanks to this methodology, we can provide training for 1,800 farmers in the region.
We have already accomplished composting pits on all demo plots, and farmers are already adopting these new techniques on their land. They have also learned how to prune or stump a tree and understood the importance of having young and strong plants to accelerate productivity. Most of the smallholder farmers are not taking any notes on income and expenses, and therefore they are not able to accurately assess the results of their work. To better manage the farm, though, it is crucial to understand basic numbers coming from income and expenses. This is why we are also training this. And usually, women and the younger generation are very prone to understand the importance and impact of this exercise.
Now, once the project runs, it is essential for all participants – from farmer to roaster - to access these coffees. Systemic change is embedded through the continuous purchase of these project-related coffees.
This is what we define as "Sustainability as a Service" (SaaS) – with a bit of tweak from its original acronym ;-). In a nutshell: excellent coffee quality, sustainably produced and sourced from tree to cup.

Regions visited:
We started the journey flying from Addis Abeba to Awasa. From there on, we drove south towards Dila. Departing from Dila, we went to the coffee fields located around the small villages (called Kebeles) of Nurakorate, Kumato, Adame, Gotiti, and Chelchele. We visited 15 demonstration plots and farms surrounding these demo plots. We have spoken to over 100 farmers during our field visits and interviewed them and the farmer trainers to better understand their needs and check the efficiency of our training service provided.

 

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