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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: Oaxaca Coro AX Cooperative. 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:

Wild and powerful like a predator, our first 50/50 blend, the Panther Royale, presents itself. Select, washed Robusta beans from India give this blend a particularly full flavor and a pleasant caramel sweetness. The dark roast completely reduces the acidity, allowing intense roasted aromas to dominate. This blend is harmoniously complemented by two fine Arabica beans from India and Peru. On the palate, you can expect notes of granola, toasted almond, caramel, and dark chocolate. The Panther is best suited as a strong espresso for portafilter machines, fully automatic coffee machines, and moka pots, 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. The Prosperity of Chirinos. Bourbon, Catuai, Caturra, Marsellesa, Mundo Novo, Pache, Typica, 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:

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 our search for the perfect green coffee beans, we found what we were looking for 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. Measures include providing knowledge to optimize 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 a higher income. The Prosperidad de Chirinos cooperative also pays female producers in its "Cosecha de Mujer" program an additional premium for every sack of coffee.

The producers' farms are designed as mixed-crop systems. Crops planted among the coffee bushes provide shade, healthy soil, and habitat for birds and insects. These crops and their organic fertilizers thus enable rich biodiversity.

The ripe coffee cherries are hand-picked and then processed directly on the farms. First, the coffee beans are separated from the pulp using small, hand-operated pulpers. Next, the beans are fermented in tanks for 12-36 hours and then washed in water basins. After this 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 deliciously chocolatey espresso. It tastes particularly good as a classic espresso, but also harmonizes very well 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

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: 5/5

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 :

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:

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:

We are delighted to present the new harvest of this fine organic Arabica from the Kerala region. This medium roast from India impresses with a harmonious interplay of caramelized sweetness and berry acidity. The aftertaste of cocoa and brioche makes this an exciting coffee that harmonizes beautifully both as espresso and with milk.

India is better known for its Robusta beans from the lowlands. All the more pleasing, then, is the exquisite cup profile of this organic coffee grown in the highlands. On these fertile soils, the democratically organized Plantrich cooperative has been producing numerous organic agricultural products such as coffee, spices, herbs, fruits, and cacao for 40 years. In addition to organic cultivation and direct marketing of its products, the cooperative places particular emphasis on supporting female producers.

AT-BIO-301 certified

Region: Keezhanthoor, Kerala

Producer: Mass & Plantrich Agri Tech

Cultivation altitude: 1500m

Variety: S 795

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: 3/5

Fruit: 3/5

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: