Products

The new M47 Simplicity is more robust than ever thanks to its magnetic collection container. Its smooth aluminum housing and stainless steel base and lid rim are securely and reliably attached to the grinder with 11 magnets.

Other features of the mill:

• The all-metal housing and internal parts, as well as a lightweight ABS filling funnel, make filling easier.
• Robust ABS thumb stopper for better grip and easy handling.
  
• 47 mm large, professional conical burr grinders guarantee fast grinding, regardless of the preparation method.
  
• Perfectly aligned, self-centering grinding mechanisms thanks to the design based on the Morse cone principle.
  
• Stepless adjustment system for grind size settings down to 5 microns.
  
• Four ball bearings in the mill housing and in the handle knob ensure a particularly smooth grinding experience.
• Includes EVA travel case.
• Weight: 1050 g; Capacity: 40 g

All Kinu grinders come with a 5-year warranty.

This excellent lot was processed by 15 female coffee farmers from the Asobombo cooperative in Huila. In the Pitalito region, most farms are around 3-5 hectares in size, making them somewhat larger than in the rest of Huila. The region saw increased settlement in the 19th and 20th centuries due to the abundance of fertile land. Huila is generally considered one of the best coffee-growing regions in Colombia, a country already renowned for its exceptionally high-quality coffee.

The women of the Asobombo cooperative hand-pick their ripe, sweet coffee cherries and begin processing them directly on the farm. After pulping, the coffee beans ferment for 12-36 hours in water tanks. The parchment is then washed and dried on covered raised beds. Due to the high humidity in the region, the parchment is turned frequently to ensure even drying.

This summery, light filter coffee shines with a fruity-sweet taste of red currant and citrus zest, tea-like aromas reminiscent of green Sencha tea, and a delicate biscuit finish.

Region: Pitalito, Huila, Colombia

Producer: Asobombo Women Group

Mounting height: 1350m - 1800m

Variety: Bourbon, Castillo, Caturra, Colombia

Preparation: Washed

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

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

Body: 3/5

Fruit: 4/5

Flavor profile:

About ten years ago, Helmut Ulrich launched Soul Seed, a project with a strong focus on sustainability, at the foot of the Sierra Nevada mountains in Colombia. The organic cultivation of heirloom Arabica coffee plants is carried out in harmony with nature. Chemical fertilizers and pesticides are kept away from these coffee plants and the harvest workers. Fertilization is done exclusively with the farm's own compost, chicken manure, and recycled water. While organic coffee farming has always been practiced on the farm, the high costs for the small operation led to the decision to forgo organic certification starting with the 2025 harvest.

The Austrian-born farmer places particular emphasis on involving the local population in his project. Therefore, the harvest workers on the farm are paid double the local average wage. Furthermore , as many processing steps as possible are deliberately carried out by hand rather than by machine, thus ensuring that the harvest workers retain more of their earnings.

To enrich the unique flora and fauna on and around the coffee farm, Helmut is actively reforesting. For every sack of coffee sold, 100 native trees are planted. He also supports his neighbors with coffee seedlings so they can improve their harvests.

The wet processing of the coffee cherries takes place directly on the farm, which is difficult to reach by vehicle. After the pulp is removed, the coffee beans are fermented in tanks for 18 hours. This process removes the remaining pulp and mucilage. The coffee beans are then washed and dried on raised beds in Africa. This processing method results in a particularly clean cup profile.

The dark roast gives this coffee a full body and pleasing roasted aromas. Flavors of dark chocolate, caramel, and dried fruit delight the palate. This coffee is particularly well-suited for classic espresso and milk-based drinks.

Region : Minca, Sierra Nevada

Farmer : Helmut Ullrich

Cultivation altitude : 1200 m

Varieties : Bourbon, Typica, Caturra

Preparation : Washed

Preparation recommendation: Espresso machine, moka pot, fully automatic coffee machine

Best Taste Recommendation: 3 - 16 weeks after roasting (Best Before - 1 year)

Body: 4/5

Fruit: 1/5

Flavor profile:

Finca El Placer is located at 1400m near Calarcá and is run by Sebastián Ramírez, the fourth generation of his family to do so. Thanks to traditional agricultural techniques and organic fertilizers, they have been able to completely forgo synthetic herbicides. This exceptional Pink Bourbon lot was processed using the Infused Honey method. In this process, the ripe coffee cherries are fermented for 48 hours in sealed tanks with CO2 (carbonic maceration). During this fermentation, natural extracts of fruits and herbal juices are added. The coffee cherries are then pulped and dried with the mucilage for up to 30 days until the desired moisture content of 10% is reached. The result of this experimental processing method is an extremely intense aroma of berries and other red fruits. The Maillard reaction complements the complex fruit aromas with delicate caramel notes from the fruit sugars. A fantastic coffee that demonstrates the great range of aromas that is possible through special processing after harvesting.

The unique character of this rare coffee is underscored by a beautiful image from the artist Daniel Domig .

Region : Calarcá, Quindio

Producer : Sebastian Ramirez

Farm : El Placer

Cultivation altitude : 1400m

Variety : Pink Bourbon

Preparation : Carbonic maceration, infused honey

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 : 5/5

Fruit : 4/5

Flavor profile :

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 :

Origin: Spices from the Himalayas, black tea from Assam, India

Preparation recommendation

Boil 500ml water with 10g of masala chai and simmer for 5 minutes. Add 250ml of milk of your choice, bring back to a boil, and simmer for another 3 minutes. Add sugar to taste.

This shade-grown organic Arabica coffee is a pleasingly nutty coffee perfect for any time of day. The caffeine was gently extracted before roasting using the safe CO2 extraction method. Aromas of nougat, waffle, and cocoa are accompanied by a subtle hint of apple. The medium roast enhances this balanced interplay of sweetness, roasted flavors, and acidity.

The Cafeticultores Orgánicos de Oaxaca (Coroax) cooperative was founded in 2012 and consists of 2,000 family-run farms, primarily owned by indigenous people from the Oaxaca region. In December 2022, we had the opportunity to visit Coroax and were impressed by the natural beauty of the Sierra surrounding Oaxaca City and the warmth of its members. You can read more about our trip in our post on the coffee blog.

On average, a family owns around 3 hectares of cultivated land in the high-altitude mountain regions of the state. Joining the cooperative enables these small farmers to improve the quality of their green coffee and market it more effectively.

All coffee farms in the cooperative adhere to strict organic farming guidelines. This producer is particularly distinguished by its commitment to preserving the biodiversity of the local flora and fauna, as well as ensuring fair compensation for small-scale farmers. We are especially pleased to present this low-acid Arabica from Coroax.

We are pleased to present this versatile decaffeinated coffee. This organic decaf is suitable as an espresso, cappuccino, or nutty-sweet filter coffee.

AT-BIO-301

Region: Oaxaca, Mexico

Producers: Cafeticultores Orgánicos de Oaxaca (Coroax)

Varieties: Typica, Bourbon, Mundo Novo

Processing: Washed, CO2 decaffeination

Cultivation altitude: 1200-1500m

Preparation recommendation: Espresso machine, moka pot, fully automatic coffee machine, filter coffee.

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

Body: 4/5

Fruit: 2/5

Flavor profile :

On the palate, you'll find a delicious sweetness of nuts, nougat, and marzipan, paired with a subtle fruitiness reminiscent of ripe apples. The medium roast gives this coffee a pleasant finish of milk chocolate and waffle. This makes it suitable both for a balanced, sweet espresso and as a harmonious base for milk-based coffee drinks.

Unión Majomut, a non-profit organization, unites approximately 1,000 families from 35 indigenous communities of the Tsotzil and Tseltal ethnic groups in the highlands of Chiapas, at altitudes of 900–1600 meters. Organic coffee cultivation takes place on small, family-run farms in the shade among various other crops. The organic fertilizers, diverse flora and fauna, and nutrient-rich soils ensure exceptionally healthy coffee plant growth.

The cooperative was founded in 1981 by small-scale coffee producers with the aim of improving the living conditions of its members through the production, processing, and marketing of organic coffee and other organic products. In addition to food security, environmental protection and the democratic participation of all members are cornerstones of this cooperative.

The holistic improvement of living conditions includes programs for the renovation and construction of housing, improved food self-sufficiency, and the promotion of the economic participation of female members. All programs are shaped by the customs and traditions of the indigenous communities.

Through direct trade with Majomut, the producers achieve a far higher income than when selling to intermediaries and, thanks to the long-term, stable relationship with Süssmund, are independent of the volatile fluctuations of the commodity markets.

AT-BIO-301 certified

Region: San Cristobal de las Casas, Chiapas

Producer: Union Majomut Cooperative

Cultivation altitude: 900 - 1600 m

Variety: Typica, Bourbon, Mundo Novo, Caturra

Preparation: Washed

Preparation recommendation: Espresso machine, moka pot, fully automatic coffee machine

Best Taste Recommendation: 3 - 16 weeks after roasting (Best Before - 1 year)

Body: 4/5

Fruit: 1/5

Flavor profile:

This well-balanced filter coffee impresses with a delicious sweetness of hazelnut and nougat, paired with a subtle fruitiness reminiscent of apple. The medium roast gives this filter coffee a pleasant cocoa finish. This versatile and charming coffee is a perfect companion throughout the day and never gets boring.

Unión Majomut, a non-profit organization, unites approximately 1,000 families from 35 indigenous communities of the Tsotzil and Tseltal ethnic groups in the highlands of Chiapas, at altitudes of 900–1600 meters. Organic coffee cultivation takes place on small, family-run farms in the shade among various other crops. The organic fertilizers, diverse flora and fauna, and nutrient-rich soils ensure exceptionally healthy coffee plant growth.

The cooperative was founded in 1981 by small-scale coffee producers with the aim of improving the living conditions of its members through the production, processing, and marketing of organic coffee and other organic products. In addition to food security, environmental protection and the democratic participation of all members are cornerstones of this cooperative.

The holistic improvement of living conditions includes programs for the renovation and construction of housing, improved food self-sufficiency, and the promotion of the economic participation of female members. All programs are shaped by the customs and traditions of the indigenous communities.

Through direct trade with Majomut, the producers achieve a far higher income than when selling to intermediaries and, thanks to the long-term, stable relationship with Süssmund, are independent of the volatile fluctuations of the commodity markets.

AT-BIO-301 certified

Region: San Cristobal de las Casas, Chiapas

Producer: Union Majomut Cooperative

Cultivation altitude: 900 - 1600 m

Variety: Typica, Bourbon, Mundo Novo, Caturra

Preparation: Washed

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

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

Body: 3/5

Fruit: 1/5

Flavor profile: