Filter coffee
Espresso / caffè crema
Capsules
Pads
Instant
Crema d'Oro
Espresso d'Oro
Selection 2021
Gran Verde Café Crème
Crema d'Oro intensa
Crema prodomo
Intenso
Perfetto
Monaco
Espresso Barista
Espresso Decaffeinato
Espresso India Parchment Robusta
Espresso Monaco
All caffè crema / espresso coffees
prodomo
prodomo naturally mild
Gran Verde filter coffee
Tanzania Gombe
Colombia Pink Bourbon
Costa Rica Single Estate
Ethiopian Crown
Hawaii Kona Extra Fancy
Jamaica Blue Mountain
Java Estate
Kenya Top Gakuyuini
Peru Amazonas
Sigri Estate
Guatemala San Sebastian
prodomo decaffeinated
Ethiopian Crown
Antigua Tarrazu
Dyawa Antara
San Sebastian
prodomo
Classic
Classic kräftig
Classic mild
Ethiopia
French Press prodomo
prodomo Drip Coffee
All filter coffees
capsa Barista
capsa Belluno
capsa Dark Roast
capsa Gran Verde Lungo Classico
capsa Gran Verde Lungo Intenso
capsa Gran Verde Espresso
capsa Ethiopia
capsa Decaffeinato
capsa Mild Roast
capsa Artigiano
capsa Ristretto
capsa Azzurro
capsa Sundara
capsa prodomo
capsa Crema d'Oro
capsa Crema d'Oro Intensa
capsa Vanilla
capsa Chocolat
capsa Selektion Mexiko
Cremesso Crema d’Oro
Cremesso prodomo
Dolce Gusto prodomo
Dolce Gusto Crema d’Oro
Dolce Gusto Crema d’Oro intensa
Dolce Gusto Crema d’Oro Latte
All capsules
Classic pads
Crema d'Oro intensa
Crema d'Oro
prodomo naturally mild pads
prodomo pads
All pads
Instant Gold
All instant
We use the finest highland plants from the best coffee-growing areas of the world. Our most important source countries are Ethiopia, Papua New Guinea, Colombia and Brazil.
Two of the many different types of coffee which exist play an important role: arabica (coffea arabica) and robusta (coffea canephora). They provide 98 % of the green coffee produced throughout the world.
In terms of its taste, arabica is the finer of the two varieties. It is grown at altitudes of up to 2,200 m and is harvested by hand in a time-consuming process.
The higher the coffee grows, the cooler the annual average temperature is, which is why the coffee cherries ripen more slowly at higher altitudes. This gives them more time to develop their flavour, aroma and delicate acidity.
The aroma is perceived through the smell (the nose) and the taste (the tongue). Whilst the nose can distinguish between an infinite number of nuances, the tongue is restricted to sweet, sour, salt, bitter and umami.
The body is the impression which the coffee leaves in the mouth. To get an idea of this, simply imagine the difference between water and milk in your mouth.
The acidity describes the lively, fruity properties of the coffee – which are particularly desired in arabica coffee.