Coffee subscription

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:

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:

Body: 4/5

Fruit: 1/5

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 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:

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:

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 Cristóbal 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: 2/5

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:

Region: Carmo do Paranaiba, Minas Gerais

Body: 3/5

Fruit: 1/5

Flavor profile: