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Finca El Placer near Calarcá, Quindio, is run by Sebastián Ramírez, the fourth generation of his family to do so. Shortly after taking over his parents' farm, Sebastián realized he needed to make a fundamental change. Selling "regular" coffee to the local market meant a lot of work for the farm, but little income. He quickly changed this by specializing in fermentation and cultivating unique varieties, a practice now highly valued by many coffee lovers. This paradigm shift allowed him to tap into an international market and thus guide the farm towards sustainable, profitable operations. His focus is on top quality and flavor diversity, key aspects of Süssmund Coffee. El Placer's coffees frequently win awards at international coffee competitions and have a large following worldwide.

Through his own experience in vocational training and working on his farm, Sebastián is acutely aware of the importance of sensory and farming knowledge for breaking out of a regional market. He makes this knowledge freely available to the local farming community, both to ensure he receives the highest quality from his suppliers and to provide interested farmers with the tools they need to compete in the international market. Many farmers still don't know what their coffee tastes like, making them vulnerable to trade, and Sebastián wants to change that.

Thanks to traditional agricultural techniques and organic fertilizers, it has been possible to completely avoid synthetic herbicides.

The processing in detail

Step 1: Harvesting and sorting

Harvest and sort the cherries, with 95% being fully ripe and 5% being half-ripe.

Step 2: Anaerobic fermentation

The cherries are anaerobically fermented in 200-liter tanks for 200 hours at a constant temperature of 18 °C with CO2 input.

Step 3: Drying phases

First phase: The coffee is dried for about 20 days under a tent at 40°C and 25% humidity.
Second phase: Further drying for about 5 days, slowly and in a controlled manner under sunshades

Step 4: Packaging and stabilization

The coffee is packed in Grain-Pro bags and stabilized for 15 days.

Step 5: Peeling and manual selection

The coffee is then peeled and sorted by hand before being vacuum-packed.

We are very grateful to be able to present a work of art by the great Vienna-based artist Daniel Domig in this special edition.
Artwork: And They Bloom, Daniel Domig, 2025

Region : Calarcá, Quindio

Producer : Sebastian Ramirez

Farm : El Placer

Cultivation altitude : 1744m

Variety : Pink Bourbon

Preparation : Natural carbonic maceration, 200h fermentation

Preparation recommendation : V60, Kalita Wave, Aeropress, French Press, Chemex, filter coffee machine

Best Taste Recommendation : 1-8 weeks after roasting (Best Before - 1 year)

Body : 4/5

Fruit : 4/5

Flavor profile :

Let yourself be enchanted by the magic of this Grade 1 microlot from the Aricha Wubanchi Washing Station in Yirgacheffe. At an altitude of 2,200 meters, surrounded by lush nature and nourished by the clear waters of the Resitay River, the coffee cherries are cultivated by over 1,700 passionate smallholder farmers. These families plant their Jarc heirloom varieties alongside other crops directly in their forest gardens – affectionately known as "garden coffee."

Yirgacheffe is the heart of Ethiopian coffee culture, renowned for its delicate and distinctive aromas. The combination of fertile soils, consistent rainfall, and centuries of experience gives this coffee an unparalleled range of flavors. In the cup, you can expect fruity notes of apricot, lemon tart, and Earl Grey tea.

The processing is carried out with dedication: Only the ripest cherries are hand-picked, fermented, washed, and gently sun-dried for 10 to 12 days on raised beds in Africa. Each bean is carefully turned regularly and protected from rain or the midday sun before it begins its journey to Addis Ababa, where it is finally sorted and prepared for export.

We are delighted to present this excellent coffee from the Aricha Wubanchi Washing Station. The light roast brings out classic Yirgacheffe aromas such as bergamot and black tea. This coffee is a sensational companion as a crisp cup of filter coffee or a fruity espresso.

Region: Aricha in Yirgacheffe, Gedeo Zone

Producer: Aricha Wubanchi Washing Station

Cultivation altitude: 2,200 m

Variety: Heirloom

Preparation: Washed

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 1 - 8 weeks after roasting (Best Before - 1 year)

Body: 3/5

Fruit: 4/5

Flavor profile:

This unique Peaberry Estate Lot comes from the Kakindu Estate in Kiambu, Kenya – a place where tradition and passion meet. This 76-hectare farm, once established by British colonialists, is now proudly Kenyan-owned and part of the Sasini Group. Here, it's not just about coffee, but about people, community, and the future.

