Brunch Sommerpause

Wir gehen mit unserem Brunch in die wohlverdiente Sommerpause - wir sehen uns wieder im Herbst!

Mai Brunch am 5.5. @ Ginko

Wir brunchen wieder! Mit leckeren Waffeln und Pancakes und ein paar Frühlinsspecials:) Wir freuen uns auf Euch. Wie immer: keine Reservierungen. Von 9-15 Uhr.
Dieses Mal sammeln wir für: Eselsrettung . Pro Brunch geht 1 € an die Eselsrettung! :):)

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Öffnungszeiten April und Mai

Liebe Greenhouseianer,

Am 19.4. (Karfreitag) haben wir geöffnet. Am Karsamstag (20.4) und Ostermontag (22.4) bleiben wir geschlossen!

Am Tag der Arbeit (1.5) und Christi Himmelfahrt (30.5) bleiben wir ebenfalls zu.

Schöne Feiertage!

Faschingsdienstag

Am Faschingsdienstag sperren wir aufgrund des Wahnsinns bereits um 15 Uhr zu. Wir wünschen frohes Treiben!

Brunch im März

Im Zuge des Elevate Festivals gibts bei uns am Samstag, dem 2.3. Brunch - und zwar den ganzen Tag von 9-18 Uhr! an diesem Tag gibt es keine Karte und kein Mittagsmenü. BesitzerInnen einer vollen Karte fürs Elevate bekommen -10% auf den Brunch!

https://www.facebook.com/events/415579982350254/

Am Sonntag, dem 3.3 gibts wie gewohnt den Brunch im Ginko von 9-15 Uhr!

https://www.facebook.com/events/618425835248742/

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Februarbrunch

Das warten hat ein Ende, die Faulheit ist vorbei:

Am Sonntag, dem 3.2.2019, veranstalten wir wieder unseren veganen Brunch! Wieder im Ginko (Grazbachgasse 33), von 9 bis 15 Uhr. 1 Euro pro Brunch gehen an den Tierschutz.

https://www.facebook.com/events/2572728386274561/

Wir sehen uns!

Zurück aus dem Urlaub

Hallo liebe Gäste,

wir sind ab sofort zu den gewohnten Zeiten wieder für euch da - wir freuen uns riesig darauf, euch zu sehen! Come by for some coffee and cake. Freues neues Jahr!

Öffnungszeiten Dezember und Jänner

Betriebsurlaub ab Samstag, 22.12.2018! Wir sind am 2.1.2019 (Mittwoch) wieder für euch da. Im Jänner gibt es keinen Brunch - der erste Brunch im neuen Jahr findet am 3.2.2019 statt.

Wir wünschen schöne Feiertage und einen guten Rutsch ins neue Jahr!

Learn more about our coffee and where it is coming from

50% of our Ginko Blend comes from El Salvador: it is direct trade

Finca San José (Ataco) - El Salvador

Rolando Ramirez Moreno and his family have long been in the coffee business: he is the third generation to farm coffee in the green hills of El Salvador’s Apaneca-Illamatepec region. In 2005/6, Rolando (operating under the company name of Cayro, S.A. de C.V.) decided to deepen his commitment to El Salvador’s coffee culture even further.

Like so many coffee farms in the region – indeed in El Salvador – Finca San José had been virtually abandoned for many years. Years of coffee price volatility combined with the appearance of coffee leaf rust in the region has made farming coffee a losing proposition in many producers’ eyes. San José was an old farm that had changed hands on many occasions, with very little love being spent despite its ideal location. Rolando, however, saw the farm’s potential! As part of his wider growth plan, he acquired the farm and immediately set about renovating 50 hectares of the farm’s poorly maintained coffee trees. The farm kept its original name – but everything else changed.

Today, the farm is managed with precision and care and with the utmost attention to detail. Integral management is carried out throughout the year with a group of 10 permanent staff and 95 temporary staff. Rolando, of course, oversees all the work. Four annual fertilisations are conducted, always with reference to soil and foliar analysis, always taking care not to over-fertilise and to prevent groundwater contamination.

Environmental stewardship is of the utmost importance to the farm. Coffee at San Jose (as at all Cayro’s farms) is 100% shade grown to preserve wildlife and to help mitigate the effects of global warming. The farm has also recently launched an extensive program of ‘micro-terracing’ in order to prevent soil erosion - a very important step in this steep countryside. Water conservation is also of great concern, and the farm takes steps to preserve local aquifers.

Equally, great care is taken with the harvest. Coffee is selectively hand harvested, with only the ripest cherries being picked. Once enough coffee has been collected, it is delivered to the ‘La Labor’ Wet Mill in San Antonio or Cayro’s own in Ahuachapán – about 30 minutes from the farm. (As a side note, the latter lies only 2 km away from the only geothermic electric plant in El Salvador, which is located in the middle of a bunch of geysers!)

Coffee is always pulped on the same day as it is picked. It is first floated to remove any damaged or underripe cherries. This water is then conserved to be used again. The coffee is then dry pulped and fermented for approximately 15 hours, after which it is fully washed. After it is completely clean of any remaining mucilage, it is moved to be dried on raised beds under shade for around 21 days. The coffee is moved regularly to ensure even drying.

Rolando is passionate about learning and experimentation, which has led Cayro mill to experiment with new processes and practices. As of 2017, the farm is experimenting with extended and anaerobic fermentation. He is also looking at the possibility of establishing a drying greenhouse, so the drying process is more uniform.

Although the farm is already very advanced with regards to agricultural practice, Rolando still has great plans for the future and always maintains an innovative outlook. He plans to renovate 10% of the farm annually, replanting with high quality varietals that are also rust resistant – always looking towards improving the face of El Salvador’s coffee!

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Novemberbrunch

Diesen Sonntag (4.11) ist es wieder soweit: Wir laden zum veganen Brunch! Dieser findet wie letztes Monat im Ginko (Grazbachgasse 33, 8010 Graz) von 9-15 Uhr statt. Wir freuen uns auf euch!

Feschmarkt und Feiertage

Falls ihr am Wochenende beim Feschmarkt in der Seifenfabrik unterwegs seid, haltet die Augen offen! Wir betreiben dieses Jahr einen Stand mit frischen Kuchen, Zimtschnecken und Kaltgepressten Säften.

Am Nationalfeiertag (Freitag, den 26.10) und zu Allerheiligen (Donnerstag, den 1.11) bleiben wir geschlossen.

Schönes Wochenende, euer Greenhouseteam