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Origin and plantationThe combination of chocolate and orange has always been a blessed one. The finest chocolate aromas and fruity orange, combined with the highest quality Arabica beans, result in a coffee pleasure in a class of its own.Character and tasteThe delicately melting chocolate aroma and the sweetness of the orange fruit harmonise exceptionally well with the fine coffee. You have to try this delicious coffee composition.Ingredients: Roasted coffee (100 % Arabica),flavour.

Origin and plantationRaw coffees from the best highland areas of Colombia, as well as the sun-drenched slopes of Brazil, meet a wonderfully soft aroma. A taste experience at the highest level for discerning coffee connoisseurs. Due to the traditional long roasting and the use of naturally mild coffees, this aromatised speciality is an absolute delight.Character and tasteIt is a wonderfully sweet aroma that combines with the coffee. The memory of freshly cut "Turkish honey", with its light nut-almond aroma, tempts you to enjoy it. Refine this speciality with a dash of cream!Ingredients: Roasted coffee (100% Arabica), flavour.

Origin and plantation The coffee is produced by a cooperation called "MUUNGANO", which means "togetherness" in Swahili. The different peoples of the Congo were separated by war. Since its founding in 2009, MUUNGANO has grown from 350 members to over 4,000 members (as of 2015). Through cooperation, the peoples are once again working together to create a better future for their families. With great passion for quality, the organisation produces one of Congo's finest coffees.Character and tasteA slight hint of spiciness combines with the subtle nuances of citrus and berries to make this coffee a unique experience that will ultimately win over any fragrant lover.

Origin and plantationDo you love vanilla? Then you should try our flavoured roasted coffee "Vanilla Cream". The finely tuned blend "Vanilla Cream" consists of Arabica beans harvested in Central and South America and the finest aroma.Character and tasteThe aromatised roasted coffee "Vanilla Cream" is a composition for varied coffee enjoyment. The elegant aroma of the coffee harmonises exemplarily with the added vanilla flavour and offers an impressive taste experience. By the way: flavoured coffee is often served in the USA as an alternative to dessert. Ingredients: Roasted coffee (100% Arabica), flavouring.

Origin and plantationFinest highland coffee from (100 % Arabica) beans, gently roasted at low temperature in our own roastery, forms the basis for this excellent coffee creation.Character and tasteA perfect interplay of aromas from sun-ripened cherries, coated in chocolate with a hint of almond. This taste experience is reminiscent of a noble praline and will delight you.Ingredients: Roasted coffee (100% Arabica), flavour.

Origin and plantationCarefully selected green coffees (100% Arabica) from Central and South America, gently roasted in our own roastery, find their way into this noble coffee blend and form the basis for our latest, seductive flavour creation.Character and tasteIt is once again evident how wonderfully the flavours of nut and coffee harmonise! A wonderfully nutty pistachio aroma combined with the full-bodied, smooth taste of cream will delight you too! Treat yourself to a little time out and enjoy this special coffee taste.Ingredients: Roasted coffee (100 % Arabica), flavour.

Origin and plantationCosta Rica Naranjo is grown at altitudes of 1200 to 1700 metres. n altitudes of 1200 to 1700 metres, this Costa Rica Naranjo is grown.The altitude but also the climatic conditions as well as the nutrient-rich soils ensure a high quality of the coffee cherries. The warm climatic conditions, the nutrient-rich soils and the altitude ensure a high-quality coffee. Since the coffee cherries are selected by hand, a fine selection of the best coffee beans is possible. To guarantee a fine selection of the best coffee beans, the coffee cherries are selected by hand. By dealing directly with the local coffee farmers and without middlemen in the region, the coffee farmers are helped to improve their income and their prospects. More and more modern cultivation methods help to increase the yield, to protect the natural resources and to preserve the environment.this and the use of more and more modern cultivation methods help to improve the yield and to protect the environment and the natural resources of the land.character and tasteThe taste and the character of the coffee is characterised by a malty and nutty note with an aftertaste of citrus fruits. The Costa Rica Naranjo has a slightly malty, nutty note with a nice citrus aftertaste. The more than 800 different aroma components of the Costa Rica Naranjo guarantee an unmistakable taste.The more than 800 different aroma components guarantee an unmistakable taste.

