Perfect coffee beans for espresso

Pure Costa Rica. This coffee brings the Costa Rican sunshine straight into your cup. Matinilla from Rast Kaffee delights with fine floral notes, accompanied by a refreshing grapefruit nuance and a delicate pistachio flavour. A coffee that will surprise you anew with every sip. Matinilla is a pure Arabica from the Heredia region. It seduces with a floral aroma and a sweet apricot flavour. It unfolds on the palate in a multi-layered way: floral freshness, subtle grapefruit and fine pistachios combine to create an elegant and harmonious flavour experience. Whether as a mild espresso or as a perfectly balanced café crème - this coffee shows its strengths in both variants. It also offers exciting nuances when prepared as a filter coffee, although it is most convincing as a café crème. Matinilla is produced by the traditional Coopelibertad R.L., a cooperative that has been supporting small farmers in Costa Rica since 1961. The members cultivate their fields in the Central Valley using sustainable methods and mainly cultivate Caturra and Catuaí varieties. With this coffee, they honour the Matinilla micro-region and the people who have been passionately growing coffee there for generations. The Matinilla beans come from the 2024 harvest and are fully washed. Coopelibertad R.L. focuses on the highest quality and social commitment - a coffee that not only impresses with its flavour, but also with its history. Ideal for anyone who appreciates special flavour and responsible cultivation.

Are you looking for a coffee that will accompany you every day without becoming boring? Pfannenstiel is exactly that coffee - our personal house speciality, named after the gentle mountain range just outside Zurich. Like its namesake, this blend of Ethiopian Arabica and Tanzanian Robusta combines history, depth and perspective. A coffee that not only conveys a sense of home, but also impresses you time and time again with its balanced flavour. Pfannenstiel is a harmonious composition of the flowery, fruity notes of Ethiopian Arabica beans and the spicy strength of Tanzanian Robusta. The flavours are reminiscent of dark chocolate, nuts and delicate citrus fruits, rounded off by a full body and a long, caramelly finish. The mild acidity makes it particularly pleasant - both on its own as an espresso and in milk drinks. A real all-rounder with a distinctive profile. With its medium roast level (3 out of 5) and the balanced ratio of Arabica and Robusta, the Pfannenstiel is suitable for almost any type of preparation. Whether as an espresso in a portafilter, as a strong café crème in a fully automatic machine or as a cappuccino - this blend shows its strength everywhere. The dense crema, pleasant flavour and round taste ensure enjoyable moments - whether in the morning, at lunchtime or in the afternoon. The Arabica content comes from the Yirgacheffe region in Ethiopia, known for its floral, complex coffees with a fruity elegance. The Robusta beans come from Tanzania - around Bukoba and Arusha - and bring strength, structure and a pronounced body to the cup. Both varieties are carefully picked and washed by hand.The result: a house coffee with depth and suitability for everyday use that is just as popular with coffee fans as it is with beginners.

The flavour is made up of notes of dark berries

Character coffee with history and flavour. If you are looking for a coffee that not only tastes powerful, but also tells a story, then Röstbar Brand is just the thing for you. This blend of 70 % Arabica from Honduras and 30 % Robusta from Tanzania stands for character, depth and a touch of nostalgia. The name is reminiscent of the cleared land where forests were once burnt down - a place steeped in history that today produces a cup of coffee that is as powerful as it is harmonious. The Röstbar brandy combines the chocolaty, nutty notes of Honduran Arabica with the strong, slightly sweet fruitiness of Tanzanian Robusta. The flavours are reminiscent of dark chocolate, roasted nuts and subtle citrus fruits - a full-bodied pleasure with a mild acidity profile. The combination results in a pleasantly creamy cup with a long, toasted finish and a charming spicy nuance that gives the coffee depth. This blend unfolds its full potential particularly well in a moka pot. But the Röstbar Brand also cuts an excellent figure in a portafilter or fully automatic machine - especially as a strong espresso or as a base for cappuccino and latte macchiato. The medium roast level (4 out of 5) ensures a good balance between roasted flavours and the natural character of the beans. The Arabica beans come from the famous Santa Barbara region in Honduras, where they are grown under sustainable conditions on volcanic soil at 1,200 to 1,650 metres above sea level. The farmers there prioritise quality and care with every harvest. The Robustas from Tanzania come from the Kagera region and are harvested exclusively by hand. The shade cultivation at high altitudes ensures a particularly dense bean structure and plenty of flavour. The Röstbar Brand is a blend with character, ideal for anyone who loves strong coffees and values origin and quality.

If you love espresso with a signal effect that not only wakes you up, but also impresses you, then Röstbar Hochwacht is made for you. This strong blend of Arabica and Robusta beans comes from four different countries of origin - Brazil, Nicaragua, India and Guatemala - and combines the best of different altitudes, soils and traditions. The name Hochwacht is no coincidence: like a historical signal point, this espresso also announces that something special is coming here. Röstbar Hochwacht impresses with an intense but balanced flavour profile. The nutty, chocolaty notes from Brazil meet the fruity, floral elegance from Nicaragua. India contributes spice and depth, while Guatemala provides structure and harmony. Despite the strong body, the espresso remains mild in acidity and pleasantly soft on the finish. The small proportion of Robusta rounds off the blend and ensures a particularly dense and stable crema. These beans are intended for espresso preparation - whether in a portafilter, fully automatic machine or moka pot. The medium roast level (3 out of 5) ensures that the coffee is not too dark, but still aromatic and full-bodied in the cup. Ideal as a classic espresso or as a base for cappuccino and latte - especially if you value a creamy mouthfeel. Röstbar Hochwacht combines high-quality green coffees from selected regions: Brasil Dulce from Cerrado and Minas Gerais offers body and mild acidity, Nicaragua Tuma brings in fruity clarity and floral notes. The blend is complemented by Indian and Guatemalan beans, which give the blend depth and structure. The careful balance makes this espresso the ideal choice for anyone looking for a coffee that is full of character but at the same time pleasantly accessible - day after day.

