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24/Sieben Espresso

24/Sieben Espresso

Heilandt Kaffeemanufaktur

About This Coffee

A decaffeinated espresso from Farm La Cristalina in Quimbaya, Quindío, Colombia, grown at approximately 1,450 meters altitude. The Arabica Castillo variety is hand-selected, depulped, and fermented for 18–24 hours before drying in tunnels. Decaffeination uses the natural sugarcane Ethyl Acetate (E.A.) method, developed in Colombia, which removes up to 97% of caffeine while preserving nearly all original aromas. The result is a full-bodied, sweet coffee with notes of cherry and brownie.

Origin

Quimbaya (Colombia)

Flavor Notes

Cherry, Chocolate, Brownie

Roast Level

Medium

Processing

Washed, EA Sugarcane Decaffeinated

Typology

Arabica
Castillo
HK

Heilandt Kaffeemanufaktur

Heilandt Kaffeemanufaktur is a Cologne-based roastery that has been bringing specialty coffee to the Rhineland since 2010, roasting in small batches with a focus on transparency and direct sourcing. Founded by David Heilandt, the roastery takes a craft-first approach — carefully developing roast profiles that honor the character of each origin rather than masking it. They operate their own café where customers can experience the full range, from fruity filter coffees to well-rounded espressos. Heilandt has built strong relationships with producers in Central and South America as well as East Africa, and their coffees regularly feature among Germany's best. It's an operation that punches well above its weight, rooted in genuine passion for the craft.

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