Roasteries / Wildkaffee Rösterei
Wildkaffee Rösterei
Grainau, Germany
Specialty coffee roastery based in Grainau, near Garmisch-Partenkirchen, Germany. Roasts single-origin and blended coffees for filter, espresso, and moka pot, and runs a café on Bahnhofstraße in Garmisch-Partenkirchen.
21
coffees
Germany
base
Photos
Locations
Wildkaffee Café - Bahnhofstraße
Bahnhofstraße 40+42, 82467 Garmisch-Partenkirchen, Germany+49 8821 7546715Wildkaffee – Vienna
Hermanngasse 21, 1070 Wien, AustriaCoffees
21 coffees
Full-bodied and creamy — perfect for espresso and milk-based drinks like cappuccino and latte macchiato.
Rich chocolate, subtle praline
Single origin from Brazil, perfect for filter coffee and espresso.
Nutty, mild acidity, chocolatey sweetness
Part of Wildkaffee's Brewers Series of 100 g competition-style lots: a Gori Geisha natural fermented for 244 hours in a cold room, roasted light for pour-over.
Jasmine, dark cherry, chocolate
A Brazilian Geisha from Ismael Andrade's Capim Branco, a farmer known for innovative fermentations: complex, fine and unusually clear. Brewers Series, 100 g.
Apricot, yellow pear, citrus
A Geisha from Finca El Rodeo in Santander, grown at 1,900-2,200 m, dried as a natural after a double lactic fermentation: fruity, sweet and complex. Brewers Series, 100 g.
Peach, white grape, honey
An exceptional single origin specialty coffee from the Cauca department of Colombia, crafted to showcase outstanding clarity and a complex character.
Single origin microlot from Colombia, ideal for filter coffee.
Blood orange, caramel, fruity, sweet
A limited-edition Centroamericano from the renowned Aquiares estate in Turrialba, fermented anaerobically and then dried as a natural. For hand filter, V60, Chemex and AeroPress.
Blood orange, caramel, cocoa nibs
100% Arabica, gently decaffeinated. Full-bodied flavor without caffeine.
From Wildkaffee's own Coffee School Project in Buenos Aires, El Salvador: a coffee farm run as a training centre for local farmers and roasters, working to revive old plantations. A chocolatey, creamy washed espresso for portafilter, bean-to-cup and moka pot.
Chocolate, nougat
A Geisha from the Uraga district of Guji, fermented anaerobically for 72 hours and dried as a natural: intense tropical fruit, floral sweetness and a long, juicy finish.
Mango, guava, plum
Single origin from West Arsi, Ethiopia — wonderfully enjoyable as filter coffee and surprisingly great as espresso.
Floral, fruity
Single origin from Guatemala, organically grown and sourced directly from farmer Luis Valdés.
The classic house espresso — full-bodied, balanced, and a pleasure every day.
Spicy-chocolatey, subtle caramel notes
Single origin specialty coffee from Kiganjo, Kenya — a classic Kenyan highland coffee with a lot of character, ideal for filter coffee.
Hibiscus, red berries, lively acidity
Their strongest blend — an intense, full-bodied espresso with extra crema for those who like their coffee strong.
Dark chocolate, nuts
An elegant espresso blend with Viennese charm.
Chocolatey, berry notes, fruity, full-bodied
A harmonious blend of three single-origin coffees — mild and balanced, ideal as an everyday filter coffee.
Delicately sweet, smooth finish
Their second-strongest espresso blend — Robusta content gives a stable crema and extra kick. Good for portafilter, moka pot and bean-to-cup machines.
Dark chocolate, nuts, spicy depth
A mild espresso — the perfect introduction to the world of specialty espresso.
Fruity, vibrant, approachable