Espresso

Espresso "Bayerwald Auslese" - The blend makes the difference The Espresso "Bayerwald Auslese" is a special roast for Bayerwald Radio, a selection of exquisite Arabica coffee, combined with a special Robusta coffee bean. The Robusta coffee from Guatemala gives the espresso its pleasant acidity and ensures its special strength, as Robusta has a higher caffeine content than Arabica. The blend makes the difference - this motto connects the "Bayerwald Auslese" and Bayerwald Radio. Coffee roaster Jens Kirmse was immediately enthusiastic about the idea of creating a special coffee roast for Bayerwald Radio. Bayerwald Radio offers pure folk music from the Bavarian Forest region on two channels - around the clock. Tune in! www.bayerwaldradio.de The Espresso "Bayerwald Auslese", strong and spicy in taste, yet soft and velvety on the palate, is available as an espresso and as a pure Bavarian Forest coffee blend, because - the blend makes the difference! The Secret of Espresso "Bayerwald Auslese" Arabica meets Robusta - The harmony from India, Monsooned Malabar, "Indonesia" coffee with the highest flavor diversity, "Sulawesi Kalossi" coffee, rich and strong, "Brasil" coffee, a magnificent overall impression with enormous aroma diversity, and Robusta coffee from India, a flavorful Robusta that provides the desired caffeine content - fused in the "Bayerwald Auslese" - the strong one among the espressos of Kirmse Coffee Roastery in Zwiesel. Arabica Coffee "Malabar" Coffee "Indonesia" Coffee "Sulawesi Kalossi" Coffee "Brasil" Robusta Coffee "India" "Malabar" coffee, an Indian coffee originating from the west of India, grows at an altitude of 1000m to 2000m. "Monsooning", a unique process in coffee processing, imparts an exclusive taste to the "Malabar" coffee beans, changing the color of the green coffee. "Monsooned Malabar" is exposed to high humidity by monsoon rain and monsoon wind to gain a unique aroma and lose acidity - as in times when coffee sailed for months on ships towards Europe. "Monsooned Malabar" - harmony for the senses - nutty, delicate on the palate, reminiscent of wild herbs, it impresses with velvety mildness and pleasant acidity. "Indonesia" coffee is as diverse and multifaceted as the country itself. The excellent Arabica coffee grows at 1,100 meters to 1,300 meters and can therefore be called highland coffee. The Indonesian coffee thriving at the top of Sumatra develops on fertile volcanic soil and is organically grown. Using a special Giling Basah method, the Arabica is processed dry. Through this process, the coffee bean discolors blue-green and the contained coffee acidity is reduced. As a result, the coffee gains body and aroma and is particularly low in acidity. The result: "Indonesia" coffee has a slightly earthy, smoky taste with fine acidity and exhibits an enormous flavor diversity. "Sulawesi Kalossi" coffee is native to the island of Sulawesi, which also belongs to Indonesia. Sulawesi lies between Borneo and New Guinea. The coffee is found at an altitude of 700 meters to 1,700 meters and differs completely in taste from Sumatra coffee. The coffee is wet processed and dried in the sun of Sulawesi. The Sulawesi Kalossi possesses a completely unique flavor spectrum. It is rich and strong with a deep, complex taste full of spice and fullness, reminiscent of tobacco and dark chocolate. "Brasil" coffee is a biodynamic coffee grown according to the Demeter principle from the Brazilian highlands. Growing at 900 meters to 1,300 meters, this coffee, triple organic-certified in its home country, is direct traded. Direct trade aims to develop ecological and social structures in a future-oriented way. The philosophical foundation is built on natural cycles and respect for the environment. The home of our "Brasil" coffee in the state of Espirito Santo and the Pedra Azul region exhibits one of the highest biodiversities in the world. At Fazenda Camocim, millions of trees were planted when nature conservation was not yet a topic in Brazil. These trees serve as shade providers for the coffee plants and are simultaneously a product of the farm. Like all our coffees, "Brasil" coffee is hand-picked. The "pulped natural" processing is very water-saving; the pulp is separated from the coffee beans solely by pressing. Subsequently, the sun alone dries the beans. The coffee captivates with a harmony of aroma, acidity, body, character, sweetness, clarity, balance, well-roundedness, finish, and overall impression. A full body as well as an enormous aroma diversity of sweet, floral, nutty, chocolaty and notes of honey and ripe citrus fruits