Sly as a fox! This is our idea of a bold espresso: dense crema, full body and dark chocolate flavours – without any bitterness. The wake-up call for nocturnal pack animals and friends of a classic cappuccino. In cooperation with fuxs.me – handmade & fuxsing awesome! ...Components: .33% Brasil Sao Silvestre pulped natural .33% Colombia Excelso "La Claudina" washed .33% Indian Robusta "Kaapi Royale" ...Cup profile: .chocolatey.sweet.rich and creamy

"Bärig or beerig? Easy: both!" – in Bavarian, "bärig" means terrific, and it sounds exactly like "beerig": berry-like. This coffee is both. After a short break it's back – the gscheid.bärig, in all its old strength! Remember our very first gscheid.bärig in 2016, a washed coffee from Cauca Inza? From exactly that region we have now found a coffee that thrilled us just as much: gorgeous berry aromas, honey-like sweetness and a syrupy body. It lingers on the palate. And most likely in your grinder, too. .ORIGIN: Cauca Valley, Colombia.PROJECT: El Gran Galope.FARMERS: smallholders.VARIETY: Caturra, Castillo.ALTITUDE: 1400-2000m.PROCESSING: washed.CUP PROFILE: berry-bärig, honey-sweet, great body

Fancy "a gscheids Haferl Kaffee" – a proper mug of coffee – or a proper espresso in the evening, without risking a sleepless night? Then reach for our gscheid.frei ("properly free" – of caffeine, that is) – now from Colombia! Having tasted plenty of different decafs recently, the one that truly won us over was this Arabica from Huila, Colombia, decaffeinated with ethyl acetate derived from sugar cane. In our cuppings it scored with far more sweetness and fine chocolate-caramel notes, without the woodiness we so often found in decaf before. As a bonus, a larger share of the value creation stays in the country of origin, since the process is carried out locally with Colombian sugar cane. And thanks to the much lower process temperatures, energy consumption is lower as well. A great coffee with plenty of virtues that we warmly recommend – around the clock! For all common brewing methods. ...Origin: .Colombia.decaffeinated at origin using the 'Decaf de Caña' process ...Cup profile: .sweet.caramel.chocolatey

gscheid.nussig ("properly nutty" in Bavarian)#nutindulgence #nougat #noacidthanks Squirrels wouldn't say no to this hazelnut-chocolate praline in coffee form. Better stock up before they do. Visiting the farm in Brazil in 2018, we simply couldn't resist either. In our range since early 2019, it has taken our customers' hearts by storm and become our best-selling bean. No wonder – it suits every common brewing method. As filter coffee it's the classic gateway drug, with bold nut and chocolate flavours and virtually no acidity; in the bean-to-cup machine it's the universal weapon, and as espresso the slightly milder crowd-pleaser. In a cappuccino it tastes like hazelnut milk ice cream. ...Origin: .Brasil "Capim Branco", Cerrado, Minas Gerais.Type: 100% Arabica.Variety: Yellow Catuai.Processing: dry (natural).Altitude: 1100m ...Cup profile: .hazelnut-chocolate praline.very low acidity, mild

Chocolatey? Always works! Low in acidity? Same. Our gscheid.schwoarz stays true to itself: the dark roast for everyone who loves dark chocolate and northern Italian espresso roasts. Only the bean behind it is new – and it comes with a story. We had actually already bought the green coffee when we met the face behind it at World of Coffee in Brussels: Bijumon, managing director of the Indian exporting organization Plantrich and chairman of the Fairtrade Network of Asia and Pacific Producers (NAPP). Plantrich is no anonymous bulk exporter but a Fairtrade-driven family business with a network of thousands of smallholders and estates across southern India. We cupped the coffee together with Bijumon – and were amazed by how much aroma this supposedly "simple" estate coffee delivers. The Plantation A comes from Huvinakadu Estate in Coorg, Karnataka, farmed since 1886 and nestled between the Brahmagiri hills and the Wayanad Wildlife Sanctuary. The coffee grows at 900-1,000m in the shade of fig, jackfruit and orange trees – in a forest garden occasionally visited by elephants and Malabar giant squirrels. We roast it dark, right up to the beginning of second crack. That's where it shows its character: plenty of dark chocolate and a soft caramel sweetness, joined by fine roasty notes – but when brewed right without the smokiness and bitterness dark roasts are often accused of. Acidity? Practically none. An easy-going coffee for espresso, bean-to-cup machines or a bold dark filter brew. ...Components: .100% India Plantation A, Huvinakadu Estate .Region: Kutta, Coorg, Karnataka, India .Type: 100% Arabica .Varieties: various (incl. SL9, SL795, Chandragiri, Catuai) .Altitude: 900-1,000m .Processing: washed .Harvest: November to January ...Cup profile: .dark chocolate .soft caramel .low acidity, no smoke, no bitterness Dark roast - roasted to the beginning of second crack.

