Maldaner Coffee Roasters

The first blend in Maldaner's new Low Caf line — 50% decaf, 100% specialty, blending two Brazilian farms chosen for quality and systemic change in their communities.

A light-to-medium omni roast from Kerinci in Jambi. Anaerobic fermentation brings noticeable fruit and sweetness while staying clean and precise.

Ripe stone fruit, tropical fruit, cane sugar

Café de Flores sits in Maldaner’s "Funky" category because the process is audibly part of the cup: more fruit, more sweetness, more character of its own. This harvest is more defined than in past years — proof that funk can also be precise.

From the Ayla washing station in Bensa, Sidama, run by Testi Coffee. Processes cherry from 725+ independent smallholders farming under 2 hectares each, largely organic and interplanted with maize, grain and bananas.

A Pink Bourbon co-fermented with IPA yeast and hops using the Mosto technique, from Finca Campo Hermoso in Quindío. Precise fermentation control produces a distinctly hoppy, floral cup.

Hops, black tea, lime, orange peel, floral

A round, pulped-natural Yellow Catuaí from Cerrado, Brazil. Full-bodied and balanced, with pleasant sweetness and very low acidity.

Hazelnut, cocoa, nougat

Enzo Sauqi is no ordinary coffee farmer — a perfectionist, entrepreneur and visionary. His family-run farm Central Sumatra Coffee takes an uncompromising approach: full control from planting to export, complete transparency and a relentless focus on quality.

From Finca Los Placeres in Nicaragua's cool highlands, farmed for generations by the Mierisch family. Erwin Mierisch continues the family legacy, pairing tradition with sensory research.

From the Yaye washing station, built in 2021 on the Gelana river by Testi Coffee. Around 300 smallholders farm under a hectare each; only ripe, healthy cherries are accepted, with hand re-sorting on raised beds and premiums paid directly to families.

From Gara Agena in West Arsi, grown at volcanic-soil highlands around 2,000m. Sourced from 10 smallholders through an "Improved Process Project" that tracks and documents every step from picking to drying.

The Kaffeehaus favorite — a classic espresso blend of 70% Colombian Arabica and 30% Mexican Robusta, full-bodied and medium-strong with a fine sweetness.

Dark chocolate, brown sugar

A round, nutty-chocolatey coffee from Lampocoy, Guatemala, from the Dethlev Cordts project. Medium body, restrained sweetness, barely any acidity.

nutty, chocolate

A clean, washed coffee from Nyeri, Kenya, marketed through the Kedovo project. Medium body, clear acidity, a lively snappy finish.

pomelo, blackberry, hibiscus

Jimmy is Maldaner’s collaboration with the Aproeco cooperative in Moyobamba, Peru — around 300 farmers working organically and with permaculture to protect the region’s biodiversity. The San Martín region, at 1,200–1,800 m on nutrient-rich soils, gives ideal conditions; Aproeco strengthens the community through fair prices and sustainable methods.

A clean, washed Colombian from La Unión & La Florida. Round and balanced, with pleasant body, restrained sweetness and moderate acidity. Works for both espresso and filter.

Cocoa, caramel, vanilla pod

From Finca La Cristalina in Quindío, farmed by the Grajales family for over 100 years. Shade trees and sustainable practices at 1,400-1,450m produce an exceptionally high-quality lot. Limited microlot.

From the El Trébol women's cooperative in Santander, decaffeinated using the sugarcane (ethyl acetate) process.

Biscuit, almond, praline

Named for Luís Cláudio Cunha, third generation on Fazenda Bela Época in Alta Mogiana. Natural-processed Obatã, decaffeinated in Bremen via the CO2 process, which preserves the bean's cell structure and natural flavor without chemical residue.

From Finca El Diamante in Quindío, farmed for three generations by the Torres Gaviria family. A limited microlot fermented 36 hours aerobic followed by 36 hours anaerobic.

A washed Honduran filter coffee with clear structure and lively acidity.

Cocoa, peach, blossom honey

From Nyeri, high on Mount Kenya, where cool nights at 1,800-2,000m produce dense beans that keep their structure and clarity after CO2 decaffeination under pressure.

Cocoa nibs, dark caramel, mandarin

From Finca Fulda in Chiapas, founded in 1980 by German emigrant Rainer Böhme and his wife Ibbeth. The farm funds schooling, meals and medical care for its 500+ workers and their families through sustainable, resource-conscious cultivation.

A blend built around beans from Finca Fulda in Chiapas, the family farm of German emigrant Rainer Böhme.

A blend of two Colombias: washed, chocolatey/nutty Arabica from Nariño (60%) and fruity, intense natural La Veranera beans from Tolima (40%). Built for filter and cold brew.

Chocolate, nutty, tropical fruit

An experimental honey-processed lot using osmotic dehydration.

A deliberately composed, limited-edition blend by roaster/founder Sebastian Schulz — "built, not mixed" — sold in a refillable tin.

Caramel, apricot, vanilla

The house filter blend of Brazilian and Colombian beans. Velvety, mild and reliable for everyday brewing.

Milk chocolate, caramel, cane sugar

A seasonal roast of Vietnamese Canephora (Robusta), showing the sweetness and structure the species can reach under carefully controlled processing.