We often get asked which brewing method is the best.

While we always say that there is no such best brewing method, we thought it might be useful to explain the pros and cons of the four major brewing methods. Have a look here and let us know if you have any questions.

A mix of our five different coffees

• Brown label
  Hampelmann – Single Origin from Chiapass & Silbaktel Mexico
  Tasting Notes: Complex and strong with soft tart acidity, green apple, plum and pear combined with sweet brown sugar and honey, hazelnut and a finish of cocoa and vanilla full and slightly sirupy body with a lingering sweetness
• Yellow label
  Purzelbaum – Single Origin from Brasil, Parana/ Sao Paulo
  Tasting Notes: Clean and balanced with medium acidity; roasted almonds and sweet honey, caramel, grapes, pear and vanilla; smooth medium body with a round mouthfeel and sweet aftertaste
• Blue label
  Schadenfreude – Single Origin from Conguaco, Region 4 New Oriente, Guatemala
  Tasting Notes: Smooth, cacao with orange and citrus notes, slight sweetness with tangid acidity; round and balanced body with a lingering aftertaste
• Red label
  Chamäleon – Single Origin from Conguaco, Region 4 New Oriente, Guatemala
  Tasting Notes: Complex, red fruits and plum, sweet with citric notes, tataric citrus acidity; full and creamy body with a lingering aftertaste
• Brown/ blue label
  Zeitgeist – Blend from Guatemala and Mexico
  Tasting Notes: Smooth and strong, sweet with chocolate and cacao notes combined with some tangid acidity and orange notes; full and round body with a lingering aftertaste