prem frischkaffee

Created with the alumni association of Vienna's University of Natural Resources (BOKU), where Michael Prem studied: organic COOPFAM, COMSA, FAPECAFES and 20% Tribal robusta for a round, sweet espresso that loves milk.

Dark chocolate, hazelnut, caramel

prem's strongest roast, now organic: 40% CENFROCAFE Peru, 20% COOPFAM Brazil, 20% Tribal washed robusta from India and 20% COMSA Honduras, for a dense, silky espresso in the style of Italian bar blends.

Dark chocolate, roasted nuts, cognac

A real Italian: 30% Fazenda Capim Branco Yellow Catuaí natural, 30% COMSA Honduras, 20% CENFROCAFE Peru and 20% washed IOFPCL robusta from Kerala. Round, full and strong enough for milk, with a crema that can overflow the cup; poured in several Viennese cafés.

Dark chocolate, walnut, full body

From the Andrade brothers' Fazenda Capim Branco since 2021, imported by Coffee Trading Stehl: prem's mildest coffee, sweet with a medium body and almost no acidity.

Milk chocolate, waffle, hazelnut, caramel

prem's first blend, now organic: 50% FAPECAFES Ecuador, 25% COMSA Honduras and 25% COOPFAM Brazil. A very chocolatey everyday espresso, named for what it becomes with foamed milk; many brew it as filter too.

Chocolate, cocoa, nuts, date

prem's first direct import, now organic beans from the FAPECAFES cooperative in southern Ecuador: medium body, a very long nut-and-nougat finish and a hint of peach.

Cocoa, chocolate, nougat, peach

Filter coffee at its best: a dense natural from Bombe Village in the Bombe Mountains, imported by Coffee Quest. Red fruit with a fine sweet-sour balance; also a fruity, complex espresso.

Strawberry, raspberry, mandarin

A funky natural microlot from Oscar Omar, one of COMSA's star producers, whom prem visited with Quijote Kaffee in April 2025 and imported with their help.

Plum, cherry, brown sugar

prem's organic decaf: Honduras Dulces Sueños from Copán, decaffeinated gently with water rather than chemicals. Mild and easy, with clear butter-biscuit notes.

Butter biscuit, roasted nuts, mild

Roasted a touch longer than blu: with 30% robusta for a broad, powerful base: very low in acid, dark and dense, "perfect as a digestif".

Chocolate, roasted hazelnut, dense body

Two naturals roasted separately and blended 50:50: Bombe Village from Sidama for strawberry and raspberry, Fazenda Capim Branco from Brazil for chocolate. Strawberry with a milk-chocolate mouthfeel and a hint of fruity acidity.

Strawberry, milk chocolate