with a mild acidity blend perfectly into the flavor profile of the Bayerwald Auslese. An Indian Robusta bean, which makes up 20% of the Bayerwald Auslese, provides the strength and caffeine kick in our blend. What also makes this Indian coffee special is that it is a peaberry. Normally, two coffee beans grow in a coffee cherry; with a peaberry, it is only one round coffee bean. Our single-origin coffees are exclusively high-quality Arabica coffees from all over the world. Robusta coffee is generally not as interesting in taste and is therefore preferably used in coffee blends due to its high caffeine content. Our Indian peaberry Robusta coffee combines both aspects: It provides the desired caffeine content and impresses with its taste. It is strong, has a nutty aroma, is pleasantly low in acidity, and ensures an intense coffee experience.

Espresso Festive Blend - Moments of Indulgence for Christmas The Espresso Festive Blend for the Christmas season is a true feast for the palate. A hint of dark chocolate ✓ cinnamon & cloves ✓ will enchant your taste buds. The Festive Blend is available as an Arabica blend, which contains 100% Arabica coffee. For espresso lovers, we have specially crafted a Christmas espresso blend that invigorates. The espresso mix, which enlivens every Christmas celebration, consists of 50% Robusta and 50% Arabica coffee beans. The Festive Blend is so delicious that your family won't want to leave. We have curated the world's finest coffees for you in the Festive Blend. This delicacy features coffee from three continents. Suffice it to say: Even the coffee of the centenarians from Ecuador imparts to the Christmas Festive Blend its soft, velvety-fruity, chocolatey note. And the rest? That remains our secret.Espresso Festive Coffee Blend - Hand-picked Organic Highland Coffee Like all our coffees, those included in the Festive Blend are also distinguished by their high quality. Hand-selected and hand-picked Organically grown coffee Highland coffee Fairly traded

Espresso Malabar - Indian Monsooned Malabar Espresso Malabar is Indian Monsooned Malabar coffee and, when roasted and prepared as an espresso, it's an absolute dream. “Monsooning” is a special process that gives Malabar Espresso a truly exceptional taste. The beans are intentionally exposed to monsoon winds and rain. The Malabar coffee comes from a small cooperative that cultivates only 26 tons per year of this very special Arabica coffee, processed by monsooning. Espresso Malabar is also organically grown, fair, and directly traded. Where does Espresso Malabar come from? Espresso Malabar comes from India. The state of Kerala, in the southernmost west of the Asian country, is its home. Along the west coast stretches the Malabar Coast, from which our espresso gets its name. The picturesque coast is 650 kilometers long and extends into the state of Karnataka, located north of Kerala. In the local language, Kerala means "Land of Coconut Palms" – and that's how you can visually imagine the coast and hinterland. The Malabar Coast has also become famous as the Pepper Coast, as in the interior, alongside coffee and cocoa, numerous spices like pepper thrive, as well as an endless variety of different fruits and vegetables. The Idukki district, located in Kerala, where our Espresso Malabar is cultivated, is one of the world's top 25 biodiversity hotspots. Alongside its lush flora, the fauna is also incredibly diverse. Our Arabica coffee also benefits from the surrounding vegetation. It grows in an agroforestry system, in mixed cultivation under shade trees that protect it from direct sunlight. Furthermore, the plant life positively enriches the taste of the coffee beans. Keezhanthoor is the name of the small village, situated high up and secluded in the mountains of the Western Ghats range, where our coffee is cultivated in a small lot. The village belongs to an association of five villages renowned for cultivating their exceptionally good coffee and spices. The villages are nestled within the Mannavan Shola Forest, which is part of the Anamudi Shola National Park. A few kilometers north of the settlements lies Chinnar Wildlife, one of 18 wildlife sanctuaries in Kerala. Chinnar Wildlife is soon to be included in the UNESCO World Heritage list. Aha! Only 200 farming families in Keezhanthoor cultivate coffee, spices, vegetables, and fruits. Most of them belong to the indigenous population of the country. Coffee from Keezhanthoor is a highland coffee that thrives at altitudes of 1,500 meters and above. The Coffee Farmers' Cooperative - MASS The MASS cooperative was founded in 2001 by local farmers. Even before that, a small number of coffee farms were united in a project focused on organic cultivation and fair trade. However, with MASS, another important step was to be taken. It was only through the farmers' initiative that direct access to the international market became possible, eliminating the need to work with local coffee traders who exploited their monopolistic position. Direct trade significantly improved the income and independence of the farmers and their farms. MASS, the Manarcadu Social Service Society, aims for sustainability in cultivation and income sources. Furthermore, through the cooperative's commitment, it's possible to establish a health station as well as school and educational facilities. The coffee farmers and their families now have health insurance. Organic cultivation and processing are continuously optimized through technical advancements and knowledge that farmers can acquire at the adult education center. Internet access is also available here. The coffee processing plant runs exclusively on regeneratively generated solar and biogas electricity. The self-produced biogas is also used for cooking, eliminating the need to burn valuable wood. What happens during the Monsooning of Monsooned Malabar? The hand-picked Malabar coffee is wet-processed and then sun-dried. The wet processing of the washed coffee is also carried out using economically operating pulpers. Monsooning only takes place in this section of the Malabar Coast. Only coffee from this region, processed in this way, may bear the name "Monsooned Malabar". After washing and sun-drying, the coffee is intentionally exposed to monsoon winds and rain. Due to the humidity, the coffee beans expand and gain volume, their color changing to the characteristic golden yellow to straw brown hue typical of Monsooned Malabar. This occurs under constant care, with the coffee being turned continuously. After this, the coffee is filled into jute sacks and transported to warehouses specially built for monsooning, where it is stacked in such a way that the monsoon wind can continue to circulate, well-ventilated, around each individual sack. Monsooning takes approximately 2-3 months, imparting an incomparable taste and a special mildness to the coffee beans. Aha! When India was still a British Crown Colony, Malabar coffee was transported around the world by sailing ship. At that time, monsooning naturally happened on the ships due to the prevailing winds and salty air. Even then, Monsooned Malabar gained a certain renown due to its taste and mildness. Organically grown, fair, and direct - the certifications of Malabar coffee The Malabar coffee from the MASS cooperative in Keezhanthoor is directly certified in India with the Organic seal, Bioland seal, and Fairtrade seal. Organic cultivation and fair trade are thus guaranteed. Furthermore, direct trade creates advantages for the coffee farmers and cooperative partners, such as stable trade relationships. Hand selection and highland cultivation further distinguish the coffee as a very good coffee. Aha! Even though the certifications are for the German and European market, you won't find the seals on our coffee bags? Despite being certified in the coffee's home country, we would have to have the coffee separately certified again in Germany. As this involves considerable additional financial expense, we have refrained from doing so. However, you are welcome to view the certificates for each individual coffee at our location in Zwiesel at any time. The Special Taste of Monsoon Malabar The enormous biodiversity in which our Malabar coffee can mature gives it an aroma spectrum that makes it unique in itself. Cocoa, tea, spices, vegetables, and fruits – they all contribute to its distinctiveness. Notes of orange, banana, mango, coconut, and cashew nut resonate. Thanks to the agroforestry system, the nutrient content in the black forest soil is exceptionally high. Malabar coffee has a complex yet balanced body with a hint of spice and sharp notes. Its pleasant acidity is accompanied by a velvety mildness. Nuances of chocolate combine with nutty notes, and thanks to monsooning, it also offers a unique richness of flavor. The Refinement in the Coffee Roastery Via the Port of Hamburg, the Monsooned Malabar arrives at our Kaffeerösterei Kirmse, where the Indian coffee is refined into an espresso through a long-term roasting process. You can, of course, also have Espresso Malabar finely ground for espresso preparation. The coffee from the Malabar Coast is also available as Malabar Coffee or as Malabar Coffee Blend.

Espresso Napoli - typically Italian, spicy, strong It's not just the roast that makes Espresso Napoli what it is – a spirited Italian, lively, explosive, spicy, strong – a typical Italian, in short. It is the coffee bean that gives Espresso Napoli its fiery character. Indispensable in espresso, Espresso Napoli consists of 80% Robusta coffee. Robusta is characterized by its elevated caffeine content, which gives Espresso Napoli its vibrant character. This Robusta is called Indian Peaberry, also known as Indian Pearls. Peaberries are a specialty among coffee beans: only one seed ripens in the cherry. This gives the coffee bean its exceptional, pearl-like shape. The Robusta is refined by an excellent Arabica from Brazil, a superb, exceptional coffee bean, classified as Bourbon. The coffee cherry is yellow when harvested and is therefore also called Brazil Yellow Bourbon. Together, Robusta and Arabica blend into Espresso Napoli, giving it its unparalleled spiciness and strength. Espresso Napoli, not only fantastic as an espresso, but also a dream in cappuccino and latte macchiato. The Secret of Espresso Napoli - Spiciness and Strength  80% Robusta - 20% Arabica - Espresso Napoli forms a truly exclusive, explosive blend. Indian Peaberry meets yellow Brazilian Bourbon coffee bean. Coffee Indian Pearls Coffee Brazil Indian coffee, especially the Indian Peaberry, mostly grows in the shade, in direct proximity to pepper, cardamom, ginger, nuts, oranges, vanilla, mango, and jackfruit. The highland of India located in the western south, the Western Ghats, is predestined for coffee cultivation, especially for this Indian Pearl Mountain coffee. Similar to Monsooned Malabar, Indian Peaberries are exposed to the monsoon, accompanied by a subtropical climate. The highland coffee is hand-picked, before the coffee is allowed to ferment for three days; then the highland coffee is hand-washed in mountain water before drying in the Indian sun. Coffee cultivation has a long tradition in India; 250,000 small farmers secure the livelihood of over 1 million people. Indian Pearl Mountain coffee, also called Pearlbean, Peaberry, or simply Indian Peaberry, has an impressive expression, delights with a richness of aromas and a pleasantly soft character and round fruit acidity – a culinary experience.Brazil coffee carries the Bourbon classification. Only the Bourbon coffee cherry is yellow when harvested and is exclusively harvested in Brazil and Kenya. Also known as Brazil Yellow Bourbon, the coffee from the Santos region is the special one among Brazilian coffees. Exclusively obtained from 100% Arabica beans, the Brazil Yellow Bourbon is harvested in a specific location, not to be confused with or compared to other qualities of coffee from Brazil. Brazil coffee is particularly mild and delightful, fine and sweetish in aroma, with a round, harmonious taste and low acidity, pleasantly digestible.

Espresso „Our Finest“ - mild, harmonious, well-rounded The Espresso „Our Finest“ combines six exquisite Arabica varieties of premium quality. Each individual coffee lends the espresso individual, versatile characteristics in taste and aroma. The dark roast gives it that special kick. The result - Espresso „Our Finest“ is aromatic, harmonious, mild, well-rounded - composed in an elegant balance. „Our Finest" is also available as a coffee blend. The Secret of Espresso „Our Finest“ The finest Arabica coffee in the world can be found in these six coffee varieties, linked together to form „Our Finest". Coffee „Brasil“ with its yellow Bourbon - coffee cherries, Coffee „Indonesia“ as versatile as Indonesia itself, Coffee „Malabar“ also called „Monsooned Malabar“, Coffee „Ethiopia“, from the cradle of humanity and Arabica, Coffee „Sulawesi Kalossi“, an Indonesian coffee with great richness of flavour, as well as Coffee „Uganda“, the extraordinary African with social commitment - united in Espresso „Our Finest“ - which boasts a fine, elegant balance among the espresso offerings from Kaffeerösterei Kirmse in Zwiesel. Coffee „Brasil“ Coffee „Indonesia“ Coffee „Malabar“ Coffee „Ethiopia“ Coffee „Sulawesi Kalossi“ Coffee „Uganda“ The Coffee „Brasil“ is a Bourbon coffee. The yellow Bourbon coffee cherry is exclusively cultivated and harvested in Brazil and Kenya. Known as „Brazilian Yellow Bourbon“, this coffee is the special one among Brazilian coffees. Consisting of 100% Arabica beans, Brazilian Yellow Bourbon is grown at specific altitudes. Brazilian coffee mostly originates from large monoculture plantations, but Brazilian Yellow Bourbon distinctly stands out in quality and taste. Coffee „Brasil“, mild and delightful, delicately sweet in aroma, with a well-rounded, harmonious taste and low acidity, is particularly pleasant and digestible. The Coffee „Indonesia“ is as versatile and multifaceted as Indonesia itself. This highland coffee thrives at altitudes of 1,100m to 1,300m  on volcanic soil at the tip of Sumatra and, as an Arabica, is rather an exception, as Indonesia produces 90% Robusta coffee. Indonesian coffee is processed dry using the Giling Basah method. The coffee beans turn bluish-green, acidity is reduced, and the coffee gains body and aromas. With fine acidity, subtly earthy, smoky in taste, Coffee „Indonesia“ is considered the Arabica with the highest diversity of flavours. Coffee „Malabar“, „Monsooned Malabar“, is an Indian coffee that thrives in the west of India at altitudes of 1,000m to 2,000m. During „Monsooning“, the coffee beans of Coffee „Malabar“ experience high humidity due to monsoon winds and monsoon rains. Colour and taste are uniquely influenced, and acidity is reduced. „Monsooning“ recreates the long journey that coffee beans once undertook across the sea towards Europe. „Monsooned Malabar“ with its classic note. Coffee, as in the days of seafarers. „Monsooned Malabar“ is a nutty, delicate palate pleasure with velvety mildness and pleasant acidity, a harmony for the senses. Coffee „Ethiopia“ is considered the country of origin of Arabica coffee and is also called the Wine of Arabia. The coffee grows wild in the gardens of Ethiopia in pristine nature at altitudes of over 2000m. The Heirloom coffee beans are traditionally sun-dried and are incomparable in quality and flavour diversity. Coffee "Ethiopia" stands for organically grown highland coffee that is fair trade. Floral, with a fine spice and citrus notes in taste, the coffee from Ethiopia is accompanied by a balanced sweetness. The Coffee „Sulawesi Kalossi“, also an Indonesian coffee, grows on the island of Sulawesi between Borneo and New Guinea. This coffee is a rarity and offers a completely individual taste experience, even compared to its relative from the island of Sumatra. Grown at altitudes between 700m and 1,700m, the coffee is wet-processed and dried in the tropical sun of the dream island of Sulawesi. The hallmark of Coffee „Sulawesi Kalossi“ is its rich, strong, deep, complex taste, full of spice and body, reminiscent of tobacco and dark chocolate. Coffee „Uganda“ - Together with „Schenke eine Ziege e.V.“, Kaffeerösterei Kirmse from Zwiesel advocates for the direct marketing of Coffee „Uganda“ - for the local people in Uganda. This African coffee, a fantastic highland coffee, grows in the Ruwenzori Mountains at altitudes of 1,300m to 2,400m in lush nature, on the border with the Republic of Congo. „Schenke eine Ziege e.V.“ stands for holistic direct development aid in Uganda and supports people in health, education, and income. Coffee „Uganda“ - the spicy and robust with fine acidity and versatile richness.

