Organic Coffee

Coffee from Brazil - Organic Coffee from the Brazilian Highlands Our Highland Coffee from Brazil is certified with the EU Organic Seal and stands for organic cultivation according to the highest ecological standards. This certification guarantees that the organic coffee is produced without the use of chemical fertilizers or pesticides, which benefits both the environment and quality. Furthermore, this coffee is grown biodynamically according to the Demeter principle, which ensures holistic and sustainable management of the cultivation areas. Brazil Coffee - Organic & Demeter-certified In addition to the EU Organic Seal, which the Brazilian coffee is now officially allowed to bear here at Kaffeerösterei Kirmse, the organic coffee already receives its well-deserved recognition in its homeland with the German ORGANIC Seal and the Demeter Seal. Furthermore, as a coffee roastery, we cooperate directly with the importer and/or distributor in Germany. Thus, the coffee is not traded via the coffee exchange, but rather is direct trade. Direct Trade is based on a future-oriented and forward-looking approach.  Preserving ecological and social structures for the benefit of future generations, or developing them in a pioneering way, is paramount. This sows the seeds for a healthy ecology, an intact economy, and social compatibility. The sustainable approach and development extends from processing, through procurement, to trade. Direct contact with the origin projects via direct distribution ensures long-term and trusting cooperation under fair conditions for all parties.The highland coffee from Espirito Santo in the Pedra Azul region is cultivated at an altitude of 900 to 1,300 meters above sea level and thrives, unlike most other Brazilian coffees, under protective shade trees in a sustainable mixed cultivation, which promotes both biodiversity and soil fertility. Origin of Brazilian Coffee: Fazenda Camocim - Pioneer in Biodynamic Coffee Cultivation Camocim is the name of the Fazenda from which our new coffee originates. The coffee farm, established in 1960, was founded by Senior Olivar de Aranjo, the grandfather of the current owner, Henrique Sloper. Since 1999, Henrique Sloper has been cultivating organic coffee at Camocim. Besides coffee, many other products are produced on the farm, such as wood and various animal products, and sold internationally. The entire agriculture is based on anthroposophical principles and operates in a harmonious cycle. For example, only as many animals live on the estate as the farm itself can feed. Likewise, no more manure is to be produced than is needed for fertilizing the land. Biodynamic agriculture has significantly stricter regulations than organic farming methods, which also have clear guidelines, in contrast to conventional farming. Natural cycles and respect for the environment form the spiritual foundation for cultivation techniques and processes, as well as production methods. Their own water is treated and returned to the cycle. Maintaining a healthy ecosystem is the highest priority at Camocim: “Excellence is our raw material, quality of life the end product,” says Henrique Sloper, the owner of the Fazenda. He and his staff align all their work with these principles. Flora and fauna are preserved and protected. Pedra Azul - Home of Brazil Coffee from the Highlands The Pedra Azul region in the Brazilian state of Espirito Santo is also a national park. In 1991, this landscape protection area, located on Brazil's east coast, was established to protect nature and biodiversity. Within the protected area stands the eponymous Pedra Azul, a granite rock. Pedra Azul is Portuguese and translates to “Blue Rock” in German, consisting of a rock formation and measuring 1,822 meters in height. The prevailing mild climate in both winter and summer favors the conditions for coffee cultivation in the region. Mata Atlântica, the Atlantic rainforest, is the name of this tropical/subtropical vegetation type, which is, however, separate from the tropical rainforest of the Amazon basin. The area of the Atlantic rainforest has been drastically reduced in recent decades due to deforestation, even though the region boasts one of the world's highest biodiversities. Anteaters, bearded sakis, pumas, ocelots, toucans, and many more are part of the fauna, while the flora stands out with orchid species, cedar species, fern species, and bromeliad species. Henrique Sloper's grandfather already planted millions of trees when nature conservation and sustainability were not yet topics in Brazil. The shade trees for the coffee plants, which also thrive on the Fazenda and are simultaneously a product of the farm, serve as shade providers for the coffee trees; the mixed cultivation also indicates a healthy ecosystem. Coffee Brazil Camocim Demeter - Hand-Picked Even just from pictures of the respective coffee farm, one can see whether the coffee is hand-picked or machine-harvested. Coffee from Brazil, although it may bear the designation highland coffee, does not necessarily have to be hand-picked. In many coffee farms, coffee plants grow in rows in monoculture, allowing harvesting machines to easily pass through the rows. In a healthy ecosystem, shade-giving trees stand among the coffee trees; vegetation also exists on the forest floor and is desired. However, during mechanical harvesting, unfortunately, not only ripe red fruits but also immature cherries are harvested. A high-quality harvest can therefore only be done by hand; mechanical harvesting is not possible with such a rich plant and animal world. Between May and September, the pickers go out up to four times to carry out this selective hand-picking. Brazil Coffee: Sun-Dried - Pulped natural Following the harvest, the Brazil Camocim Demeter coffee is dry-processed. But first, the coffee cherries rest for a while to achieve their balance. The Brazilian coffee is further processed using the pulped natural method. The pulp and coffee bean are separated from each other simply by pressing. This method is exceptionally water-saving compared to the washed method. Then the coffee is sun-dried on wooden racks, only to be subsequently selected again by many diligent helpers: foreign bodies are removed, and the coffee beans are sorted by size. Only bean sizes of screen 17/18 are exported, to make their way to Germany and ultimately to Kaffeerösterei Kirmse. How does coffee from Brazil taste? The new coffee from Brazil meets all the criteria one expects from a good coffee. It impresses with its balance in aroma, acidity, body, character, sweetness, clarity, harmony, finish, and overall impression. Brazilian Coffee: mild & balanced Medium-bodied in intensity, it delights with its full body. Its aromatic diversity ranges from sweet, floral to nutty, chocolatey, and features a hint of honey and fully ripe citrus fruits. Its mild acidity makes it particularly balanced. A typical highland coffee with nutty-chocolatey notes – ideal for Espresso & Crema. Buy Brazilian Coffee – at Kaffeerösterei Kirmse If you're looking for a coffee that carries the warmth and richness of Brazil, then the Brazilian organic coffee from Kaffeerösterei Kirmse is precisely the right choice. With great care and intuition, we refine every bean to offer you a harmonious yet characterful taste experience.  Thanks to biodynamic cultivation, Demeter certification, and decades of experience from Brazilian coffee farmers, this coffee combines authenticity, sustainability, and quality at the highest level. Discover this mild-nutty highland coffee and many other specialties from Kaffeerösterei Kirmse – roasted with passion and produced with respect for people and nature.  Learn more about the origin, cultivation, and unique character of our Brazil coffee in our Blog – immerse yourself in the world of Brazilian coffee culture! Strength Acidity Roast Level

Christmas Coffee – our festive organic holiday blend Our Christmas Coffee is a seasonal highlight that delights anew every year. This winter, for the first time, the traditional holiday blend from Kaffeerösterei Kirmse combines 100% organic beans from three special countries of origin – and from this develops a natural interplay of aromas reminiscent of dark chocolate, cinnamon, and cloves – entirely without added flavourings. The winter flavour arises solely from origin, processing, and roasting craftsmanship. For many customers, this holiday blend has become an integral part of their Advent and Christmas season: a coffee that not only tastes wonderful but also conveys a feeling of light, warmth, and security. A coffee that accompanies the first days of December as much as the festive hours on Christmas itself – and that proves anew each year how coherent, harmonious, and special a winter blend can be. A Coffee That Makes December Special Our Christmas Coffee is a blend for all those moments when winter calls for something warm, cozy, and indulgent. It accompanies the Advent season as well as the holidays, unfolding its full array of aromas precisely when candlelight, the scent of pastries, and a quiet festive mood come together. With its spicy depth, gentle full-bodiedness, and pleasantly natural character, it is the ideal coffee for anyone seeking a special taste experience in December. Thanks to its organic quality, the careful selection of beans, and the harmonious interplay of its winter aromas, it is one of our most popular seasonal specialty roasts – a coffee that refines the cold season in a particularly indulgent way. Three Countries of Origin – One Festive Flavor Profile The holiday blend owes its characteristic wintery taste to a carefully composed selection of three organic origins, each contributing its unique signature to the profile. Malabar Coast - India - Monsooned Malabar Through the traditional Monsooning method, this bean acquires its typically soft, spicy depth. It contributes a round body, nutty accents, and that warm spice which gives the holiday blend its fundamental structure. Brazil - chocolatey & balanced Brazilian organic Arabicas contribute a pleasant sweetness, delicate cocoa notes, and a particularly harmonious mouthfeel. They unite the individual aromas of the blend into a soft, full-bodied overall profile. Sumatra - Indonesia - the spicy soul The Indonesian