Kaffee-Rösterei

Africa is the home continent of coffee and Ethiopia the country of origin of the plant. In its original wild form, coffee can only be found here. The most important cultivation areas are on average 1,300 m - 1,800 m high. Ethiopia differentiates between four different cultivation methods: »wild coffee« (cultivation in natural mountain forests), »semi-forest coffee« (cultivation in natural mountain forests with light air), »garden coffee« (cultivation on small family plantations) and »plantation coffee« (large-scale cultivation). Since hardly any chemicals are used, Ethiopian coffee is one of the purest in the world. The state tasting center assigns a character to all coffees to be exported. The boundaries of the growing areas are not always identical to the taste limits, which ultimately determines the name. The Ethiopia »Yirga Cheffe« is one of the character coffees. It grows as garden coffee at an altitude of 1,500 m to 2,000 m. Its taste is fl oral and spicy. It is a soft, premium coffee with a medium body and excellent acidity.

Kenyan coffee grows mostly at an altitude of 1500 m - 2100 m. Harvesting takes place twice a year. Coffee from Kenya offers everything you could want from a coffee. It is famous for its powerful body and pronounced acidity. It is wonderfully aromatic and tastes pleasantly fruity - somewhat tart, with earthy undertones. Enjoy pure! AA Plus is the best quality in Kenya. Top quality.

Welcome to an incomparable coffee journey with the Tanzania Macaw, which thrives at sun-drenched altitudes between 1400 and 2000 metres in the breathtaking Great Rift Valley of Western Tanzania.this exquisite Arabica variety, from the renowned Estate Utengule plantation, unfolds a fl avour profi le of the highest quality and sophistication. Enjoy a balanced interplay of chocolate, caramel and raspber- ry, embedded in a medium-bodied coffee that will delight even the most discerning palates with a cupping score of 93.1. At altitudes between 1400 and 2000 metres, the Arabica beans, Bourbon variety, develop their unique aromas, shaped by the unique terroir of this region. Selective hand-picking gua- rantees only the ripest coffee cherries.

The full-bodied mild house blend is made from a naturally mild Brazilian coffee and coffee from Guatemala – grown on volcanic soils. It is a mixture of 100% fi nest Arabica beans that promise spicy fl avors and a slightly taste experience.

Costa Rica has a big name when it comes to washed Arabica coffee. High-quality coffees grow both vi- sually and in terms of taste on the nutrient-rich and well-drained soils of volcanic origin. The »s.h.b.« coffees (strictly hard bean - coffees) from growing heights between 1,200 m and 1,600 m are considered the crème de la creme from Costa Rica. Even the intense fragrance announces a classy aroma and a lot of body. The acidity is pronounced but not dominant, the fine, pure taste harmonious. Top quality.

This top-quality coffee grows on the Fazenda Lagoa farm, which is known to connoisseurs. It is located at the lake with the same name in the mountains of Minas Gerais. This area in the southeastern interior of Brazil is traditionally known as the best growing region. The Fazenda Lagoa produces top qualities in traditional coffee cultivation, which regularly achieve top marks in international coffee tastings. Responsible and quality-oriented cultivation without toxic sprays, harvesting without the use of technical aids and consistently manual care and sorting of green coffee come at a price. Only around 10,000 sacks of this specialty coffee are harvested annually. This coffee has a distinctive cha- racter. Its balanced aroma is reminiscent of chocolate, which intensifies when it cools down. Its sweet softness and long-lasting aftertaste make every coffee lover rave. Top quality.

The land of eternal spring is often referred to as the land of trees, because tropical rain, mountains and cloud forests cover most of the country, which has a mild climate with temperatures up to 28 °C almost all year round. The coffee plantations of Guatemala are mostly in the south on the volcanic mountain slopes of the Sierra Madre up to around 2,000 m - in the area of the old capital Antigua one of the world‘s best coffees is grown. Sunny days and cool nights allow coffee to ripen slowly at high altitudes under shade trees and refine the characteristic taste profile. In terms of taste, it offers a typical, distinctive chocolate cocoa touch and a harmonious, full-bodied cup with elegant bitter notes. What is striking about this variety is the different colors of the roast, it looks really »colourful«. In ad- dition, the beans are harder from a great height and tolerate a darker roast to fully develop the aroma. Our »Real« Antigua is full-bodied with exquisite, almost complete fullness and fine, lively acidity as well as with piquant aromas and nuances of chocolate. Top quality.

Colombia is the world‘s largest provider of washed Arabica coffees of the highest quality variety. In Colombia, coffee is grown almost exclusively by small farmers on fincas of no more than 5 hectares between 1,000 m and 2,000 m above sea level. Our »Colombian« grew up on the Finca Bucaramanga. This world-famous Andean coffee combines all the properties that an excellent highlander should have: rich, round, balanced aroma with slightly sweet nut notes, a strong body, the acid noticeable and yet fine. Top quality.

This Maragogype comes from the Jinotega region. It ripens at 1,500 m altitude on volcanic soil and is harvested and processed in small fincas. In the mountain regions, only ripe coffee cherries are harvested by hand in up to eight rounds. The Maragogype trees are less productive than conventio- nal coffee plants. A specialty among coffees. Very large bean, extremely spicy and almost creamy, pleasant acidity and the finest, very mild aroma. Incidentally, »Maragogype« is the name of the place Maragogype in the northern Brazilian province of Bahia, where the giant bean was first discovered. Top quality.

This »Plantation« coffee is a pure plantation coffee that is grown on smallest family plantations. These family businesses often produce no more than 10 - 12 bags of 60 kg of green coffee per harvest season. These small families have neither the money nor the sources of chemical fertilizers. Basically, organic quality coffee is produced here. Indian coffees are light, fresh, mild and have little acidity and fullness. Top quality.

Our balanced house blend consists of Indonesian, Colombian and African green coffee. It was named after the Indonesian port city of Surabaya in the east of the island of Java. It is a strong and spicy blend of 100% finest Arabica beans with a slightly fruity note.

Espresso with whipped cream

Espresso with whipped cream

with dark chocolate

with vanilla sauce and whipped cream

shortened espresso

extended espresso

1/3 cocoa, 1/3 espresso, 1/3 whipped cream

(corrected) espresso with a shot of grappa or sambuca

single Espresso Kenobia + single Espresso Bunbury Bay + single Espresso Indonesia

with white and dark chocolate sauce

cappuccino with whipped cream

Italian style of milk coffee1 part of espresso and 2 parts of milk

milk coffee from France – half filter coffee and half milk

dark drinking chocolate half infused with aromatic espresso

dark drinking chocolate half infused with aromatic espresso and mint flavour

white drinking chocolate half infused with aromatic espresso

Michel Cluizel KAYAMBE NOIR 72% cocoa

Michel Cluizel KAYAMBE NOIR 45% cocoa

Michel Cluizel ELIANZA IVOIRE

Whole milk with soy milk, fair trade and organic

Fairtrade and organic

Dark chocolate 72% and mint flavor