Products
A Unique and Vibrant Decaf from Ethiopia Guji
We set out to create a decaffeinated coffee that we genuinely love in every single aspect, offering all of the classic Paso Paso flavor promises—just completely without the caffeine. For this special project, we selected our best-selling Ethiopia Guji Natural from the Syoum Family and imported an additional lot from Hester and Dawit to be naturally decaffeinated in Bremen.
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High-Altitude Heirloom Varieties: Grown in Guji Meguda's lush, volcanic soil at an altitude of 1,998 – 2,200 meters, featuring the exquisite Enat Buna & 74412 local varieties. -
Natural Processing Excellence: Handpicked red cherries are meticulously sun-dried on raised wooden beds for 3.5 weeks, enhancing the cup's innate fruit complexity and cane sugar sweetness. -
Gentle Sugar Cane Decaffeination: The Ethyl Acetate (EA) process uses a naturally occurring compound found in fruit to selectively isolate and strip caffeine molecules while completely preserving the bean's original flavor oils.
The Story of Our Ethiopian Decaf
By combining artisanal Ethiopian sorting methods with the gentle chemistry of the natural EA decaf process, we managed to retain the true, vibrant essence of the origin. This lot delivers an incredibly creamy profile highlighted by notes of warm cane sugar and crisp orange, turning the page on the idea that decaf has to taste ordinary.
Roaster's Notes & Preparation
We applied heat slowly and gently in Hannover to create a medium profile adapted specifically to decaffeinated coffee. This approach keeps the cup entirely free of burnt flavors and makes it wonderfully versatile across multiple brewing styles.
- ➔ Roast Profile: Medium Roast • 14 Minutes to 205.6°C (1m 40s Development)
- ➔ Filter Parameters: Brew with a 1:15 ratio for a balanced cup highlighting floral notes and sweetness.
- ➔ Espresso Parameters: Pull a 1:2.2 ratio in 37 seconds for a dense shot with perfectly balanced, smooth acidity.
Ethical & Sustainable Ecosystem
Production at the Bette Buna farm focuses heavily on holistic community infrastructure. By ensuring living wages, secure housing, healthy meals, and dedicated school education access for workers' families, this lot directly ensures a sustainable and thriving future for the entire Guji Meguda coffee community.
A Chocolaty, Sweet Catuai from the Peaks of Mogotón
Cultivated under the dense forest canopy of Nicaragua’s highest mountain, Silvio Sánchez’s. A Chocolaty, Sweet Catuai from the Peaks of Mogotón
Catuai is an exceptionally sweet, natural-processed espresso. Thanks to a slow maturation process, this coffee delivers intense chocolate notes that shine as a rich espresso shot or a creamy sweet cappuccino.
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Grown in Cerro Mogotón's Misty Peaks: 1,600 MASL in a unique microclimate.
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Mastered Natural Sun-Drying: Hand-sorted and dried as whole cherries for up to 4 weeks for flavor depth and body.
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Direct Equity Supply Chain: Silvio isn't just a partner; he's a shareholder in our roastery.
The Story of Santa Teresa de Mogotón
Silvio, a trained agronomist, operates Santa Teresa de Mogotón entirely off the grid. Accessible only by a rugged 4x4 trail, his farm is self-sustaining, treats workers like family and protects the native wildlife.
A Rare and Sweet Grand Peaberry from Aquiares Estate
This unique lot, cultivated by Diego Robelo at Aquiares Estate, showcases the rare peaberry mutation. These naturally occurring round beans deliver intense sweetness and a vibrant acidity, setting this selection apart as an extraordinary discovery for coffee lovers. A Rare and Sweet Grand Peaberry from Aquiares Estate
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A Rare Natural Mutation: Peaberries occur when only one single round bean develops inside the coffee cherry, representing just 7% of the entire Aquiares harvest.
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Intensified Flavour Profile: The compact, spherical structure of the peaberry traps and concentrates natural sugars, resulting in an incredibly crisp and balanced cup.
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Sustainable Grade Elevation: Diego Robelo’s forward-thinking approach bypasses standard commodity processing, sorting these hidden gems to directly elevate the entire farm community.
The Story of Grand Peaberry
In 2018, Diego Robelo set out to unlock the hidden value within the traditional estate crop. Following meticulous density sorting and endless cupping sessions, the standalone Grand Peaberry lot was born. Bram was among the very first to taste the early test batches and instantly fell in love with its remarkable fruit clarity.