component provides the characteristic herbal and clove nuances that make this blend so unique. Dark undertones and a long, warm finish complete the profile and allow the wintery aromatics to gently linger. Together, these three countries of origin form a harmonious yet complex flavor profile, making Christmas Coffee an unmistakable winter specialty. How Coffee Develops its Flavor – and Why That Makes Our Christmas Coffee So Special The characteristic flavor of a coffee never arises by chance. It is the result of an interplay of origin, climate, soil type, plant diversity, processing, and roasting – a complex journey that uniquely shapes each bean. At high altitudes, coffee cherries often develop fruity and clear aromas, while in warmer regions, they tend towards nutty or chocolatey notes. Volcanic soils produce spice and depth, tropical humidity provides earthy nuances, and traditional processing methods can enhance delicate spice or herbal notes. Roasting also plays a crucial role. It opens the beans, highlights certain aromas, rounds off others, and combines everything into a harmonious profile. Gentle drum roasting, as practiced in our roastery, ensures that the natural characteristics of each origin are preserved and not lost behind bitterness or harshness. Precisely this interplay makes our Christmas Coffee so special: Three organic beans from different regions of the world bring their own characters and strengths – and through careful roasting, they merge into a wintery interplay of aromas that requires no additives yet naturally recalls dark chocolate, cinnamon, and cloves. A winter composition owed solely to nature and craftsmanship. How the Holiday Blend “Christmas Coffee” is Created For our Christmas Coffee, each bean is roasted separately – precisely matched to its individual structure, moisture content, and size. Only then is the blend created. This approach ensures: optimal aroma development for each origin no bitter substances a round, soft overall profile a warm, spicy character The taste remains natural – and that is precisely what makes this blend so special. Without added flavourings or additives, the three organic beans unfold their full potential: chocolatey warmth, delicate spice notes, and a velvety body, which perfectly complements the winter season and turns every sip into a moment of true indulgence. The Flavor Profile of Our Christmas Coffee - Simply Festive Our Christmas Coffee presents a complex, warm interplay of aromas that perfectly captures the winter season. The base is a gentle, chocolatey depth, carried by the Brazilian Arabicas. This harmonious sweetness combines with the spicy warmth of the Malabar beans, which give the coffee body, structure, and a delicate, nutty note. The Indonesian Sumatra component complements the profile with dark, herbaceous nuances and brings that natural clove note that makes this blend so distinctive. Together, a full-bodied, round, and pleasantly smooth coffee emerges, which lingers long on the finish, leaving a subtle winter spice. A flavor profile reminiscent of dark chocolate, cinnamon, and clove – entirely without added flavourings, shaped solely by nature and the artisan roasting process. If you want to learn more about how these aromas are created and why our Christmas Coffee tastes so special, you should definitely check out our Christmas Coffee blog . For the Special Hours of the Advent Season Our Christmas Coffee is a companion for all those moments when winter unfolds its special magic. It provides a warm start to the first Advent morning, accompanies cookie baking with fragrant coziness, and turns long December breakfasts into small celebrations. After walks through crisp, cold air, it offers comforting warmth, and on quiet evenings, it becomes the focal point of small rituals where calm and enjoyment converge. On Christmas days, when candlelight fills the room and the atmosphere is filled with anticipation, it sets a harmonious accent and completes the celebration with its wintery interplay of aromas. A coffee that makes the special hours of December even more precious. Christmas Coffee - A Gift Idea Full of Winter Warmth Our Christmas Coffee is an excellent gift for people who appreciate indulgence and small moments of tranquility. During the Advent and Christmas season, it brings a piece of festive atmosphere into every home and quickly becomes a cherished highlight in a gift basket or under the Christmas tree. The combination of high-quality organic beans, natural interplay of aromas, and gentle winter spice makes it a special gesture that not only tastes good but also connects people. Whether as a small thank-you, an addition to a festive selection of fine products, or as an elegant standalone gift – this coffee carries the quiet magic of winter within it and always strikes the right note. Buy Christmas Coffee – at Kaffeerösterei Kirmse Those who buy our Christmas Coffee choose a lovingly composed organic blend, created with care, experience, and genuine craftsmanship. Each bean is gently roasted, every batch carefully checked – so that the coffee not only tastes festive but also offers the quality that our roastery stands for. Whether for your own indulgence, for the Advent and holiday season, or as a special gesture: At Kaffeerösterei Kirmse, you will find a Christmas Coffee that uniquely combines naturalness, warmth, and winter aromas. Discover it now, enjoy it, and elevate the holidays with a special cup of coffee.

Christmas Coffee – our festive organic holiday blend Our Christmas Coffee is a seasonal highlight that delights anew every year. This winter, for the first time, the traditional holiday blend from Kaffeerösterei Kirmse combines 100% organic beans from three special countries of origin – and from this develops a natural interplay of aromas reminiscent of dark chocolate, cinnamon, and cloves – entirely without added flavourings. The winter flavour arises solely from origin, processing, and roasting craftsmanship. For many customers, this holiday blend has become an integral part of their Advent and Christmas season: a coffee that not only tastes wonderful but also conveys a feeling of light, warmth, and security. A coffee that accompanies the first days of December as much as the festive hours on Christmas itself – and that proves anew each year how coherent, harmonious, and special a winter blend can be. A Coffee That Makes December Special Our Christmas Coffee is a blend for all those moments when winter calls for something warm, cozy, and indulgent. It accompanies the Advent season as well as the holidays, unfolding its full array of aromas precisely when candlelight, the scent of pastries, and a quiet festive mood come together. With its spicy depth, gentle full-bodiedness, and pleasantly natural character, it is the ideal coffee for anyone seeking a special taste experience in December. Thanks to its organic quality, the careful selection of beans, and the harmonious interplay of its winter aromas, it is one of our most popular seasonal specialty roasts – a coffee that refines the cold season in a particularly indulgent way. Three Countries of Origin – One Festive Flavor Profile The holiday blend owes its characteristic wintery taste to a carefully composed selection of three organic origins, each contributing its unique signature to the profile. Malabar Coast - India - Monsooned Malabar Through the traditional Monsooning method, this bean acquires its typically soft, spicy depth. It contributes a round body, nutty accents, and that warm spice which gives the holiday blend its fundamental structure. Brazil - chocolatey & balanced Brazilian organic Arabicas contribute a pleasant sweetness, delicate cocoa notes, and a particularly harmonious mouthfeel. They unite the individual aromas of the blend into a soft, full-bodied overall profile. Sumatra - Indonesia - the spicy soul The Indonesian component provides the characteristic herbal and clove nuances that make this blend so unique. Dark undertones and a long, warm finish complete the profile and allow the wintery aromatics to gently linger. Together, these three countries of origin form a harmonious yet complex flavor profile, making Christmas Coffee an unmistakable winter specialty. How Coffee Develops its Flavor – and Why That Makes Our Christmas Coffee So Special The characteristic flavor of a coffee never arises by chance. It is the result of an interplay of origin, climate, soil type, plant diversity, processing, and roasting – a complex journey that uniquely shapes each bean. At high altitudes, coffee cherries often develop fruity and clear aromas, while in warmer regions, they tend towards nutty or chocolatey notes. Volcanic soils produce spice and depth, tropical humidity provides earthy nuances, and traditional processing methods can enhance delicate spice or herbal notes. Roasting also plays a crucial role. It opens the beans, highlights certain aromas, rounds off others, and combines everything into a harmonious profile. Gentle drum roasting, as practiced in our roastery, ensures that the natural characteristics of each origin are preserved and not lost behind bitterness or harshness. Precisely this interplay makes our Christmas Coffee so special: Three organic beans from different regions of the world bring their own characters and strengths – and through careful roasting, they merge into a wintery interplay of aromas that requires no additives yet naturally recalls dark chocolate, cinnamon, and cloves. A winter composition owed solely to nature and craftsmanship. How the Holiday Blend “Christmas Coffee” is Created For our Christmas Coffee, each bean is roasted separately – precisely matched to its individual structure, moisture content, and size. Only then is the blend created. This approach ensures: optimal aroma development for each origin no bitter substances a round, soft overall profile a warm, spicy character The taste remains natural – and that is precisely what makes this blend so special. Without added flavourings or additives, the three organic beans unfold their full potential: chocolatey warmth, delicate spice notes, and a velvety body, which perfectly complements the winter season and turns every sip into a moment of true indulgence. The Flavor Profile of Our Christmas Coffee - Simply