Sweet, malty, fruity, spicy, balanced and velvety

Chocolatey, full-bodied and long-lasting

spicy, powerful and long-lasting

Fine notes of dark chocolate, pleasant nut and caramel notes

delicately spicy, nutty, full-bodied, reminiscent of mocha flavours

Coffee beans for Café Crème, 4 x 250 g, tasting set

decaffeinated coffee beans, 4 x 250 g, tasting set

95% Arabica. Slowly roasted on an open olive wood fire. Trinacria Since ancient times, this sun symbol has stood for Sicily, the fertile island in the Mediterranean where, according to Homer, the sun god Helios grazed his flocks. The winged girl's head, with three legs running around it, echoes the island's characteristic triangular shape and, like the sun itself, symbolises strength, energy and life. Three forces Tre Force.Roasting over an olive wood fire A forgotten secret of Italian espresso culture lies dormant at the foot of the volcano Mount Etna in Sicily: over 120 years ago, people there roasted their caffè over an open olive wood fire. The slopes of Mount Etna are rich in olive groves, which grow particularly well on the fertile lava soil. The lava soil enriches the wood with minerals, which release spicy flavours when burned. Tre Force has revived this gentle, manual roasting process and optimised this traditional method specifically for roasting Tre Force Caffè. As many generations ago, the cut wood from the olive groves is utilised and no trees are felled.The perfect blend Quality and care Tre Force only uses selected premium beans from the best highland locations in the world. The blend is secret. A smaller proportion of high-quality robusta beans refines first-class Arabica beans. In contrast to the standard process, the raw beans are not filtered and sieved twice, but five times and then roasted by hand in small quantities at a low temperature for 20 to 30 minutes. Each type of bean is given exactly the roasting time it requires. And only then are they blended. During this gentle prelude, they release their valuable flavours and oils.Chocolaty and nutty aromas Before roasting, the raw beans used smell of a composition of fresh mint, olive wood and green peas. The roasted beans exude a blend of delicately spicy flavours reminiscent of dates, chocolate and nuts. The espresso develops flavours characterised by chocolate and nutty impressions.

95% Arabica. Slowly roasted over an open olive wood fire.Trinakria Since ancient times, this sun symbol has stood for Sicily, the fertile island in the Mediterranean where, according to Homer, the sun god Helios grazed his flocks. The winged girl's head, with three legs running around it, echoes the island's characteristic triangular shape and, like the sun itself, symbolises strength, energy and life. Three forces Tre Force.Roasting over an olive wood fire A forgotten secret of Italian espresso culture lies dormant at the foot of the volcano Mount Etna in Sicily: over 120 years ago, people there roasted their caffè over an open olive wood fire. The slopes of Mount Etna are rich in olive groves, which grow particularly well on the fertile lava soil. The lava soil enriches the wood with minerals, which release spicy flavours when burned. Tre Force has revived this gentle, manual roasting process and optimised this traditional method specifically for roasting Tre Force Caffè. As many generations ago, the cut wood from the olive groves is utilised and no trees are felled.The perfect blendQuality and care Tre Force only uses selected premium beans from the best highland locations in the world. The blend is secret. A smaller proportion of high-quality robusta beans refines first-class Arabica beans. In contrast to the standard process, the raw beans are not filtered and sieved twice, but five times and then roasted by hand in small quantities at a low temperature for 20 to 30 minutes. Each type of bean is given exactly the roasting time it requires. And only then are they blended. During this gentle prelude, they release their valuable flavours and oils.Chocolaty and nutty aromas Before roasting, the raw beans used smell of a composition of fresh mint, olive wood and green peas. The roasted beans exude a blend of delicately spicy flavours reminiscent of dates, chocolate and nuts. The espresso develops flavours characterised by chocolate and nutty impressions.

95% Arabica. Slowly roasted over an open olive wood fire.Trinakria Since ancient times, this sun symbol has stood for Sicily, the fertile island in the Mediterranean where, according to Homer, the sun god Helios grazed his flocks. The winged head of the girl, with three legs running around it, echoes the island's characteristic triangular shape and, like the sun itself, symbolises strength, energy and life. Three forces - Tre Force.Roasting over an olive wood fire A forgotten secret of Italian espresso culture lies dormant at the foot of the volcano Mount Etna in Sicily: over 120 years ago, people there roasted their caffè over an open olive wood fire. The slopes of Mount Etna are rich in olive groves, which grow particularly well on the fertile lava soil. The lava soil enriches the wood with minerals, which release spicy flavours when burned. Tre Force has revived this gentle, manual roasting process and optimised this traditional method specifically for roasting Tre Force Caffè. As many generations ago, the cut wood from the olive groves is utilised and no trees are felled.The perfect blendQuality and care Tre Force only uses selected premium beans from the best highland locations in the world. The blend is secret. A smaller proportion of high-quality robusta beans refines first-class Arabica beans. In contrast to the standard process, the raw beans are not filtered and sieved twice, but five times and then roasted by hand in small quantities at a low temperature for 20 to 30 minutes. Each type of bean is given exactly the roasting time it requires. And only then are they blended. During this gentle prelude, they release their valuable flavours and oils.Chocolaty and nutty aromas Before roasting, the raw beans used smell of a composition of fresh mint, olive wood and green peas. The roasted beans exude a blend of delicately spicy flavours reminiscent of dates, chocolate and nuts. The espresso develops flavours characterised by chocolate and nutty impressions.

Fruity with notes of berries and caramel

Guatemala, Brazil, India, Kenya