Ethical & Sustainable Ecosystem
Aquiares Estate is fully Rainforest Alliance and Carbon Neutral certified. All coffee fields are shade-grown under native trees, creating protected natural wildlife corridors. Beyond agriculture, Diego provides on-site healthcare, continuous education, and secure childcare programs for the entire harvest team.
A Symphony of Nature and Craftsmanship – Roble
Negro Roble Negro pays tribute to the majestic Black Oaks native to its region, trees that live for over 200 years and symbolize harmony with nature. This philosophy drives the farm’s mission: creating a sustainable symbiosis between coffee production and environmental preservation.
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High-Altitude Tarrazú Terroir: Grown at an exceptional altitude of 1,850 MASL in Cedral Alto, Costa Rica, where cool night temperatures drop as low as 10°C to slow cherry maturation.
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Natural Processing Excellence: Coffee cherries are meticulously handpicked and sun-dried whole in their skin for up to four weeks, a natural process that maximizes fermentation for intense sweetness and rich fruit notes.
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Circular, Harmonious Principles: Guided by an eco-conscious philosophy, Jorge Vasquez preserves over 80% of his land as natural forest and closes the loop by producing custom organic fertilizer directly on the farm.
The Story of Roble Negro
High in the mountains of Tarrazú, Jorge’s farm operates in perfect connection with the ecosystem—from the farm animals roaming the fields to the slow maturation of the Catuai cherries. Bram fell in love with this sustainable symbiosis, where hand-sorting and circular craftsmanship create an exceptionally sweet profile reminiscent of hazelnut cream and fresh cherries with a heavy, creamy body.
Ethical & Sustainable Ecosystem
Roble Negro is firmly committed to regional preservation and local community initiatives. By safeguarding over 80% of the estate as native forest and closing the agricultural loop with circular farm dynamics, Jorge Vasquez ensures a thriving, low-impact specialty coffee habitat.
Floral Elegance from Guji – Ethiopia Heirloom Natural
The Ethiopia Heirloom Natural showcases the vibrant and diverse flavors of the Guji region. This coffee offers a perfect balance of sweetness, tropical fruit notes, and delicate florals, making every cup a unique experience.
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Guji’s Coffee Forests: Harvested from wild and semi-forest coffee plots at an altitude of 1,998 – 2,200 meters, this coffee beautifully reflects the unique biodiversity of the region.
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Natural Processing Excellence: Handpicked red cherries are carefully sun-dried on raised beds for 3.5 weeks, a traditional method that significantly enhances its complexity and praliné sweetness.
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Ethical and Sustainable Cultivation: The Bette Buna farm supports workers with living wages, housing, meals, and education for their families, ensuring a thriving coffee community.
The Story of Ethiopia Heirloom Natural
This coffee is grown in Guji’s lush, volcanic soil, where the high altitude and rich biodiversity create ideal conditions for specialty coffee. At Bette Buna, traditional and sustainable practices are at the heart of production. Red cherries are handpicked, naturally fermented, and sun-dried to perfection. By focusing on these artisanal methods, the farm captures the essence of Ethiopian coffee.
Ethical & Sustainable Ecosystem
The Bette Buna farm is committed to holistic community development. Beyond producing exceptional coffee, they support their workers with fair wages, on-site housing, nutritious meals, and quality education, ensuring a brighter future for the Guji coffee community.
A Delicate and Floral Heirloom - Washed Sidamo
The Syoum Family continues an extraordinary coffee tradition in the fertile lands of Sidamo that originally began back in 1939. Today, it is continued by Dawit and Hester with a relentless focus and regenrative farming and community engagement.
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Exceptional Sidama Terroir: Cultivated at altitudes reaching 1,988 – 2,100 MASL in Tefari Kela, where highly fertile soil, unique microclimates, and diverse natural forest canopies nurture the original Enat Buna & new 74412 varieties.
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An 80-Year Family Legacy: Originally established generations ago and lovingly reinvigorated by Dawit and Hester since 2019, this farm bridges traditional artisanal pride with modern agricultural innovation.
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Restorative Agro-Forestry: By actively regenerating neglected plots back into thriving, biodiverse shade forests, the Syoum family protects the environment while building structural value for the regional community.
The Story of the Syoum Family
Ethical & Sustainable Ecosystem
The Syoum Family believes fully in holistic community development. Beyond supporting coffee farmers directly, they actively collaborate with regional institutions and local youth groups to build long-term economic opportunities, ensuring a stable, prosperous future for the Sidama coffee community.
