GÜNTER Hausmischung Espresso

Our Günter signature blend is a light, fruity-sweet espresso roast with chocolatey, nutty notes and an especially long-lasting, creamy mouthfeel. Fans of stronger filter coffees will also enjoy this blend.

We refine our house blend every year. For the current version, we chose green coffees from three countries: Ethiopia, Brazil, and Guatemala. The largest share, 50%, is the Mundo Novo Arabica variety from Fazenda Matão in the Mococa region of Brazil. This green coffee is processed using the “natural” method and, with its nutty aromas and creamy texture, forms the foundation of our Günter. We buy the beans directly from Niklas and Luis, who bring coffee directly to Europe through their company Ocafi.

Along with his family, Luis grows coffee on a total of five farms in the Mogiana region. Together with Niklas, he directly exports beans from his farms and those of fellow farmers, including green coffees from Fazenda Matão. The farm is managed by Marco Guardabaxo and Marciano de Jesus. The latter lives with his family on the property, where various coffee varieties are grown at elevations between 790 and 940 meters above sea level.

Another 25% of Günter comes from Guatemala. The beans, named Huehuetenango, come from the Asociación de Productores de Café Diferenciados y Especiales de Guatemala. This association of around 665 small-scale producers from different coffee-growing regions sees itself as a source of knowledge. Members share expertise about coffee cultivation and advance social projects focused on nutrition, education, and technical services, such as professional analyses of growing soils. The green coffee is washed and adds a lightly fruity note to our blend. A sweetness reminiscent of acacia honey makes for a pleasant aftertaste.

An Ethiopian coffee makes up 25% of our Günter, contributing its balanced sweetness and light fruity notes. It comes from many small farms around the Ayla Bombe washing station, operated by Faysel Abdosh. The coffee-growing areas are located at an average elevation of 2,000 meters in the Sidama region, and the coffee is processed naturally. Ethiopian landrace varieties are grown, lending the coffee a lovely fruity note.