Festive Our Christmas Coffee presents a complex, warm interplay of aromas that perfectly captures the winter season. The base is a gentle, chocolatey depth, carried by the Brazilian Arabicas. This harmonious sweetness combines with the spicy warmth of the Malabar beans, which give the coffee body, structure, and a delicate, nutty note. The Indonesian Sumatra component complements the profile with dark, herbaceous nuances and brings that natural clove note that makes this blend so distinctive. Together, a full-bodied, round, and pleasantly smooth coffee emerges, which lingers long on the finish, leaving a subtle winter spice. A flavor profile reminiscent of dark chocolate, cinnamon, and clove – entirely without added flavourings, shaped solely by nature and the artisan roasting process. If you want to learn more about how these aromas are created and why our Christmas Coffee tastes so special, you should definitely check out our Christmas Coffee blog . For the Special Hours of the Advent Season Our Christmas Coffee is a companion for all those moments when winter unfolds its special magic. It provides a warm start to the first Advent morning, accompanies cookie baking with fragrant coziness, and turns long December breakfasts into small celebrations. After walks through crisp, cold air, it offers comforting warmth, and on quiet evenings, it becomes the focal point of small rituals where calm and enjoyment converge. On Christmas days, when candlelight fills the room and the atmosphere is filled with anticipation, it sets a harmonious accent and completes the celebration with its wintery interplay of aromas. A coffee that makes the special hours of December even more precious. Christmas Coffee - A Gift Idea Full of Winter Warmth Our Christmas Coffee is an excellent gift for people who appreciate indulgence and small moments of tranquility. During the Advent and Christmas season, it brings a piece of festive atmosphere into every home and quickly becomes a cherished highlight in a gift basket or under the Christmas tree. The combination of high-quality organic beans, natural interplay of aromas, and gentle winter spice makes it a special gesture that not only tastes good but also connects people. Whether as a small thank-you, an addition to a festive selection of fine products, or as an elegant standalone gift – this coffee carries the quiet magic of winter within it and always strikes the right note. Buy Christmas Coffee – at Kaffeerösterei Kirmse Those who buy our Christmas Coffee choose a lovingly composed organic blend, created with care, experience, and genuine craftsmanship. Each bean is gently roasted, every batch carefully checked – so that the coffee not only tastes festive but also offers the quality that our roastery stands for. Whether for your own indulgence, for the Advent and holiday season, or as a special gesture: At Kaffeerösterei Kirmse, you will find a Christmas Coffee that uniquely combines naturalness, warmth, and winter aromas. Discover it now, enjoy it, and elevate the holidays with a special cup of coffee.

Ethiopian Coffee from Yirgacheffe Yirgacheffe is the most renowned region for coffee from Ethiopia. From here comes our latest coffee from the African continent. Yirgacheffe Coffee impresses with complex coffee aromas that are incomparable to any other coffee, even other Ethiopian coffees. Due to its exceptional quality and unique taste, Yirgacheffe coffee is on everyone's lips among coffee experts and buyers alike. A balanced profile with a pleasantly soft body - that's typical Yirgacheffe coffee. Its flavor nuances are complex, ranging from spicy-floral ✓ to fruity ✓ and reminiscent of wine ✓. Unmistakable for coffee from the Ethiopian highlands is its zesty lemon note. Where Does Our Ethiopian Coffee Come From? The Ethiopian highland coffee thrives on fertile loamy soil and is cultivated at altitudes of 1,600 - 2,400 meters in the Gedeo Zone of Southern Ethiopia. This altitude alone makes it something very special: here, Yirgacheffe coffee can slowly mature in mixed cultivation with other field crops. The production system of the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), which stands behind it, is based on a garden production system that emphasizes biodiversity in cultivation. This coffee, known as garden coffee, benefits from the shade-giving plants in its immediate vicinity. Aha! The official name of Yirgacheffe is Gedeo. Gedeo is the zone, and Yirgacheffe is just a small region within this area. Nevertheless, all coffee from the Gedeo zone is labeled as Yirgacheffe coffee and has become known as such. The Coffee Farmers' Cooperative - Yirgacheffe Coffee Farmers The association of Yirgacheffe coffee farmers' cooperatives is vast. 28 cooperatives and 45,094 coffee farmers unite under its umbrella organization. A total of 44 coffee processing sites ensure the exceptionally good quality that makes Yirgacheffe coffee renowned worldwide. With its size, the cooperative union, founded in 2002, can concentrate its efforts. Each individual works towards the same goal - to produce excellent coffee. On 62,004 hectares specifically dedicated to the cultivation of garden coffee, approximately 20,000 tons of outstanding, washed and sun-dried coffee are harvested annually. Despite the considerable size of the Union, the association places the utmost importance on sustainability, transparency, honesty, and traceability. Yirgacheffe Coffee - Deliberately Sustainable and Traditionally Organic In the production of Yirgacheffe coffee, the use of artificial chemical substances such as pesticides and herbicides is deliberately avoided. The fertilizer used on the coffee farms is 100% organic. All production and processing steps focus on sustainability, environmental friendliness, and the highest quality. In Ethiopian culture, coffee holds a very special place. With the indigenous knowledge and agricultural methods of the Gedeo people, this coffee is traditionally cultivated. Since September 2023, the cultural landscape of the Gedeo Zone has been recognized as a UNESCO World Heritage Site. Key reasons for this distinction include the agroforestry practiced in the region and the impressive megalithic monuments. In particular, cultivation in the shade of tree canopies, as practiced by the Gedeo people for centuries, makes the approach so sustainable. Agroforestry preserves biodiversity and excels with beneficial soil management. Furthermore, the washed and sun-dried processing requires less water. By sequestering carbon through this method, the agricultural practices contribute to climate protection. Organic cultivation is standard for Yirgacheffe coffee farmers. The focus on sustainability also extends to better remuneration and thus a dignified income for the local coffee farmers, enabling them to plan and think long-term. The cooperation between both sides, the cooperative union and the coffee roastery, is designed for a long-term partnership. Yirgacheffe - 100% Pure Organic Arabica Coffee Yirgacheffe coffee from Ethiopia not only bears the Organic Seal in Germany. This Ethiopian coffee is also certified as organic in its home country and has received several other awards there. Since 2004, this exceptional coffee has also been awarded the Fairtrade Seal, which stands for fair working conditions and prices for coffee farmers. Since 2013, Yirgacheffe coffee has additionally been certified by the Rainforest Alliance, which underscores environmentally friendly cultivation and the protection of biodiversity in the region. The certifications awarded to Ethiopian coffee guarantee its first-class quality and the practices by which it is cultivated. The high-quality Yirgacheffe coffee consists of 100% Arabica beans and is carefully harvested and processed by hand.This combination of ecological sustainability, social responsibility, and unique taste makes Yirgacheffe coffee a particularly valuable coffee choice.  Transparency, Honesty, and Traceability The Union of Yirgacheffe Cooperatives stands for transparency, honesty, and traceability. Despite over 43,000 coffee farmers producing Yirgacheffe garden coffee across an area of over 62,000 hectares, it is a requirement for the association of various cooperatives that the coffee beans are traceable back to their origin. Through the traceability system, the micro-region, if not even the specific farm of origin, can be precisely identified and traced back. They themselves state: "We are not a briefcase company." Transparency, honesty, and traceability are perfectly complemented by quality management, which is implemented in every step of production and processing - from farm gate to export. The Uniqueness of Yirgacheffe Coffee from Ethiopia Ethiopia is considered the cradle of Arabica coffee, and coffee and its preparation hold a very special place in Ethiopian culture. In Ethiopia, coffee is usually brewed and enjoyed during a time-consuming coffee ceremony. This deep-rooted presence and appreciation of coffee in the African country and society are also universally reflected in the production of the Yirgacheffe Union. The Wine of Arabia with Its Exceptional Taste Ethiopian coffee is furthermore unique in its diversity of flavors and incomparable to any other coffee in the world. It is not without reason that it is referred to as "the Wine of Arabia," and its flavor profile reflects this: fruity aromas combine with soft, floral notes and a wine-like taste. Due to its broad spectrum of flavors, coffee from Ethiopia is excellently suited for Iced Coffee and Cold Brew Coffee. Washed Coffee - The Processing of Yirgacheffe The organically grown Ethiopian coffee is processed as washed. After thorough washing, the washed coffee bean is uniformly dried on a rotating bed for 48 to 72 hours. The washed processing enhances the coffee bean's citrus and floral notes. Traditionally fermented Yirgacheffe coffee, which is sun-dried, exhibits different flavor notes due to sun exposure. The Refinement at Kirmse Coffee Roastery To optimally develop the flavor profile of Yirgacheffe coffee, the Ethiopian coffee bean is refined with a medium roast at our Kirmse Coffee Roastery in Zwiesel. The medium roast enhances the pleasantly sweet aromas and bright acidity of this special coffee. Try the Wine of Arabia and savor its taste.

