Rast Kaffee

A strong and dark-roasted espresso blend, made from the very best Arabicas from Guatemala, Costa Rica and Brazil and the best Robusta in the world from Java. It is characterised by a very fine acidity, a full, earthy and very strong aroma. The ideal coffee for espresso, ristretto, latte macchiato, cappuccino and dark cup. A southern coffee pleasure for the highest demands. The espresso blend smells of roasted hazelnuts and has spicy aromas of dark chocolate.

An exquisite blend (medium roast) from the very best green coffees in the world in Java, Sumatra, Central and South America as well as India, with a very fine, pleasant acidity, with a distinct fullness of flavour, intense taste, aromatic, smooth. Very digestible, it is also highly appreciated for its good stomach tolerance. A coffee pleasure that meets the highest demands. The coffee has a mild aroma and flavours of almonds and bread crust.

A rather strong espresso blend, made from the very best Arabicas from Sumatra, Ethiopia, Central and South America, with a very delicate acidity, intense, spicy and aromatic taste. The ideal coffee for espresso, ristretto, latte macchiato, cappuccino and dark cup. A real, dark-roasted Italian coffee pleasure.The Venezia espresso blend has a light fruity aroma and flavours of sweet red berries.

Arabica Highland Blend. A coffee pleasure for the highest demands A select blend (medium roast) from the very best green coffees in the world in Java, Sumatra, Central and South America as well as India, with a very fine, pleasant acidity, with a distinctive fullness of flavour, intense taste, aromatic, smooth. Very digestible, it is also highly appreciated for its good stomach tolerance. A coffee pleasure that meets the highest demands. The coffee has a mild aroma and flavours of almonds and bread crust.

A top blend (medium roast), compiled from the very best sites in the world in India, Central and South America, with a very fine, pleasant acidity, and aromas of liquorice, geranium, fresh earth and roasted peanuts. The taste is very rounded, slightly floral. Very digestible, it is also highly appreciated for its good stomach tolerance. A coffee pleasure of perfect harmony.

An exquisite blend (medium roast), from the very best locations in the world in East Africa, Central and South America, with a pronounced, fine acidity and harmoniously full and intense aroma. A real treat for coffee connoisseurs.This coffee blend smells wonderfully of walnut, pepper and resin and has aromas of dark berries, chocolate and acacia honey.

The farm "Vista Alegre" is located in Patrocinio in the province of Minas Gerais in Brazil. The Japanese Michio Shimada came to Brazil with his parents as a child. There, like most Japanese immigrant families, they started farming at an early age.In the mid-1950s, Michio moved to the interior of the state of Paraná, where he bought a farm and cultivated coffee. But the perpetual frost and storms that punished the plantations of northern Paraná made them look for a new place. So in 1984 he bought a farm in the municipality of Patrocinio. A region practically without weather problems. After Michio Shimada's death, his children began to manage the farms. The plantation 'Vista Alegre' is one of them. Today, it is managed by the daughter Harumi. The farm uses a traditional farming method without irrigation, with a great understanding of environmental protection. The processing is done naturally, with the necessary care.

As early as 1620, the Arabica plant was introduced to India from Yemen, and commercial cultivation then took place around 1820 by the English. Robusta cultivation followed from Indonesia around 1900.From the Mysore/Coorg area, this coffee grows at an altitude of 1,000 to 1,450 m.a.s.l. An absolutely stomach-friendly, spicy and digestible top-quality coffee.

Mogiana, the fertile highlands in the southeast of Brazil (São Paulo state) is one of the most renowned growing areas in Brazil. The growing area is located right on the border with the state of Minas Gerais, and has the characteristics of the mountainous regions of Mogiana and Sul de Minas.The Cambraia family has been cultivating coffee in Santo Antônio do Amparo Village in the Sul de Minas region of Brazil since 1896. The passion for excellence drives today's fourth generation of Samambaia Farm. They produce coffees under sustainable and consistent processes.The coffee has a mild balanced aroma, low acidity, a chocolaty honey-like taste and a medium body.

The Bukoba region is located in the west of Tanzania between Lake Victoria and the borders with Rwanda and Uganda and is the main growing area for Robusta coffee. This coffee is grown exclusively by smallholder farmers. The coffee is picked by hand. On the one hand, this ensures that only ripe cherries are harvested, and on the other hand, it is the gentlest way of harvesting for the tree.Before the production of washed speciality coffees started in this region in 2001, farmers' incomes were very low. In the last few years, when market prices have been relatively high and there have been many developments in the coffee sector, the farmers have benefited; they have experienced a slow but considerable increase in their incomes.

100% Arabica, medium roast, washed. Antigua, La Ceiba Located in the heart of the Americas, Guatemala overwhelms the whole world with its climate and cultural richness. From the grandeur of the ancient Mayan ruins in the northern jungles of Tikal to the beautiful beaches and mangroves of southern Monterico, from the volcanic lagoons of eastern Chiquimula to the picturesque highlands of western Huhuetenango. Guatemala is truly a country of colourful diversity and beauty. The country is divided by green mountains, deep valleys and ancient volcanoes, some of them still active today. LA CEIBA coffee comes from the area where the charming colonial city of Antigua is located. Antigua is Guatemala's biggest tourist attraction, blessed with spectacular scenery nestled between three fascinating volcanoes; the majestic Agua (3766 m), the impressive Actenango (3976 m) and the still active Fuego (3763 m). This magnificent landscape, with vast, fertile volcanic soil (nitrogen and potassium), and its unique dry climate, gives the most optimal conditions to produce one of the best coffees in the world.The coffee is planted on small farms and processed in the traditional way, this as the basis for the exquisite quality. Antigua LA CEIBA comes from a highland valley (1500 m) near Sacatepéquez and is by far the highest quality Guatemalan coffee.Antigua LA CEIBA stands out due to its above-average fullness of flavour, full body, finest, light acidity and exquisite, rich aroma of hazelnuts to bittersweet chocolate. The harmonious mildness makes it very pleasant and digestible.

