In the world of specialty coffee, the search for authenticity, craftsmanship, and sensory depth is a constant journey back to the roots – without sacrificing precision. A prime example of this is the Vandola: a ceramic coffee maker from Costa Rica true to the motto: slow coffee!
Our lot comes from the Centroamericano H1 variety—an F1 hybrid bred for resilience and a complex flavor profile. In the Red Honey process, some of the pulp remains on the bean while it slowly dries in the sun.
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.