Coffee Mexico – Oaxaca SHG EP Organic - organic, direct & fair trade Coffee Mexico – the Oaxaca SHG EP Organic is a specialty coffee from the traditional region of Oaxaca. It captivates with a mild, soft yet complex flavor profile, combining notes of chocolate, caramel, tropical fruits, and fine cane sugar. This coffee from Mexico is cultivated and processed by smallholder farmers with meticulous manual care. Direct and fair trade fosters a close connection between producers and the roastery – an approach that guarantees quality, sustainability, and transparency. For those seeking to experience Mexican coffee with an authentic character, the Oaxaca SHG EP Organic is an excellent choice. Every cup of this Mexico coffee stands for conscious enjoyment and appreciation for the people who cultivate it with dedication. Organic Coffee from Mexico Oaxaca – Coffee Cultivation in a Diverse Hill and Valley Landscape Coffee from Mexico has many facets, but the Oaxaca region is one of its most renowned and fascinating growing areas. To the north, in the La Cañada region, lies a green highland characterized by a varied landscape of hills and valleys. At an altitude of approximately 1,600 m, a special microclimate prevails: during the day, the sun warms the mountain slopes, while at night, the air cools significantly. These natural conditions allow the coffee cherries to ripen slowly – a process typical for Strictly High Grown beans, leading to densely grown beans with exceptional aromatic richness. Oaxaca is thus a prime example of high-quality coffee from Mexico. Away from large plantations, smallholder farming dominates here: most farmers cultivate tiny plots of only a few hectares, integrated into local agriculture. Mexico coffee is not produced here in monoculture but in harmony with nature. Many coffee trees grow scattered among corn, fruit trees, and dense forest parcels. This traditional polyculture creates a stable, biodiverse ecosystem – with towering jungle giants, avocado, and orange trees, in whose shade the coffee plants ripen slowly and evenly. The result of this sustainable cultivation method is a Mexican coffee valued for its clean, complex aromas. Especially Oaxaca coffee is considered in the world of specialty roasters as a synonym for floral and fruity nuances, combined with a mild, balanced character. Those wishing to discover Coffee Mexico in its full diversity will find one of the country's most authentic expressions here. Tradition and Origin – Typica & Bourbon in the Highlands of Oaxaca, the Heart of Coffee Mexico The Oaxaca region is a true gem for coffee from Mexico. Here, coffee farmers maintain a rich heritage of traditional Arabica varieties. Our Oaxaca SHG EP Organic beans are 100% Arabica of the Typica and Bourbon varieties – two classics cultivated for generations in the Oaxaca highlands. While high-yielding hybrids have displaced old varieties in other countries, Typica and Bourbon are still widely prevalent here. These valuable varieties shape the typical flavor profile of Mexican coffee: Bourbon stands for pronounced sweetness and complex aromas, Typica for elegance and a delicate bouquet – together they create a harmonious, multi-faceted cup profile. It's no wonder that specialty roasters worldwide specifically seek out this Mexico coffee. However, quality arises not solely from the varieties but also from the method of cultivation. In Oaxaca, many smallholder farmers continue to rely on nature-friendly methods. Chemical fertilizers or pesticides are rarely part of the tradition. Instead, compost, shade trees, and intercropping are used – practices passed down for centuries by the indigenous Zapotecs. This gentle cultivation preserves the soil, protects biodiversity, and maintains the region's fertility. It is no coincidence that Coffee Mexico is often associated with sustainability: Mexico is one of the world's largest producers of organic coffee. Here, "Organic" is not just a certificate, but a lived reality. Every sip of this coffee from Mexico brings you closer to the highlands of Oaxaca – a piece of untouched nature, preserved and nurtured by the work of dedicated smallholder farmers. Sustainability and Responsibility in Coffee Mexico The Oaxaca SHG EP Organic is an example of how Coffee Mexico combines enjoyment and responsibility. Our local partner is Louis Dreyfus Company Mexico S.A. de C.V. (LDC) – a traditional company active in international agricultural trade since 1851, intensively committed to sustainable coffee supply chains. In Oaxaca, LDC works closely with agricultural cooperatives to make the cultivation of Mexican coffee more environmentally friendly and future-proof. Coffee farmers receive training from experienced agronomists – in areas such as reforestation, water conservation, soil regeneration, shade management, and sustainable farming. This creates a system that keeps soils fertile, protects biodiversity, and simultaneously enables higher yields. For us, this coffee is true Direct Trade coffee – a partnership based on equality. This means we pay prices above world market levels, thereby ensuring farmers a stable income. Most of them cultivate small plots, usually less than three hectares – often indigenous family farms that have passed down their knowledge of coffee cultivation in Mexico for generations. The families of the producers benefit most from these measures. Many now earn a more reliable income through the cultivation of coffee from Mexico, can better feed their children, and further develop their farms. Simultaneously, through sustainable methods – such as shade management – they contribute to preserving Oaxaca's unique natural landscapes. The use of shade trees not only ensures the ideal ripening of coffee cherries but also creates valuable habitats for birds and other animals. To date, LDC's experts have shared their knowledge of sustainable cultivation methods with approximately 4,000 coffee farmers in Mexico in Oaxaca and other coffee-growing regions of the country. In doing so, they make an important contribution to securing the future of Mexico coffee – for producers, the environment, and all coffee lovers worldwide. Care from Plant to Bean – Cultivation and Processing of Organic Coffee Mexico Quality begins in the field. In the coffee gardens of Oaxaca, ripe coffee cherries glow deep red amidst lush green. Harvesting is done selectively by hand: only the fully ripe fruits are carefully picked, while unripe cherries remain on the branch until they have matured. This time-consuming manual harvest, performed in several passes, ensures that only high-quality raw material goes into processing – a meticulousness that can later be tasted in every cup. After harvesting, a careful sorting process follows, where only flawless cherries are further processed. Then begins the classic washed processing. First, the cherries are de-pulped, meaning the fruit flesh is separated from the beans. Afterward, the beans ferment for 1–2 days in water tanks. During this phase, the last fruit sugars, which could otherwise impair the aroma, dissolve. This process requires great experience: the fermentation must be stopped at precisely the right moment. Subsequently, the beans are thoroughly washed with clean water. Now begins sun drying. On drying beds or patios, the beans are spread out and regularly turned. Over several days, the moisture content slowly drops to the ideal value of around 11%. The Oaxaca sun imparts its final flavor characteristics to