Lovers of full-bodied, fruity roasts will get their money's worth with this Ethiopia Sidamo coffee. It has just a slight acidity and notes of lemon and herbs with a slightly nutty aftertaste.

Our Cafe Crema for the fully automatic machine. Awarded the silver medal 2013 from the German Roasters Guild.

A filter coffee blend of five top Arabica beans from South America and East Africa. A strong chocolate aroma, a full body and a long-lasting pleasure on the palate characterize this coffee.

An Indian coffee of exceptional origin. Its preparation makes it so unique. So it's no wonder that its character is velvety-soft and full-bodied, pleasant in the cup. Nutty, chocolatey notes round off the enjoyment.

A soft, mild coffee, grown on volcanic soils. Exclusively imported by German roasters guild.

A Colombian highland coffee with a chocolaty, spicy taste. Ideal as filter coffee or for French press/Bodum preparation.

An espresso blend of three different green coffees. Each variety was roasted separately and individually and then blended. So a mixture of nutty-tart, fruity and chocolatey notes. Unusual!

A complex coffee with a fruity, slightly bitter chocolate taste. Our coffee Yirgacheffe. It has a small amount of fine acidity and is very aromatic.

An espresso of outstanding origin. His treatment makes it so unique. No wonder, then, that's his character velvety and full-bodied accepted in the cup. Nutty, chocolate notes round out the enjoyment.

Peruvian organic coffee with low acidity and a nutty taste.

A decaffeinated organic coffee from Peru. Spicy-chocolaty, balanced and low in acidity. Gentle CO2 treated.

A naturally mild, soft coffee. The Santos beans have a complex yet balanced aroma and a sweet, nutty, long-lasting aftertaste.

A strong, aromatic natural coffee from the untouched rainforests of the Kaffa region. The scent of tobacco and wood gives this coffee its unmistakable character.

A decaffeinated coffee from Colombia, spicy-chocolaty, balanced and low in acid. Gently treated with CO2.

Exotic Costa Rica coffee beans are roasted to a chocolaty, nutty coffee, with little acidity and a very good and distinctive fullness.

A full-bodied espresso made from 4 Grand Cru Arabica coffees with chocolaty, light nutty and fruity notes. Each variety was roasted individually and individually and then mixed. Awarded the silver medal of the German Roasters' Guild

A wonderful organic coffee from the highlands that, in addition to sweet nuances, offers a light to medium body with a fine, unobtrusive acidity.

A fine coffee, defined over a flowery, vinous, full-bodied sweetness. He is fully - rounded with flavors, abundance, fine spice and a chocolaty aftertaste.

A soft, spicy, very balanced coffee with notes of chocolate, berries and nuts.

Palm trees, long sandy beaches, and azure waters. In addition to these typical features, coffee has been cultivated in the Dominican Republic since 1735. It captivates with spicy, chocolatey notes and a very balanced flavor.

Mexican highland coffee with a delicately spicy, nutty taste. Ideal as filter coffee or for French press/Bodum preparation.

Highland coffee from Nicaragua from Finca Mierisch. Fine spicy, nutty flavor. Ideal as a filter coffee or for the French Press / Bodum preparation.

A very fruity-chocolaty espresso blend made from just two Ethiopian coffees mixed with different degrees of roasting.