"Full of Zest for Life", appealing even without caffeine, unmistakable like the land and its people... Powerful, exquisite coffee beans become a jewel among the blends.

Espresso "Zwieseler Goldböhnchen" - a special coffee blend The Espresso "Zwieseler Goldböhnchen", unmistakable like the land and people of Zwiesel and the Bavarian Forest - charming, unique and full of zest for life. Selected coffee beans merge into an unusual espresso. Are you looking for a strong, powerful coffee? Then "Zwieseler Goldböhnchen" is the espresso for you. Coffee roaster Jens Kirmse jokes: "People are already calling and asking if there's an antidote. My husband is getting too lively." With its strength and power, the "Zwieseler Goldböhnchen" coffee blend is not only a true delight when prepared as an Espresso, but also as a coffee blend - full of zest for life. The Secret of the "Zwieseler Goldböhnchen" Espresso The temperament of Central America in the "Pearl of the Caribbean" coffee from the family of "Jamaica Blue Mountain" coffee, as well as the "Costa Rica" coffee, the rich coast, harmony from India, "Monsooned Malabar" and the spice from Africa with the "Uganda" coffee are united in the "Zwieseler Goldböhnchen" Espresso. "Pearl of the Caribbean" Coffee "Costa Rica" Coffee "Malabar" Coffee "Uganda" Coffee The "Pearl of the Caribbean" Coffee - powerful and spicy - comes from the same coffee family as the rare "Jamaica Blue Mountain" coffee; it grows at the same altitudes and has the same climatic conditions as "Jamaica Blue Mountain" coffee."Pearl of the Caribbean" Coffee, with notes of dark chocolate, tobacco, nuts, and low acidity, is delicate on the palate and, in terms of price, a true alternative to "Jamaica Blue Mountain" coffee.Coffee roaster Jens Kirmse was able to personally verify the quality and unique conditions for the coffee on site in Cuba. Due to the political situation, coffee from Cuba is difficult to export - but it is worth taking on these efforts.The coffee beans for the "Costa Rica" Coffee grow on volcanic slopes in stunning, pristine nature. The "rich coast" (Spanish: Costa Rica) symbolizes Costa Rica's flora and fauna. The fertile volcanic soil provides ideal conditions for this exceptional highland coffee. In Costa Rica, only Arabica coffee is cultivated.Spicy and mild is the classification of "Costa Rica" coffee; at the same time, it offers a sweet, full-bodied taste with an extravagant note.The "Malabar" Coffee, an Indian coffee, originates from western India and grows at altitudes of 1000m to 2000m. The coffee beans of "Malabar" coffee are deliberately exposed to monsoon rains, a process also known as "monsooning". Through this process, the coffee gains flavor, and its color changes. The "monsooning" process gives "Malabar" coffee back the qualities it acquired during its long transport on sailing ships to Europe, which had been lost due to shorter routes. The coffee beans were exposed to high humidity for months. The "monsooning" restores this classic note to "Malabar" coffee; the Arabica coffee loses its acidic impression."Monsooned Malabar" is harmony for the senses; nutty and delicate on the palate, it impresses with a velvety mildness and pleasant acidity."Uganda" Coffee - the coffee with a social commitment. In cooperation with "Schenke eine Ziege e.V." (Give a Goat e.V.), the Kirmse coffee roastery from Zwiesel is committed to the direct marketing of this special highland coffee - for the local people in Uganda. This African coffee grows in the Ruwenzori Mountains at altitudes of 1300m to 2400m in lush nature, on the border with the Republic of Congo. "Uganda" coffee enriches with spice and strength, fine acidity, and a versatile fullness.

