FAQ Search Results

After roasting, these beans are characterised by a creamy, powerful flavour with notes of spicy chocolate, nuts, and sometimes a slight saltiness. Some customers also describe a fruity aroma when grinding. It is a unique coffee for people who enjoy trying something different.

These beans are suitable for roasting in various devices such as a kamado, oven or even a wok, as several customers have indicated. Both medium and dark roast yield surprising flavours. Be careful not to roast too heavily in order to preserve the mildness and the complex aroma.

After roasting them yourself, these beans are especially suitable for espresso, filter coffee and slow coffee methods, thanks to their rich body and pronounced flavour. Their versatility makes them popular with both home baristas and filter coffee enthusiasts.

Yes, these India Arabica Monsooned Malabar AA ASPINWALL are unroasted (green) coffee beans. They still need to be roasted at home or in a roastery before they are suitable for making coffee.

Yes, these beans are suitable for beginner home roasters. Customers find the roasting process manageable, even with simple tools such as a wok or oven. The beans are forgiving of small mistakes during roasting and deliver a surprisingly good flavour.

No, before you use these beans in a coffee grinder or espresso machine, they must first be roasted. Unroasted (green) coffee beans are much too hard to grind and are not suitable for consumption without roasting. After roasting, you can grind and use them as you are used to.

These Ethiopian Yirgacheffe beans have a fruity, floral character, with hints of apple, rosemary and peach. They are especially popular with lovers of a fruitier, more herbal coffee. For those who enjoy pronounced, complex flavours in which the origin is clearly discernible, these beans are an excellent choice.

These beans are ideal for coffee enthusiasts who want to experiment with the roasting process themselves. Due to the SHG (Strictly High Grown) character and the sweet, nutty flavour profile with chocolate and citrus, this bean is well suited to both light and dark roasts. You can discover for yourself which roast best suits your taste.

Yes, these coffee beans are unroasted (green) and need to be roasted before they are suitable for consumption. They are intended for home roasters or enthusiasts who want to roast their own coffee. After roasting, you can grind and use them just like any other coffee bean.

Yes, these coffee beans are completely unroasted (green). This means that you will need to roast the beans yourself before you can brew coffee with them. This is ideal for home roasters who want to experiment with the roasting process themselves.

These beans have a distinctive, slightly salty aroma both before and after roasting. After grinding, you can also detect fruity notes. These are typical characteristics of the monsooning process.

After roasting, these Yirgacheffe beans deliver a smooth, fruity coffee flavour with floral notes and hints of apple, rosemary and peach. Depending on the roast level, these fruity and spicy flavours may become more or less pronounced.

Yes, absolutely! This Monsooned Malabar arabica is particularly powerful and creamy and is often used in blends where you would normally use robusta, but now want to create a 100% arabica blend with comparable strength.

Yes, these beans are unroasted and still need to be roasted before you can make coffee with them. You can roast them at home to your desired taste.

The Lekempti GR4 beans from the Wellega region have a unique character due to their sun-dried processing, which results in a rich, spicy, and fruity flavour profile with citrus notes. Customers experience the taste as subtly complex, in contrast to, for example, Sidamo or Yirgacheffe beans, which are often more floral and lighter.