Light roast

This outstanding washed Grade 1 lot comes from the Banko Gotiti washing station in the Kochere district of Ethiopia's Yirgacheffe region. Under the management of Alemu Bukato, the washing station processes the harvests of around 650 local smallholders. The combination of altitudes of up to 2,200 meters, fertile soils, and abundant rainfall forms the basis for the high quality of this micro lot. The flavor profile is largely influenced by the use of traditional heirloom varieties. These give the coffee the citrus aromas characteristic of this region, as well as floral and herbal nuances of lavender, jasmine, and bergamot, and a tea-like body.

The processing follows strict standards: after pulping, the coffee ferments for 36 to 48 hours in fermentation tanks, is washed, and sorted according to density. The subsequent drying on African raised beds takes 12 to 15 days. To ensure consistent quality, the parchment coffee is turned regularly and protected from intense midday sun and nighttime moisture. Once the optimum moisture content has been achieved, the final drying and sorting takes place in Addis Ababa. Intensive manual selection ensures that only flawless beans are packed in GrainPro bags for export. This careful processing of the green coffee guarantees the highest quality, for which the Banko Gotiti Washing Station has been renowned for years.

Region: Yirgacheffe, Kochere District

Producer: Banko Gotiti Washing Station

Cultivation altitude: 2,100 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:

Ethiopian coffee is always special due to its tea-like texture and complex aromas. However, the unique anaerobic processing of this excellent lot from the Anasora Washing Station in Guji results in an exceptional, top-class taste experience.

First, the coffee cherries are harvested, and unripe, overripe, and green cherries are sorted out. Then, only the fully ripe, red cherries are placed in special bags and tightly sealed. During anaerobic processing, the coffee cherries ferment in a completely sealed, oxygen-free fermentation tank, with the oxygen removed using a vacuum system.

After approximately 18–24 hours, anaerobic fermentation begins due to the build-up of CO₂ pressure in the tank. The cherries then ferment for four days, during which the pressure forces the flavors of the juicy pulp into the coffee beans. At the end of the process, the cherries change color from red to yellow. After careful extraction from the tank, the coffee is then dried on nets in the shade for 15–18 days.

The special processing of this aromatic green coffee creates a truly exceptional coffee experience. In your cup, you'll find a concentrated burst of exotic fruits and berries, along with velvety tea notes of Earl Grey and Rooibos.

Region: Guji, Oromia, Anasora

Producer: Anasora Washing Station

Cultivation altitude: 2300 m

Variety: Kurume, Dega, Wolisho

Preparation: Anaerob 5 Tage

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

Best Taste Recommendation: 1 - 12 weeks after roasting (Best Before Date- 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 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:

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 :

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 :

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: