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An espresso provides the necessary energy boost in the morning or between meals. But it also has to taste good. Treat yourself to your very own personal break and discover our exquisite varieties. You can choose between fruity & complex, Balanced & sweet or dark & full-bodied – whatever your personal taste. Buy espresso now and enjoy espresso roasted in Vienna with every single sip!

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

AT-BIO-301 certified

70% Mexico: Oaxaca Coro AX Cooperative. Bourbon, Caturra, Catuai, Mundo Novo, Typica, washed.

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

Preparation recommendation: portafilter machine, moka pot, fully automatic machine

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

Body: 5/5

Fruit: 0/5

Flavor profile:

Roasted hazelnuts
marzipan
cocoa

Nocciola ORGANIC / Espresso

from €11.90

Our first 50/50 blend, Panther Royale, presents itself as wild and powerful as a big cat. Selected, washed Robusta beans from India give this blend a particularly full flavor and a pleasant caramel sweetness. The dark roasting completely reduces the acidity, allowing intense roasted aromas to dominate. This blend is harmoniously rounded off by two fine Arabica beans from India and Peru. On the palate, you can expect notes of granola, roasted almonds, caramel, and dark chocolate. Panther is best served as a strong espresso in a portafilter machine, fully automatic coffee machine, or moka pot, black or with milk.

AT-BIO-301 certified

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

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

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

Preparation recommendation: portafilter machine, moka pot, fully automatic machine

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

Body: 5/5

Fruit: 0/5

Flavor profile:

Granola
caramel
Dark chocolate
Roasted almond

Panther Royale ORGANIC / Espresso

from €11.90

Direct Trade Bio Espresso kaufen aus Nicaragua

Ulli Salamun completed the cabaret trio Maschek, but now spends most of his time in Nicaragua. There, he and his wife Sabine Khalil passionately run several certified organic coffee farms. The coffee plants are fertilized exclusively organically, without any synthetic fertilizers.

The Arabica plants ( red and yellow Catuai) grow in the shade of the many trees in the high-altitude Kilambé National Park at around 1700 meters. After harvesting, they are processed semi-dry specifically for Süssmund as "Honey." The mucilage is not removed before drying. The result is a low-acid, full-bodied coffee that is perfect as a chocolatey espresso or as a base for milk drinks.

Particularly noteworthy is the couple's social commitment to the local community, where they built a kindergarten in La Corneta in 2019. This coffee is a showcase project for sustainable coffee cultivation, both ecologically and socially. Therefore, we value this coffee so highly and support the project wholeheartedly.

AT-BIO-301 certified

Region: Kilambé, Nueva Segovia

Producer: Ulrich Salamun & Sabine Khalil

Mounting height: 1700 m

Variety: Red & Yellow Catuai

Condition: Washed

Preparation recommendation: portafilter 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:

Walnut
Dark chocolate
apricot

Nicaragua - Montecristo BIO & Direct Trade / Espresso

from €11.90

On the palate, you'll find a delicious sweetness of nuts, nougat, and marzipan, paired with subtle fruit reminiscent of ripe apples. The medium roast gives this coffee a pleasant finish of milk chocolate and wafers. This makes it ideal for both a balanced, sweet espresso and a harmonious base for lattes.

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

The cooperative was founded in 1981 by small-scale coffee producers with the goal 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 democratic participation of all members are cornerstones of this cooperative.

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

By trading directly with Majomut, producers earn a much higher income than by selling to intermediaries, and the long-term, stable relationship with Süssmund makes them independent of the volatile fluctuations of the commodity markets.

AT-BIO-301 certified

Region: San Cristobal de las Casas, Chiapas

Cooperative: Unión Majomut

Cultivation altitude: 900 - 1600 m

Variety: Typica, Bourbon, Mundo Novo, Caturra

Condition: Washed

Preparation recommendation: portafilter machine, moka pot, fully automatic machine

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

Body: 4/5

Fruit: 1/5

Flavor profile:

marzipan
Chocolate
waffle

Mexico - San Cristobal BIO & Direct Trade / Espresso

from €11.90

Schokoladigen Espresso kaufen bei Süssmund

El Capitan represents, on the one hand, the granite monolith in Yosemite National Park, and, on the other, the fusion of the flavors of coffee from Brazil, India, and the Democratic Republic of Congo. A subtle fruity sweetness is supported by a creamy body with pronounced notes of dark chocolate. El Capitan impresses with both complexity and balance. We recommend brewing it in a portafilter, fully automatic coffee machine, or moka pot.

