Home
Notes of chocolate, cream, hazelnut and honey. Bella Giana is built on natural Arabica from Brazil (Mogiana). Roasted medium-dark for a full body, thick crema and a sweet, chocolatey profile. Made for cappuccino and latte.
Chocolatey and nutty with a creamy body and low acidity. A natural Brazil from Fazenda Lagoa. Omni-roasted — a sweet espresso and a comforting filter alike. Natural processed at 900–1200 m in Minas Gerais.
Citric acidity with the sweetness of red and tropical fruit. Notes of peach, cream, tropical fruit and honey. Grown by smallholders at 1600–2400 m, fully washed — a juicy all-rounder.
A fruity single origin from Huehuetenango, Guatemala. Notes of nectarine, hazelnut, macadamia and caramel. Smallholder coffee grown at 1500–1900 m, fully washed. Gently roasted light-medium — ideal for pour-over.
Discover our three most popular espresso beans in one set: Note (blend), Lagoa (Brazil) and El Jaguar (Guatemala). Perfect for getting to know different flavour profiles.
Organic Yirgacheffe (washed) — notes of citrus and bergamot, floral and tropical fruit. Grown by certified organic smallholders at 1700–2200 m and roasted light for maximum clarity. Ideal for pour-over (V60, Kalita) and Chemex.
Discover new flavours: your order comes with a 100g coffee sample as a bonus. Roaster's choice — always fresh and chosen to match your order.
Classic Antigua: cocoa and toffee, fresh orange zest, gentle spice and an almond finish. Omni-roasted for filter and espresso. From the high ground around Antigua (1450–1800 m), washed lots.
Sweet, clean and fruit-forward: a filter coffee from Honduras, Finca Río Colorado. Notes of brown sugar, cashew and chocolate. Grown at 1400–1650 m, fully washed.
A classic Indian Arabica espresso from the Baba Budangiri hills: dense, sweet and spicy with notes of hazelnut, nougat and brown sugar. Low acidity, syrupy body.
Bold, creamy, uncompromising: 100% Robusta from Kodagu (Parchment AB). Notes of dark chocolate, molasses and spice with low acidity — perfect for espresso and milk drinks.
Our all-rounder for filter and café crema: 60% Brazilian Arabica (Fazenda Lagoa) and 40% Indian Robusta (Kodagu). Silky, low in acidity. Notes of nougat, hazelnut, cocoa and dried fruit.
Our all-rounder for filter and café crema: 60% Brazilian Arabica (Fazenda Lagoa) and 40% Indian Robusta (Kodagu). Silky, low in acidity, with notes of nougat, hazelnut, cocoa and dried fruit.
Certified organic, naturally CO₂ decaffeinated. A gentle Honduran Arabica with notes of cream, blackberry, cherry and melon. Low acidity — ideal as an all-day filter coffee.
A Peruvian Arabica from Oxapampa, gently decaffeinated with sugar cane (EA). Notes of blossom, Brazil nut, milk chocolate and brown sugar. Grown at 1600–1950 m.
Decaf that tastes like "real" coffee: a Peruvian Arabica from Cajamarca, gently decaffeinated with sugar cane (EA). Notes of grapefruit, cane sugar, caramel and grape.
Our trio: Note (blend Brazil & India), Lagoa (natural Brazil) and Kreuzauer (café crema blend). The easiest way to get to know the range of our espressos.