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.
11
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
11 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
A returning favourite from the Gitesi washing station in Rwanda's Karongi district. The station carefully manages each production step based on cherry ripeness, weather, and seasonal variation. Bold sweetness and intricate fruit character — wonderful for filter and espresso alike.
Red apple, vanilla bean & oolong
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 collaborative lot created with women from the Alvarado Family Project to celebrate their critical role in production. A small amount of fruit is left on the beans during drying, adding tropical complexity and butterscotch sweetness to the cup.
Rock melon, kiwi & butterscotch
From the Alvarado family — the washed expression of their La Pitina farm. The cherry skin is fully removed before drying, letting the terroir and varietal character speak without fermentation influence. Clean, transparent, and delicately floral.
Apricot, almond & white flowers
From Tesfaye Bekele's pioneering Suke Quto washing station in Guji — collaborating with 171 outgrowers and managing its own farmland. After devastating fires, new forests were replanted alongside the coffee. Floral and citrus-forward, with the clarity that defines great washed Guji.
Candied lemon, butterscotch & bergamot
From hundreds of smallholders working across three factories (Githembe, Kiganjo, Ndundu) in the Thiririka Cooperative. Cherries are meticulously sorted and graded before drying on raised beds. Wonderfully sweet and drinkable — bright berry, sweet vanilla, and round pie-like depth.
Raspberry flapjack, blackcurrant & vanilla