Colombian specialty coffee. Whole beans for espresso and filter.
Two coffees, side by side.
Compare tasting notes, processing and roast degree.
Dark chocolate, blueberry and blackberry, with a sweet, clean aftertaste.
Natural · Medium roast · For espresso
Floral, orange zest, passion fruit and honey, with notes of amaretto and a grape finish.
Natural anaerobic · Light roast · For filter
A closer look at your coffee.
Country, variety and processing. Read the details of the coffee pictured here, alongside the words on its bag.
Origin.
- Country
- Colombia
Origin identifies where a coffee grew. Its growing region and farm are listed in the product details.
Variety.
- Variety
- Java
A variety identifies the coffee plant. Growing conditions, processing and roasting also shape what reaches the cup.
Process.
- Processing
- Natural anaerobic
Coffee beans are the seeds of the coffee cherry. Processing covers how those seeds are separated from the fruit and dried after harvest.
Gifts.
Gift card.
Choose €25, €50 or €100. The CEBE Gift Card arrives by email with its code and can be used in our online shop, not in our cafés.
Gifts for coffee lovers.
Looking for a gift for someone who loves coffee? Here are our ideas, from a single bag to an evening at our roastery.
Corporate gifts.
From ten gifts, we put together corporate gifts with coffee, tea and matcha. For Christmas, please get in touch early.
For delivery within Germany before Christmas, please order by 16 December.
Two cafés. One roastery.
Both cafés serve breakfast and brunch, with espresso and filter from our roastery.
Boxhagener Straße 82.
Coffee roasted on site. Tahini soft serve is seasonal.
Addresses. Opening hours. Your next visit.
The character of your cup.
Our product pages describe aroma, flavour, mouthfeel and acidity. Each tells you something different about the coffee.
Aroma and flavour.
Aroma is what you smell. Flavour brings smell and taste together. Tasting notes describe sensory impressions.
- La Esperanza Colombia
- Tamarind, cacao and blackberries.
Acidity.
Acidity gives a coffee its brightness. Its intensity describes how strongly you taste it.
- Java Colombia
- Medium, lively and characteristic.
- Pacamara Colombia
- Medium-soft.
Mouthfeel.
Mouthfeel is the weight and texture of coffee in your mouth.
- Java Colombia
- High, rich, consistent and smooth.
- Decaf Colombia
- Low to medium and consistent.
Colombia. In detail.
Java, Mandela and Geisha, grown by Café Granja La Esperanza. Three varieties, with their own growing details.
Java.
- Farm
- Cerro Azul
- Region
- Valle del Cauca
- Altitude
- 1,450–1,627 m a.s.l.
Mandela.
- Farm
- Las Margaritas
- Region
- Valle del Cauca
- Altitude
- 1,450–1,627 m a.s.l.
Geisha.
- Farm
- La Esperanza
- Region
- Valle del Cauca
- Altitude
- 1,648–1,852 m a.s.l.
Café Granja La Esperanza.
Five of our six coffees come from one producer: the Herrera family in Valle del Cauca, growing coffee since 1945.
Since 1945.
The family started on the Potosí farm in 1945. A generation later, it took its farms into specialty coffee.
From Panama to Colombia.
In 2008, a Geisha from a farm the Herreras ran in Boquete, Panama, won first place at Best of Panama. It brought Geisha to their farms in Colombia.
Bred on the farm.
Mandela is a variety bred and grown by Café Granja La Esperanza, from Caturra, Timor Hybrid and Ethiopian landraces.
Las Margaritas.
Our Pacamara grows on Las Margaritas, the family’s farm in Caicedonia, at 1,648–1,830 m.
Valle del Cauca is part of the Coffee Cultural Landscape of Colombia, a UNESCO World Heritage Site since 2011.
Roasted in Friedrichshain.
Masih Mansouri is our manager and roaster. We roast whole-bean coffee for espresso and filter.
Light and medium.
Our range includes light and medium roasts. The roast degree is listed with each coffee.
- Light: Java Colombia, Geisha Colombia
- Medium: Pacamara Colombia, Mandela Colombia, La Esperanza Colombia, Decaf Colombia
- Light and medium: Colombia Set
Roast is not strength.
Roast degree is not strength: strength is how concentrated the brewed coffee is.
Roasting, at a glance.
When we roast, a green light appears at the top of this page.
Roasted by profile.
We roast on a PROBAT Probatone 12 and steer each roast by two numbers: rate of rise and development time ratio.
Rate of rise.
How fast the bean temperature climbs, in degrees per minute. The number depends on the roaster and the probe that records it.
Development time ratio.
Development is the time from first crack to the end of the roast. As a share of the whole roast, it is the DTR.
Part of the SCA syllabus.
Rate of rise and development time are taught in the SCA’s Roasting Intermediate course. Masih Mansouri holds the SCA Roastery Skills Diploma.
Colour first.
In a study published by the SCA, roast colour changed perceived body far more than development time did at the same colour.
Specialty coffee, assessed.
The Specialty Coffee Association describes specialty coffee by its distinctive attributes. We cup our coffees with the SCA’s Coffee Value Assessment.
Distinctive attributes.
Aroma, flavour, mouthfeel, origin and processing can all make a coffee distinctive. The SCA considers them together.
Described, then judged.
The assessment records what a cupper perceives separately from their judgement of quality.
An SCA company member.
CEBE Coffee Roasters is a company member of the Specialty Coffee Association.
Learn at CEBE.
SCA Coffee Skills Program courses, taught by an Authorized SCA Trainer. The Q Grader Program, built on the same assessment, is taught by a Licensed Q Instructor.
Cupped to the SCA standard.
Since November 2024, the Coffee Value Assessment has been the SCA’s cupping standard. It replaced the 2004 cupping protocol.
Agtron 63.
The cupping roast level in SCA 102-2024, read on the Agtron Gourmet scale. The beans then rest for 8–24 hours.
Four parts.
Physical, descriptive, affective and extrinsic: the Coffee Value Assessment looks at a coffee in four ways.
110 attributes.
The sensory lexicon behind the Coffee Taster’s Flavor Wheel, redesigned by the SCA and World Coffee Research in 2016.
350 g.
The green coffee sample in the SCA’s green coffee classification. Specialty grade allows no Category 1 defects and at most five full Category 2 defects.
Fresh, by the SCA’s measure.
Measured by degassing, whole-bean coffee can count as fresh for about three weeks after roasting, the SCA writes.
Carbon dioxide.
Roasted beans release carbon dioxide over days. In the first week, it can push oxygen out of a valve bag.
10 °C.
Ten degrees warmer can double the rate of degassing, research published by the SCA shows.
Minutes.
Ground coffee loses in minutes the carbon dioxide that whole beans lose over weeks, the SCA writes. Grind just before you brew.
Oxygen.
An SCA literature review names oxygen the primary enemy of roasted coffee. Close the bag after each use.
More from CEBE.
Coffee, explained.
Short chapters on origin, processing, roasting and the words we use.
The roaster behind CEBE.
Masih Mansouri is a Licensed Q Instructor and holds four SCA Skills Diplomas.
