• Coffee Kids


    Coffee Kids is a beautiful project from Hanns R. Neumann Stiftung for sustaining and helping young coffee farmers to stay in business, give them all the necessary knowledge to grow better coffee and live a better life. It is a way of giving the necessary skills to the young people for becoming entrepreneurs in the coffee community.

    • Origin: Brasil
    • Terroir: Minas Gerais, Cerrado 1250 masl
    • Farm: Fazenda Dona Nenem
    • Variety: Yellow Bourbon
    • Process: Pulped natural
    • Drying process: Sundried
    • Aroma: Chocolate, Caramel, Hazelnuts
    • Flavour: Cacao, Toffee, Dried plums and apricots


  • Gran Galope


    This coffee from Huila makes for a very balanced espresso with chocolatey notes, but with a pleasant acidity making the cup more bright. Still the acidity is not that dominant, so it will work perfectly well as an espresso base in milk beverages.

    • Origin: Colombia
    • Terroir: Timana, Huila 1200 – 2200masl
    • Farm: Various small farm holders
    • Varietal: Caturra, Castillo, Colombia
    • Processing: Washed
    • Aroma: Toffee
    • Flavour: Milk Chocolate, sweet citrus



  • Bossa Nova


    The land of the farm Serra das Araras is operated by Paulo Roberto Cintra Coelho. The coffee here was first planted in the 1960s and has been maintained ever since. This coffee is excellent for an espresso extraction for its high sweetness and good balance in milk beverages.

    • Origin: Brasil
    • Terroir: Sao Tomas de Quino, Alta Mogiana, 1100 masl
    • Farm: Serra das Araras
    • Variety: Yellow Bourbon
    • Process: Natural
    • Drying process: Patio
    • Aroma: Nutmeg, Honey
    • Flavour: Cacao, Cookie, Creamy body


  • In the clouds


    The farm is in hands of the Rodriguez – Luethje Family since 1959.
    The initial road was built around 1965 to connect the farm with the town Union Juarez. Years of hard work had to be invested to rebuild the plantation and to modernize the wet and dry milling facilities. Nowadays the farm management takes care of weed control in a mainly manual way to protect the environment and the same goes for the shade management.
    Muxbal recognizes that it is only with enough beneficial sun that they will get the optimum quantity and quality of the beans.
    It is only with educated and well-prepared staff that all things work smoothly, from the picking of the ripe cherries, to the proper wet and dry process and many other activities required on the farm. Besides the housing and sanitary facilities, there is a school, a childcare nursery and a medical facility on the farm. Finca Muxbal is RFA certified, meaning it was produced following sustainable ecological and socio-economic criteria.

    • Origin: Mexico
    • Terroir: Chiapas, Tapachula, Tacaná Volcano 1500
    • Producer: Rodriguez-Luethje family, Finca Muxbal
    • Varietal: Catuai, Mondo Novo
    • Processing: Washed
    • Aroma: Ripe plum, molasses
    • Flavour: Sweet milk chocolate, fresh citric acidity



  • Gold Mountain


    Gold Mountain Coffee Growers is a social enterprise that works directly with coffee producers in Nicaragua to connect them with roasters abroad. GMCG is on the ground, constantly teaming up with producers willing to take the steps necessary to produce high-cupping specialty coffee.

    • Origin: Nicaragua
    • Terroir: Jinotega&Matagalpa, 1200-1600 masl
    • Producer: Gold Mountain Coffee Growers
    • Variety: Caturra, Catuai, Bourbon
    • Process: Washed
    • Aroma: Hazelnut, Raisin, Cinnamon, Black Cherry
    • Flavour: Chocolate fondue, Honey, Pecan with Creamy body


  • Seasonal Discount (30%)

    Rianjagi factory is owned and operated by the Rianjagi Farmers Cooperative Society, which was built in 1950 and currently has just over 1,500 member farmers.

    Coffee is picked and delivered by the local farmers on the same day. Before fermenting, the coffee is sorted for quality. Then the cherries are depulped, left to ferment in water tanks overnight and washed with fresh river water the next day, then placed on drying tables.

    This is a wonderful bright filter coffee.


    • Origin: Kenya
    • Terroir: Ngandori, Manyatta, Embu / 1605 – 1625masl
    • Producer: 1,516 smallholder members of Rianjagi Farmers Cooperative Society
    • Varietal: SL-28, SL-34, Ruiru 11, Batian
    • Processing: Washed
    • Aroma: Sweet strawberry and peach
    • Flavour: Apple cider, bright acidity
  • New

    The high altitudes and rich volcanic soil are ideal growing conditions, and they produce mainly supreme quality in Rwandan coffees. Normally coffees here are produced as washed with bright acidity and distinct red fruit flavours. In recent years, the number of washing stations in Rwanda has increased dramatically. Specialty coffee now comprises nearly one-quarter of production.

    • Origin: Rwanda
    • Terroir: Gicumbi District, 1450-1500 masl
    • Farm: Nova Coffee Washing Station
    • Variety: Red Bourbon
    • Process: Natural
    • Drying: Sundried on raised beds
    • Aroma: Tropical fruit, Banana, Strwaberry jam
    • Flavour: Juicy, Papaya, Pineapple, Chocolate


  • New



    Dimtu Tero is stretched over 151ha land in the Odo Shakiso district, where the natural environment is favorable to produce some of the best coffees of Ethiopia. As you might already know, Ethiopia is thought to be the homeland of the arabica coffee, and coffees from there are really one of our favorites. They have a very distinct, difficult-to-confuse flavor of bergamot and magic.

    • Origin: Ethiopia
    • Terroir: Guji 1800-2150 masl
    • Farm: Tero Farm
    • Variety: Mixed Heirloom
    • Process: Washed
    • Drying process: Sundried on raised beds
    • Aroma: Earl grey, tea, bergamot
    • Flavour: Herbal, liquorous body


  • New

    Swiss Water decaf coffee Blend from Colombian and Brazilian coffee beans. This is the most gentle decaffeination process out there that keeps the original taste of the coffee without spoiling the taste. How does it work? A water solution is saturated with all the coffee components except caffeine, so when the green coffee beans are submerged, the caffeine will travel to the water solution by osmosis. This process is done until 99,9% of the caffeine has been extracted.

    The Colombian coffee gives it a nice acidity and the Brazilian coffee gives it more body and roundness.

  • Sold Out

    EDITION #1. BERITI. Ethiopian coffee. Hot brewed flash chilled to extract all the natural sweetness and canned with nitrogen to keep it fresh, creamy, and delicious.


    You are holding in your hands the first edition of our Nitro coffee.

    Inside is the Ethiopian heirloom natural processed coffee from 600 smallholder farmers. They are located in Beriti, Tore, Yirgacheffe on the 1770masl altitude. Coffees from Yirgacheffe are unique,and we are crazy about them. In 2017 the prime minister of Ethiopia allowed a reform that enabled co-operatively owned washing stations to export directly. Before the reform, all the coffee from Ethiopia was sold with the involvement of the Ethiopian government. This reform has givena much bigger transparency and traceability. 

    It is hot brewed and  flash chilled to extract all the natural flavors. Adding nitrogen to this coffee results in an even creamier body beverage and highlights the honey sweetness of the drink. Try it chilled on its own or get creative and mix it up.