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A balanced espresso with fruity tones, mild flavour and balanced acidity. Selected Arabica beans (95%) and high quality Robusta (5%) set it apart as a premium-level coffee, especially ideal for milk drinks. 100% of the coffee is Fairtrade certified and sourced from Fairtrade producers.

Organically grown real coffee decaffeinated raw by biological methods. Due to the gentle slow roasting process the coffee is mild and aromatic in flavour, extremely wholesome and stomach-friendly and guarantees the complete coffee experience without caffeine. The gentle and biologically recognised carbon dioxide process is used to decaffeinate Alps Coffee products. This is one of the most complex decaffeination processes, as it does not require any chemicals and leaves a very aromatic coffee. In this process, the coffee beans are first prepared in a pressure chamber with steam and then rinsed under pressure with liquid, supercritical CO2. The carbonic acid that forms from the water and CO2 dissolves the caffeine contained in the beans, and the CO2 then evaporates without leaving any residue as the beans dry. Only after the caffeine has been removed from the beans they will be roasted like regular beans.

This decaffeinated coffee on espresso base from 90% Arabica and 10% Robusta beans is characterised by an agreeable and full-bodied flavour; it stems exclusively from selected organic and fair trade plantations in Central and South America. The gentle and biologically recognised carbon dioxide process is used to decaffeinate Alps Coffee products. This is one of the most complex decaffeination processes, as it does not require any chemicals and leaves a very aromatic coffee. In this process, the coffee beans are first prepared in a pressure chamber with steam and then rinsed under pressure with liquid, supercritical CO2. The carbonic acid that forms from the water and CO2 dissolves the caffeine contained in the beans, and the CO2 then evaporates without leaving any residue as the beans dry. Only after the caffeine has been removed from the beans they will be roasted like regular beans. Hard Pods, 44 mm, suited for ESE pod machines.

With its full - boiled character and round, balanced taste with a slight note of mocha, this unusual coffee from organic agriculture is highly enjoyable also thanks to its mild, delicate acidity and its appealing characteristics.

With its full - boiled character and round, balanced taste with a slight note of mocha, this unusual coffee from organic agriculture is highly enjoyable also thanks to its mild, delicate acidity and easy digestibility.

This mild and well-balanced espresso is 100% Fairtrade certified and grown exclusively by Fairtrade producers. A fine selection of 90% Arabica beans from the best regions of Central America give this coffee its characteristic flavour and unique, delicate acidity. The strong taste is complemented by an outstanding velvety and creamy consistency.

This espresso is very full-bodied and has a fine, subtle acidity. This delicious blend consists of 90% of high-quality Arabica beans from the highlands of Central and South America, as well as 10% of selected Robusta beans from Southeast Asia.

Full-bodied espresso made from the nest 100% Arabica beans from Central and South America, Fairtrade certi ed, and organically grown – a delight for passionate coffee drinkers. Coffee: Fairtrade certi ed and sourced from Fairtrade producers. Hard Pods, 44 mm, suited for ESE pod machines.

Organically grown real coffee decaffeinated raw by biological methods. Due to the gentle slow roasting process the coffee is mild and aromatic in flavour, extremely indulgent and guarantees the complete coffee experience without caffeine. The gentle and biologically recognised carbon dioxide process is used to decaffeinate Alps Coffee products. This is one of the most complex decaffeination processes, as it does not require any chemicals and leaves a very aromatic coffee. In this process, the coffee beans are first prepared in a pressure chamber with steam and then rinsed under pressure with liquid, supercritical CO2. The carbonic acid that forms from the water and CO2 dissolves the caffeine contained in the beans, and the CO2 then evaporates without leaving any residue as the beans dry. Only after the caffeine has been removed from the beans they will be roasted like regular beans.