Die Kaffee

A soft, harmonious blend of two sweet Arabicas from Honduras and Colombia with chocolate and almond, made to raise awareness of breast cancer and early detection during October, Breast Cancer Awareness Month.

Chocolate, almond, sweet

A natural from the Subak Padang Payung cooperative in Dausa on the volcanic slopes of Mount Batur, farmed by the Balinese "Tri Hita Karana" philosophy of harmony between people, nature and the divine, and dried 16 days in the mountain air. Mandarin, juicy papaya and sultanas with a creamy, silky body.

Mandarin, papaya, sultana

A natural Mundo Novo and Catuai assembled from lots in the Cerrado and Alta Mogiana, chosen to replace the original San Rafael: roasted hazelnut, caramel and a pronounced nut-nougat sweetness.

Roasted hazelnut, caramel, nut nougat

A natural Yellow Bourbon from Fazenda Prevenda in Chapada de Minas, successor to Die Kaffee's "Rio Brilhante": very sweet, with nut and chocolate plus pistachio and caramel.

Nut, chocolate, pistachio, caramel

A limited second Costa Rican from several small Tarrazú farms at 1,600-1,900 m, honey-processed so part of the mucilage dries on the bean. Naturally sweet with balanced acidity: peach, apricot and sponge biscuit.

Peach, apricot, sponge biscuit

A washed high-grown Caturra from Tarrazú with a full body, cocoa and light nut aromas and complex apple and blueberry fruit.

Cocoa, light nut, apple, blueberry

Created for Movember 2024 to raise awareness of men's health and kept permanently: Honduras "La Joya" with Indian Manamboli Canephora, a classic espresso blend for portafilter, moka pot and bean-to-cup machines.

Die Kaffee's 2023 blend of the year: Brasil San Rafael with Indian Manamboli Robusta. Sweet with little acidity, a medium, velvety body and roasted almond and milk chocolate, on its own or with milk.

Roasted almond, milk chocolate

Named after Felino near Parma, whose rustic espresso bar inspired it on a 2014 holiday: 90% Brazilian Yellow Bourbon with 10% washed Indian Canephora. Pronounced caramel with nut, milk chocolate and a gentle apricot acidity. Gold medal in the Deutsche Röstergilde tasting 2019.

Caramel, nut, milk chocolate, apricot

Die Kaffee's 2018 blend of the year: a classic but not too dark espresso of Nicaraguan Arabica and Indian Canephora (70/30), forgiving across a wide range of settings. Chocolate and nut, lightly earthy with a faint cherry note. Test winner in Crema magazine's "Bohnen, die lohnen".

Chocolate, nut, earthy, cherry

Nicaraguan Arabica with Indian Canephora: "almost like liquid block chocolate", with only a faint citrus note, for those who like their espresso classic. Gold medal at the Deutsche Röstergilde tasting 2014.

Dark chocolate, faint citrus

Developed by Fabiola, a Costa Rican member of the Die Kaffee team, from equal parts Costa Rican and Nicaraguan Arabica: dark cocoa with only a little lemon and green-apple acidity, "like melted chocolate on the tongue".

Dark cocoa, lemon, green apple

Die Kaffee's 2016 blend of the year: Brazil San Rafael, Nicaragua San José and Indian Manamboli Canephora. Chocolate and almond with vanilla and a light lemon-leaf acidity. Gold medal at the Deutsche Röstergilde tasting 2017.

Chocolate, almond, vanilla, lemon leaf

Created for the roastery's 15th birthday: Indian Canephora with the honey-processed Costa Rica "Jaguar", a strong espresso blend with chocolate and walnut that makes a great cappuccino base.

Chocolate, walnut

Imported directly by Meámbar Premium Coffee, a family project of Carola Larios-Postel in Germany and her brother Christian in Honduras. Juan Carlos farms about 4 ha at La Joya in Marcala among avocado, peach and pine trees; this washed Pache is very balanced.

A washed single-estate Canephora (SLN 274) from Manamboli Estate in the Anamalai Hills, bordering a tiger reserve. So soft and clean that Die Kaffee sells it on its own: earthy, with nougat, hazelnut and cognac. For moka pot, portafilter or bean-to-cup.

Earthy, nougat, hazelnut, cognac

A directly traded "project coffee" from KEDOVO, a non-profit supporting education, health and sustainable coffee farming in Kenya. Grown on deep volcanic soil near Mt. Kenya and washed at the Mugaga cooperative's Kiamabara mill: sweet and fruit-led with blackcurrant, raspberry and cane sugar.

Blackcurrant, raspberry, cane sugar

A washed Castillo from Cauca smallholders at about 1,500 m: chocolate and almond with raspberry notes and a pronounced sweetness.

Chocolate, almond, raspberry

A washed Arabica from Finca San José in Nicaragua with pronounced dark chocolate and citrus and lime fruit.

Dark chocolate, citrus, lime

A natural Red Bourbon from the Kinazi station in Huye, south-west Rwanda, grown with organic mulch under fruit-tree shade, hand-picked and dried slowly for 38 days on raised beds. Sweet and creamy with blueberry and blackcurrant.

Blueberry, blackcurrant, creamy body

A rarity: Excelsa, a variety of Liberica, the third coffee species, making up about 1% of world production. Grown by about 20 farmers in Zirobwe and Luweero in a project breeding coffee resilient to heat, drought and pests. Extremely sweet, with dried fruit, pecan and papaya, as espresso or filter.

Dried fruit, pecan, papaya, very sweet

A washed heirloom Arabica from small, semi-wild forest gardens in Limu, in Ethiopia's western highlands at 1,600-1,900 m: sweet and lightly chocolatey with citrus, lemongrass, florals and a fresh acidity.

Chocolate, citrus, lemongrass, floral

A washed heirloom Arabica from the Aleta Wondo district of Sidamo, grown at 1,500-2,200 m: medium acidity and good sweetness with dark chocolate, Darjeeling tea, lime and bergamot.

Dark chocolate, Darjeeling tea, lime, bergamot