the beans during this process. Ultimately, what results is so-called parchment coffee, which is prepared for export. Another step guarantees special quality: EP sorting (European Preparation). Here, each batch is again manually inspected and sorted by size, density, and color. Defective beans or fragments are removed – what remains is pure quality. The SHG (Strictly High Grown) designation also confirms the high cultivation altitude above 1,350 meters. These high altitudes result in particularly slow-growing, hard beans – a clear quality characteristic of Mexican coffee. Once the beans finally arrive at our facility in Bavaria, the final refinement is in our hands. We gently roast them in a drum roaster until the roast profile and aroma are perfectly balanced. Afterward, we carefully allow the coffee to degas and then pack it airtight and aroma-preserving. Thus, the Mexico coffee arrives fresh to you – clear, rounded, and full of character. Our Coffee Mexico from Oaxaca comes from very special micro- and nano-lots, distinguished by limited availability and unique aromas. With over 83 points on the international scoring scale, the Oaxaca SHG EP Organic effortlessly meets the criteria of a true specialty coffee from Mexico. Oaxaca Organic Coffee in Taste – Chocolate, Caramel & Tropical Fruits The Oaxaca SHG EP Organic impressively demonstrates how diverse coffee from Mexico can be. Its profile is mild and soft, yet complex and balanced. Even during grinding, a delicate fragrance unfolds, dominated by chocolatey and caramel notes. This foundation gives the coffee a pleasant warmth and sweetness, immediately conveying a sense of harmony. In the cup, this develops into a well-rounded taste experience. The first sip recalls delicate milk chocolate, combined with a creamy caramel note. These impressions form the foundation upon which further nuances unfold: tropical fruits, reminiscent of mango or papaya, introduce an elegant freshness. Additionally, there is a fine sweetness that brings cane sugar to mind. The acidity structure is subtle and well-integrated – never obtrusive, but finely tuned to give clarity and vibrancy to the aromas. This makes the coffee pleasantly digestible and versatile, whether as filter coffee, in an automatic machine, or in a French Press. The body is medium-bodied to full-bodied, yet velvety and rounded. Nothing feels heavy or overwhelming – the coffee always remains balanced. The aftertaste once again reveals the typical combination of chocolate and caramel, fading slowly and leaving a pleasantly sweet impression. This flavor profile makes the Oaxaca SHG EP Organic a special Mexico coffee: Aroma: mild, soft, with notes of chocolate, caramel, and cane sugar Fruit: subtle tropical fruits like mango or papaya Acidity: gentle, elegantly integrated Body: full-bodied, yet velvety and balanced Aftertaste: long-lasting, sweetly chocolatey For those seeking coffee from Mexico with typical clarity, delicate fruitiness, and mild elegance, the Oaxaca SHG EP Organic is an excellent choice. It is a coffee that delights beginners and convinces experienced coffee lovers alike – a true flagship for Mexican coffee. Direct Trade & Sustainability – More Than Just Enjoying Coffee Mexico Coffee is enjoyment – but coffee can also be responsibility. With the Oaxaca SHG EP Organic, you choose not only great taste but also a coffee that has a positive impact on every level. Every cup makes a difference – for you, for the producers, and for the environment. ✓ Direct & Fair Trade: This coffee from Mexico is not traded via the coffee exchange but sourced directly – without intermediaries. This ensures that farmers in Oaxaca receive a fair price for their work. Many of them cultivate small plots of a few hectares, often as indigenous family farms for generations. Direct and fair trade ensures a larger share of the value creation remains in the region, strengthens communities, and provides farmers with a stable income. Your enjoyment thus becomes direct support for the people who cultivate this Mexico coffee with dedication. ✓ Organic Cultivation in Harmony with Nature: The Oaxaca coffee is cultivated organically and sustainably. Instead of clearing forests, farmers rely on intercropping and shade trees. In these traditional coffee gardens, plants grow under tall trees, often among fruit and other crops. This protects biodiversity, reduces chemical use, and keeps the soil fertile long-term. Even coffee cherry husks are returned as compost after processing – a closed loop that benefits both the environment and product quality. ✓ Highest Quality Grade (SHG EP, 83+): This Mexican coffee carries the SHG EP classification – a guarantee of top quality. SHG (Strictly High Grown) means it originates from high altitudes above 1,350 m, where beans ripen slower and become denser. EP (European Preparation) stands for particularly meticulous hand processing, where each bean is inspected and selected. With over 83 points on the international scale, the Oaxaca SHG EP Organic is officially counted among specialty coffees – quality that can be tasted with every sip. ✓ Limited Micro-Lots with Unique Aromas: Many coffees from Oaxaca come from small micro- or nano-lots, tiny harvests from individual farmers or communities. This coffee, too, is a rarity with limited availability. Each harvest brings forth subtle differences, shaped by the character of the respective hills and valleys. This results in coffees with unmistakable identity – from delicate floral notes to tropical fruits. Choosing this Coffee Mexico secures an exclusive taste experience while simultaneously supporting the continued existence of such unique lots. ✓ Preservation of Coffee Culture & Diversity: With varieties like Typica and Bourbon, this coffee from Mexico consciously focuses on traditional varieties. In an era where high-yielding hybrids dominate agriculture, this is a clear commitment to genetic diversity. These old varieties are not only exciting in taste but also part of the region's cultural heritage. Through training and exchange, knowledge of sustainable cultivation methods remains alive and is passed on to future generations. With every cup of Oaxaca SHG EP Organic, you become part of this special cycle. Enjoyment, quality, sustainability, and fairness go hand in hand here. You drink a coffee cultivated and processed with love and expertise – and simultaneously support a value chain that respects people and nature. Thus, sip by sip, you connect with the farmers in Oaxaca and contribute to ensuring a future for their traditional form of Mexican coffee cultivation. Buy Mexico Coffee – from Kaffeerösterei Kirmse With the Oaxaca SHG EP Organic from Kaffeerösterei Kirmse, you experience more than just coffee. This Mexican coffee unites origin, quality, and responsibility – cultivated with care, traded with fairness, and roasted with passion. If you want to buy coffee from Mexico that is both flavorful and sustainably impactful, the Oaxaca SHG EP Organic is the right choice. Every sip brings you closer to the highlands of Oaxaca, to the farmers who carry on their tradition, and to the unique aromas of this special region. Discover the Oaxaca SHG EP Organic now at Kaffeerösterei Kirmse – and take a journey to Mexico with every cup of Coffee Mexico. Buy organic coffee from Kaffeerösterei Kirmse: In addition to the Oaxaca SHG EP Organic, our organic coffee assortment offers other specialty coffees that are sustainably grown and gently roasted.

