Espresso Explorer Set

"Blend? Single Origin? What was that again?" If you’re asking yourself that right now – don’t worry! Here’s the explanation. Single origins come from a single growing region and clearly express the distinctive aromas of their origin, for example fruity or chocolatey notes. They’re ideal for explorers who love trying out new and complex nuances.

Blends, on the other hand, combine beans from different regions, varieties, or processing methods. They offer consistency and balance, and are carefully crafted by our master roasters to create a well-rounded flavor profile – across different harvests. They’re often fuller, sweeter, and lower in acidity, making them perfect for milk coffee or espresso.

Wondering which one suits you better? Flavor adventurers often prefer single origins, while routine lovers often appreciate the reliable everyday companion that blends provide. Whatever you choose, we offer you a high-quality selection.

Sounds simple, but it’s full of craftsmanship: coffee begins as the fruit of the coffee plant. In order to export it as green coffee, it has to be processed. The two most common methods are dry (natural) and wet (washed). Both are ways of transforming the coffee cherry into aromatic beans – each with its own character.

With the natural method, the whole fruit is dried in the sun for several weeks, being turned regularly. This allows the sugary layer of the pulp to infuse into the bean, resulting in a lot of body and natural sweetness. Only after drying is the pulp separated from the bean. Since this method requires no water, it’s especially suitable for regions with low water availability.

The washed method begins right after harvesting: the pulp is removed, the beans are fermented in water, and then carefully dried. The result: clean, fruity coffees with fine acidity and intense, nuanced aromas.

A Welcome Surprise

Sidamo is like a welcome surprise – classically strong yet excitingly fruity. This light roast from Ethiopia will take you out of your comfort zone and show you how diverse espresso can taste. Enjoy the combination of caramel and dark berries with the classic espresso kick.

Tips for Preparation

Sidamo is at its best when enjoyed on its own. But it also surprises when combined with milk (or milk alternatives), giving it a caramel-like flavour. Ideal for fans of sweeter coffee drinks.

Excellence from the Highlands of Ethiopia

As a single origin coffee, Sidamo comes from a sole region and reflects the special growing conditions there. Typical for Ethiopia, this Arabica coffee is grown at an altitude of 2,000 metres in shady forest gardens. The cool high-altitude climate means that the coffee cherries ripen more slowly, giving them more time to develop their refreshingly fruity flavour – just like good wine.

Naturally Grown and Hand-dried

The coffee cherries are harvested by hand, ensuring that only ripe cherries are picked and processed. The harvested cherries are carefully dried in the sun and turned regularly – this is called natural processing. The beans are then separated from the pulp of the cherry and hand-picked again by the farmers so that only the best beans are exported. As no chemical fertilisers or pesticides are used, the farm is also certified organic according to DE-ÖKO-001.

Grape and Nut Chocolate for Your Cup

Cerrado tastes like a piece of grape and nut chocolate slowly melting on your tongue: pleasantly velvety, slightly sweet and with subtle notes of ripe fruit and nuts. Thanks to its balanced profile and chocolatey flavour, it is the standard espresso in our cafés – a real crowd-pleaser with depth.

Innovation Meets Sustainability and Community

The single-origin Arabica comes from the “Daterra – sustainable coffee” farm, located in the Cerrado region of Minas Gerais, a savannah region in south-eastern Brazil. This region is known for its consistent climatic conditions and nutty, chocolatey coffees with a smooth character.

Daterra is one of the pioneers of sustainable coffee cultivation in Brazil. The family-run business works closely with universities and research institutions to develop new, environmentally friendly cultivation methods. The aim is to combine agriculture with the protection of natural resources – through measures such as soil conservation, reforestation and water treatment.

The farm's approximately 300 employees are employed year-round – with fair wages, social standards and access to medical care. The farm also invests in educational programmes and infrastructure for the local community.

The Art of the Sweet Bean

For Cerrado Espresso, we source an Arabica variety from Daterra, which consists of the Catuai, Mundo Novo and Bourbon varieties and is processed using the pulped natural method. In this process, the coffee cherry is pulped after harvesting, meaning that the pulp is removed, but some of the sweet mucilage remains on the bean. Instead of being completely washed, as in the washed process, the beans dry in the sun with this sticky layer.

Tips for Preparation

Cerrado is particularly good in an espresso pot. Its velvety mouthfeel and pleasant nutty flavour come into their own both on their own and in cappuccinos and other milk-based coffee drinks.

Your Everyday Espresso

House Blend Espresso is our version of an everyday espresso. This 100% Arabica blend has a delightful nutty, sweet flavour: marzipan and nougat will put you in the Christmas spirit – whatever the season.

Tips for Preparation

Whether pure or with milk (or milk alternatives), our House Blend is always there for you. It works particularly well in espresso machines, fully automatic coffee machines or stovetop coffee makers.

