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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 fine coffee, defined over a flowery, vinous, full-bodied sweetness. He is fully - rounded with flavors, abundance, fine spice and a chocolaty aftertaste.
A very fruity-chocolaty espresso blend made from just two Ethiopian coffees mixed with different degrees of roasting.
A soft, spicy, very balanced coffee with a chocolatey dark note. Awarded the Gold Medal 2015 by the German Roasters Guild.
A Colombian highland coffee with a chocolaty, spicy taste. Ideal as filter coffee or for French press/Bodum preparation.
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.
A wonderful organic coffee from the highlands that, in addition to sweet nuances, offers a light to medium body with a fine, unobtrusive acidity.
Highland coffee from Nicaragua from Finca Mierisch. Fine spicy, nutty flavor. Ideal as a filter coffee or for the French Press / Bodum preparation.
Mexican highland coffee with a delicately spicy, nutty taste. Ideal as filter coffee or for French press/Bodum preparation.