Andraschko Kaffeemanufaktur

From Fazenda Vereda in Vale da Grama, run by agronomist David Ottoni, a co-founder of the Brazil Specialty Coffee Association. Its 1,200 hectares show that volume and precision can go together: dense, sweet beans and a structured espresso.

Nuts, Lemon, Chocolate

Andraschko's luxury espresso blend, built on top-grade coffees including Jamaica Blue Mountain (the rest is kept secret). An all-round balanced espresso.

Brown sugar, Chocolate, Cinnamon

Grown at 1,900 metres near Concordia in southwestern Antioquia, overlooking the Cauca River canyon, whose light evaporation and rich soils shape the cup. Balanced everyday coffee with toffee and cashew.

Nuts, Toffee, Dark chocolate

A Chiroso micro-lot from Finca Las Flores in Acevedo, a 90,000-tree estate founded in the 1990s where the Ayure family has competed in Cup of Excellence since 2006; son Jhoan now leads its exotic-variety microlots.

Lychee, Strawberry, Mango

A Grade 1 micro-lot from the Guji Kercha station in Banko Michicha, fed by 150 smallholders. Cherries ferment at length in vacuum-sealed steel tanks with CO2 vents, techniques borrowed from winemaking.

Berries, Wine, Raisins

An organic washed Sidamo from the Shantawene village area, where many of the workers are women. The exporter runs 15 washing stations across three districts and pays farmers a second payment at its annual Out-Growers Day.

Jasmine, Berries, Black tea

A Cup of Excellence #12 Pacamara from Hugo Pineda's Finca El Pezote near La Palma, named after the protected coati that lived on the farm. Cold, cloudy weather ripens cherries late, and they are picked in three passes.

Jasmine, Caramel, Tropical fruit

Ninth place (88 points) at Cup of Excellence Guatemala 2025: a Pacamara from the San Isidro Chacayá farms around Lake Atitlán's volcanoes, roasted for espresso. Limited quantities.

Milk chocolate, Blackcurrant, Red berries

A shade-grown Bourbon from Finca San Sebastián in Antigua, family-owned since 1890; the Andraschko team visited Carlos there in early 2025. Full-bodied and balanced espresso with a long finish.

Caramel, Chocolate, Cinnamon

An elegant, mostly Central American filter blend inspired by the grand luxury hotels, drawing on coffees such as Finca Las Camelias in Nicaragua and lots from Huehuetenango, Guatemala. Chocolatey to sweet, with nuts and molasses.

Nuts, Molasses, Dark chocolate

From the Orangutan Coffee Project in Sumatra, which pairs rainforest and orangutan conservation with organic farming. A premium on every kilo goes to smallholders in Mekar Indah ("beautiful blossom"). Mild acidity, cocoa and nuts.

Nuts, Green tea, Cocoa

"Red" for Kirinyaga's red volcanic soil and the cup's red fruit; Kegwa is the washing station, where some 4,500 smallholders of the Ngiriambu cooperative deliver around two million kilos of cherry a year, sorted, fermented overnight and washed.

Hibiscus, Blackcurrant, Blood orange

A washed SL34 from Finca Kilimanjaro, one of fifth-generation farmer Aida Batlle's three family farms; Kilimanjaro won the 2003 Cup of Excellence. A clean, elegant espresso.

Lemongrass, Caramel, Cardamom

A 2025-harvest SL28 from Aida Batlle's Finca Kilimanjaro, where Kenyan varieties grow among Bourbon trees planted by her great-great-grandfather. Aida became the first woman to win Cup of Excellence in 2003.

Red berries, Lavender, Cocoa nibs

Built around Monsoon Malabar from India's Malabar Coast near Cochin, where beans are deliberately exposed to monsoon wind and rain to recreate the character they once took on during long, humid sea voyages to England.

Nectarine, Honey, Hazelnut

Produced by 212 women farmers from Chiapas's Sierra and Frailesca regions, grown under native forest shade and hand-picked, with controlled fermentation. Balanced, with white peach, grapes and caramel.

Caramel, Grapes, White peach

A classic 100% Arabica espresso blend revived from an old recipe Andraschko rediscovered in Trieste, built farm by farm from Brazil, Ethiopia and India. Low acidity and marzipan, chocolate and hazelnut for the bar.

Marzipan, Chocolate, Hazelnut

A classic Italian espresso blend of CO2-decaffeinated Arabica, roasted like a regular espresso to keep the full flavour spectrum. The beans are steamed open, then liquid CO2 binds the caffeine under high pressure before gentle drying.

Caramel, Nuts, Grapefruit

An all-organic filter blend of El Salvador, Guatemala and Colombia, named after the Pan-American Highway and its famous gap: the road ends in the Darién jungle and reappears 100 km later in Colombia.

Floral, Almond, Spicy

An organic washed Typica from Finca Negrisa in Chanchamayo, CO2-decaffeinated and roasted like a regular espresso: nutty and chocolatey with nougat.

Chocolate, Nutmeg, Nougat

A classic Italian-style espresso blend made only from certified organic coffees, anchored by Fazenda Nossa Senhora de Fátima in Brazil's Cerrado alongside organic farms in Honduras and Colombia.

Caramel, Almond, Grapefruit

Andraschko's "rock musician" blend: a multi-layered, balanced espresso from a secret four-origin recipe, first composed to keep a music festival dancing.

Light sweetness, Nectarine, Balanced

A Tanzanian Geisha named Tandala after the eland antelope, from the variety's old stopover on its way from Ethiopia to Panama. Hand-picked, sorted, sun-dried for weeks and rested before export.

Orange, Berries, Rose

A milder "Salonkaffee" espresso in the tradition of the Viennese coffee house, where the espresso machine arrived in the 1950s. Built from Brazil, Nicaragua and Sumatra with cocoa, almond and nutmeg.

Cocoa, Almond, Nutmeg