In northern Thailand, at an altitude of around 1,300 m, the constant climatic temperatures allow the coffee cherries to ripen perfectly. The varieties grown here are Arabica- Yellow & Red Caturra + Catimor. Harvesting is possible from mid-November to mid-March. Harvesting is done exclusively by hand so that only the optimally ripened coffee cherries are picked. The accidentally picked green or overripe cherries are already sorted out at the beginning of the processing. The coffee cherries are processed in tiled basins and, depending on the weather, fermented for about 36 hours, after which the coffee cherries are washed again with fresh water and finally sun-dried on bamboo mats for about 12–22 days.Character and tasteFirst, the Pang Khon coffee caresses the palate with a very mild aroma, strongly reminiscent of chocolate, as well as with light notes of nut, paired with a very light and fine citrus acid. In the finish, it becomes voluminous with fine hints of caramel. This unique coffee is a must-try!

Origin and plantationOur Guatemala coffee comes from the Antigua coffee-growing region, which is famous for its outstanding quality and is probably the best known. Most of Guatemala's coffee plantations are located in the south of the country; the volcanic mountain slopes of the Sierra Madra with their fertile soils offer ideal conditions for Arabica beans. Coffee from Guatemala has always been among the best in the world. Coffee once led the country into prosperity. Thanks to the triumph of gourmet coffee in the USA, Guatemala is now a leading producer of high-quality gourmet coffees.Character and tasteThe "Terra Rossa" has a fine and fruity taste acidity with a pronounced full body. Its complex, rich aroma surrounds a harmonious mildness. In the aftertaste, its light cocoa note comes to the fore.

Origin and plantationOur Sidamo growing region is located in the south of the country, on the edge of the Ethiopian highlands. Here, as in the other Ethiopian regions, coffee is grown in smallholder structures. Other well-known coffee regions in Ethiopia include Harar, one of the highest coffee-growing areas in the world. Ethiopia – the former Abyssinia – is considered the cradle of coffee, descendants of the oldest coffee plants have been found in the Ethiopian highlands. Today, the country is the most important Arabica exporter in Africa. Around 12 million of its inhabitants live from coffee cultivation in predominantly smallholder farms.Character and tasteEthiopian coffee is not easy to describe. The "Dream of Africa" offers coffee lovers an impressive variety of flavours. Its distinctly spicy aroma is joined by a chocolaty, heavy richness. A very full body with a slightly floral note gives this coffee its distinct richness.

This coffee comes from the Kiundi growing region in the southern highlands. Our Kenya coffee comes from the Kiundi growing region in the southern highlands. Kenyan coffee usually grows at an altitude of 1200 to 2100 metres. Most Kenyan coffee grows at an altitude of 1,500 to 2,100 metres. This coffee can be harvested up to twice in one year. There are two harvests a year. Because only the ripe coffee cherries are harvested, it can happen that the entire plantation has to be harvested up to seven times in a row. As only the ripe coffee cherries are picked, the entire plantation may have to be harvested up to seven times by hand. Coffee connoisseurs have a special preference for the aromatic top coffees from Kenya, as they are characterised by fine acidity, the unusual fruitiness reminiscent of berries and a full body. The first trees arrived in Kenya from Ethiopia in the 19th century. Today, coffee is cultivated on 1,300 large plantations and by 600,000 small producers in cooperatives.Character and tasteOur "Kenya Kiundi" is a top coffee with a full body. A coffee in a class of its own, characterised by a fruity, chocolaty aroma. In high-quality blends, "Kenya Kiundi" can be found as an acid carrier.

Origin and plantation. In the south of the state of Minas, a federal state of Brazil, is the mountainous region of Mantiqueira, the home of this coffee. The translation of Mantiqueira means "the place where the clouds lie". Ideal for coffee growing are the climatic conditions and the location of the region, which is known for its mineral springs. The average rainfall in the region is 1850 millimetres. The average temperature in the region is about 18 degrees Celsius. The small farm "Santa Lucia" is located in the middle of this region. This farm has been producing first class quality since 2009.Character and tasteAn exceptional Brazilian coffee with an aromatic and fine taste with hints of fruit acid and chocolate. Perfectly roasted – an absolute delight.

Origin and plantationHand-sorted and unwashed, this is a 100 percent mature speciality coffee from Brazil. The coffee beans are special. The cherries grow on the side of the coffee plant that is mainly only exposed to the morning sun. Therefore, the cherries ripen more slowly and are picked later. The coffee is then sorted by hand, which not only creates valuable jobs in the region but also ensures a unique quality of the coffee. The beans are stored for at least three months before they are hulled and shipped. The annual production is about 4800 to 6000 kg. Character and tasteThe absolute ripeness of these coffee cherries is reflected in the taste. The cup is wonderfully balanced with the aromas and flavours of chocolate, nut and caramel. This balanced aroma gives the cup its fullness. This long-lasting experience accompanies every cup and underlines the unique quality of this outstanding coffee.

Origin and plantationOnly selected Arabica beans find their way into the blend. Gently refined in our own roastery, a fascinating taste experience awaits you with this aroma composition.Character and tasteHere the term "hot chocolate" is redefined! The full, strong aroma of dark chocolate dominates the first taste impression, followed by a balanced and pleasant spiciness.The natural sweetness of the carefully roasted coffees surrounds this coffee speciality and is an absolute highlight for anyone who likes it a little "spicier". Even the Aztecs knew about the effect of chilli in combination with fine chocolate and enjoyed this fiery "love drink".Ingredients: Roasted coffee (100 % Arabica), flavouring.

Origin and plantationLike all our flavoured coffees, "Chocolate Cream" is a high-quality composition of the finest Arabica beans from Central and South America.Character and tasteThis exquisite 100% Arabica blend combines the expressive coffee and chocolate aroma to create a racy, intense taste experience. The coordinated blend of roasted coffees brings a pleasant sweetness to this new flavour variety. A welcome change for every coffee table.Ingredients: Roasted coffee (100% Arabica), flavour.

Origin and plantationThis coffee, produced exclusively by women, is the key to the goal of the Women's Project Association: to improve the quality of life of its members. Because the coffee "Flores del Café" helps them to get a legal title to their land. This land ownership is a prerequisite to get access to credits or loans for economic projects. Land is usually passed down from father to son. If women also own land, this provides more income and a better quality of life for the families.This is supported and promoted by Flores del Café.Character and tasteThis Arabica inspires with a light acidity, without any bitterness. A nutty flavour and a fine cherry note are perfectly rounded off by a creamy, smooth finish that will make you dream.

Origin and plantationThis very special coffee comes from the Loja region, on the southern side of the high mountains of Ecuador. This exquisite coffee comes from the Loja region on the southern side of the high mountains of Ecuador. The plantation is located at an altitude of 1,900 m in the Andes, where the best weather conditions exist for the cultivation and sun-drying of this excellent Arabica coffee. The hand-picked coffee is subjected to a careful washing process, so that the beans are particularly gently freed from their pulp. The coffee is then spread out evenly in the sun "patios" where it is dried slowly and evenly by the sun. The coffee is then stored for at least 30 days and is only hulled shortly before export. This is how it acquires its characterful and excellent taste.Character and tasteThis perfect coffee impresses with its rounded body, tingling acidity and fine, chocolaty aftertaste. A must for every coffee connoisseur.

Origin and plantationThe COOPADE COOP is located in the Kyondo Mountains in eastern Congo, near Virunga National Park and Lake Edward. It consists of 2,127 smallholder farmers, of which 40% (850) are women. The organisation is supported by agronomists and rural development experts, lawyers, accountants and computer scientists. Its mission is clear: to fight unemployment and poverty and to promote lasting peace in and around the Kivu region.Character and tasteKivu 3 has a creamy body with a clear, fruity acidity. This excellent coffee is underlined by a delicate lemon note and chocolatey-nutty hints in the finish. The correct preparation of Congo Coopade Kivu 3 BIO - 1 kg , whole bean is also crucial. Here's our tip: Use Congo Coopade Kivu 3 BIO - 1 kg, whole bean and leave it to brew at a temperature of approx.