60% Brazil: Carmo do Paranaiba, Red & Yellow Catuai, pulped natural
15% DR: Congo (organic): South Kivu, Mukwinja Washing Station, Bourbon, washed
25% India (Organic): Idukki District, Kerala, Mass & Plantrich Cooperative, Robusta, washed

Preparation recommendation: portafilter machine, moka pot, fully automatic machine

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

Body: 5/5

Fruit: 1/5

Flavor profile:

caramel
Nuts
Dark chocolate

El Capitan / Espresso

from €11.90

Feiner Direct Trade Arabica Kaffee aus El Salvador

This directly traded coffee from farmer Rene Hernandez impresses with its multifaceted fruity notes, pronounced sweetness, and creamy body. Due to the careful processing on the farm as Honey, this coffee is particularly clear in the cup. This espresso tastes extremely nutty, paired with pronounced sweetness and acidity reminiscent of elderberry. The medium roast gives this coffee a pleasant aftertaste of milk chocolate. Overall, this coffee is a truly fine, balanced specialty coffee that tastes wonderful as an espresso, but also goes well with milk.

The coffee is a blend of the Bourbon variety and its naturally cultivated mutation, Pacas. The Pacas variety was first discovered in 1949 on the farm of the same name in El Salvador and accounts for approximately 25% of the country's total coffee production.

We are pleased to have this great coffee back in our range.

Region: Santa Ana

Farm: San Francisco

Farmer: Rene Hernandez

Mounting height: 1100 m

Variety: Bourbon, Pacas

Processing: H oney

Preparation recommendation: portafilter machine, moka pot

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

Body: 4/5

Fruit: 3/5

Flavor profile:

marzipan
Elderberry
Milk chocolate

El Salvador - San Francisco Direct Trade / Espresso

from €12.90

Direct Trade Arabica Kaffee aus Brasilien bestellen

The Andrade family has been dedicated to coffee cultivation for over 120 years, is a founding member of the Brazil Specialty Coffee Association, and regularly wins awards for its excellent coffees.

The climatic conditions of the region – where an optimal balance between dry and rainy seasons prevails – as well as the volcanic soil, offer the best conditions for the growth of coffee plants.

After the harvest (May - August), the coffee cherries are processed in the traditional "pulped natural" process. After the pulp is removed, the beans are dried in the sun for about a week. Compared to the "natural" process, this results in a softer acidity and a more pronounced body.

This directly traded Red & Yellow Catuai (Arabica) from the two farms Capim Branco & Sao Silvestre impresses with typical notes of nut and chocolate, a creamy body, and a subtle acidity of exotic fruits. A particularly versatile coffee, it can be prepared as either an espresso or filter coffee.

Region: Carmo do Paranaiba, Minas Gerais

Producer: Andrade Family

Farm: Capim Branco & Sao Silvestre

Mounting height: 1150 m

Variety: Red & Yellow Catuai

Processing: Pulped Natural

Preparation recommendation: Portafilter machine, moka pot, fully automatic machine, Aeropress, French press, V60.

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

Body: 3/5

Fruit: 2/5

Flavor profile:

nut
Dark chocolate
Exotic fruits

Brazil - Dolce Cerrado Direct Trade / Espresso

from €11.90

Bio Arabica Kaffee kaufen von starken Frauen

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 farming. In our search for the right green coffees, we found them at two cooperatives in Colombia (El Bombo) and Peru (La Prosperidad de Chirinos).

Both cooperatives specifically promote the economic participation and health of women in coffee farming. These measures include imparting knowledge on optimizing agricultural techniques and the subsequent processing of coffee cherries on the farm. This allows members to improve the quality and yield of their harvest and generate higher incomes. The Prosperidad de Chirinos cooperative also pays female producers an additional premium for each sack of coffee in the "Cosecha de Mujer" program.

The producers' farms are designed as mixed crops. Crops planted between the coffee bushes provide shade, healthy soil, and habitat for birds and insects. The crops and their organic fertilizers thus enable a 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, hand-pulped machines. The beans are then fermented in tanks for 12–36 hours and subsequently washed in water basins. After the wet processing (washing), 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're delighted to present this indulgently chocolatey espresso. It tastes particularly good as a classic espresso, but also pairs beautifully with milk.

AT-BIO-301 certified

50% Colombia: El Bombo Women Group, Pitalito.

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

Cultivation altitude : 1200-2000m

Varieties : Bourbon, Castillo, Caturra, Catuai

Condition : Washed

Preparation recommendation: portafilter machine, moka pot, fully automatic machine

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

Body: 5/5

Fruit: 1/5

Flavor profile:

Chocolate brownie
caramel
walnut

Mujeres Fuertes ORGANIC / Espresso

from €12.90

The ideal gift for passionate coffee drinkers. With this coffee subscription, the recipient receives fresh Süssmund coffee at regular intervals. The gift subscription can be redeemed individually by the customer. The recipient can use the gift amount to subscribe to any coffee they wish until the credit is used up. When redeeming the credit, the type(s), quantities, and delivery intervals are individually determined by the customer. Recipients can change the coffee subscription themselves at any time in their customer account. This offers maximum flexibility and convenient administration for the customer.

