More about the bean

A full-bodied blend of 70% Arabica and 30% Robusta. The beans come from Central America, where they ripen under intense sun and in mineral-rich soils. The result: a roasted, strong aroma with a spicy aftertaste – strong in character, elegant in expression.

Enjoyment Tip from Coffee Sommelier Michael Gliss

"This blend best develops its strength as an espresso if it is briefly stirred once after brewing. This way, the delicate layers that form at the moment of creation come together harmoniously – and it can breathe for a moment. Then Madame Forte reveals her spicy depth and a fine sweetness reminiscent of dark honey. An espresso that wakes you up yet remains well-rounded."

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.