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

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

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

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

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

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.

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.

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 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.

Peruvian organic coffee with low acidity and a nutty taste.

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

A soft, spicy, very balanced coffee with a chocolatey dark note. Awarded the Gold Medal 2015 by the German Roasters Guild.

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

Kenyan microlot coffee from the region around Mount Kenya

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

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

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