Gift coffee subscription

from €100.00

Buy espresso from Süssmund Kaffee

Beste Espresso Bohnen kaufen von Süssmund

The espresso for true connoisseurs

True coffee lovers only settle for the best, and true espresso fans know what really matters: choosing the right beans. The selection in the open market usually leaves much to be desired. With us, however, you'll find a wide range of different espressos. We offer roasts from light to dark and rely on sustainably grown coffee beans, traded directly whenever possible. We roast them fresh every week in our own drum roaster. You'll taste this commitment to quality with every single sip of your espresso.

If you're more of a fruity type who appreciates complex aromas and variety, we recommend our light roast. Our Chelbessa Organic Espresso from Ethiopia has a unique aroma with fruity notes. Our medium roast espressos offer the perfect balance between sweetness, acidity, roasted notes, and body. The flavor spectrum ranges from spices and exotic fruits to chocolate and nuts. Discover our Dolce Cerrado from Brazil or Oaxaca Organic from Mexico. Our dark roasts are particularly low in acid. They have a pronounced roasted aroma and offer flavors of dark chocolate, caramel, and roasted nuts. Our customers love our traditional espresso varieties, such as Montecristo Organic from Nicaragua or our Nocciola Organic Blend. We encourage you to try them out and find the perfect espresso for your coffee enjoyment.

Espresso kaufen von der Kaffeerösterei Süssmund

The origin of espresso

As the name suggests, espresso was invented in Italy at the end of the 19th century. At that time, Naples and Milan were considered the centers of coffee culture. But a merchant from Naples found that preparing the traditional coffee took far too long. So he collaborated with the Milanese engineer Luigi Bezzera and tinkered with him on a new preparation method. The two Italians ultimately developed the first espresso machine, which used high-pressure steam to force finely ground coffee in just 30 seconds. Shortly after 1900, this new preparation method conquered Milanese restaurants and from there, the entire world. Espresso and portafilter machines are still produced in Milan today under the Bezzera name.

In Italy, the classic espresso is simply called “caffè.” But this hot drink can be enhanced in many ways with milk and other ingredients. A popular example is the classic cappuccino with foamed milk. Traditionally, the ratio of coffee, milk, and milk foam should be equal. The Viennese Melange, on the other hand, is traditionally prepared with a slightly longer espresso (35-40 ml), more milk, and less milk foam. Espresso also serves as the base for a long shot of espresso and a little hot water, ideally served separately or diluted with it after the espresso has been made. Other popular drinks are cortado, flat white, latte macchiato, and café au lait, which are also based on espresso. As you can see, you can create so many different dishes with espresso. This hot drink is definitely not boring.

Frequently Asked Questions

What defines a good espresso?

A simple espresso consists of approximately 25-30 ml of water and 8-9 g of coffee. More water or less coffee would negatively affect the flavor. The run-time, or extraction time, should be around 25 seconds (+/- 3 seconds). If the espresso runs faster, it's a sign of under-extraction. If it runs slower, it's a sign of over-extraction.
The crema is more of a visual quality criterion than a taste criterion. It contains a particularly high amount of CO2, which is why the crema tastes quite bitter. Nevertheless, a cohesive, albeit thin, crema is a criterion for a good espresso.

How do espresso beans and filter coffee beans differ?

The difference lies in the roasting level. Filter coffee beans are roasted for a shorter time and are developed for a shorter period than espresso beans. Development time in coffee roasting refers to the time from the first crack at around 200°C until the end of the roast. Our filter coffees are roasted for approximately 10 minutes, depending on the roast quantity, and are developed for 1:30 to 2:00 of that time. Espresso beans, on the other hand, are roasted for around 14 to 17 minutes, and are developed for between 2:30 and 4 minutes.
Due to the different roasting times, the final temperature and color of the coffee beans also vary. Filter coffee beans are therefore somewhat lighter than espresso beans. It's worth noting that some coffee roasters don't differentiate between roasts for filter coffee and espresso, opting for an omni-roast approach, meaning one roast profile for all preparation methods. We have chosen to adapt our roast profiles to the preparation method and taste preferences of our customers.

Do espresso beans have more caffeine than filter coffee beans?

No, the caffeine content is not influenced by the roasting time or the roasting profile. The caffeine content varies depending on the coffee variety. The Arabica varieties, which grow at elevations of around 800 m and above, have approximately the same amount of caffeine (1.2%-1.5%), although there are differences within this variety. The Canephora plants – also called Robusta – growing in lowlands below 1000 m, on the other hand, have twice as much caffeine as the Arabica plants (2.2%-3%). This is because the coffee bushes in the lowlands are better protected against pests thanks to their higher caffeine content.
In addition to the coffee variety, the caffeine content also varies depending on the preparation method. For example, while more caffeine is extracted from the coffee bean when preparing an espresso at 9 bar pressure than with filter coffee, you consume a much smaller amount. Therefore, you consume less caffeine with an espresso than with a cup of filter coffee.