Full-bodied, intense, round and bittersweet with a strong body.

With Somaho, you will discover the true soul of Rwandan coffee and embark on an unrivalled taste experience. This single origin from the Nyamasheke district is a directly traded coffee produced with passion by women's organisations and smallholder families. Already honoured with the Cup of Excellence, it embodies the perfect balance of quality, origin and character. In the cup, Somaho impresses with a pleasant sweetness and fruity citrus notes that immediately revitalise your senses. Its aroma is floral and fruity, while flavours of mango, peach and subtle floral nuances leave an elegant, multi-layered impression. The coffee is clear, lively and yet harmonious - an experience for all those who love fruity coffees. Somaho unfolds its potential especially as an espresso, where the fruity sweetness and clear flavours stand out wonderfully. It can also be enjoyed as a café crème or filter coffee, but its full profile is revealed in concentrated form in an espresso cup. The careful washing process gives it its clarity and fine structure. Behind Somaho are the smallholder families of the People's Farm in the Mahembe region, situated at an altitude of 1,700 to 1,800 metres. Around 400 families are involved here, many of them women who help to organise exports and trade. Kivubelt Coffee works closely with these producers and has already won the Cup of Excellence with Somaho. In addition to coffee, the families cultivate small fields of beans, bananas, vegetables and sweet potatoes, which they use for their own food supply. The Red Bourbon variety and the high altitude on Lake Kivu give this coffee its complexity and purity. Somaho carries the Direct Trade label, guaranteeing fair conditions and direct cooperation with the producers. With Screen 15 and the 2024 harvest, it stands for freshness and top quality. This coffee is not only a pleasure to drink, but also a statement in favour of sustainable cultivation and the direct route from the farm to your cup.

balanced flavour with notes of hazelnut and biscuit

Sweet, slightly fruity, oriental-spicy, reminiscent of a grand cru truffle

Maillardos Cuba Escambray 250g Beans, Cuba

A speciality coffee for connoisseurs with little fruit acidity. Strong, full-bodied and creamy, with notes of chocolate, tobacco, roses and citrus.

Classic espresso, heavy body, sweet and hardly any acidity

Ein klassischer Espresso, der Dich vom ersten Schluck an in die sanften Hügel Costa Ricas entführt. Dieser Kaffee verbindet das Handwerk jahrhundertealter Anbautradition mit der Leidenschaft moderner Spezialitätenröstung. Der Costa Rica Espresso von Ojo de Café ist ausgewogen, elegant und gleichzeitig voller Charakter – perfekt für alle, die Genuss mit Haltung schätzen. In der Tasse zeigt sich dieser Medium-Dark Roast mit warmen, einladenden Noten von Lebkuchen, Rohrzucker und Brombeere. Der Körper ist voll, die Textur seidig und rund. Eine dezente Süsse erinnert an karamellisierten Zucker, während die Fruchtigkeit der Brombeere dem Espresso einen feinen, lebendigen Akzent verleiht. Im Cappuccino entfalten sich die Aromen zu einem harmonischen Zusammenspiel aus Gebäck, dunklem Honig und Milchschokolade – ein Genussmoment, der bleibt. Der Costa Rica Espresso ist vielseitig und lässt sich als Espresso oder Cappuccino perfekt geniessen. Für die Zubereitung empfiehlt sich eine klassische Siebträgermaschine oder ein hochwertiger Vollautomat mit feiner Mahlung. Mit 93°C Brühtemperatur und einem Extraktionsverhältnis von etwa 1:2 entfaltet der Kaffee sein volles Aroma. Auch in der Herdkanne zeigt er seine Balance und Süsse – ideal für alle, die den Geschmack Costa Ricas ohne Kompromisse erleben möchten. Dieser Kaffee stammt von der renommierten Farm Volcán Azul, die seit über 200 Jahren für nachhaltigen Kaffeeanbau und den Schutz des Regenwaldes steht. Die Bohnen werden voll gewaschen verarbeitet und stammen aus verschiedenen Arabica-Varietäten. Mit einem Qualitäts-Score von 84.25 Punkten überzeugt dieser Espresso sowohl Profis als auch Geniesser. Ojo de Café verbindet direkten Handel, Qualität und Design – ein Herzensprojekt von Debora Knieriemen und Cristian Conci, das Genuss und Verantwortung in jeder Tasse vereint.

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.

Der Velvet Espresso ist Dein Begleiter für intensive Genussmomente. Mit seiner dunklen Röstung, schwerem Körper und samtig weichen Aromen bringt er die perfekte Balance zwischen Kraft und Eleganz in Deine Tasse. Ob als purer Espresso oder als starker Cappuccino – dieser Bio-Kaffee überzeugt durch Qualität und Charakter. Mit einem Qualitäts-Score von 84 Punkten gehört der Velvet Espresso zur Spitzenklasse der Spezialitätenkaffees. Die beiden Kooperativen setzen auf nachhaltige Anbaumethoden und sorgfältige Verarbeitung, um einen Kaffee zu liefern, der nicht nur geschmacklich, sondern auch in Sachen Nachhaltigkeit überzeugt. Dank seines dunklen Röstgrads eignet sich der Velvet Espresso hervorragend für die Zubereitung in der Siebträgermaschine, im Vollautomaten oder als kräftige Basis für Cappuccino und Flat White. Seine samtige Textur und sein ausgewogener Geschmack kommen in jeder Form perfekt zur Geltung. Der Velvet Espresso vereint das Beste aus zwei Welten: Die Bohnen stammen von der brasilianischen Kooperative APAS und der peruanischen Kooperative Sabores del Bosque. Diese sorgfältig ausgewählten Arabica-Varietäten werden sowohl natürlich als auch gewaschen aufbereitet, um ihre einzigartigen Geschmacksprofile zu bewahren.

