Our new coffee comes from the heart of East Africa: a washed bourbon from Ngozi, Burundi (1,600–1,900 m), with notes of red plum, chocolate biscuit, and white grapes – balanced body, fruity acidity, subtle sweetness.

What makes a good cup of coffee? What does acidity actually taste like? And how do you conjure a heart into a cappuccino? On June 14, 2025, we'll open our roastery for one day—and show you everything coffee can do.

You're standing in front of the coffee aisle and wondering, "What should I get—filter, espresso, or that ominous omniroast?" It's no wonder the topic of roasting can be quite confusing. But don't panic, we're here to shed some light (or light on the matter)!

In the world of specialty coffee, a curious term has been surfacing for some time: co-fermentation . While this method has long been known in wine and beer production, it is now attracting attention in coffee—both among producers and consumers.

You love good beans, even filtering by hand, but have you ever wondered what actually happens during roasting? Why do some beans taste fruity, while others taste like dark chocolate? And why filter roasting and espresso roasting are two completely different worlds?

If you want good coffee, you need not only good beans but also clean equipment. Old coffee oils, limescale, and stale water will kill even the best aroma. Whether you use a portafilter or simply fire up your filter machine every morning, a little care will do your coffee good.