More about the bean

This blend of 90% Arabica and 10% Robusta brings together the best of both worlds. The Arabica beans provide richness and sweetness, while the small proportion of Latin American Robusta adds structure and a subtle kick. In the cup, a harmonious interplay of nutty, chocolatey, and slightly roasted notes emerges – a coffee that tastes as good as its name suggests. One customer has been calling it "My little praline!" for years.

Enjoyment Tip from Coffee Sommelier Michael Gliss

"My sommelier favorite: classic with 35ml as an espresso, or a little longer for a Café Crème. This way, the praline notes and subtle sweetness unfold particularly elegantly – simply delicious!"

It all starts with the bean.

  • Organic Coffee

    Only organic beans go into our bags.

  • Personally curated

    Michael Gliss listens to the coffee, tastes, adjusts – until a blend is created that you enjoy.

  • Direct fair trade

    Direct trade from the source. Transparent, fair, and consciously selected

  • Artisanal Long-Term Roasting

    Optimal flavors through artisanal long-term roasting – slow, gentle, to perfection.

Frequently Asked Questions - COFFEE BEANS OR GROUND

Many of our coffees are well-suited for various brewing methods. For each variety, coffee sommelier Michael Gliss also provides a personal recommendation – so you know exactly how to bring out its best aroma. You can find these recommendations directly with each product.

For maximum flavor, we recommend whole beans and grinding them just before preparation. Ground coffee is ideal if you prefer a simpler approach.

Airtight, dry, and protected from light. Ideally in the original packaging and additionally in a well-sealing container.