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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

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

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

Finca El Placer is located at 1400 meters near Calarcá and is run by Sebastián Ramírez, now in the fourth generation of the family. Traditional agricultural techniques and organic fertilizers make it possible to completely avoid synthetic herbicides. This exceptional Caturra Lot was processed as an infused honey. The ripe coffee cherries are fermented with CO2 for 48 hours in sealed tanks (carbonic maceration). Natural fruit extracts and herbal juices are added during this fermentation. The coffee cherries are then pulped and dried with mucilage to form honey for up to 30 days until the desired moisture content of 10% is reached. The result of this experimental processing 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 fructose. A fantastic coffee that demonstrates the great range of aromas possible through special post-harvest processing.

The uniqueness of this rare coffee is underlined by a beautiful picture by the artist Daniel Domig .

Region : Calarcá, Quindio

Producer : Sebastian Ramirez

Farm : El Placer

Cultivation altitude : 1400m

Variety : Caturra

Processing : 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

Taste profile :

• Raspberry lemonade
• Strawberry punch
• Berry tart

Helmut Ulrich began Soul Seed, a project at the foot of the Sierra Nevada Mountains in Colombia, around ten years ago, with a strong focus on sustainability. The organic cultivation of the old Arabica coffee plants takes place in harmony with nature. Chemical fertilizers and pesticides are kept away from these coffee plants and the harvesters. Fertilization is carried out solely with the farm's own compost, chicken manure, and recycled water. Organic coffee cultivation has always been practiced on the finca, and organic certification was formally completed at the end of 2022.

The Austrian-born farmer places particular emphasis on involving the local community in his project. Therefore, the harvest workers on the finca are paid double the local standard wage. Furthermore , as many processing steps as possible are deliberately carried out by hand rather than by machine, thus retaining more income for the harvest workers.

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 harvest.

The wet processing of the coffee cherries after harvest takes place directly on the finca, which is difficult to access by vehicle. After the pulp has been 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 African raised beds. This processing produces a particularly clear cup profile.

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

AT-BIO-301 certified

Region : Minca, Sierra Nevada

Farmer : Helmut Ullrich

Cultivation altitude : 1200 m

Varieties : Bourbon, Typica, 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:

• Dark chocolate
• caramel
• Prune
• Kumquat

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

This balanced filter coffee captivates with the delicious sweetness of hazelnut and nougat, paired with a subtle fruity note reminiscent of apple. The medium roast gives this filter coffee a pleasant cocoa finish. This versatile, charming coffee is a perfect companion for all day and never gets boring.

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: 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:

• hazelnut
• nougat
• cocoa

India is better known for Robusta beans from the lowlands. The exquisite cup profile of this organic Arabica coffee from the Kerala region, grown in the highlands, is all the more pleasing. The democratically organized Plantrich cooperative has been producing coffee and numerous other organic agricultural products such as spices, herbs, fruits, and cocoa on these fertile soils for 40 years. In addition to organic farming and direct marketing of the products, the promotion of female producers is a central element of the cooperative. The medium roast delivers a complex interplay of caramelized sweetness and berry acidity in the cup. We are delighted to have this exciting, sustainably grown, and ethically traded coffee in our range.

AT-BIO-301 certified

Region: Keezhanthoor, Kerala

Producer: Mass & Plantrich Agri Tech

Cultivation altitude: 1500m

Variety: S 795

Condition: Washed

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

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

Body: 3/5

Fruit: 3/5

Flavor profile:

• gooseberry
• Brioche
• cocoa
• caramel

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