Products

Süssmund's first Arabica Blend is a low-acid dark roast, very chocolatey and full-bodied. It was inspired by strong women (mujeres fuertes) in coffee cultivation. In search of suitable green coffees, we found what we were looking for at two cooperatives from Colombia (El Bombo) and Peru (La Prosperidad de Chirinos).

Both cooperatives specifically promote the economic participation and health of women in coffee cultivation. Measures include imparting knowledge to optimize agricultural techniques and the subsequent processing of coffee cherries on the farm. This allows members to improve the quality and output of their harvest and generate a higher income. The Prosperidad de Chirinos cooperative also pays female producers in the "Cosecha de Mujer" program an additional premium for each bag of coffee.

The producers' farms are designed as mixed crops. Among the coffee bushes, cultivated plants provide shade, healthy soil conditions, and habitat for birds and insects. The cultivated plants and their organic fertilizers thus enable rich biodiversity.

The ripe coffee cherries are picked by hand and then processed directly on the farms. First, the coffee beans are separated from the pulp using small manual pulpers. Then, the beans are fermented in tanks for 12 - 36 hours and subsequently washed in water basins. After wet processing (washed), the coffee beans are dried on raised beds before the dried parchment is transported to the dry mill. There, the beans are separated from the parchment, sorted by quality, and prepared for export.

We are delighted to present this delightfully chocolatey espresso to you. It tastes particularly good as a classic espresso, but also harmonizes very well with milk.

AT-BIO-301 certified

Contents:

50% Colombia: El Bombo Women Group, Pitalito.

50% Peru: La Prosperidad de Chirinos (Cosecha de Mujer), San Ignacio.

Altitude: 1200-2000m

Varieties: Bourbon, Castillo, Caturra, Catuai

Processing: Washed

Recommended preparation: Portafilter machine, Moka pot, automatic machine

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

Body: 5/5

Fruit: 1/5

Flavor profile:

Of particular note is the couple's social commitment to the local community, where they built a kindergarten in La Corneta in 2019. This coffee is a model project for sustainable coffee cultivation in both ecological and social terms. That's why we especially value this coffee and support the project wholeheartedly.

AT-BIO-301 certified

Region: Kilambé, Nueva Segovia

Producers: Ulrich Salamun & Sabine Khalil

Mounting height: 1700 m

Variety: Red & Yellow Catuai

Preparation: Washed

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

Best Taste Recommendation: 4 - 16 weeks after roasting (Best Before - 1 year)

Body: 4/5

Fruit: 1/5

Flavor profile:

Hazelnut is the central flavor of this extremely popular organic blend. Its full-bodied, nutty flavor and beautiful crema guarantee pure Italian coffee enjoyment. Nocciola is ideal for espresso machines, fully automatic coffee makers, and moka pots, served black or with milk.

AT-BIO-301 certified

70% Mexico: San Cristobal de las Casas, Chiapas. Direct Trade with Union Majomut Cooperative. Arabica (Bourbon, Caturra, Catuai, Mundo Novo, Typica), washed. 

30% India: Idukki District, Kerala. Mass & Plantrich Cooperative. Robusta, washed.

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

Best Taste Recommendation: 4 - 16 weeks after roasting (Best Before - 1 year)

Body: 5/5

Fruit: 0/5

Flavor profile:

Due to partial oxidation, oolong tea's flavor profile falls somewhere between green and black tea. The variety of oolong teas is particularly extensive due to the different stages of oxidation.

A light, refreshing Taiwanese Oolong, Baozhong captivates with its pure floral aroma and delicate, clear notes. Naturally mild and unroasted, it lifts the spirits on a rainy day or brings fresh energy to any moment. Gentle and versatile, this tea unfolds new nuances with each infusion, showcasing the elegance of the Qin Xing cultivar leaves in every cup. Overall, a truly delightful tea!

Flavor profile : Delicate, fresh, floral and sweet.

Origin: Wenshan, Taiwan

Cultivar: Qin Xing

Preparation instructions:
1 tsp (2-3g) per cup | 80°C | 3-4 mins
Use more leaves for a stronger tea. This tea can be steeped multiple times; each infusion reveals new, delicate aromas.

We're delighted to offer this beautiful, versatile coffee filter from Origami in our range. Its special shape allows for the use of various paper filters; both the conical Hario V60-02 / CAFEC 4 paper filters and the flat Kalita 155 paper filters are possible. This greatly expands your brewing options.

The transparent plastic prevents cold from transferring to the coffee grounds, allowing for very consistent brews without lengthy preheating. Furthermore, this elegant coffee filter is the perfect travel companion, as it's lightweight and durable.

Optimal extraction results are achieved with this filter using a water quantity of 200 - 700ml.

Material: AS Resin

We're delighted to offer this beautiful, versatile coffee filter from Origami in our range. Its special shape allows for the use of various paper filters; both the conical Hario V60-01 / CAFEC 1 paper filters and the flat Kalita 155 paper filters are possible. This greatly expands your brewing options.

The transparent plastic prevents cold from transferring to the coffee grounds, allowing for very consistent brews without lengthy preheating. Furthermore, this elegant coffee filter is the perfect travel companion, as it's lightweight and durable.

Optimal extraction results are achieved with this filter using a water quantity of 150 - 400ml.

Material: AS Resin

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 :

Wild and powerful like a big cat, our first 50/50 Espresso Blend, Panther Royale, presents itself. Exquisite, washed Robusta beans from India give this blend a particularly full flavor and a pleasant caramel sweetness. The dark roast completely eliminates acidity, and intense roast aromas dominate. This blend is harmoniously complemented by two fine Arabica beans from India and Peru. On the palate, you can expect notes of granola, burnt almond, caramel, and dark chocolate. Panther is best suited as a strong espresso for portafilter machines, automatic coffee makers, and moka pots, black or with milk.

AT-BIO-301 certified

Contents:

50% Robusta, India: Idukki District, Kerala. Mass & Plantrich Cooperative. Robusta, washed.

30% Arabica, India: Idukki District, Kerala. Mass & Plantrich Cooperative. S 795, washed.

20% Arabica, Peru: San Ignacio, Cajamarca. La Prosperidad de Chirinos. Bourbon, Catuai, Caturra, Marsellesa, Mundo Novo, Pache, Typica, washed.

Recommended Preparation: Portafilter machine, Moka pot, Automatic coffee maker

Best Taste Recommendation: 4 - 16 weeks after roasting (Best before - 1 year)

Body: 5/5

Fruit: 0/5

Flavor Profile:

With this set, dirt and limescale don’t stand a chance.

The set consists of:

1x Urnex Cafiza cleaning powder (566g)

1x Rhinowares Barista cleaning wipes consisting of one wipe each for the portafilter and surfaces and two wipes for the milk nozzles

1x cleaning brush with curved neck and practical notch for the powder on the handle