Origin and plantationThe Kachalu farms are located in the heart of the Colombian rainforest. The Kachalu farms are located in the middle of the South American rainforest, in the heart of Colombia, and benefit from the warm, humid climate that prevails all year round. Cold spells can destroy entire harvests, as they do in Brazil. Fortunately, this has not happened in Colombia.Compared to Brazil, Colombia has the decisive advantage of not having to reckon with cold snaps that could destroy an entire harvest.Character and tasteThis South American coffee has an almost earthy, spicy character and an astonishing strength. For a South American, it has an amazingly strong, almost earthy-spicy character. A hint of sweet fruits, accompanied by an intense sweetness is rounded off with complex flavours. The intense sweetness is rounded off with complex flavours ranging from caramel to chocolate with a hint of sweet fruits.

Origin and plantationIn the highlands of Panama, in the western province of Chiriqui, lies the quiet and beautiful town of Boquete, at the foot of the Barú volcano, with about 14,000 inhabitants. The region is called the "Valley of Flowers and Eternal Spring". Arabica beans are grown under ideal conditions on small plantations here, not far from the border with Costa Rica. Due to the constant wind from the north, the coffee plantations thrive particularly well at an altitude of about 1,500 m and grow extremely slowly. Panama has a share of about 0.2% of the world's coffee production, but belongs to the top of the speciality producers.Character and tasteThanks to its complex and aromatic character, this coffee belongs to the top for connoisseurs. The light to medium body harmonises with the balanced acidity of the taste. The medium roast allows light floral to soft-chocolate notes to unfold, providing a long-lasting aftertaste. Be sure to try this coffee without milk and sugar! Let yourself be surprised and inspired by this small origin.

Origin and plantationVilcabamba, literally translated as "the sacred valley", is a small village south of Ecuador with the beautiful nickname "Valley of the Centenarians". No other place in the western world has so many people who live to be well over 100 years old and enjoy the best of health. Whether this is due to the excellent climate or to the "Agua de Oro", the golden water that the valley has, has not yet been scientifically clarified. What is certain, however, is that top-quality coffee is grown here at an altitude of 1,500 m. The ripe cherries are ploughed by hand and, after the pulp has been removed, washed in the clear mountain streams and then sun-dried.Character and tasteAn enrichment of taste not only for the over-centenarians! This coffee's full-bodied, well-developed body and fine chocolate note alone indicate its special quality. The tingling, but not dominant acidity and above all the fresh, light fruit tones should ultimately win over every coffee connoisseur. Of course, we cannot promise that the coffee will last for a long time, but you can be sure that it will be a treat for your palate.

Origin and plantationUmuco W'ikawa is a region in the southwest of Burundi. The name means "the light of coffee". For the farmers of this region, coffee is like a signpost that points them in the right direction and gives them a sense of purpose. By working together and setting up their own processing stations, the coffee farmers of this region can increase the quality of their coffee and connect even better with their buyers. In addition, they are supported by the government of Burundi to make coffee a solid source of income throughout the country.Character and tasteA clear spiciness together with a sweet-fruity note and a fine acidity reminiscent of pineapple, grapefruit and tangerine give this coffee its typical character. An exotic treat that you should not miss!

Origin and plantation


Caffeine is a natural substance that is found in many different plants, but especially in coffee. However, if you want to do without caffeine, this is no reason to do without coffee. Decaffeinated coffee was developed for those coffee lovers who want to enjoy the flavour and aroma of coffee but do not want the stimulating effect of caffeine. Chemical processes have been developed for decaffeination, which we do not use at all. Our decaffeination is carried out exclusively using the natural Swiss "Swiss Water Process". No chemicals are used in this process, only water. As a result, the original character of this coffee with its full flavour and aroma is perfectly preserved.


