FAQ Search Results

Yes, these coffee beans are completely unroasted (green). This means that you still 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 may also notice fruity aromas. 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, that is certainly possible! This Monsooned Malabar arabica is particularly powerful and creamy and is often used in blends where you would normally use robusta but want to create a 100% arabica blend with comparable strength.

Yes, these beans are unroasted and 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.

These beans are decaffeinated and therefore have a greatly reduced caffeine content. They are not entirely free of caffeine: a small residue remains. Many customers choose this blend when they still want an aromatic cup of coffee in the evening. How you respond to it is personal. For health questions, please consult your doctor.

What makes these Mandheling beans special is their origin: they are grown on Sumatra and traditionally cultivated by the Mandailing people. The combination of altitude, volcanic soil and the specific climate gives these beans their characteristic mild yet full flavour and aroma.

Yes, these Guatemala Arabica SHB beans are suitable for both light and dark roasting. Several customers indicate that they roast them dark, which brings out the chocolate-like flavours even more.

Yes, the Caffè Vergnano 1882 Decaffeinato Espresso is highly versatile and can be used for espresso, cappuccino, latte macchiato, filter coffee and even lungo. Customers also appreciate the beautiful crema layer when prepared and the flavourful result, both black and with milk.

These beans produce a smooth, balanced coffee with a medium body. You will taste notes of nuts, sweet honey and sugarcane. Many customers also experience a chocolate-like and mocha aftertaste.

Unroasted (green) coffee beans are indeed much harder than roasted beans and cannot be ground in a regular coffee grinder. They must first be roasted; after that, they become more brittle and suitable for grinding with a coffee grinder.

These beans undergo the so-called 'monsooning' process, during which they are exposed to humid monsoon winds for months. As a result, their colour, size and structure change, and they develop their characteristic creamy, spicy-smooth flavour. This also makes the coffee less acidic and fuller-bodied.

You may need to adjust the grind setting on your coffee grinder slightly when using Lucaffé Mister Exclusive beans for the first time. This is common when switching to beans different from what you are used to. Several customers have noted that a small adjustment gives the best flavour and crema.

This coffee is well suited to milk-based coffees. Thanks to its full and powerful flavour, the coffee taste remains prominent, even when you add milk to, for example, a cappuccino or latte.