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
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.
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.
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.
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
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.
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.
More from CEBE.
Coffee, explained.
Short chapters on origin, processing, roasting and the words we use.
The people behind CEBE.
Masih Mansouri is a Licensed Q Instructor and holds four SCA Skills Diplomas.