Sasini ensures fair working conditions, safe accommodation, and education for the children of its employees. With the support of Olam Specialty and dedicated partners, further investments have been made in the local primary school. In particular, a modern computer lab has been built so that students can acquire the necessary skills to succeed in an increasingly digital job market.

Kiambu County, not far from Nairobi, is a paradise for coffee lovers. The volcanic soils, the altitudes of up to 2,000 meters, and the cool nights allow the coffee cherries to ripen slowly. This results in a particularly fine flavor full of character and complexity.

This excellent estate lot is processed with the utmost care – hand-picked, traditionally "fully washed," and sun-dried on African raised beds. Every bean tells the story of the local people's dedication and carries the soul of Kenya within it.

With every sip, you not only experience a unique interplay of aromas, but also directly support the community that makes this special coffee possible. We are delighted to be able to roast this excellent SL28 Arabica variety for you in such high quality. A delicate taste awaits you on your palate. Redcurrant, blackberry, peach and rosehip.

Region: Kiambu County

Producer: Kakindu Estate

Cultivation altitude: 1650 - 1800 m

Variety: SL28

Preparation: Washed

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 1 - 8 weeks after roasting (Best Before - 1 year)

Body: 4/5

Fruit: 4/5

Flavor profile:

This cup of light-roasted organic coffee from Rwanda not only tastes incomparable, but also tells a story full of courage and hope. This fine organic Arabica comes from the Mbizi Washing Station in the Kamonyi district of Rwanda – a place where women are achieving great things together.

The two founders, Aline and Odette, set themselves a goal: to change the lives of widowed and disadvantaged women. With passion, they not only built up their coffee production but also distributed goats and fertilizer to secure the families' livelihoods. Every bean tells a story of solidarity, strength, and the vision of a better future.

Kamonyi, located in southern Rwanda, offers ideal conditions for high-quality coffee cultivation. The subtropical climate, regular rainfall, and altitudes of 1,400 to 2,000 meters create a perfect environment for the Arabica variety Red Bourbon. The region's fertile clay soils are rich in minerals, giving the coffee cherries their unique aroma. Kamonyi is also known for its sustainable farming methods and the strong community of smallholder farmers who pass on their knowledge through generations.

This fine, washed red bourbon impresses with complex fruit notes of gooseberry and lime, and a sweet busquit finish. With every sip, you support these inspiring women and taste the dedication that went into every bean.

Region: Kamonyi District

Producer: Mbizi Washing Station

Mounting height: 1,400 - 2,000m

Variety: Red Bourbon

Preparation: Washed

Preparation recommendation: Espresso machine, moka pot, pour-over, Aeropress, French press, filter coffee machine, cold brew

Best Taste Recommendation: 2 - 16 weeks after roasting (Best Before - 1 year)

Body: 3/5

Fruit: 5/5

Flavor profile:

The Pour Over Kit from Hario is the perfect starter kit for exploring the world of filter coffee.

The set includes a stylish glass carafe (600ml), a V60 plastic filter (size 02 - suitable for 1-4 cups), 40 paper filters and a measuring spoon (for 12g of coffee) - we recommend a scale.

The kit includes the Aeropress, stirrer, measuring spoon, and 100 micro paper filters. All plastic components are, of course, BPA-free.

- Material: Polipropylene, rubber (BPA free)

- Care: dishwasher safe

- Coffee spoons with filling level markings (8 g and 10 g)

- Stirring rod

Bialetti stands for classic mocha in a traditionally simple design, at home or in your holiday home. The iconic mocha pot has been given a new pressure valve, making the mocha much sweeter, more balanced and doesn't taste burnt.

You can also use the Brikka You can now even enjoy your mocha with a little crema! This gives you a much closer taste to an espresso than with previous models.

The new Brikka is suitable for gas and electric stoves with ceramic hobs.

Cleaning should be done by hand using detergent.

