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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 soft, spicy, very balanced coffee with a chocolatey dark note. Awarded the Gold Medal 2015 by the German Roasters Guild.
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 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.
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.
A decaffeinated organic coffee from Peru. Spicy-chocolaty, balanced and low in acidity. Gentle CO2 treated.
Highland coffee from Nicaragua from Finca Mierisch. Fine spicy, nutty flavor. Ideal as a filter coffee or for the French Press / Bodum preparation.
A Bio Espresso Galapagos with full body, chocolaty sweet crema and long lasting flavor.
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.