Coffee of
the month
June 2026
Every month we select exceptional coffees from the best European roasters. Discover what awaits you.
Roasters of the Month
This time we selected coffees from these exceptional roasters
Caffenation
Belgium, Antwerp
Caffenation isn't just a roastery—it's a philosophy. Since 2003, this Antwerp-based brand has been proving that specialty coffee can be accessible, authentic, and full of character all at once. Founder Rob Berghmans took a chance on something few in Belgium believed in: that light roasts and transparent bean origins could change the way people perceive and experience coffee.
Fjord Coffee Roasters
Germany, Berlin
Fjord Coffee Roasters is a renowned Berlin-based roastery whose mission is to discover and convey the most exotic and pure flavour profiles of fine coffee. Thanks to its close cooperation with farmers and its precise approach to roasting, it ranks among the absolute European leaders that define modern coffee culture.
Koppi Roasters
Sweden, Helsingborg
Koppi Roasters was founded in 2007 in Helsingborg as a café with its own roastery. Behind these two decades of success are husband and wife Anne Lunell and Charles Nystrand—barista champions who turned their hobby into one of the world’s most respected roasteries. Today, Koppi supplies coffee to partners on every continent.
Coffees of the Month
These specialty coffees are part of our current subscription
Azahar Decaf
Caffenation
Azahar Decaf
CaffenationA decaf that holds its own alongside full-bodied single-origin coffees. The Belgian roastery Caffenation, based in Antwerp, proves that decaf coffee can be just as vibrant, clean, and distinctive as anything else in their lineup.
The EA decaffeination process is natural and gentle: ethyl acetate is obtained through the fermentation of sugarcane, making it a naturally derived substance. The result is a washed coffee that retains all its clarity and transparency—no musty aftertaste, no papery undertones, just clean floral notes, caramel, and ripe stone fruits. Rob from Caffenation puts it simply: we want a decaf that can hold its own in a blind cupping. Azahar delivers.
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Finca El Porvenir, Tabi
Koppi Roasters
Finca El Porvenir, Tabi
Koppi RoastersSandra and Hector Mora grow coffee on their farm in the heart of Colombia’s Huila region with a care that is unmistakable in every cup. Tabi is a variety with character, and here it has the chance to shine.
Processing is precise and meticulous. The cherries are sorted and picked by hand; the harvest lasts about a month and then begins again. Tabi undergoes a 48-hour wet fermentation—slightly longer than Caturra, which requires only 36 hours. After fermentation, the coffee is pre-dried for five days on raised African beds and then moves to a newly built shaded drying area, where it matures for another twenty days or so. Koppi Roasters from Helsingborg, Sweden, purchase the farm’s entire production and describe their long-term relationship with the Mor family as a true friendship—which is simply evident in the resulting coffee profile.
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Kenya Gathaithi AA
Fjord Coffee Roasters
Kenya Gathaithi AA
Fjord Coffee RoastersKenyan coffee from the Nyeri region is an absolute classic on the specialty coffee scene. This lot from the Gathaithi Cooperative is a perfect example of a simple name hiding something truly exceptional.
The varieties grown here are legends of Kenyan coffee breeding—SL28 and SL34 from Scott Laboratories, supplemented by a smaller proportion of the more resilient Ruiru 11 and Batian varieties. It is precisely SL28 and SL34 that are responsible for that typical Nyeri character: dark fruit, floral acidity, and dense sweetness. The Berlin roastery Fjord Coffee Roasters roasts it light for filter brewing so that the profile remains clean, structured, and free of unnecessary bitterness. In the cup, blackberry and hibiscus make their presence known first; as the coffee cools, the juicy sweetness of mango comes through. This is exactly the kind of Kenyan that makes you fall in love with specialty coffee forever.
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Kenya Gathaithi AA
Fjord Coffee Roasters
Kenya Gathaithi AA
Fjord Coffee RoastersKenyan coffee from the Nyeri region is an absolute classic on the specialty coffee scene. This lot from the Gathaithi Cooperative is a perfect example of a simple name hiding something truly exceptional.
This specialty coffee from the Gathaithi Coffee Growers Cooperative combines the SL28 and SL34 varieties—legends of Kenyan coffee renowned for their exceptional quality in the cup—with the more resilient Ruiru 11 and Batian varieties. The result is an espresso with a crisp blackberry acidity that gradually gives way to a sweetness reminiscent of ripe mango, rounded out by the delicate floral notes of hibiscus. The shot remains sweet and well-rounded even as it cools, and when combined with milk, it evolves into a berry-and-cream profile.
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La Lia White Honey Catuai
Koppi Roasters
La Lia White Honey Catuai
Koppi RoastersKoppi Roasters, based in Helsingborg, Sweden, sourced coffee from the La Lia farm in Costa Rica’s Tarrazú region—and the result is exactly what you’d expect from them: clean, authentic, and full of character.
In the cup, it all comes together surprisingly elegantly: nougat-like depth, the gentle acidity of a ripe apple, and a vanilla finish that lingers for a moment after the last sip. The Omni version is designed to work across brewing methods—espresso made with it has a velvety texture, while pour-over offers clarity and lightness. However, we recommend it primarily for espresso.
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Rafael Aya
Caffenation
Rafael Aya
Caffenation200 hours of fermentation in an oxygen-free environment. This isn’t a coincidence—it’s intentional—and the result is just as wild and yet surprisingly clean as the name suggests.
This particular lot was created through anaerobic fermentation lasting over 200 hours—longer than is typical for washed processes. The result? A cup that initially surprises with tropical extravagance, but immediately soothes with its clarity and rich chocolate aftertaste. The Pink Bourbon from Huila retains its character despite how much “gas” was added to the fermentation.
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Rafael Aya
Caffenation
Rafael Aya
Caffenation200 hours of fermentation in an oxygen-free environment. This isn’t a coincidence—it’s intentional—and the result is just as wild and yet surprisingly clean as the name suggests.
This particular lot was created through anaerobic fermentation lasting over 200 hours—longer than is typical for washed processes. The result? A cup that initially surprises with tropical extravagance, but immediately soothes with its clarity and rich chocolate aftertaste. The Pink Bourbon from Huila retains its character despite how much “gas” was added to the fermentation.
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