A Solid Blend That Always Impresses

This medium-strength blend of selected Arabica beans from Brazil, Honduras, Ethiopia and Congo impresses with its balanced, rounded character and consistently rich crema. The countries of origin shape the taste in a unique way: Brazil contributes velvety sweetness with notes of dark chocolate and roasted hazelnuts, while Honduras adds mild fruitiness and subtle acidity. Ethiopia brings floral nuances and invigorating freshness to the mix. Finally, the DR Congo gives the blend an earthy depth and subtle herbal notes, creating an exciting, balanced taste experience.

A Combination of High Quality, Innovation, and Sustainability

The Brazilian Arabica beans used in the House Blend come from the Fazenda Rainha farm in Minas Gerais. It is located at an altitude of 1,600 metres on volcanic soil. The combination of location and microclimate provides ideal growing conditions for high-quality coffees. The farm has been family-owned since 1890 and still harvests the coffee carefully by hand to deliver exceptional quality. We source the contribution from Honduras from the passionate coffee farmer Feliciano Castillo, whose farm is located in a remote area in the west of the country. Coffee is the centre of his life and he works daily to further perfect his coffees. The puzzle piece from Ethiopia comes from the Bikila Ibsa cooperative, located in the Limu region in the north-west of the country. Together with the cooperative, we have invested in a new washing station and offer training for producers to further improve coffee quality. The Congolese portion is produced by the Rebuild Women's Hope (RWH) cooperative. This female-led organisation is committed to strengthening women's rights in Congo, enabling female coffee farmers to achieve economic independence and giving them decision-making power. Their vision is a good standard of living for the entire community.

Your ticket to the chocolate factory

Yirga Santos transports you straight to Charlie's chocolate factory. The slightly darker roast of this Arabica-Robusta blend impresses with an intense chocolate aroma.

Tips for preparation

Do you like cappuccino, other milk drinks, or maybe a little sugar? Then Yirga Santos is just the thing for you! Especially when combined with milk (or milk alternatives), it creates a strong, creamy coffee that loses none of its powerful character.

With this Arabica-Robusta team, every crema comes out just right

It's all in the blend: 75% Arabica creates an intense, low-acid espresso that, thanks to the 25% Robusta content, reliably delivers a golden crema every day. The beans for this harmonious blend come from three countries: Brazil, Ethiopia, and India. While the high-quality Arabica beans from Brazil and Ethiopia provide a chocolatey note and a fine, balanced sweetness, the first-class Robusta from India brings strength and crema.

Quality that starts with the harvest

In Brazil, we work with the APAS cooperative, located in the southeast, with whom we share the same commitment to exceptional quality and fair production conditions. The farmers carefully harvest and select the coffee cherries by hand and let them dry in the sun – this is how the particularly chocolatey notes typical of Brazil develop.

In Ethiopia, we invest in training in collaboration with Welthungerhilfe and local cooperatives (e.g., in the Limu region) so that farmers can improve the quality of their harvests. This not only increases their income in the long term, but also improves their living conditions.

An Absolute Classic

Every sip tastes like an espresso from your favourite Italian café around the corner: full of roasted aromas, strong and balanced.

Tips for Preparation

Do you prefer to drink your coffee with milk (or milk alternatives)? Grano Gayo is wonderful as a cappuccino or latte macchiato, without compromising on its strong flavour. This espresso is also the right choice for fans of sugar in their coffee. Whether you use a stovetop pot, espresso machine or fully automatic machine, Grano Gayo is always a highlight.

A Blend with Strong Character and Rich Crema

Grano Gayo is an espresso blend with character – and four countries of origin that could hardly be more harmonious. The coffee from Colombia provides the strong base note: nutty, caramelised and balanced – exactly what you want from a classic espresso. Peru adds the delicate sweetness of dark berries, giving the blend a playful lightness. The contribution from Ethiopia reinforces these nuances with its typical fruity sweetness.

The dark blend is rounded off by beans from Honduras, which provide a chocolatey aftertaste. The result? A low-acid espresso with a rich crema, without any frills.

Hand in Hand – from Farm to Cup

The Colombian Arabica portion of this Italian-style blend comes from the Coocafe cooperative. Here, 88 farmers work together to produce high-quality coffees that are exclusively organically grown and carry the official EU organic seal.

The puzzle piece from Peru grows in the eastern foothills of the Andes. The farmers of the family-owned company Negrisa have over 15 years of experience and combine cultivation, processing, quality control and export under their belt.

The Ethiopian contribution to the blend comes from the region around Agaro in the west of the country. 1,138 farmers from the Bikila Ibsa cooperative produce and process the coffee there carefully by hand, drawing on their many years of experience.

The contribution from Honduras comes from the certified organic Comipronil cooperative, which is run mainly by women and has set itself the goal of promoting and supporting female coffee farmers.

In Ethiopia, we invest in training in collaboration with Welthungerhilfe and local cooperatives (e.g., in the Limu region) so that farmers can improve the quality of their harvests. This not only increases their income in the long term, but also improves their living conditions.