Bonanza Coffee

Whole-bean specialty coffee from Brazil, roasted in Germany by Bonanza roastery. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and also for Espresso. In taste you can expect hints of brown sugar, golden raisin, and straciatella. Country: Brazil Region: Lambari, Mantiqueira Producer: Rosimeire Aparecida Guerra Processing: Extended Fermentation Natural Varietal: Catuai, Yellow Catuai

Whole-bean specialty coffee from Costa Rica, roasted in Germany by Bonanza roastery. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and also for Espresso. In taste you can expect hints of dried apricot, Assam tea, and creme brulee. Country: Costa Rica Region: Rivas, Brunca Producer: Rodzina Alvarado Processing: Reposado Honey Varietal: Catuai

Whole-bean specialty coffee from Ethiopia, roasted in Germany by Bonanza roastery. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and also for Espresso. In taste you can expect hints of candied citrus, oolong tea, and pomegranate. Country: Ethiopia Region: Yirgacheffe Washing station: Aricha Producer: Tessema Edima Processing: Washed Varietal: Kurume

Whole-bean specialty coffee from Costa Rica, roasted in Germany by Bonanza roastery. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and also for Espresso. In taste you can expect hints of guava, red plum, and molasses. Country: Costa Rica Region: San Marcos, Tarrazu Producer: Carlos Montero, Jacob Montero Processing: Reposado Varietal: Catuai

Whole-bean specialty coffee from Rwanda, roasted in Germany by Bonanza roastery. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and also for Espresso. In taste you can expect hints of physalis, chamomile, and tonka bean. Country: Rwanda Region: Gitesi, Karongi Processing: Washed Varietal: Red Bourbon

Decaf speciality coffee beans from Colombia, roasted by Berlin-based Bonanza roastery. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, as well as for Espresso. You can expect hints of honeycomb, pear and plum. Country: Colombia Region: Pitalito, Huila Process: Washed Variety: Caturra, Castillo

Specialty coffee from Costa Rica, roasted in Germany by Bonanza roastery. Medium roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods, and also for Espresso. In taste you can expect hints of cardamom, cookie dough, and baked apple. Country: Costa Rica Region: Tarrazu Producer: Carlos Montero, Jacob Montero Process: Natural Variety: Catuai

Specialty whole-bean coffee from Ethiopia, roasted by Berlin-based Bonanza roasting company. Medium roast, perfect for pour-over brewing methods, as well as espresso. Vibrant, with notes of milk chocolate, vanilla and peach. Country: Ethiopia Region: South Oromia, Guji Zone Variety: Local Heirlooms Process: Natural Altitude: 1800 m a.s.l. Winning coffee of the German Brewers Cup 2016. UK Barista Championship Finals coffee 2017. This remarkable coffee comes from the Sasaba washing station which is located in a highly remote region in the West of Ethiopia. This natually processed coffee offers a vibrant and sweet journey of flavor experience. The coffee is dried on raised beds which are positioned in a flat and windy area. This allows for high air circulation and hence for fast drying of the cherries which is crucial in order to stop the fermentation of sugars at the right time. This preserves the typical delicate and floral characterstics of the varieties while giving you more sweetness and an intense dose of fruit notes.