More than 200 volunteers helped the crew to unload the AVONTUUR with many more guests in attendance. A great symbol for clean sea transport as the spirited\u00a0atmosphere provided the energy required to offload the cargoes by\u00a0hand.<\/p>\n
The coffee bags were the first to arrive on land followed by the cocoa beans from Belize. All were lifted from the AVONTUUR cargo hold onto the floating pontoon using traditional methods and equipment like purchase, tackle, and derrick hoisted onto shore than further lifted onto the quay. Nearly 30 cargo\u00a0bikes transported the sacks to the customs storage facility nearby. Furthermore, a\u00a0school class from Bamberg loaded coffee onto their cargo bikes for even further transport. These young climate activists\u00a0cycled\u00a0their coffee<\/strong>to\u00a0their Waldorf school in\u00a0southern Germany!<\/p>\n Catering was provided to the volunteers throughout the day which ended in a free\u00a0concert series<\/strong>\u00a0for all to enjoy.\u00a0 A big THANK YOU\u00a0to our amazing cargo partners and to the Hamburg Hafenmuseum with\u00a0whom we worked for months on the lead up to making this day so memorable.\u00a0\u00a0HERE’s\u00a0a photo gallery<\/a>\u00a0from Felix Flabe.<\/p>\n A week later, the AVONTUUR arrived in Elsfleth where our AVONTUUR Rum, Korn, wine, honey,\u00a0and sea\u00a0salt was finally unloaded.\u00a0\u00a0This completed Voyage 4<\/strong>, a challenging journey filled with many highlights but also difficulties that we will no doubt overcome.\u00a0More to this point further in this Newsletter.<\/p>\n Photo from Verena Br\u00fcning<\/p><\/div>\n In the summer of 2016, we began Voyage 1 when we transported 20 tons of coffee for Slokoffie from Central America to Germany. Since that journey, we have been able to increase the amount of cargo on our home trips to the full capacity of our cargo space.<\/p>\n Nevertheless, even with Voyage 4, we were unable to cover the costs of the journey with freight and shipmate incomes. In order to cover the costs for the next trip, we will need more time for planning and preparation.\u00a0Starting in spring 2020<\/strong>, the AVONTUUR will embark on a cargo voyage via Madeira and the Azores returning to Germany for various tall ship festivals (Schedule to come). Come autumn 2020, again we will sail on the familiar cargo route towards the\u00a0Caribbean and Central America<\/strong>.<\/p>\n The new timetable for our anniversary trip –\u00a0AVONTUUR will be 100 years old in 2020<\/strong>\u00a0– will be determined in the weeks ahead.<\/p>\n This was not an easy decision for us to take but necessary to continue to be able to offer our Cargo Under Sail service to promote a clean shipping future.\u00a0For the next voyages, we will further optimize the ship to sail even more efficiently and strengthen our cargo acquisition in order to be able to transport cargo and take in freight on our way to the Caribbean.<\/p>\n We would like to thank everyone for their continued support!\u00a0 Together, we are convinced, that we can amplify our mission and force real change while making our small contribution to\u00a0preserving our environment<\/strong>\u00a0for the next generations to enjoy.<\/p>\n Photo from Verena Br\u00fcning<\/p><\/div>\n All AVONTUUR products were hand-selected by Captain Cornelius for their quality, environmental and social stewardship.\u00a0 All proceeds are reinvested into the AVONTUUR and Cargo Under Sail.<\/p>\n In Stock<\/strong><\/p>\n Peter Caf\u00e9 Sport \u2013 Gin do Mar<\/strong><\/a> William Hinton – Honey Rum Liquor from Madeira\u00a0<\/strong><\/a>🐝<\/a> AVONTUUR Sea Salt<\/strong><\/a> Honey<\/a>\u00a0<\/strong>🐝<\/a> We can’t keep the secret any longer…\u00a0 Announcing our newest additions to the Voyage 4 collection.\u00a0These products are currently being bottled and prepared to be available soon.<\/strong><\/p>\n AVONTUUR Signature Rum – Voyage 4<\/strong> AVONTUUR Signature Rum – Decks Cargo – Voyage 4<\/strong> AVONTUUR Mission’s Best – Voyage 4<\/strong> AVONTUUR Schooner Korn – Voyage 4<\/strong> AVONTUUR Schooner Korn – Decks Cargo – Voyage 4<\/strong> AVONTUUR Merlot<\/strong> AVONTUUR Kaffee… this time from Mexico\u00a0<\/strong> AVONTUUR Chocolate\u00a0<\/strong> <\/p>\n","protected":false},"excerpt":{"rendered":" Voyage 4 \/ Week 41 – The Hamburg Arrival! Concluding Voyage 4, the AVONTUUR returned to Germany with a full cargo hold of the finest sailed\u00a0goods. Captain Joachim and… July 2019 – Newsletter<\/span><\/p>\n","protected":false},"author":1,"featured_media":9809,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[227,323],"class_list":["post-9808","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-newsletter","tag-voyage-4-2"],"yoast_head":"\n![\"\"](\"https:\/\/timbercoast.com\/wp-content\/uploads\/DSF6238-1024x682.jpg\")
Voyage 5 – Postponed<\/h1>\n
\n![\"\"](\"https:\/\/timbercoast.com\/wp-content\/uploads\/DSF5956-1024x682.jpg\")
Voyage 4 – Newest Arrivals<\/h1>\n
\n
\nThe Famous Gin is back but not for long… 142\/300 bottles already sold.<\/p>\n
\nTastes like Honey and Rum fell in love and made a beautiful Rum Liquor.<\/p>\n
\nMore course than the AVONTUUR was in dead calms.<\/p>\n
\nBuzzing… these Azorean Bees work well together.<\/p>\n
\nMadeira is the home to sea aged wines and award-winning rum. See where we are going with this?<\/p>\n
\nSo we left a barrel on deck… The difference was so vast, we needed another label.<\/p>\n
\nWe loaded our favourite barrel on board from La Palma on Voyage 3… Well, we forgot about it\u00a0(not really) and left it onboard for Voyage 4.\u00a0 Our mistake is your reward.<\/p>\n
\nWhat would happen if we sourced and sailed Korn in the very finest Chateau Margeaux barrels?\u00a0 The result?\u00a0 By law, we are forced to call this a Korn but it’s not, it’s more.<\/p>\n
\nOn deck of the AVONTUUR during a storm is different from being below deck…\u00a0 Here’s the proof.<\/p>\n
\nHere’s the honest truth, there are rules to how traditional Bordeaux Bio winemakers age their barrels in climate-controlled storage facilities.\u00a0 Our AVONTUUR crew, on the other hand, broke all these rules each day for 9 months… The result is anyone’s guess but as our Rums and Korns as witnesses, were very optimistic.<\/p>\n
\nThe farmers visited the ship, the sailors visited a farm. The coffee was exceptional and the people behind the bean are no exception.<\/p>\n
\nIn partnership with Choco Del Sol and their ‘Paradise Cocoa’ initiative, we will have our very own Bean-to-Bar-by-Sail chocolates available very soon!<\/p>\n