Pit’s Espresso - Monsooned Malabar & Brazil Yellow Bourbon India Monsooned Malabar Robusta coffee meets Brazil Yellow Bourbon – in “Pit’s Espresso”. This exceptional espresso from Kaffeerösterei Kirmse delivers the kick. Beyond the special coffee roasting process, it is this espresso's extraordinary blend of coffee beans that makes it what it is. Kaffeerösterei Kirmse specializes in roasting the finest Arabica coffees – but a “proper” espresso absolutely requires a Robusta. Robusta coffee has up to 3 times the caffeine content of an Arabica coffee bean. Even for the Robusta coffees selected for our espressos, Kaffeerösterei Kirmse insists on the highest quality. Only the world's best Robustas are found in the Kaffeerösterei's espressos. In “Pit’s Espresso”, it is the India Monsooned Malabar Robusta. Perhaps you already know our “Malabar” coffee, which we also offer as an espresso? However, this particular coffee is an Arabica. The processing procedure for both Monsooned Malabar Arabica and Monsooned Malabar Robusta coffee is the same. But of course, an Arabica bean must not be missing in a good espresso. Arabica coffee is the flavor carrier and rounds off the harmonies of the Robusta coffee. Coffee roaster Jens Kirmse has come up with something very special for “Pit’s Espresso”. In combination with the India Monsooned Malabar Robusta, a particularly rare Arabica presents itself: the “Brazil Yellow Bourbon”. The Secret of “Pit’s Espresso” The finest Arabica coffee from Brazil, the “Brazil Yellow Bourbon”, meets arguably one of the most harmonious Robusta coffee varieties in the world, “India Monsooned Malabar Robusta” coffee. India Monsooned Malabar Coffee (80%) Brazil Yellow Bourbon (20%) India specializes in cultivating Robusta coffee. Like the Monsooned Malabar Arabica, the “Monsooned Malabar Robusta” also grows in the state of Kerala, in the southwest  of India. The Malabar Coast, also known as the Pepper Coast, stretches over 650km along the Arabian Sea. Beyond tea, India can also cultivate exceptionally good coffee, and of course, spices like pepper, cinnamon, and ginger. Other direct neighbors of the coffee trees are coconut and oil palms. In this pristine natural environment, Monsooned Malabar coffee is at home, growing at altitudes between 1000m and 2000m. What does “Monsooned” mean for “Monsooned Malabar” Coffee? The “Monsooned Malabar Robusta” coffee shares the same home as the Arabica: the Malabar Coast. Alongside the classic wet and dry processing methods, there is Monsooning – this exceptional bean processing technique unique to India. Monsooning harks back to the long-past era of seafaring, when coffee was transported on ships for months, finding its way to Europe. Exposed to monsoon rains and high humidity, the coffee aboard the old trading ships developed an exceptional aroma. With the advent   of new and faster transport routes, the coffee lost these typical characteristics.  Today, the coffee beans are intentionally exposed to the monsoon winds, though on land, to replicate this unique taste. Through Monsooning, the India Monsooned Malabar Robusta loses acidity and changes its color; one also refers to India’s yellow coffee cherries. Espresso Not Without Fine Arabica - Brazil Yellow Bourbon A special flavor note is imparted to “Pit’s Espresso” by an  exclusive Arabica coffee bean, the “Brazil Yellow Bourbon”, a Brazilian coffee bearing the Bourbon classification. This Bourbon coffee cherry is harvested exclusively in Brazil and Kenya and is a true rarity on the global coffee market. The “Brazil Yellow Bourbon” coffee is not to be compared or confused with other coffee qualities from Brazil. Taste of “Pit’s Espresso” The “Brazil Yellow Bourbon” is mild and delicate, lovely and sweet in taste, captivating with its low acidity and balanced harmonies. In combination with the India Monsooned Malabar Robusta, which offers nutty, chocolatey, slightly peppery nuances and has been shaped in flavor and lost acidity through Monsooning, coffee roaster Jens Kirmse has created an espresso with “Pit’s Espresso” that is truly unparalleled. Try this impressive espresso and get the kick!