Character and flavour
Anyone who associates decaffeinated coffee with an inexpressive coffee will be pleasantly surprised. This coffee impresses with its expressive flavour and a volume and body that can easily keep up with its non-decaffeinated counterpart.


Specialities
For years, Colombian coffee was marketed by the Federeacíon Nacional de Café FNC as the benchmark for quality in high-consumption countries such as the USA. Here, mass-produced coffee was delivered directly to supermarket shelves at low prices without any real quality control. Our coffee, however, comes from small, family-owned farms in the southern regions of Colombia, such as Huila. Here, particular attention is still paid to the quality and processing of the most sought-after Arabica qualities.

Origin and plantationOn the eastern edge of the mighty volcanoes of Central America and in the area of influence of the Atlantic trade winds, the coffee cherries ripen at an altitude of 1,200 m over a period of more than ten months in an optimal, cool and humid microclimate.Character and tasteThe altitude, the climate and the very deeply weathered soils ensure an incredibly beautiful, full body with very fine acids, a light fruity note and a hint of chocolate and caramel in this coffee. The excellent conditions make the Guatemala Lampocoy a top Guatemalan coffee.

Origin and plantationThis coffee, produced by a family-run company, is grown at altitudes of 1500 to 1700 metres. This fantastic plantation coffee is grown in the West Valley. The volcanic soil is very rich in nutrients and offers excellent conditions for coffee cultivation. This family-run company from Costa Rica produces fantastic plantation coffees in the West Valley at altitudes of 1,500 to 1,700 metres. The soil there is very rich in nutrients thanks to the volcano and offers ideal conditions for coffee cultivation. We were able to secure another batch of these three first-class coffees and are pleased to be able to offer them to you again. They were produced according to traditional methods and reflect the typical, world-famous taste of Costa Rica. A speciality that you must try!

RED HONEY Process / HONEY Process – Character and tasteThe coffee fruit is pressed but not washed, which makes the drying process of the coffee a little easier and also preserves some of the fruity aroma in the cup. To make the coffee drying process a little easier but still retain some of the fruity aroma in the cup, the coffee fruit is pressed but not washed. In the "RED HONEY Process", the coffee beans are then dried in the sun together with the pulp. In the "HONEY Process", only about half of the pulp remains on the bean. A full-bodied, fruity-chocolate taste in the cup is typical of this process.

RED HONEY Process / HONEY Process – Character and tasteTo make the coffee drying process a little easier but still retain some of the fruity aroma in the cup, the coffee fruit is pressed but not washed. In the "RED HONEY Process", the coffee beans are then dried in the sun together with the pulp.In the "HONEY Process", only about half of the pulp remains on the bean.A full-bodied, fruity-chocolate taste in the cup is typical of this process.

Origin and plantationWith a world market share of about 1.5%, Kenya plays a rather minor role in terms of quantity. But when it comes to quality and exceptional coffee characters, Kenya is always at the forefront! Kenyan coffee beans have a very firm structure and require more heat during roasting than other coffees. This is because coffee plants in Kenya are grown at altitudes of up to 2,100m, where the coffee can only grow very slowly. Normal flat beans are graded and traded in different commercial classes. For the majority of exports, the classification "AB" applies, while top qualities receive the rating "AA". Due to their rarity, Kenyan "pearl beans" are a real speciality. Pearl beans are formed when the coffee tree can no longer provide sufficient nutrients for the coffee cherries that grow at the extreme end of the bush, and as a result only one bean can form in the cherries. This single bean gathers so much strength and grows so slowly that it is ultimately much more aromatic than a flat bean. Our pearl beans come from the "Kiundi" area and are sorted by hand from a year's harvest.Character and tastePearl beans are of rare beauty and demand all their skill and ability from the experienced roasting master in order to be roasted to "the point". If this is achieved optimally, the typical character of Kenyan coffees develops. Experts describe it as "chocolaty", "vinous", with a strong, spicy richness.