Good – better – gscheid.guad: This is the coffee that started it all for us back in 2016 – the very first full sack of green coffee we ever roasted through was a mild Guatemalan. Ever since, gscheid.guad has been our classic for the daily mug: nice and mild, sweet and aromatic, with no rough edges. Now it's getting a new chapter. After almost ten years with our green coffee from Lake Atitlan, we sadly had to say goodbye to that source – and found what we were looking for in the highlands of Huehuetenango, right on the Mexican border. In a region where coffee accounts for around 80 percent of the local economy, countless smallholder families grow it at 1,400 to 2,200 meters. Our lot goes by the name "Waykan" – meaning "star in the night sky" in the local Maya dialect Q'anjob'al. Behind it stands the Regional Select program by Cafe Imports: instead of a single microlot, the best lots of many smallholders across the region are combined, all cupping between 84 and 87 points – so what you taste is the terroir of Huehuetenango at its finest. At the cupping table, the Waykan won us over right away, because it does exactly what gscheid.guad has always been about: plenty of milk chocolate, toffee and caramel, a fine sweetness and a soft, clean acidity. As one of our lighter roasts, it even reveals a hint of bright fruit notes when hand-brewed – something for the coffee nerds to taste twice. We recommend classic filter brewing, though many of our customers love it from their bean-to-cup machine, too. ...Origin: .Guatemala, Huehuetenango .Lot: "Waykan" Regional Select .Type: 100% Arabica .Varieties: Bourbon, Catimor, Caturra a.o. .Altitude: 1,400-2,200m .Processing: washed .Harvest: December to May ...Cup profile: .milk chocolate .toffee .caramel .mild and sweet Ideal as a fine, mild filter coffee - our classic for V60, Kalita, Chemex and other filter brewers

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

Kenya 'Women in Coffee' PB – Meteitei Set Kobor Some coffees you simply buy. This one, we visited. On our origin trip to Kenya we got to know the Meteitei Set Kobor cooperative in Nandi County – and we mean really got to know it: we stayed overnight at the neighbouring Ol'Ochoy farm, helped with the harvest, and had dinner in Mary Korir's living room. Mary chairs the "Women in Coffee" project – and this coffee comes from exactly these women. The idea behind it is as simple as it is powerful: 50 female farmers, each with a few coffee trees behind her house, process their cherries together at the cooperative's own washing station and market their lot independently. The proceeds stay with the women – in a region where land and income are traditionally a man's business, that's anything but a given. And the young cooperative keeps growing: founded in 2019 with 93 members, it counts more than 300 today. Inside the bag is the women's peaberry lot: the small, round bean that forms when a coffee cherry develops just one bean instead of two – sorted out by hand, with all the fruit's power concentrated in a single bean. Processing is classic Kenyan: hand-picked, fully washed, and patiently sun-dried on raised beds. The result is a cup the way we love Kenya: wonderfully clean and juicy, with dark berries – blackcurrant above all – and a sweetness of brown sugar. Add a lively, fine acidity, which our roast profile pairs with a round, full body. And because good coffee can do more: for every kilo of green coffee, 25 cents go to the NGO Crossroads, which gives young people in Kenya access to education. Farm visited, dinner at Mary's table, coffee: superb – everything about this one is simply right. Region: Nandi County, West Kenya Producers: Women in Coffee project of the Meteitei Set Kobor cooperative, 50 female farmers, chairwoman Mary Korir Altitude: approx. 1,900 masl Varieties: Batian, Ruiru 11 Grade: PB (Peaberry) Harvest: 2025/26 (current crop) Processing: hand-picked, fully washed, sun-dried on raised beds Project donation: €0.25/kg of green coffee goes to the NGO Crossroads

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

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

Sometimes you want it extra.gscheid: in this series we present very special, small coffee lots that we roast on our lab roaster in 600g batches – each roast yields just two 250g bags. More hobby than business, really, but for these coffees we give everything. Something truly special, and therefore: extra.gscheid. Chalatenango – the "valley of water and sand" – is El Salvador's coolest and northernmost coffee region. For a long time the country's west took the spotlight, until in 2007 a Pacamara from precisely this region won the Cup of Excellence and turned everything upside down. Chalatenango has been firmly on the specialty map ever since – and now we know exactly why. Finca Cerro Negro, with 2 hectares and around 6,000 coffee trees, is a typical micro farm, run by Luis Alonzo Hernandez. As a child on his grandmother's farm he would never have believed he'd become a coffee farmer one day – back then he hated the work there. Ten years later, coffee caught him after all. His dream: planting more Pacamara and, some day, Gesha. The Pacamara – this cross of Pacas and Maragogype – brings everything we love it for at 1800m: oversized beans, incredible complexity and a cup profile in a league of its own. Washed processing: depulped after harvest and dry-fermented for 8–16 hours, then washed and dried on patios for 6–8 days. Classically clean, but anything but boring. In the cup we first meet a deep blackcurrant, followed by an intriguing rhubarb note that gives this coffee real character. Fine citrus notes join in and round the profile off beautifully towards the finish. Clear and clean in the cup, yet lively. Simply a textbook Pacamara! .ORIGIN: Chalatenango, El Salvador.FARM: Finca Cerro Negro.FARMER: Luis Alonzo Hernandez.VARIETY: Pacamara.ALTITUDE: 1800m.PROCESSING: washed (dry-fermented, patio-dried).CUP PROFILE: blackcurrant, rhubarb, citrus – clean & zesty

Sometimes you want it extra.gscheid: in this series we present truly special small lots, roasted in mini batches on our lab roaster. More hobby than business, really – but for a coffee like this we give everything. On our trip to Panama we noticed something: the really good farmers all share the same goal – they want their coffee to taste as close as possible to the fresh, ripe coffee cherry. Exactly that taste came to mind when the "San Pablo" first landed on our cupping table. Of all our coffees, this is the one that tastes most like fresh coffee cherry – a flavour hardly anyone around here knows. So what does that taste like? Surprising. Not like "coffee" at all, but juicy, sweet and delicate – more ripe red fruit than anything else. On top of that, the anaerobic fermentation adds a fine, winey note. In the cup that means: bright cherry, a winey, fruity acidity and a lovely fruity sweetness with a long finish. Clear and clean, wonderfully fruity. The "San Pablo" grows at Pablo Ponce's farm at 2450m in Pichincha, in Ecuador's northern Andean highlands. And 2450m is a real statement: this high up, the coffee tree lives at the upper limit of where Arabica grows at all – a few degrees colder and things get properly dicey for the plant. The reward for the risk: cherries that ripen agonisingly slowly, packing in all the more sugar and density. Pablo, by the way, discovered his taste for really good coffee in Milan – today he grows it himself, in the cloud forest, where the cool nights breathe extra sweetness into the cherries. The "La Perla" lot is a pure Typica, anaerobically fermented and then washed – hence the clear, fruity-winey character. Our tip: into the filter. Pour-over or filter machine – just let the fresh cherry take the stage. .ORIGIN: Pichincha, Ecuador.FARM: Finca San Pablo / lot "La Perla".PRODUCER: Pablo Ponce.VARIETY: Typica.ALTITUDE: 2450m.PROCESSING: anaerobically fermented, washed (anaerobic washed).CUP PROFILE: ...cherry, red wine, fruity sweetness – juicy, clean, like fresh coffee cherry

"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

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.

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 filtering – whether you pour by hand, feed your filter machine or use a French press. You're spot on with a Moccamaster here, too.