Autumn Coffee Set

Like a Warm Hug

Francisco Lopez envelops you like a warm hug. Named after its coffee farmer, it embodies the very essence of its origins: low acidity, chocolatey-nutty sweetness, and gentle spice. The flavour combines cocoa with roasted almonds and a hint of cardamom, elegantly embedded in a creamy texture.

Coffee Farming as a Lifelong Dream

Francisco Lopez fulfilled his dream through hard work and passion: his own coffee farm right on his doorstep. He learned to love life and work on a farm from an early age. To achieve his life goal, he moved to the US for a while. A few years ago, the time had come: he purchased his former boss's farm and has been growing high-quality specialty coffees with dedication ever since—side by side with his eldest son and his wife.

“I wanted to show my children what it means to fight for something,” he explains. For him, coffee is not just a product, but a legacy: a piece of freedom, pride, and future in every cup.

After the coffee harvest, meticulous attention to detail follows: using the floating method, only the ripe, red cherries are selected in a water bath. The pulp is then mechanically removed from the beans, while the remaining fruit tissue – known as mucilage – is gently removed through natural fermentation in water tanks. Finally, the beans are dried in the open air for ten days: on raised drying beds, the beans are regularly turned by hand until they have reached exactly the right residual moisture content – and are ready to delight you in every cup.

High-Quality Coffee Cultivation with Dedication at Lofty Heights

This special coffee bears the name of Francisco Lopez, a passionate coffee farmer from the high mountains of Huehuetenango in Guatemala. At an altitude of 1,550 meters, his coffee cherries grow slowly and under ideal conditions. This patience pays off: the late ripening gives the cherries their intense natural sweetness.

Tips for Preparation

Francisco Lopez is particularly suitable for preparation with an espresso machine, stovetop pot, or AeroPress. If you prefer stronger coffee from a filter machine or French press, Francisco Lopez is also ideal for this method. Are you a fan of flat white or cappuccino? Francisco Lopez can be enjoyed with milk (or milk alternatives) or on its own.

An Espresso for Every Day

With Apas, Brazil's nutty, chocolatey charmer, you can bring a timeless classic into your home. This creamy 100 % Arabica all-rounder tastes of roasted hazelnuts and milk chocolate, which literally melt on your tongue with every sip. It is strong, velvety and low in acidity – a perfect espresso for every day.

Tips for Preparation

We recommend Apas especially for espresso machines, stovetop coffee makers or AeroPress. Do you prefer to drink your coffee with milk (or milk alternatives) or a little sugar? Then you should definitely try Apas. Whether as an espresso or cappuccino, this Brazilian natural coffee unfolds its characteristic nutty, chocolatey flavour in every preparation.

Long-standing Partnership on Equal Terms

We source Apas, a single origin coffee, through our partnership with the cooperative of the same name in Brazil – traded directly and on equal terms. Our partnership began back in 2018, on a trip through Brazil. Since then, we have developed a close relationship, especially with the two farmers Alessandro and Ademilson, who cultivate their coffee cherries with great passion and care. Today, the APAS cooperative has 71 farmers and has become an integral part of our long-term trade relations. As a single origin, Apas reflects the special growing conditions of the Brazilian region: grown at an altitude of 1,150 metres and naturally processed, it has a particularly intense chocolate flavour.

Natural, Sustainable Cultivation in Brazil's Highlands

The APAS cooperative is located in the state of Minas Gerais in southeastern Brazil. This region produces a large proportion of Brazil's coffee, as the high altitudes and microclimate provide optimal conditions for coffee cultivation. The passionate farmers of the APAS cooperative attach great importance to natural, sustainable cultivation and careful processing of the cherries. Immediately after harvesting, the fully ripe, deep red coffee cherries are pre-sorted in a water bath – the lighter, unripe fruits float to the surface and are removed. The selected cherries are then dried in the sun on so-called drying beds for around three weeks. To ensure a consistently sweet and clear flavour profile, they are regularly turned by hand and defective fruits are carefully sorted out.

In contrast to the washed process, the coffee cherry is only rinsed after drying – this gives the green coffee a more intense flavour.

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.

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.

Fresh From the Oven

A slice of Grandma’s fruit crumble and a warm, leisurely afternoon: La Piedra turns every coffee break into a little slice of summer – sweet, cosy and simply lovely. This creamy microlot from the highlands of Honduras combines a caramel-like sweetness with notes of red grapes to create a well-balanced, washed filter coffee that remains intriguing right down to the very last sip.

A Microlot with Family Roots

La Piedra Farm, which gave this special Arabica its name, is situated in the small village of El Zanate in the Lempira mountain region of Honduras. It is here, at an altitude of 1,900 metres and surrounded by a tropical savannah climate, that Marisa Dilcia Vásquez grows her coffee. Marisa has only recently started working as a producer herself, but coffee has been part of her family’s history for generations. She forged her own path when she took over a plot of land from her husband and grew her very first microlot there.

The coffee impressed Café Raga, a collective of producers and coffee experts from the region. Together with Rony Gámez, Marisa has been working ever since to continuously improve both quality and production volume. Her long-term goal is to make La Piedra a benchmark for high-quality coffee in the region.

Time and Care for a Special Washed Arabica

At La Piedra, the harvest begins between January and March, as soon as the Pacas variety coffee cherries have reached full ripeness. Before processing, the cherries are sorted in a water bath – this allows less dense cherries to be weeded out.

