Blaue Bohne Rösterei

One of Blaue Bohne’s top sellers, known in the shop as the "Schlafräuber" (sleep robber). An expressive espresso blend of Peru, India, Sumatra and Sidamo beans (70% Arabica / 30% Robusta) with a full body, herbal notes and the caffeine kick of a strong espresso. A fine sweetness comes through with milk or plant milk, balancing the dark-chocolate aftertaste. Great in the morning — an afternoon cup may cost you some sleep.

Dark chocolate, full body, herbal

A blend for the experiment-minded, made by Berliners to celebrate their home and their Kiez. Familiar chocolate and nut notes are balanced by a lively, zippy citrus acidity — just enough to surprise while staying harmonious. Its strength is flexibility: a clean, fruity-fresh espresso one way, a mild-acidity filter with warm, nutty undertones the other. 100% Arabica from Honduras and Ethiopia.

Chocolate, nuts, citrus acidity

From the Bulessa washing station in the heart of Sidama (1,650–1,850 m), run by Tizita Bizuneh with a team of 15 permanently employed women and processing cherry from around 120 mostly-women smallholders, with a focus on women’s empowerment and village education. Washed, then decaffeinated with the solvent-free CC Water process so the fruit stays intact: boozy tamarillo, a touch of umami and a sweet, elegant finish. Bright as espresso, creamy in a cappuccino.

Tamarillo, umami, sweet finish

A modern take on the classic Italian espresso blend: the flavours everyone knows and loves, re-cut with a nutty, creamy texture. Beans from Brazil, Honduras and India (85% Arabica / 15% Robusta). Hard to get wrong in a moka pot and it holds up well in a French press too — a multi-layered personality.

Creamy, nutty

Blaue Bohne’s answer to years of requests for a caffeine-free coffee with real character: a 100% Arabica Colombian single origin, gently decaffeinated with the natural sugarcane-based ethyl-acetate (E.A.) process. Many batches, roast levels and tastings later, the result keeps the lush sweetness of a Colombian roast — solid, dependable and classic, just without the caffeine. "Echter Kaffee. Für echt alle."

Sweet, chocolatey, balanced

A washed Conilon (Brazilian Robusta) from the COOABRIEL cooperative of smallholders in Espírito Santo, eastern Brazil, grown at just 200–300 m near the coast. Washing is unusual for Robusta and makes this one clearer, sweeter and more elegant than the norm: malty crunchy granola, honey sweetness and caramel over a full body with a gentle roasty note. A strong everyday coffee for espresso, moka pot or French press — and the caffeine kick is real.

Malty granola, honey, caramel

Blaue Bohne’s breakfast filter blend — light and chocolatey, built for the first cup of the day. Sweet cereal notes and a long, gently sweet aftertaste make a balanced, easy-going cup whether you drink it black or with your milk of choice.

Chocolate, sweet grains, long sweet finish

A washed microlot from the ~2.5 ha Finca El Tochal in the hamlet of Pan de Azúcar, Santo Domingo de la Capilla, Cajamarca, which Elvis Gonzales Saldivar has owned since 2010. Bourbon and Caturra grown under shade trees, selectively picked, given a 70-hour anaerobic fermentation and dried slowly in a solar dryer. Soft and sweet with cooked citrus, mandarin and cocoa, and a fresh bittersweet edge of orange peel. A light single-origin roasted for espresso that also works beautifully as filter.

Cooked citrus, mandarin, cocoa

A limited natural from the Boreta washing station in Arbegona, Sidama, part of Asefa Dukamo’s Daye Bensa network, grown at 1,920–2,333 m. Only ripe cherries are hand-picked and density-sorted, then dried 12–15 days on raised beds with frequent turning. The coffee Blaue Bohne’s community voted top at the special cupping for the roastery’s 17th birthday: bright bergamot, deep fruit leather, soft cocoa and a sherry-like finish. Light roast, flexible for espresso or filter.

Bergamot, fruit leather, cocoa, sherry

100% Arabica, low in acidity, full-bodied and bold. A reduced-acidity espresso whose bitter-chocolate depth and dark-caramel sweetness read like a decadent dessert and pair perfectly with milk (dairy or plant). The soft, smoky warmth of Sumatra beans meets the chocolatey sweetness of Mexico for a balanced cup that also works black and in super-automatic machines.

Bitter chocolate, dark caramel, smoky