From plant to cup, the guiding philosophy shapes Wolstton, a specialty coffee venture born in Madrid. The founder, Miguel Angel Aguado, aims to challenge the grip of multinational giants on the global coffee supply for restaurants and luxury hotels. He sources raw beans from five continents, stores them in Lleida, and lightly roasts them in Tarragona. The coffee is encapsulated in biodegradable and compostable capsules suitable for brown organics waste, all presented in elegant packaging for each premium blend.
Aguado offers six blends. One features Arabica beans from the Galapagos Islands, crafted to nurture Spain’s emerging specialty coffee scene. The quality of the product has earned recognition from the International Specialty Coffees Association, with scores surpassing 80 out of 100.
Wolstton’s blends are mellow with a bright acidity and natural sweetness. They offer aromatic complexity, lighter body, and less caffeine than typical Robusta blends. The hotelier recommends savoring them without sugar to appreciate the intrinsic flavors.
“Good coffee doesn’t need sugar to reveal real taste”, notes Miguel Ángel Aguado, who champions smaller producers against dominant multinational players, often accompanied by a master barista, Antonio Minicozzi.
He observes that the global coffee landscape is dominated by large corporations that set the rules. From that starting point, smaller companies face two choices: adapt or resist. Aguado frames his journey as a modern Quixote story that unfolded through careful partnerships and bold bets.
Minicozzi himself proposed investing in the venture. “I always wanted to raise the standard of coffee served in Marlaca, the restaurant I managed for six years at Hotel Paraiso de los Pinos in Formentera”, Aguado explains. He did not hesitate to provide the capital needed to turn Wolstton’s dream into reality.
The team rolled out six blends in the inaugural edition, a rarity born from the biodiversity of the region and anchored by beans sourced from the Galapagos. The producer describes the growth as a natural miracle: high-altitude-like microclimates created by ocean currents yield environments typically associated with highland soils.
The remaining high-quality green beans are purchased from local producers across five continents and stored in-house at the Lleida roastery to preserve aroma. The blends are then lightly roasted to maintain sweetness and acidity. Aguado emphasizes that over-roasting dulls flavors and can introduce bitterness and negative compounds that diminish healthful qualities. The final step takes place in the Maquila facility in Tarragona, where Wolstton grinds and encapsulates the coffee for packaging. The process underscores a simple idea: plant truly is the cup.
Wolston’s blends
ax
Baltra blends coffee from the Galapagos with a touch of Gesha, one of the archipelago’s most celebrated beans, giving the blend its distinctive character.
karati
Karati merges Nepalese and Galapagos beans. The name draws from the lineage of an ancient Himalayan people, lending cultural depth to the blend.
Henalu
A fusion of coffees from tropical beaches and rolling surf, Henalu combines beans from Hawaii, Sumatra, Australia, and the Galapagos. The term Henalu mirrors a native Hawaiian expression for gliding across waves.
mirovia
This five-continent blend features Galapagos, Sumatra, Kenya, Papua New Guinea, and La Palma. Mirovia recalls the vast ocean that once surrounded the supercontinent Rodinia before the continents drifted apart.
Camanay
A blend drawing on Ecuadorian Amazon, Galapagos, Costa Rica, and Ethiopia. Camanay references a Galapagos bird, symbolizing protection and natural beauty.
achene
Wolstton also highlights decaffeinated options through a two-stage approach using Swiss Water and Mountain Water methods. The selection includes multiple origins, with Achene named after the delicate fruit of the dandelion, reflecting the light, refined character of decaf profiles.