MauiSU Cane Sugar Demerara 500g

Demerara is an all-natural, unrefined cane sugar, produced on Mauritius from sugar cane in the traditional way. This free-flowing sugar brings a light, crunchy brittle note – making it the ideal companion for espresso, cappuccino and tea. With its shiny, large crystals it is also excellent for topping cakes and pastries.

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

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

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.

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.