Cafémanufaktur Solothurn

Sun-dried single-origin from Minas Gerais: the house's classic, easy-going Brazilian with natural sweetness and nutty aromas. For espresso and filter.

Nuts, Chocolate, Caramel

Organic single origin from Uraga in Ethiopia's Guji zone.

Named after Costa Rica's highest mountain: an aromatic, balanced honey-process Arabica, fruity and complex. For filter, espresso and AeroPress.

Red berries, Honey, Light chocolate

Single estate from the Nicanoli family's small farm on Mount Elgon, growing coffee since 1989. The roastery's fruitiest single origin, lively with a long finish. For filter and pour-over.

Tropical fruit, Blackcurrant, Dark chocolate

A characterful Vietnamese Robusta roasted dark for an intense, bitter-sweet espresso. Strong and direct, or a kick for a blend.

Dark chocolate, Tobacco, Peanut

The signature three-country espresso blend: 90% Arabica from Brazil and Ethiopia with 10% Indian Robusta. Balanced and full-bodied with good crema, straight or with milk.

Chocolate, Nuts, Light fruit

A gentle, rounded washed Colombian roasted light: the roastery's entry point to specialty filter coffee.

Hazelnut, Milk chocolate, Soft citrus

A sun-dried Cerrado Brazilian roasted light: mild, sweet and the easiest coffee in the range. For filter, French press or a mild espresso.

Nuts, Light caramel, Gentle sweetness

A spicy washed Robusta from Manjarabad, grown under two-tier shade. Intense with a long finish, for an uncompromising espresso.

Spice, Dark chocolate, Wood

Created for the Swiss Coffee Festival 2020 and a best-seller since: 50% Brazilian Arabica, 50% Indian Robusta. A strong everyday espresso.

Caramel, Dark chocolate, Earthy

Coffee from the land of tea: a Grade 1 washed Arabica from the Simao highlands of Yunnan. Soft, mild and balanced; for filter, French press or espresso.

Milk chocolate, Roasted nuts, Brown sugar

The Solothurn house blend for a big, relaxed cup: mild acidity, fine sweetness and a velvety body. For café crème, lungo and milk coffee.

Milk chocolate, Caramel, Light nut

The stronger Solothurn house blend, built for an intense, full-bodied espresso with fine crema that also holds up in milk.

Dark chocolate, Roasty, Light nut

A classic floral washed Yirgacheffe, light-bodied with lively acidity. For V60, pour-over and AeroPress.

Jasmine, Bergamot, Ripe peach, Citrus

A powerful single-origin Arabica grown on the volcanic highland soils of Mount Kenya: complex, full-bodied, with lively acidity. For espresso and filter.

Blackcurrant, Citrus, Dark chocolate