Weihnachtskaffee 2026 – Espresso / Café Crème

The Christmas Espresso is the milder half of the pair—and intentionally so. A three out of five on the scale, made for milk: for a cappuccino on Advent Sunday, a Café Crème after dinner, or a cup that still works when espresso would be too much in the evening.

It’s made with three coffees. Natural-processed coffee from Brazil’s Cerrado Mineiro provides the chocolatey base. From Colombia, Castillo from Finca La Sirena, fermented for 72 hours with cinnamon powder—hence the cinnamon note, which isn’t added as a flavoring but comes from the processing. A small amount from Uganda adds crema and body.

Chocolate and nut form the base, with cinnamon on top. Nothing gets lost under milk: the nut note comes through even more clearly, and the crema stays dense enough for latte art. Drunk black, it’s a rounded, low-acidity espresso without a sharp roast taste.

Roast level: Medium

DETAILS