Peru | Cajamarca
We have a new contract with Cedros Cafe Cooperative in Peru, a coffee that can be found in some of our blends. The cooperative specializes in sustainable agriculture and the promotion of specialty coffee for its members. It is also committed to accessing public and private funding, participating in social projects, and supplying niche markets. Cedros Cafe now has 280 members and 10 permanent employees, with long-term management staffed by female producers, among others, and promoting new generations.
Ethiopia | Sidamo Acacia
The Ethiopian part of this blend comes from the Sidamo region and is grown and exported as a so-called Community Lot. The coffee is named Acacia after the Ethiopian national tree and contains the three different indigenous varieties, Kurume, Dega, Wolisho, which produce a tea-like, floral-fruity aroma in the cup.
Kenya | AB Plus
A fruity coffee that develops a beautiful bouquet of wild berries and sweet stone fruits. The Kenya AB Plus comes from a cooperative of many small farmers from the iconic highlands of Kenya and is grown and washed at an altitude of over 1500 meters above sea level.
100% Arabica from Ethiopia, Kenya und Peru
The Novum includes varieties such as Catuai from Peru, SL 28 from Kenya and Heirloom from Ethiopia. Catuai is a variety widely grown in South America, resulting from a cross between the very productive Mundo Novo and the hardy Caturra Variety. The coffee cherries of the Catuai plant are yellow or red and develop a fresh, fruity acidity in the cup if they are not roasted too dark.
Black currant
Espresso recipe
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A fruity and complex espresso with a balanced and aromatic fruity acidity. The taste is dominated by intense aromas of black currant and sweetness of dark chocolate. With the Novum you get an espresso blend with a particularly pleasant ratio of sweetness and berry fruitiness.
Since our early days, this 100% Arabica espresso has been a staple in our assortment. For the purchase of the three varieties in the Novum, we conclude annual contracts with a farm or cooperative. Three varieties are roasted, originating from Peru, Kenya and Ethiopia, which together create a finely structured taste experience in the espresso.
  • Espresso Blend from Ethiopia, Kenya and Peru
    Premium espresso roast
  • Choose between 250g 500g or 1kg ground or beans
  • Flavor profile: Dark forest berries, dark chocolate
  • 100% Arabica Espresso, fresh and gently hand roasted in Berlin
  • Delivery by DHL Go Green
  • New: Select local pickup in the order process
Sustainable cultivation and quality awareness
Similar to wine, the origin, cultivation and careful harvesting also form the basis for a specialty coffee. For our coffees, we use only ripe and hand-picked 100% Arabica coffee beans, because the elaborate harvest by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in a nature-friendly way. This preserves the biodiversity in the growing region. The coffee cherries can ripen slowly at cool altitudes with nourishing and fertile soil conditions. The coffee plants have more time to develop their characteristic and fruity aromas under these optimal climatic conditions near the equator.  
Gently roasted by hand
All Röststätte coffees are gently roasted by hand in Berlin so that the natural flavors can fully develop without unwanted acids. For a pronounced body and a versatile flavor profile in the cup, we want to emphasize and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is to exploit the full potential of the green coffee through our roasting process and to highlight the valuable work of the producers in the growing countries. These are our quality principles – from source to the final cup.

Espresso recipe

Calibrated by Barista Champion Nicole Battefeld
Standard setting espresso machine temperature: 93.5 ° C
Prerequisite: 18g sieve (basket), double portafilter outlet


Dose in 18.5g
Extraction time in seconds 25 sec
Dose out 39g


Sweetness (low to high) medium
Acidity (low to high) Medium high
Bitterness (low to high) Medium low
Texture  Juicy, fresh
Weight (low to high) Medium 
Finish (short to long lasting) Fresh medium long


Pomelo, nougat, red currant, marzipan in the Aroma, molasses




We would recommend to drink this coffee on it’s own as it is so fresh and complex

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