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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.
A decaffeinated espresso from Colombia, spicy and chocolaty. Gently treated with CO2. A balanced and low-acid espresso.
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 naturally mild, soft coffee. The Santos beans have a complex yet balanced aroma and a sweet, nutty, long-lasting aftertaste.