Summer at last – and with our gscheid.sonnig ("properly sunny" in Bavarian) you've got the matching espresso in your cup. New line-up, same promise: round, sweet and seriously good vibes. Neat in the morning, as an espresso tonic on the terrace in the afternoon, or as a flat white in between. Two thirds come from Brazil, from Fazenda Capim Branco of the Andrade family in Cerrado Mineiro – you may know them from our gscheid.nussig, the absolute favourite in our range. A family business since 1901, whose sheer professionalism and dedication at every single step blew us away on site. The Yellow Catuaí is the base: caramel, milk chocolate, a hint of hazelnut and that velvety, round body Brazilian naturals are simply made for. The final third comes from the Kenyan highlands: a washed Ol'Ochoy from the Rift Valley, grown at 2,000 metres at the foot of Monkey Hill. We were allowed to stay two nights on Paul Lilan's farm – and ate the best mangoes, papayas and melons of our lives while we were at it. The Kenyan gives the blend a fine note of purple fruit, more liveliness and an extra sip of sweetness without ever getting sharp – and that's exactly what makes it so exciting in an espresso tonic: the fruit plays with the tonic, the caramel holds the ground. A modern espresso that never pushes itself on you – but really delivers in summer. .ORIGIN: Brazil (Cerrado Mineiro) & Kenya (Nandi County).FARMERS: Fazenda Capim Branco (Andrade family) & Ol'Ochoy Farm (Paul Lilan).VARIETY: Yellow Catuaí & Batian with some Ruiru 11.ALTITUDE: 1150m and 2000m.PROCESSING: Brazil natural, Kenya washed.CUP PROFILE: caramel, purple fruit, round & sweet

Partial to a splash of milk? Indian Robusta and Colombian Arabica deliver extra crema, body and a proper caffeine kick. Mmmmmhhhhoooaaaa! Perfect for your cappuccino. (gscheid.stoark is Bavarian for "properly strong", by the way.) ...Components: .50% Colombia Excelso "La Claudina".25% Guatemala Atitlan Plantation Pampojila.25% Robusta India Kaapi Royale ...Cup profile: .classic, bold espresso.dark nougat and a hint of berriesOur classic for a strong espresso that also loves a bath in milk foam. A great choice for portafilter beginners, too.

Our Peru Kuelap is history – but its successor has nothing to hide. With Lima Norte, we're once again bringing a coffee from northern Peru into our range, this time from Cajamarca, the country's most important coffee-growing region. Behind this coffee stands Rony Lavan and his exporting organization Lima Coffees in Jaén. Rony is one of the driving forces of Peru's specialty scene: a passionate cupper on a mission to discover and develop the best lots from Cajamarca's smallholder farmers – and in his very first year with Lima Coffees, he won the national competition. The region's smallholders typically farm just 2-3 hectares on fertile Andean slopes. Our lot grows at 1,650 to 1,800 meters and is processed the classic way: depulped, fermented, washed and gently dried. Our roast profile highlights what this coffee naturally brings to the table: fine notes of cocoa and almond that come together almost like praline in the cup, a floral aroma, and a soft, ripe sweetness. The acidity stays gently in the background – a delicious, easy-drinking Peruvian for every day. The green coffee is Fairtrade certified. .Origin: Peru, Cajamarca .Cooperative: Lima Coffees, led by Rony Lavan, Jaén .Type: 100% Arabica .Varieties: Caturra, Bourbon, Typica, Catimor .Altitude: 1,650-1,800m .Processing: washed, sun-dried .Harvest: June to September ...Cup profile: cocoa and almond, flowery Aroma, praline-like sweetness Ideal as classic filter coffee, also works great in fully automatic machines.

A proper Gscheid.HAFERL! Shines as a bold filter coffee, in the bean-to-cup machine – and quite often it ends up in the espresso machine too. siebn.gscheid ("seven-smart", in Bavarian – like a know-it-all, but likeable) makes "a gscheids Haferl Kaffee" – a proper mug of coffee – in at least seven different brewing methods, and might even boost your IQ. ...Components: .50% Colombia Excelso Libertador Narino.34% Honduras Marcala COMSA.16% India Kalladevapura Estate.100% Arabica ...Cup profile: .bold eye-opener.blackberry chocolate

Spoilt for choice? Happens with coffee, too. For everyone who just can't decide, we put together tasting sets in various combinations. Simply pick your 'direction' and we'll pack the coffee. Great for drinking yourself or for gifting. Help us avoid waste and feel free to choose the "save packaging" option – we'll simply leave out the gift box, unless we need it for shipping. These 3x250g are ideal for feeding a bean-to-cup machine – especially if you're after "a gscheids Haferl Kaffee" (a proper mug of coffee) rather than heading in the espresso and cappuccino direction.