19grams

A taste of a Berlin summer — a washed coffee from Haider Abamecha, fruity, clear and lively, with notes of blood orange, currant and yellow plum, a lively mouthfeel and a fresh finish. Good as filter or cold brew.

Blood orange, currant, yellow plum

Ethiopian terroir with natural processing, roasted for espresso: intensely fruity, tasting of strawberry and nectarine with a full sugar sweetness that makes for an unusually silky shot.

Strawberry, nectarine, sugar sweetness

Ethiopian terroir meets natural processing: an intensely fruity filter coffee tasting of passion fruit and starfruit with a floral finish.

Passion fruit, starfruit, floral finish

Peaberry-sorted Catuaí from Fazenda Sertão, ripely harvested and carefully processed to bring the peaberry's concentrated flavor into the cup.

Milk chocolate, caramel, hazelnut

86-point decaf espresso from Cauca smallholders, sugar-cane decaffeinated to 0.042% caffeine — balanced sweetness with a rounded mouthfeel.

Ripe fig, brown sugar, dark chocolate

86-point decaf from smallholders in Cauca, decaffeinated via the sugar-cane method to preserve sweetness and aromatics — caffeine reduced to 0.042%.

Ripe fig, brown sugar, dark chocolate

90-point rare Sidra from Sebastián Ramírez's El Placer project on volcanic soils — red honey processed with red plum, hibiscus, and a lemongrass-vanilla finish.

Apricot, grapefruit, lemonade

An 89-point Geisha from the Agudelo Uribe family's young agroforestry farm at the base of the Nevado del Ruiz volcano — clear and expressive, with honey sweetness and a lingering bergamot finish.

Jasmine, bergamot, white peach

A washed coffee from El Vergel Estate in Fresno, Tolima, grown by the Bayter family at 1,450 m. As espresso it is chocolatey and sweet, with cane sugar, a touch of orange and a nutty hazelnut note on the finish — good straight or in milk.

Chocolate, cane sugar, orange, hazelnut

84+ point washed lot from the Bayter family's El Vergel Estate — a former avocado farm now growing 28+ coffee varieties through the Forest Coffee direct-trade partnership.

Orange, chocolate, hazelnut

Sourced from over 4,000 smallholders in Huila and engineered for automatic machines — full-intensity, chocolatey, with caramel and toffee sweetness.

Milk chocolate, melon, sugar cane

A Brazilian that breaks from the usual chocolate-nut mold — bright and floral thanks to a yeast double-fermentation from the Cup of Excellence-winning Lamounier family.

Lemon, melon, hibiscus

A classic Italian-style dark roast built to survive the short extraction of automatic machines — creamy, velvety, with a lingering chocolate-nut finish.

Dark chocolate, caramel, cherry jam

A Kirinyaga lot from the Kii washing station, roasted for espresso: wild strawberry laced with cane-sugar sweetness and a bright cranberry note, elegant and sparkling. Also offered as a filter roast.

Wild strawberry, cane sugar, cranberry

88-point washed lot from the Kii Washing Station on volcanic soils in a traditionally tea-growing region — crisp, sparkling, and citrus-driven.

Red currant, rhubarb jam, lemon curd

A rare, water-processed Java from Diofanor Ruiz's Finca La Divisa, agroforestry-grown — delicate and tea-like from a yeast double fermentation.

Raspberry, lemon sorbet, honeysuckle

Forest-shade grown among spice and nut trees in Chikmagalur — clear, structured, and low-acid with a forceful nutty finish suited to milk drinks.

Cocoa, hazelnut, marzipan

A washed Pacas lot from Honduras. As espresso it is juicy and balanced — red grapes and ripe plum with a fine hint of rooibos tea on the finish. Works well straight or in milk.

Red grapes, ripe plum, rooibos

A washed Pacas lot from Honduras. In filter it is clean and lively — juicy cherry with a fine, fruity-tart note of rosehip on the finish.

Juicy cherry, rosehip

From small-scale Costa Rican farmers on volcanic soil — €2.50 per bag funds Humedales Lancaster's jaguar-habitat reforestation in the Territorio Jades reserve.

Macadamia, toffee, chocolate

88.5-point natural-processed espresso from the Simbi Washing Station — fruity, intense, with fudgy toffee sweetness.

Toffee, blueberry jam, dried fig

88.5-point single-origin from the Simbi Washing Station, serving ~1,500 smallholders in Huye — multiple Cup of Excellence nominations, juicy and fruit-forward.

Strawberry, mango, maple syrup

A washed blend from smallholder farms under the "Beso Beso" project, soft and incredibly balanced with a long, nutty-sweet finish.

White chocolate, melon, orange blossom

19grams' house espresso — 70% natural Yellow Bourbon from Fazenda Sertão, Brazil, blended with 30% JARC-mixture from Chelchele, Yirgacheffe. Chocolate-caramel body with fruity Ethiopian brightness.

Caramel, strawberry, chocolate