The cherries are then pulped and fermented for 36 hours under controlled conditions. During this process, Marisa pays particular attention to water quality, the cleanliness of the cherries and the precise fermentation time. After washing, the coffee is dried for around 20 days on raised drying beds.

The result is a complex, well-balanced coffee with a caramel-like sweetness and subtle fruitiness, which comes across as clear and creamy in your cup.

Tips for Preparation

This Honduran single-origin coffee really comes into its own when brewed using the pour-over method, for example with the Hario V60. Its complex nuances also come through beautifully when brewed with the AeroPress. Whether fresh from the filter or as a cold brew, Marisa’s Arabica, with its perfect balance between sweetness and liveliness, is perfect for relaxing moments on warm days.

A Rich Dream of Chocolate and Nuts

Like a mild morning in your favourite place – familiar and balanced. Sierra Nevada tastes just like you would imagine a good cup of coffee to taste: a little nutty, a little chocolatey and pleasantly strong.

Tips for Preparation

Whether you want to serve it to coffee nerds or enjoy it on a relaxed afternoon with your loved ones, Sierra Nevada always tastes great and can also be enjoyed with milk (or milk alternatives). It works particularly well in a coffee machine, hand filter or French press.

A Colombian Single Origin with Character

Sierra Nevada is a single origin – the beans come exclusively from one region, in this case La Ceja in Colombia. The typical Colombian flavour of hazelnut and fine caramel wonderfully highlights the character of this special growing region. Do you prefer a balanced flavour that is still full of character? You can rely on this 100% Arabica: its washed processing produces a low-acid coffee with a particularly clear, delicate flavour that fits perfectly into everyday life.

Coffee Cultivation with Eyes on the Future

This single-origin coffee comes from the El Oso community in Colombia – where farming is approached with the future in mind. Together with scientists and universities, they are working to make coffee cultivation more sustainable, innovative and environmentally friendly. The aim? Top quality, fairly produced – always with the goal of farming in harmony with nature. The El Oso community provides over 100 farmers with access to knowledge, technology and fair pay – for sustainable progress in coffee farming.

If Tea were Coffee

If tea were coffee, it would be called Yirgacheffe. This Ethiopian Washed Arabica is our highlight for all those who appreciate fine and complex aromas. Mild and harmonious, this single origin will win you over with its subtle vanilla and blackberry notes.

Harvested and Processed by Hand

Tero Farm is situated in southern Ethiopia, near the Sidamo region in Guji. The coffee cherries are harvested and sorted by hand by the approximately 800 farmers. At the washing station, they are separated from the pulp, washed and then dried in the sun whilst being turned regularly and carefully – this gives the coffee its clear, delicate flavour profile. A particular highlight? As no chemical fertilisers or pesticides are used, the farm is also organic-certified under the DE-ÖKO-001 standard.

Traditional Cultivation in the Interests of Nature Conservation

Yirgacheffe is grown in shady forest gardens in the southern mountains of Ethiopia. Thanks to the cool, high-altitude climate, the coffee cherries ripen more slowly and have more time to develop their characteristic, fruity and spicy flavor. Traditional cultivation in forest gardens also has advantages in terms of nature conservation: the plants have a higher natural resistance to pests, plant and species diversity is preserved and the method of cultivation provides natural protection against erosion.

Tips for Preparation

All types of filter coffee preparation are suitable for preparing Yirgacheffe coffee. When prepared with a hand filter, fruity-sweet nuances tend to come to the fore, while a French press, for example, emphasizes floral-spicy aromas. Yirgacheffe is best enjoyed pure, as this allows its flavor to develop optimally.

The Perfect Balance

Karibu is the golden standard of the coffee world: smooth yet aromatic, harmonious and always exciting. It tastes of fine chocolate with a hint of cinnamon and is very low in acidity.

Tips for Preparation

Karibu tastes best when brewed using a classic filter coffee machine or French press. This high-end blend is ideal for fans of complex, exciting flavours who like to enjoy their coffee pure.

The Best of Three Coffee Regions

This high-quality 100% Arabica blend combines the best characteristics of three coffee regions: Ethiopian sweetness reminiscent of dark chocolate, Brazilian spice that gives the coffee depth, and Kenyan fruitiness that gently shines through in the finish.

Working Together for Quality – and Better Prospects for the Future

The Brazilian component comes from the APAS cooperative, which has created a high-quality APAS blend especially for us. We have maintained a close partnership with the organisation, which now includes 71 farmers, since 2018. Together, they focus on quality, craftsmanship and sustainable methods – from harvesting to processing.

The Ethiopian component comes from the region around Agaro in western Ethiopia, from the Buture cooperative, with which we have already collaborated on our local projects. Together, we have invested in a washing station, enabling the 630 farmers to produce and export washed coffee.

Kenyan coffee comes from the Rungeto cooperative, an association of over 850 coffee farmers. The SL28, SL34 and Ruiru 11 varieties grow at an altitude of around 1,750 metres. They are cultivated on volcanic soil with a high phosphorus content, which gives them their typical Kenyan liveliness.

The coffee cherries are delivered to one of three washing stations, including the Kii Factory, located at the foot of Mt. Kenya. Since 1995, it has been processing specialty coffee with a clear focus on quality. The fresh glacier water of the Kii River, fed by the snow-capped peaks of Mt. Kenya, is used to process the cherries. In recent years, the cooperative has invested specifically in improving its processing methods with the aim of further enhancing the exceptional quality of its coffees.