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We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
Harvest: 05.22 - 08.22
Lambari is our classic espresso. Roasted slightly darker for even less acidity and with a focus on roasted flavours. The classic Pulped Natural process provides plenty of sweetness in the cup, excellently brought out by the darker roast. For lovers of classic Italian espresso, and fans of our One Origin coffee, available exclusively at Roastmarket. The Lambari comes through super in milk drinks, tart, chocolaty, classic! The coffee is also part of the Coffee Kids programme. Founded in 1988, Coffee Kids was the first non-profit organisation in the specialty coffee industry dedicated to improving the lives of coffee farmers. It works with the next generation of coffee farmers to help them realise their potential within the global coffee community. By purchasing this coffee, you are supporting CoffeeKids.org.
The growing region around Lambari in the Brazilian state of Minas Gerais is known for sustainability and consistent quality. Located just behind the Mantiqueira hills and at a crossroads with Campos das Vertentes - a transition between the Atlantic Forest and the Cerrado biome - the region offers the opportunity to discover very unique cup profiles. Due to the many rivers that come down from the water sources in the Mantiqueira hills, the region also belongs to what is known as the Circuito das Águas (Water Circuit). Coffee production there relies mainly on smallholder farmers who grow it at altitudes of 1000 - 1300 times.
You can read more about sustainable coffee from Brazil on our blog now.
All our coffees are traceable back to the farm. We work exclusively with importers who share our values. Only ecologically, economically and socially sustainable coffee enters our roaster.
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.