Material: aluminum

Capacity: 150ml (4 cups)

Dishwasher safe: No

Induction hob: With adapter plate also for induction hobs (not included)

The Timemore Black Mirror Basic 2.0 is a fast and precise coffee scale that lets you measure weights from 0.5 g to 2,000 g to the nearest 0.1 g. The clean design is complemented by the clearly legible LED display.

The coffee scale features an automatic timer that starts automatically as soon as the scale detects a change in weight. This allows you to always precisely control the extraction and focus fully on brewing your coffee. It also displays the current flow rate.

The scale features a lithium battery with a runtime of approximately 10 hours. The 1600 mAh lithium battery is charged via a USB-C cable. If the scale is not used for three minutes, it automatically turns off. It also features a physical toggle switch for turning it on and off.

Material: Acrylic plastic

Dimensions: 15.2 cm x 12.9 cm x 2.5 cm

Weight: 381g

The Brewista Smart Scale III, waterproof thanks to its nano-coating, is now even more robust and accurate to 0.1 g. Its timer and non-slip surface leave nothing to be desired for any barista. Five application modes simplify operation in any preparation situation, whether espresso or pour-over. Therefore, this coffee scale is a must-have for every barista's household. The scale requires no batteries; charging is done via a USB-C power cable (not included).

- Auto-tare function
- Automatic shutdown
- Saves energy and extends battery life
- Five operating modes for every application
- Weight unit in grams or ounces
- Maximum weight: 2,000g
- Accuracy +/- 1 gram
- Precise placement of the portafilter on the scale
- Robust silicone control surface
- Protective case included

With the Hario coffee scale, you can brew filter coffee exactly according to your recipe. By precisely weighing the coffee and water, as well as measuring the time, you have three important parameters under control. A scale like this is a milestone for passionate home baristas.

The scale is powered by two AAA batteries (included) and is suitable as a precise kitchen scale for weights up to 2kg.

- Dimensions: 19.5cm (L), 12cm (W), 2.7cm (H)

- Measuring accuracy: depends on the applied weight, 2-200 g = ± 0.2 g, 200-500 g = ± 1 g, 500-2,000 g = ± 3 g

- Stopwatch: yes, up to 99 minutes and 59 seconds

- Automatic switch-off after 5 minutes

- Color: matte black

Cleaning powder for all types of espresso and filter coffee machines. Removes residue from the brew head, pipes, and valves.

Contents: 566g

1 x cloth for coffee in the portafilter (brown)

2 x cloths for the milk nozzles (blue)

1 x all-purpose cloth for all surfaces (black)

With the Barista Cloth Set you always have the right cloth at hand to keep your work environment on and around the coffee machine clean.

The material is a blend of polyamide and polyester. It dries quickly, is easy to clean, and particularly durable.

Milk nozzle wipes: This set includes two wipes for both milk nozzles, allowing you to quickly and easily remove milk residue. These wipes have exceptional absorbency. Dimensions: 200 mm x 200 mm

Coffee Cloth: This cloth is designed to remove coffee residue from the portafilters and other parts of the machine. The included carabiner allows you to easily attach the cloth to your work surface. Dimensions: 310 mm x 600 mm

All-purpose cloth: This cloth outlasts any disposable sponge and keeps your work surface and machine surfaces exceptionally clean. Dimensions: 310 mm x 310 mm

Awarded the Reddot Design Award, the Fellow Stagg EKG Pro is not only beautiful to look at, but also offers numerous useful features. With 1200 W of power, you can heat water to the desired temperature in no time and keep it hot to the exact degree for up to 1 hour. The rotary knob makes the kettle particularly intuitive and easy to use. You can read the water temperature at any time on the illuminated LCD display in either Celsius or Fahrenheit. A counterweight is built into the handle of the kettle. This makes the pot particularly comfortable to hold and you can pour with extreme precision through the narrow spout. With the Fellow Stagg EKG Pro, you have maximum control over the flow rate when preparing filter coffee. A cult object for all discerning baristas who value quality and design.

Volume: 0.9 L

Power: 1,200 watts

Material: Kettle and lid made of stainless steel, base made of plastic

Dimensions: 29 cm x 17 cm x 20 cm

Cable length: 75 cm

Voltage: 220V / EU plug