Coffee Colombia - Colombian Coffee with Character  Enjoy an organic coffee that captures the soul of Colombia in every cup: Colombia Kappynama Organic. This special coffee comes from the Departamento del Magdalena, in the heart of the majestic Sierra Nevada de Santa Marta, where nature thrives in its purest form. Origin & Terroir of Coffee Colombia: Sierra Nevada de Santa Marta The Sierra Nevada de Santa Maria, which includes the largest mountain near the sea, offers unique conditions for coffee cultivation thanks to its diverse microclimates. From the deepest parts of the Colombian Sierra Nevada, the most characteristic cups with distinctive aromas are obtained. Coffee from Colombia: Fair, Organic & Community-Based In this special terroir in the Departamento del Magdalena in Colombia's Región Caribe, Graciela Rodriguez Ospina and 700 families from the indigenous communities of the Arhuacos, Koguis, Kankuamos, and Wiwas work hand in hand with local farmers to cultivate coffee plants with the utmost respect for the land and their traditions. The socio-cultural characteristics of these communities are reflected in every bean, making this coffee a testament to rich Colombian culture and history. Colombia Coffee: Sustainable Enjoyment & Organic Coffee in Harmony with Nature Colombia Kappynama Organic is an organic coffee produced with the utmost respect for nature and the people who cultivate it. Organic cultivation means that no synthetic fertilizers, pesticides, or herbicides are used. Instead, the soil is enriched through natural methods such as composting and crop rotation to promote soil and plant health. The indigenous communities of the Arhuacos, Koguis, Kankuamos, and Wiwas, who cultivate the coffee, nurture their coffee plants in harmony with natural cycles, ensuring the preservation of local ecosystems. Organic cultivation not only promotes the quality of the coffee but also contributes to environmental protection by conserving biodiversity and water resources. This approach reflects the deep spiritual connection of indigenous peoples to nature and strengthens their responsibility as guardians of the earth. Organic cultivation also ensures that the coffee is rich in aromas, which naturally develop through careful cultivation and gentle processing. Colombia Kappynama Organic therefore not only offers an incomparable taste experience but also supports the sustainable development of the region and the communities that produce it. Organic Colombia Kappynama Organic, the Elements of Nature and the Guardians of the Earth The indigenous peoples of the Arhuacos, Koguis, Kankuamos, and Wiwas from the Sierra Nevada de Santa Marta in Colombia consider nature sacred and see themselves as guardians of the earth. Their relationship with the four elements – air, water, land, and fire – is deeply rooted in their spiritual and cultural worldview. They believe that these elements sustain life on Earth and that it is their duty to preserve the balance between humanity and nature. These four elements form the basis of their understanding of environmental responsibility. By integrating these elements into their daily lives and agricultural practices, the indigenous communities strive to maintain the natural balance and sustainably protect their environment. Organic Colombia Coffee: Harmony Between Humanity and Nature Here, in the heart of the majestic Sierra Nevada de Santa Marta, lies the land of ANEI Organic Coffee, which stands for harmony and community. Here, the connection between humanity and nature is honored in a special way. A symbolic eternal fire burns in this sacred space, as a sign of hope and renewal. Amidst ancient forests, the people honor the spirits of the Sierra, which hold deep spiritual meaning for them. Each cup of Anei Organic Coffee tells the story of this sacred relationship and captures the timeless wisdom of the mountains – a taste experience that reflects the traditions and soul of this special region. ANEI: A Cooperative for Sustainable Coffee Cultivation and Cultural Heritage ANEI refers to the Asociación de Productores Agroecológicos Indígenas y Campesinos, a cooperative founded in 1995 by Aurora Izquierdo, an Arhuaco woman. The cooperative supports indigenous and peasant communities in the Sierra Nevada de Santa Marta in Colombia through sustainable coffee cultivation. Its goal is to strengthen the local economy while preserving cultural and ecological values. ANEI stands for ecological, fair, and sustainable coffee cultivation that protects the traditional livelihoods of the communities. The members of the indigenous peoples Arhuacos, Koguis, Kankuamos, and Wiwas work together to produce high-quality organic coffee, while advocating for education, food security, and gender equality. Colombia Coffee Harvested by Women Graciela Rodriguez Ospina is a nationally active and respected coffee farmer whose commitment stands behind this exceptional coffee. With her decades of experience and deep connection to Colombian coffee culture, she advocates not only for the quality of the beans but also for social justice in agriculture. Graciela specifically promotes the role of women, enabling them to undertake every activity in cultivation, harvesting, and processing. She believes that women, through their dedication and care, contribute decisively to the exceptional quality of the coffee. This commitment has made her a pioneer for equality and sustainable coffee cultivation in Colombia. What Does Colombian Coffee Taste Like? Colombia Kappynama Organic is derived from the exquisite Caturra variety, a natural mutation of the renowned Arabica varietal Bourbon. This variety thrives particularly well in the high altitudes of the Sierra Nevada de Santa Marta, where it impresses with its compact growth and high yield potential. The meticulous washed processing gives this coffee an exceptional purity and clarity in taste, allowing its aromas to fully unfold. Caturra brings a lively acidity, beautifully complemented in this coffee by sweet notes of chocolate and juicy peach-apricot, rounded off with a hint of black tea. As part of the noble Arabica family, this coffee offers a rich and complex flavor profile. The washed processing also ensures a harmonious interplay of aromas and accentuates the natural sweetness and fruitiness of the coffee. Organic Coffee Colombia by ANEI: A Testament to the Wisdom of the Mountains The ANEI Organic Coffee not only reflects the highest quality but also supports environmental protection and the heritage of Colombia's indigenous cultures. Each cup of Colombia Kappynama Organic is proof of the sacred connection between humanity and nature - and an invitation to honor the history and heritage of the indigenous peoples who have cultivated coffee for generations with the wisdom of the mountains. Enjoy this harmonious organic coffee and experience the essence of Colombia in every sip. Buy Colombian Coffee – at Kirmse Coffee Roastery If you crave a coffee that captures the soul of Colombia in every cup, then Colombia Kappynama Organic from the Kirmse Coffee Roastery is the perfect choice. Each bean is refined here with the utmost care to offer you a unique taste experience. Through the combination of organic cultivation, sustainable production, and the commitment of Colombia's indigenous communities, each cup offers a connection of tradition, nature, and excellent quality. Discover this organic coffee and other specialties from Kirmse Coffee Roastery that meet the highest standards of taste and sustainability. You can find more information about Colombia Kappynama Organic and its origin in our blog post – dive deeper into the history and unique characteristics of this special organic coffee!

Zwiesler Goldböhnchen Decaffeinated - Pure Enjoyment Without Caffeine Experience the full flavor of Zwiesler Goldböhnchen – even without caffeine! Our Zwiesler Goldböhnchen Decaffeinated offers the same high-quality blend of exquisite Arabica and Robusta beans that makes our coffee specialty so unique. Thanks to a gentle decaffeination process, its strong and aromatic character is fully preserved, allowing you to enjoy a comforting cup of coffee in the late afternoon or evening without having to compromise your night's rest. The decaffeinated coffee blend Zwiesler Goldböhnchen combines the temperament and strength of the Central American coffee "Pearl of the Caribbean," an alternative to "Jamaica Blue Mountain," with the sweet, spicy note of highland coffee from Costa Rica. Added to this is the velvety mildness of the Indian Monsooned Malabar, whose beans are refined through the monsooning process, as well as the spice and strength of the African coffee Uganda, which originates from the Ruwenzori Mountains. This balanced blend from four unique regions creates a harmonious and aromatic coffee experience.With its delicate notes of chocolate and nuts, this coffee delights both lovers of robust roasts and those seeking a balanced, harmonious taste experience. The Zwiesler Goldböhnchen Decaffeinated is ideal for everyone who values high-quality, caffeine-free enjoyment.The Goldböhnchen - best organic decaffeinated coffeeThe Zwiesler Goldböhnchen Decaffeinated is not only caffeine-free, but also a certified organic coffee. It is cultivated according to strict ecological guidelines and proudly bears the EU organic label, which stands for sustainable agriculture and the highest quality standards. Even without caffeine, the Zwiesler Goldböhnchen is as charming and unmistakable as the land and its people. Treat yourself to a cup of excellent coffee – completely without caffeine, but with full aroma!

The Holiday Blend - Moments of Indulgence for the Holidays The Holiday Blend, exclusive for the festive season, is a true delight for the palate. Whether for Christmas, Easter, Mother's Day, Father's Day, or a birthday, this coffee blend makes your celebration truly special. A hint of dark chocolate ✓ cinnamon ✓ & cloves ✓ will enchant your taste buds. Naturally, the Holiday Blend also makes an excellent gift. This exclusive mix is available, depending on the occasion, festively decorated for Christmas, Easter, or simply as a gift, packaged in a high-quality wooden box. The Holiday Blend is an Arabica blend, containing 100% Arabica coffee. For espresso lovers, we have specially created a Holiday Espresso Blend that invigorates. This espresso mix, which enlivens any celebration, consists of 60% Robusta and 40% Arabica coffee beans. The Holiday Blend is so delicious that your relatives won't want to go home. We have compiled the world's best coffees for you in the Holiday Blend. This treat features coffee from three continents. Just so you know: Even the coffee of the 100-year-olds from Ecuador lends its soft, velvety-fruity, chocolatey note to the delicious Holiday Blend. And the rest? That remains our secret.The Holiday Coffee Blend - Organic Coffee, Highland Coffee, and Fair Trade Like all our coffees, the coffees included in the Holiday Blend are distinguished by their high quality. Organically grown coffeeHand-sorted and hand-picked Highland coffee Fairly traded With our Holiday Coffee Blend, you not only enjoy the full flavor of hand-picked highland coffee, but also simultaneously support fair trade and organic cultivation – perfect for indulgent and responsible holidays.

