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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: 2/5

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:

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:

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:

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 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:

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: