Lamëng Kaffeerösterei

A tribute to Düsseldorf's old 707 tram, which ran north to south to the Unterrath terminus (Oskar Matzerath rides it in Günter Grass's The Tin Drum) and still runs in Poland, where it's nicknamed "Helmut". Full-bodied and nutty with cocoa and caramel and a fine acidity.

Nutty, cocoa, caramel, full body

The Andrade brothers have run Fazenda São Silvestre in northern Minas Gerais since 1991 and are among Brazil's Cup of Excellence regulars. This Yellow Icatu is picked ripe, pulped and sun-dried with its mucilage: soft and complex with fine chocolate notes.

Chocolate, soft, complex

An organic Strictly High Grown Honduran decaffeinated gently with steam and CO2, without solvents. Drum-roasted slowly to keep caramel, nut and cocoa notes.

Caramel, nuts, cocoa

A hand-picked Bourbon and Catuai from Antigua Capuchinas, with volcanic soil and altitudes up to 1,800 m. Medium-strong and full-bodied with lingering chocolate, stone fruit and walnut.

Chocolate, stone fruit, walnut

A Robusta from Harley Estate, a 150-year-old former British plantation in the Western Ghats now run by fifth-generation planters Classic Kutumba, who farm it naturally. Full-bodied, fruity-sweet, with milk chocolate and hazelnut.

Milk chocolate, hazelnut, full body

The protected Malabar-coast speciality, once shaped by months at sea under the monsoon winds and now aired in open warehouses for 12-16 weeks. Finely spiced with cedar, tobacco and bittersweet chocolate.

Cedar, tobacco, dark chocolate, spice

An organic, directly traded Sumatra from the Ketiara cooperative in the northern highlands of Bener Meriah, a model project for farming in harmony with the rainforest. Strong, with chocolate, fruit and a touch of liquorice.

Chocolate, fruit, light liquorice

A Bourbon Rosado from Nestor Lasso's small family Finca El Diviso in Huila, put through his multi-stage fermentation of up to about 80 hours. Complex and especially sweet: vanilla, grapefruit and blackcurrant.

Vanilla, grapefruit, blackcurrant

Lamëng's house espresso blend of Brazilian and Indian beans: elegant and soft, with fine cocoa aromas and almond sweetness.

Cocoa, almond, soft

Hand-picked on the volcanic hills around Lake Kivu in Rutsiro and processed at the Lake Kivu Washing Station, founded by farmers in 2003 and now working with about 2,000 smallholders. Soft and floral with a medium body, caramel and cherry.

Caramel, cherry

A finely balanced all-Arabica roast named for Unterrath, one of Düsseldorf's oldest districts: beans from Ethiopia, India and Indonesia with spiced cocoa and floral fruit notes. For every brew method.

Spiced cocoa, floral, fruity

From Tibebu Roba, one of Ethiopia's most charismatic farmers, who has worked his 8-hectare smallholding in Yirgacheffe since 1983 on fertile clay soil with home-made compost. An award-winning coffee with a fruity, syrupy medium body: papaya, berries and citrus.

Papaya, berries, citrus