Indonesian Coffee - as diverse as Indonesia itself As diverse as the country of Indonesia is, so too is Indonesian coffee. Multi-faceted, colorful, like the more than 17,000 islands that make up Indonesia. Indonesia primarily produces Robusta coffee beans; the cultivation of Arabica coffee accounts for only about 10% of the annual coffee harvest. The green coffee we use, from Kaffeerösterei Kirmse, is of course an Arabica. The "Indonesia" coffee, hand-harvested by smallholder farmers, comes from the Aceh region, located at the northern tip of Sumatra. Water for coffee processing is scarce on Sumatra, so smallholder farmers utilize the traditional Giling Basah method for processing the coffee beans: The coffee cherries are pulped and dried for one day. Then the parchment skin is removed while the coffee beans still contain a lot of moisture. The coffee beans display a unique bluish-green appearance; the Giling Basah method reduces acidity in the coffee and gives "Indonesia" coffee an exceptional body and diverse aromas. "Indonesia" Coffee - Organic Coffee and Highland Coffee at the same time The "Indonesia" coffee is certified with the EU Organic Seal. The Indonesian ORGANIC coffee from the Aceh region is characterized by its organic cultivation, which adheres to the highest ecological standards. This certification guarantees that the coffee is grown under strict ecological guidelines, without the use of chemical fertilizers or pesticides. The fertile, volcanic soils and altitudes of 1100 to 1300 meters offer ideal conditions for this high-quality highland coffee. The large number of active volcanoes provide the coffee plants with the nutrient-rich, fertile volcanic soil they need to allow these exceptional quality coffee beans to thrive. The coffee from Sumatra is particularly noteworthy among Indonesian coffees; Sumatra is home to Kopi Luwak, the world's most expensive coffee. The coffee farms are nestled in mixed forest, protected by shady trees. In addition to the characteristics that distinguish it as a highland coffee, the "Indonesia" coffee is harvested by hand by smallholder farmers, and its coffee cherries are processed using the Giling Basah method. Giling Basah imparts its light, delicate acidity to "Indonesia" coffee. Diverse, soft aromas and a full body are accompanied by a slightly earthy taste with herbal notes. Due to its delicate acidity, this Arabica coffee is particularly popular among women, while its slightly earthy, smoky taste also delights men. "Indonesia" coffee leaves a deep, lasting impression and is considered an Arabica with the greatest flavor diversity worldwide - a true experience for coffee connoisseurs and lovers.

Luka - The Lupin Coffee from Kaffeerösterei Kirmse Luka - the lupin coffee - is the latest innovation from Kaffeerösterei Kirmse. This coffee, made from sweet lupin, is regional ✓ sustainable ✓ environmentally friendly ✓ and impresses with its harmonious taste. Lupin coffee probably comes closest to bean coffee in taste, which is certainly why it's the most popular coffee substitute. Furthermore, this caffeine-free coffee alternative is gluten-free, free of chlorogenic acid, and alkaline, making it particularly easy to digest. Moreover, this coffee substitute scores with its intrinsic values. It is rich in vitamins, minerals, and trace elements. Typically a legume, lupin is enormously protein-rich with its high protein content and also has a high fiber content. Luka, the lupin coffee from Kaffeerösterei Kirmse in Zwiesel, or rather, the raw material sweet lupin, originates from regional cultivation in Bavarian agriculture. This coffee made from lupin is organically grown, guaranteed pesticide-free, and free from chemicals & additives. The sweet lupin for our lupin coffee is cultivated according to strict German guidelines. Another advantage of Luka is the short transport route, which makes it particularly sustainable and future-proof. Luka - Roasted for all Preparation Methods In the roastery, the lupin coffee is then refined. The sweet lupin thus acquires the typical characteristics of Kaffeerösterei Kirmse. Luka's roast profile is suitable for various preparation methods. Filtered, whether with a hand filter, coffee machine, Chemex, or French Press, Luka comes into its own best. Hand filter Coffee machine Chemex French Press Lupin Coffee - Grind Size and Dosage Lupin coffee swells during preparation. For this reason, you should use 20% less lupin coffee than conventional bean coffee. The grind size should also be chosen approximately 20% coarser than for conventional coffee, corresponding to the respective preparation method. Per cup, approximately 1-1.5 teaspoons of lupin coffee powder are dosed. The grind size varies for different preparation methods: coarse (coarse sea salt) - Coffee machine, hand filter, Chemex & French PressPreparing Lupin Coffee The preparation of lupin coffee is simple: Remember to use 20 percent less lupin powder and grind 20 percent coarser. Then you're ready to go. You can find more information on preparation in our Lupin Coffee Blog. We've written instructions for each preparation method there for you. The Sweet Lupin - So Versatile in Taste Who doesn't know it – the beautiful lupin, a feast for the eyes along roadsides? However, only the sweet lupin is suitable for consumption, as the toxic bitter substances, the alkaloids, have been removed through cultivation. What remains is a coffee alternative that not only delights with malty notes but also with a unique variety of flavors. Sweet lupin coffee thus reveals notes of popcorn, vanilla, caramel, chocolate, nougat, and roasted peanuts. Lupin and its Intrinsic Values Typically a legume, lupin contains a lot of protein, is rich in fiber, rich in minerals, and contains various vitamins and trace elements. Its carbohydrate and fat content is relatively low compared to its legume competitors. It is rich in calcium, potassium, magnesium, iron, and zinc. The mineral magnesium has anti-inflammatory effects and acts as a health protector for nerves, bones, and muscles. The trace elements zinc and iron detoxify and simultaneously strengthen the immune system and skin, serving as suppliers for energy metabolism in almost every body cell. Thanks to vitamins B2 and B3, energy can be better converted from food, counteracting fatigue, weakness, and skin problems. Thanks to the gentle roasting, Luka is particularly well-tolerated and, due to the absence of chlorogenic acids, also alkaline. Origin of Luka - The Lupin Coffee The lupin seeds for Luka come from certified organic agriculture in Bavaria. Only a few kilometers separate Biohof Lex from our coffee roastery. Regional cultivation results in less CO2 production. The fields with their bright flowers also offer bees and other insects a pesticide-free playground. 100% Sweet Lupin Coffee. Naturally free from caffeine, gluten, chlorogenic acids, and alkaline. Without added additives, flavorings, and sugar.

