Single Origin

At Kuntrawant, specialty coffee is carefully selected and roasted in a traditional drum roaster. The quality of the green coffee is crucial, but so is the expertise in the roastery. Only the right roast can bring out the full potential of the bean, variety, processing method, and growing region. The term specialty coffee was coined by coffee expert Erna Knutsen and is closely associated with the third wave: here, coffee is seen not just as a beverage, but as a true gourmet product.

Depending on the coffee, different flavor profiles emerge: fruity, chocolatey, nutty, floral, or exceptionally balanced. Specialty coffees often clearly reflect how microclimate, green coffee, and growing region shape the flavor. Blends, on the other hand, combine different green coffees into a harmonious whole. This is how specialty coffees are created, with coffee farmers, the supply chain, transparency, roastmasters, and artisanal coffee roasteries all contributing to a sustainable diversity of flavors.

If you want to buy specialty coffees or coffee, it is worth looking at the appropriate brewing method. Espresso roasts are usually bolder, fuller-bodied, and particularly suitable for portafilters, fully automatic coffee machines, or short shots. Filter roasts often showcase delicate aromas more clearly and are well-suited to pour-over or other brewing methods. For home barista setups as well, it is crucial that the roast profile, grind size, and brewing method go together.

In the Kuntrawant shop, you can choose specialty coffee to suit your taste and preferred method. This way, buying coffee is not a quick, standard decision, but a conscious choice based on aromas, brewing method, and personal coffee culture.