A coffee blend (medium roast) composed of the very best green coffees from Latin America and the Caribbean. Composed of blue-green, washed and unwashed Arabicas, exclusively from highland coffees from the highest altitudes of each country. Latino No 5 is characterised above all by the right balance of fine, balanced acidity and sweetness. It has an exquisite, intensely powerful aroma with a slightly nutty, deliciously pure, velvety and fruity taste. Thanks to its powerful body, it makes a very rich coffee. Latino No 5 impresses with its perfect balance and its wonderfully exquisite aroma.

It is not known how long the Arabica coffee tree has been growing in the forests of the southwestern Ethiopian highlands. However, Ethiopia can be called the "original home of Arabica coffee" with a clear conscience, especially due to the unique genetic diversity and the associated optimal environmental adaptation of the Arabica plant.The Yirga Cheffe grows as a garden coffee at altitudes between 1500 and 2200 metres. The main cultivation area is the "Gedeo zone", which is located south of Sidama. Yirga Cheffe is a coffee of the highest quality. The bean is medium in size and round to oval in shape.

Coffee production in Burundi is characterised by numerous small coffee farmers who sell their harvest as part of a cooperative. Buying coffee from Burundi thus supports many coffee farmers and enables their continued existence. The climate in the hills and mountains of Muyinga combined with the fertile soil is perfect for growing coffee.

In the south of Ecuador, in an idyllic high valley at 1500 metres above sea level, surrounded by mighty mountains, lies the small village of Vilcabamba. In Quechua, the language of the Incas, the name means "The Sacred Valley". And indeed, this place is under a special blessing: Nowhere else in the western world are there so many people who live to be well over 100 years old and enjoy the best of health.Generations of scientists and doctors have already tried to find the secret of longevity in Vilcabamba. Perhaps the ideal climate between 18 and 22 degrees and the mineral-rich water of the two rivers Vilcabamba and Chamba act as an elixir of life. Or it is the particularly good air, purified by the mysterious plant Huilco, which gives people extraordinary powers. A clear explanation could never be found. All that is certain is that in this place, far from the daily hustle and bustle and stress, visitors from all over the world come to rest and let themselves be infected by the harmonious togetherness and joie de vivre of the people of Vilcabamba.The small farmers of Vilcabamba grow the best Arabica coffee on the mountain slopes of this magical place, which is also a luxury food of great value for themselves. For this, the families pick only the ripe, red coffee cherries at harvest time between June and October, which are washed in the water of the nearby mountain rivers and freed from their pulp. Afterwards, the coffee cherries are slowly dried in the sun and carefully sorted by hand. The result is coffee of outstanding quality.As the cultivation of coffee in Vilcabamba is primarily manual work and a "family affair", only small quantities of this coffee are produced year after year.Freshly roasted, Vilcabamba impresses the coffee connoisseur at first with its wine-like refreshing aroma, its intense flavour, its syrupy body and its balanced acidity.

At the beginning of the 1950s, José Dutra Sobrinho inherited a small farm. He started planting coffee bushes. Despite crises, the farm was able to survive and grow. in 1999, the brothers Walter and Ednilson Dutra finally took over the coffee plantation, which at that time covered 300 hectares.The two invested a lot in further education and the development of quality. Today they are among the best coffee producers in Brazil. The Fazendas Dutra now cover 400 hectares and produce 16,000 bags per year. The secret of their success story: passion, work and constant quality assurance.The Taioba parcel coffee (1'200 m.a.s.l.) from the Água Limpa farm is a rarity. The current harvest of this micro-lot produced just 360 kg, which we were able to secure exclusively!What makes this coffee exceptional is that it comes from coffee plants that are more than 50 years old. These trees yield less and the cherries ripen more slowly; however, the roots go deeper into the soil and the plant can absorb more minerals! The coffee is pulped naturally after harvesting. The result is versatile and complex flavours. For a Brazilian coffee, Taioba has an unusual fruitiness and pleasant acidity.

A strong blend (medium roast) from the very best sites in Central and South America (Arabica) and the world's best Robusta from Java, very aromatic, with a very fine acidity, balanced, full-bodied, intense and full aroma.The coffee has a subtle floral scent and an aroma of dark chocolate and toast. The charming coffee pleasure.

A strong, expressive dark roasted espresso blend, from the very best Arabicas from South America, the Caribbean and Sumatra and the best Robusta from Java, with a very subtle acidity, full, spicy and aromatic taste. The ideal coffee for espresso, ristretto, latte macchiato, cappuccino and dark cup. Typical Italian coffee enjoyment.The Roma espresso blend smells of bitter almond and has pleasant spicy roasted aromas.

It is characterised by a very delicate, fine acidity, full body, seductive, intense and spicy aroma, long-lasting, pleasant taste. The ideal coffee for espresso, ristretto, latte macchiato, cappuccino and dark cup. An Italian coffee pleasure at its best.

A coffee blend (medium roast) composed of the very best green coffees from Latin America and the Caribbean. Composed of blue-green, washed and unwashed Arabicas, exclusively from highland coffees from the highest altitudes of each country. Latino No 2 is characterised above all by the right balance of fine, balanced acidity and sweetness. It has an exquisite, intensely powerful aroma of malt, apricot, plum, damson and almond. Thanks to its powerful body, it makes a very rich coffee.