Roasteries / Bonanza Coffee Roasters
Bonanza Coffee Roasters
Berlin, Germany
Pioneers of European specialty coffee in Berlin since 2006. Bonanza sources with precision and roasts for clarity, sweetness, and expression — "unnecessarily good" is their standard. With four Berlin locations and global wholesale reach, they've helped define what contemporary European specialty coffee looks like.
14
coffees
2
followers
Germany
base
Locations
Bonanza Mitte
Alte Schönhauser Str. 15, 10119 Berlin, GermanyBonanza Jägerstraße
Jägerstr. 58-60, 10117 Berlin, GermanyBonanza Roastery
Adalbertstr. 70, 10999 Berlin, GermanyBonanza Oderberger
Oderberger Str. 35, 10435 Berlin, GermanyCoffees
14 coffees
A communal blend from select Coocentral smallholders in Huila — each farming 2–3 hectares above 2000m. Incredibly balanced, sweet, and complex. Clean and transparent, it functions as Bonanza's go-to house coffee for espresso and filter alike.
Cherry bakewell, stewed apricot & pomelo
60% natural Brazil from Tulio Mambrini's Mogiana farm, 40% fully washed Peru from Cajamarca. Chocolate-like sweetness and a bold, creamy body meet deep forest fruit character — Bonanza's most easy-drinking blend yet.
Dark chocolate, biscuit & dark cherry
From Adriano Muñiz in Sul de Minas — a producer running an experimental plot where new cultivation techniques are tested based on sensory analysis. Natural anaerobic processing yields rich maple syrup sweetness, deep grape complexity, and a dark chocolate finish. Easy-going and flavourful.
Maple syrup, concord grape & dark chocolate
From Jacob Montero's Manzanal lot at the Don Eli mill in Tarrazú. A deliberate "Crazy Funk" protocol: 24 hours open-air aerobic fermentation, 3 days in stainless steel tank, then slow-dried on raised beds under shade. Vivid and complex — not for the timid.
Passionfruit, lime zest & cardamom
Bonanza's signature Ethiopian — a sweet, round, and beautifully clear natural from East Guji's Uraga region. Versatile across espresso, filter, and milk-based drinks. Complexity without complication.
Milk chocolate, brown sugar & nectarine
An exclusively processed decaf batch of their Gogogu lot — the same Kurume cultivar from East Guji, decaffeinated using ethyl acetate from sugarcane to preserve the natural flavor profile. Easy-going and complex at once.
Milk chocolate, brown sugar & nectarine
A lesser-seen anaerobic natural from the Sidama region — ripe cherries ferment in sealed, oxygen-free tanks before drying on raised beds.
Bright, Fruity, Floral