Uganda Coffee – Organic Coffee from the „Mountains of the Moon“ The Uganda coffee is an exceptional organic Arabica that not only impresses with its taste but also plays an important social and ecological role. Uganda Wugar Bukonzo originates from the impressive Rwenzori Mountains, the legendary „Mountains of the Moon“, and is cultivated there by smallholder farmers under strict organic standards. This coffee is a statement: for sustainable enjoyment, for fair trade, and for agriculture in harmony with nature. At the same time, it contributes to strengthening a cooperative that offers new perspectives to hundreds of families in a remote region. Every sip tells of the farmers' courage, their dedication to nature, and a holistic understanding of quality that goes far beyond taste. Organic Coffee from Uganda: Wugar Bukonzo & the Bukonzo Joint Cooperative Union The story of this coffee begins in 1999 with the founding of the Bukonzo Joint Cooperative Union. The region in Bukonzo County was historically heavily marked by isolation, poverty, and the consequences of long-standing conflicts. Many farming families lived on the fringes of society, cut off from economic opportunities and without access to fair markets. But instead of resigning themselves, people joined forces to take their destiny into their own hands. The heart of this project is the conviction that sustainable change can only emerge from within the community. The cooperative not only began to market coffee but also established a revolutionary system of Village Savings and Loans Associations. These microfinance structures enabled the now over 1,700 members – organized in 72 farmer groups – to invest in their own future for the first time. What makes this background so special is the holistic approach: farmers are not only trained in modern, sustainable cultivation methods but also learn basic business principles. They map their farms, visualize their financial goals, and work together to improve their living standards. When you enjoy this coffee, you support a project that gives a voice to isolated people and creates real opportunities through education, infrastructure, and fair trade. It is a coffee that builds bridges – from the remote slopes of Uganda to your cup here in Germany. The Uganda Wugar Bukonzo is a prime example of how organic farming and social development can go hand in hand. Organic certified cultivation here means not only refraining from chemical fertilizers and pesticides – it is an expression of a deeply rooted respect for soil, nature, and people. Uganda Wugar Bukonzo – Organic Highland Coffee from the Rwenzori Mountains The home of our Uganda Bukonzo resembles an enchanted Garden of Eden. The coffee cherries ripen on the slopes of the Rwenzori Mountains, also poetically known as the „Mountains of the Moon“. This spectacular mountain range on the border with the Democratic Republic of Congo is famous for its snow-capped peaks, mist-shrouded valleys, and breathtaking biodiversity. At altitudes of 1,400 to 2,100 meters above sea level, the coffee plants find conditions that seem almost perfected for the cultivation of premium Arabica coffees. The terroir is characterized by fertile, volcanic soils, rich in minerals, which give the plants the necessary strength to develop complex flavors. The climate at this altitude plays a decisive role in the quality of the beans. Temperatures are moderate, and the alternation between sunny days and cool nights significantly slows down the ripening process of the coffee cherries. This „Slow Maturity“ ensures that the bean has more time to store sugars and aromatic oils. The result is a density and a depth of flavor that is sought in vain in coffees from lower altitudes. The varieties primarily cultivated here are Nyasaland, SL14, and SL28. Especially the SL varieties, originally developed in Kenya, are globally renowned among coffee connoisseurs for their excellent cup quality, their fine acidity, and their pronounced fruit notes. The Nyasaland variety, one of the oldest Arabica types in Africa, often contributes a floral and sweet component. Cultivation is carried out almost exclusively by smallholder farmers on tiny plots. There are no vast monocultures here. Instead, the coffee grows in harmony with nature, often in the shade of banana plants, fruit trees, or native forest giants. This mixed cultivation not only protects the delicate coffee bushes from the direct equatorial sun but also preserves the region's biodiversity, prevents soil erosion, and ensures a natural balance that renders the use of chemicals unnecessary – a cornerstone for the organic certification of this exceptional coffee. Some characteristics of the cultivation area: Rich soils due to volcanic deposits Natural shade trees that promote biodiversity and aroma development High rainfall that ensures a continuous supply for the coffee plants Mountain climate that contributes to pronounced aroma development This region is one of the most exciting coffee growing regions in East Africa, although it received little attention for a long time. Today, it is regarded as the origin of particularly characterful and aromatically complex coffees. Care in Every Step: Hand Harvesting and Washed Processing of Uganda Organic Coffee The journey from the red cherry to the green unroasted bean in Uganda Bukonzo is a process characterized by care and manual labor. As the smallholder farmers' fields are often on steep slopes, the use of machines is impossible. Each individual coffee cherry is therefore selectively hand-picked. The farmers are extremely selective: only the fully ripe, deep red cherries find their way into the harvest basket. Unripe or overripe fruits, which could mar the taste, are consistently sorted out. This hand harvesting is arduous and requires several passes during the harvest season, but it is the first and most important guarantee for the subsequent quality in the cup. After harvesting, the cherries are brought to the cooperative's central processing station or processed in the small "Micro-Stations" of the farmer groups. Processing is done by the washed method. Depulping: First, the pulp is mechanically removed from the beans. Fermentation: The beans, still covered with remnants of the sweet pectin layer (mucilage), are placed in fermentation tanks. Here they rest for a controlled period (usually 12 to 36 hours, depending on temperature). During this phase, natural enzymes break down the fruit sugars, and the coffee develops its fine, clear acidity. Washing & Grading: After fermentation, the beans are thoroughly washed with fresh mountain water. Often, they are also sorted by density in washing channels – the heaviest and thus best beans sink. Drying: Subsequently, the beans are spread out on so-called "African Beds" (raised drying tables). There, they dry gently under the African sun. To ensure uniform drying and prevent mold formation, the coffee is regularly turned by hand. Finally, a strict sorting by size and quality takes place. Our coffee has the grade Scr. 15 up, meaning that only large, uniformly grown beans are used. This meticulousness in processing ensures an absolutely clean cup profile, free from defects, and allows the character of the terroir to shine unadulterated. The Flavor Profile is a Spicy Revelation: Apple, Forest Berry, Orange Blossom & Caramel The Uganda Coffee – Bukonzo Joint Organic is not a quiet one. It brings the full power of the Mountains of the Moon to your cup and surprises with a profile that combines powerful spice with complex fruitiness. The first impression (aroma): Even when you open the bag or grind the beans fresh, you'll notice: something special is coming. An intense, spicy scent fills the room, immediately accompanied by a fine, elegant note of orange blossom. This floral lightness forms an exciting contrast to the deep sweetness of dark caramel, which forms the base of the aroma. In the cup (taste): The first sip immediately reveals the character of this coffee: it is powerful and spicy, yet incredibly velvety on the tongue. It fully fills the mouth without appearing bitter. Taste-wise, you experience a fascinating interplay. The warm caramel base is complemented by the clear fruitiness of red apple. But there's more: after a moment, deeper, dark fruit notes unfold, reminiscent of aromatic forest berries. This combination of spice and berry fruit gives the coffee a mysterious depth. Acidity & Aftertaste: Acidity plays only a gentle supporting role here. Think of the juicy bite of a red apple – invigorating but not sharp. It is wonderfully smoothly integrated and serves to give structure to the aromas. It ensures that the velvety fullness and the rich caramel note do not seem too heavy, but remain vibrant. In the finish, the spicy character lingers, while a hint of sweet orange blossom remains as a subtle memory on the palate. The Uganda Bukonzo coffee is a discerning „Specialty Coffee“: uncomplicated enough for your daily morning enjoyment, yet complex enough to consciously celebrate it as a specialty. An ideal coffee for those who like it full-bodied and expressive, but don't want to miss out on harmonious fruitiness. More Than Just Enjoyment: Uganda Coffee - For Equality and Real Opportunities By purchasing this coffee, you are choosing not only organic quality but a model of hope. The Bukonzo Joint Cooperative is a beacon project for gender equality and economic self-determination in Uganda. That this path is the right one is also confirmed by international experts: for its outstanding commitment, the cooperative was awarded the renowned SCA Sustainability Award 2015. A central aspect of the cooperative's work is the empowerment of women. In many rural areas of Uganda, coffee cultivation is traditionally a man's affair, although women often do the hard work in the fields. Bukonzo Joint has changed this: here, women are not just laborers, but co-owners and decision-makers. The cooperative's methodology promotes dialogue within families, so that spouses plan and manage their finances together. This has led to a significant reduction in domestic violence and a strengthening of women's roles in the village community. Furthermore, a portion of the proceeds flows directly into community infrastructure. Roads are improved, schools supported, and healthcare secured. The income from coffee allows farmers to send their children to school and renovate their homes. You also support ecological sustainability. The farmers of Bukonzo Joint see themselves as guardians of their land. By refraining from pesticides and chemical fertilizers, they protect the water sources of the Rwenzori Mountains and preserve soil fertility for future generations. Every pack of this coffee is thus your direct contribution to: Fair income for 1,753 smallholder families Equality and social peace in the region Environmental protection and preservation of biodiversity in the Rwenzori Mountains This is what responsibility tastes like at its best: Enjoy the good feeling of becoming part of this great success story with every sip and actively securing the future of the strong women and families in the Mountains of the Moon. Buy Uganda Coffee – at Kaffeerösterei Kirmse With Uganda Coffee – Bukonzo Joint Organic from Kaffeerösterei Kirmse, you experience more than just coffee. This organic coffee from Uganda combines the wild power of the Mountains of the Moon with an inspiring project for equality – cultivated in harmony with nature, traded with foresight, and roasted with passion. If you wish to buy coffee from Uganda that convinces with its spicy-fruity character and simultaneously promotes real social change, the Bukonzo Joint is the perfect choice. Every sip brings you closer to the cloud forests of the Rwenzori Mountains, to the strong women of the cooperative, and to the unadulterated flavors of apple, forest berry, orange blossom, and caramel. Discover the Uganda – Bukonzo Organic now at Kaffeerösterei Kirmse – and take a journey into the heart of Africa with every cup. Buy organic coffee at Kaffeerösterei Kirmse: In addition to Uganda Bukonzo, our organic coffee assortment offers other specialty coffees that are sustainably cultivated and gently roasted.