You want a coffee that works in everyday life. Without tweaking. Without stress. But still with character. Caffè Uno Automatico is made for just that. This house blend was developed specifically for fully automatic machines and combines organic cultivation with fair sourcing and a taste that immediately wins you over. At the same time, the coffee remains smooth, well-rounded and reliable. Caffè Uno describes it as suitable for everyday use, honest and uncompromisingly good. A coffee that accompanies you and doesn't lecture you. The first sip reveals how balanced this blend is. Chocolatey and nutty notes are at the forefront, supported by plenty of body and very little acidity. The Brazilian Arabica brings a sweet milk chocolate depth to the cup, while the Indian Robusta responds with caramel, nut and a clean, long finish. The result is a well-rounded, harmonious coffee that is neither jarring nor boring, which is precisely why it is just as popular with guests as it is with die-hard coffee nerds. Caffè Uno Automatico feels right at home in fully automatic machines. The roast is balanced so that extraction, crema and flavour are just right, even without fine-tuning. Whether as an espresso, cappuccino or café crème, this coffee remains stable and good-natured. It also shows its strengths in the Bialetti, delivering a strong, well-rounded cup with lots of chocolate and little acidity. A coffee that takes the work off your hands and simply works. The blend consists of equal parts Brazilian Arabica from Fazenda Dutra, pulped natural processed, and Indian Robusta, washed processed. The coffee is organically grown and fair trade. The roast is in the upper mid-range, giving it plenty of body, moderate sweetness and a deliberately restrained acidity. Behind the coffee is Caffè UNO, a roastery in Baden where industrial history meets honest craftsmanship. Here, only what is needed is roasted, in small batches and with a clear philosophy. That's exactly what you taste in every cup.

Der Ojo Decaf Popayán wird durch ein besonderes Verfahren entkoffeiniert, bei dem Wasser und Zuckerrohr-Ethylacetat zum Einsatz kommen. Dieses natürliche Verfahren bewahrt die Geschmacksprofile und verstärkt die Süsse des Kaffees. Die Zusammenarbeit mit etwa 65 Kaffeebauern sichert langfristige Beziehungen und hohe Qualitätsstandards – unterstützt durch Prämien von bis zu 20 % über dem Marktpreis. Mit dem Ojo Decaf Popayán bekommst Du nicht nur grossartigen Geschmack, sondern auch einen Kaffee, der auf nachhaltige Weise und mit viel Hingabe produziert wurde. Probier ihn aus und überzeuge Dich selbst! Der Ojo Decaf Popayán verführt mit einer ausgewogenen Geschmackspalette: Walnuss, Schokolade und kandierte Orange machen jede Tasse zu einem besonderen Erlebnis. Seine harmonische Balance und Vielseitigkeit begeistern nicht nur Decaf-Liebhaber. Dieser Kaffee stammt aus der Region Cauca in Kolumbien, wo er auf der Meseta de Popayán auf 1.700 m Höhe angebaut wird. Die Varietäten Colombia, Castillo und Caturra werden sorgfältig verarbeitet, um das Beste aus jeder Bohne herauszuholen. Durch die geschützte Lage in den Anden entstehen hier ideale klimatische Bedingungen für erstklassigen Kaffee. Als Espresso geröstet, entfaltet der Ojo Decaf Popayán seine Stärken in der Siebträgermaschine, dem Vollautomaten oder auch als French Press. Seine komplexen Aromen machen ihn vielseitig einsetzbar – ob Du ihn als Espresso, Cappuccino oder Flat White genießt, bleibt ganz Dir überlassen.

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.

Microlot, 100% Arabica, medium roast In Chiapas, on the border with Guatemala, the Arabica varieties grow in the highlands, which are famous for their slightly tart and balanced aroma. Finca Hamburgo, located at 1,250 m.a.s.l., is one of the largest and most beautiful plantations in the region. The owner Thomas Edelmann, like many other "finceros" in the region, has German ancestors. Over 100 years ago, the Mexican government invited Germans to grow coffee and create jobs here in the highlands. The Microlot Iglesia is washed processed and grown organically.Parcel coffees are harvested and processed separately by individual fields. This produces unique and distinctive flavour profiles. This parcel-by-parcel processing of coffees from a particular plantation creates the opportunity to experience the influences of variety, terroir, microclimate, altitude and processing. This makes it possible to transparently present these single-varietal and limited coffees with a special origin.

chocolaty, nutty, honey, full body, espresso roast