Roasteries / Kaffeekommune
Kaffeekommune
Mainz, Germany
Kaffeekommune is a specialty coffee roastery and coffeeshop in Mainz, founded in 2010 by Paul Bonna. Green coffee is roasted light on a Probat P III — paired with a Reicat catalyst that cuts roasting emissions by 96% — at the Gonsenheim roastery, which runs on renewable energy; packaging is fully recyclable and shipping is carbon-neutral. The Altstadt café on Breidenbacherstraße pairs the espresso bar with cakes, breakfast and a shelf of brewing gear, while direct farmer relationships and per-lot FOB transparency sit at the centre of the project.
11
coffees
Germany
base
Locations
Kaffeekommune – Altstadt
Breidenbacherstraße 9, 55116 Mainz, GermanyCafé: daily 10:00–18:00 · Bean shop: Thu–Fri 13:00–18:00, Sat 11:00–18:00
Coffees
11 coffees
LUZIA COLLECTIVE #5 — a community coffee created by a group of women coffee growers, members of the Cooxupé cooperative and partners of SMC, who want to foreground their role in coffee production. Built to work as filter at breakfast or as espresso in a cappuccino.
easygoing, naturally sweet, not bitter
The new crop of a directly-traded, fully traceable coffee from a producer relationship KK plans to keep building. A funky natural that stands out for its sweetness and full body; excellent with milk. SCA 87.25 / KK 86.75.
plum, nut-nougat, creamy & sweet
Fresh Kenyan crop — fresh fruit aromas of gooseberry and rhubarb with sweetness and florality; body, sweetness and acidity harmoniously embedded. Clay and loam soil. SCA 88.5 / KK 89.
gooseberry, rhubarb, melon, juicy
Direct successor to the Gathaithi AB — an AB screen sorting with fresh fruit aromas of blackcurrant and rhubarb rounded by sweetness and florality; a harmonious all-rounder for every brew method. Reddish nitisol soil. SCA 87.5 / KK 87.25.
cassis, rhubarb, floral & juicy
Successor to the popular Buesaquillo — Jorge Osorio’s farm El Paraíso, a fine reflection of Colombian terroir with fruity stone-fruit notes, high sweetness and a fine acidity on the finish. Volcanic soil with a high ash content. SCA 87.5 / KK 88.
cocoa, green mango, apricot, sweet
Decaf done properly — sweet, nutty and with a differentiated fruit. Caffeine is removed with ethyl acetate naturally derived from sugarcane, drawn from the green coffee of surrounding farmers. KK 83.
medlar, mirabelle, Magenbrot spice, almond
From Jairo Arcila — husband of Luz Helena Salazar, father of Felipe Arcila (Jardines del Eden) — a family wholly devoted to coffee. Processed at Cofinet’s La Pradera, one of Colombia’s most modern stations, with computer-controlled temperature and residual-moisture tracking per lot.
florality, juicy SL-like body, characteristic Colombian yellow stone fruit
The blend Kaffeekommune was built on (current version V.26.1). Components shift with the harvest and are always published — no secrecy. KK score 89. Clay soil / reddish nitisol; washed.
Paul’s coffee for the 2025 German Barista Championship — a genuinely exceptional lot from José of Abu Estate, known for complex, intense coffees that have inspired other world champions. On arrival the lot was split into three and frozen at different points to explore "freshness" as a variable.
intense, highly complex fruit
New in the range and direct successor to the Lalesa — again a natural, with fruity, floral aromas balanced between sweetness and acidity. Red loam soil. SCA 87.5 / KK 90.
blueberry, nougat, bergamot, creamy
Successor to the Nano Challa #3. "Kelloo" means "yellow" in Oromiffa — an aroma profile of yellow tropical fruit, stone fruit, peach and flowers, with high sweetness and a tea-like body. Fertile forest soil. SCA 87.5 / KK 85.5.
peach, Earl Grey, yellow tropical fruit, flowers