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.
13
coffees
2
followers
Germany
base
Locations
Bonanza Jägerstraße
Jägerstr. 58-60, 10117 Berlin, GermanyMonday: 08:00-19:00 Tuesday: 08:00-19:00 Wednesday: 08:00-19:00 Thursday: 08:00-19:00 Friday: 08:00-19:00 Saturday: 10:00-19:00 Sunday: 10:00-18:00
Bonanza Roastery
Adalbertstr. 70, 10999 Berlin, GermanyMonday: 09:00-18:00 Tuesday: 09:00-18:00 Wednesday: 09:00-18:00 Thursday: 09:00-18:00 Friday: 09:00-18:00 Saturday: 10:00-18:00 Sunday: 10:00-18:00
Bonanza Mitte
Alte Schönhauser Str. 15, 10119 Berlin, GermanyMonday: 08:00-19:00 Tuesday: 08:00-19:00 Wednesday: 08:00-19:00 Thursday: 08:00-19:00 Friday: 08:00-19:00 Saturday: 10:00-19:00 Sunday: 10:00-18:00
Bonanza Oderberger
Oderberger Str. 35, 10435 Berlin, GermanyMonday: 08:30-19:00 Tuesday: 08:30-19:00 Wednesday: 08:30-19:00 Thursday: 08:30-19:00 Friday: 08:30-19:00 Saturday: 10:00-19:00 Sunday: 10:00-19:00
Coffees
13 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
A washed community lot from six smallholders around 2,000 m in the Cañaris highlands of Lambayeque, Peru — a region better known for its coast than its coffee. Bright and clean, with the clarity and structure of a distinctive Peruvian terroir. Source: bonanzacoffee.de (2026-08-30).
Bright, clean, structured
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
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
An intense, complex washed lot from Sergio Julcarima, a third-generation producer in the dry temperate province of Jauja in central Peru. Long fermentations — 72 hours in cherry, then 96 more in sealed bags — build a tropical and stone-fruit character. Source: bonanzacoffee.de (2026-08-30).
Tropical fruit, stone fruit, complex
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