Germany doesn’t mess around when it comes to quality and efficiency—and its specialty coffee scene is no exception. We're also thrilled to bring you an entire set of discovery roasters. This September, we’re taking you on a caffeinated adventure across the land of pour-over precision. From bold brews to smooth sips, get ready to meet Germany’s coolest roasters and discover beans that’ll make you say “Wunderbar!”

(Ravensburg, GERMANY)

Seekind delivers exceptional culinary delights straight from producer to palate, driven by transparency, sustainability, and quality. Founded by Levi and André, the company champions fair trade, ensuring producers—especially coffee farmers—can earn a sustainable living. André is a two time German Roasting Champion in 2022 & 2023 and even came 6th on the world stage in 2023. He has gained the reputation of being a roast master in the country.

The coffee we chose was produced by an up-and-coming producer Jorge Rojas, a favourite of respected coffee specialist Scott Rao. This washed Geisha was one of the three different processes we got to try, and is simply outstanding—peach and lemongrass lead a silky, bright, clean profile. A marzipan-like finish, buttery smoothness, and subtle umami help create an exciting, original, and beautifully refined coffee experience.

(Hannover, GERMANY)

Paso Paso is redefining coffee by putting farmers in the driver’s seat. Through its Farmer Owned Coffee model, the growers who supply the beans also own shares in the company, shaping decisions and sharing profits. Registered in Germany, Paso Paso combines expertise in roasting, branding, and sourcing to ensure farmers earn twice—once for green coffee, again for roasted beans sold in Europe. The founder and former coffee buyer at a well-known green coffee company, Bram de Hoog, working closely to farmers, made this innovative, ethical & transparent company possible winning the SCA Best Branding award.

Our pick from Paso Paso is a Costa Rican anaerobic natural coffee from Diego Robelo’s farm. It’s delightfully plummy with a subtle candy-like note, delivering a clean, high-quality taste. The flavour combines fruity brightness with delicate, nuanced boozy undertones, creating a unique and highly enjoyable profile.

(Brighton, UK - Replacement roaster)

The coffee no.2 you have here is roasted by UK’s Skylark Coffee. Very unfortunately, coffee no.2 by Paso Paso was lost in transit but we managed to find the exact same lot by Skylark who kindly jumped in to help us out at the last minute. Skylark sources much of its green coffee from the same farms as Paso Paso, calling itself their ‘spiritual sister company.’

Skylark Coffee Roasters, based on the edge of Brighton’s South Downs, is the world’s only 100% non-profit, fully transparent specialty coffee brand. Born from a desire to create exceptional coffee while addressing exploitation and environmental harm, Skylark reinvests every penny of profit into charities supporting marginalized communities. By paying farmers double Fair Trade rates and donating further to conservation, Skylark challenges industry norms while sourcing and roasting superb coffee for businesses and individuals. Guided by experienced coffee leaders Micah Sherer and Ben Szobody, Skylark is reimagining the coffee supply chain as more just, inclusive, and sustainable.

This is the first lot that has been harvested exclusively for Paso Paso. During a trip to Costa Rica Diego and Bram tried a long table of coffees and found this particular one to stand out. It was decided there and then that it's worth it to seperate this coffee just for Paso Paso and preserve the profile unique to this day. The Centroamericano was introduced at Aquiares in 2013 is quickly became evident that this cultivar had tremendous potential for the farm. Freshly harvested cherries are floated and rinsed with fresh spring water to remove impurities. Then the cherries are passed to the fermentation tanks and joined by a mucilage culture from previous batches. Fermentation takes 46 hours to reach the required Ph values. Consequently, the coffee is first dried on a ceramic floor to halt the fermentation and finally finishes drying on raised beds.

(Minden, GERMANY)

Back in 2019, Waldemar and Peter took one life-changing sip of espresso and decided this needed to be a whole lifestyle. That spark became Kofi, a café and roastery built on pure specialty coffee love. What started as a tiny market stall in Minden quickly grew into a passion project, fueled by curious customers and countless cups. They work exclusively with sustainable, high-quality projects, paying well above market rates to honour farmers’ dedication. At Kofi, as they like to put it “each cup is crafted with precision, transparency, and heart.”

We snagged a knockout Kenyan that’s as elegant as it is daring—floral and delicate with a buttery-smooth mouthfeel, a crisp apple zing, and a flavour profile that somehow feels both classic and totally one-of-a-kind.

The Ol'Ochoy farm is known for its sustainable and forward-thinking cultivation and management methods, as well as its support of small cooperatives. Paul, the farm's owner, produces some of the finest microlot specialty coffees in his region.

Equipped with its own two-disk pulping unit, the farm is located in Nandi County in the Rift Valley. Paul's house is situated on "Monkey Hill" at 2000m above sea level. At this altitude, coffee and tea grow side by side.

Paul grew up near what is now the Crossroads Project, and he is one of the few people from his region to make the leap to the capital, Nairobi, as a lawyer. He runs his own coffee farm and promotes his home region, consciously counteracting rural exodus: "I want people to see that you can make a good living from farming."

(Wiesbaden, GERMANY)

Sebastian Schulz who grew up near Germany’s oldest Viennese coffeehouse, Maldaner (est. 1859), founded Maldaner Coffee Roasters in 2018 to show what coffee can really be: a craft, a connector, a catalyst for change. Based in the Frankfurt Rhein-Main area, Maldaner is a small team of seven dedicated people who roast in small batches on a Loring S35 Kestrel bringing out clarity and character, cup by cup. With cafés in Wiesbaden and Mainz and a co-roastery in Darmstadt, Maldaner serves for the enjoyment that delights the senses, supports people, and creates positive change.

The coffee we picked is a Colombia with a 36-hour anaerobic process. It’s sweet, spicy, and full of character. Notes of cinnamon blossom and gentle citrus zest mingle with red fruit sweetness reminds me of Christmas-like quality. And it’s the one produced by the youngest Aeropress Champion Manuela too!

El Diamante is a small, family-run farm in the hills of Quindío, Colombia. Now led by 15-year-old Manuela Torres Gaviria, it stands for a new generation of producers. At just thirteen, Manuela became Colombia’s national AeroPress Champion an early sign of her passion and precision.

This 100% Castillo lot is selectively handpicked, then processed using a double fermentation natural method: 36h aerobic, followed by 36h anaerobic. Drying takes place on African beds in a greenhouse, ensuring balance, clarity and texture.

Roasted for filter and AeroPress this is a coffee with soul, crafted by someone shaping the future of Colombian coffee.