Bocca Coffee

Our darkest coffee roast. Spicy notes combine with hints of nuts and chocolate to create a delightful explosion in the mouth. Even light roast aficionados will be pleasantly surprised when they discover this gem.

The Sparkling Cola is a vibrant and expressive coffee blend, created as a limited-edition special in close collaboration with Tesfaye Bekele — a farmer and partner Bocca is working with for more than 25 years. This coffee celebrates craftsmanship, trust, and the power of long-term relationships within the coffee chain. The coffee comes from Suke Quto in Ethiopia’s Guji region, an area renowned for producing complex and characterful coffees. Through advanced natural processing, this coffee develops its distinctive, sparkling profile: sweet, fruit-forward and aromatically intense. In the cup, you’ll find pronounced notes of cherry cola, blackcurrant, and red grapes. The natural sweetness and lively mouthfeel give this coffee a playful yet refined character, offering depth without losing balance. It’s an exciting choice for coffee lovers who enjoy discovering new flavour dimensions. What makes this coffee truly special is the story behind it. Tesfaye Bekele is not just a supplier, but a long-standing partner and friend. After more than two decades of collaboration, we’re able to innovate together and create coffees that genuinely reflect both terroir and shared vision. The Sparkling Cola is a perfect expression of that collaboration. Because this coffee is seasonal and available in limited quantities, once it’s gone, it’s gone. A unique opportunity to taste a coffee that exists only for a moment — and may never return. Roasted fresh daily and available as whole bean (and optionally ground), ensuring the vibrant flavours are experienced at their very best.

A delicious and accessible Brazilian decaf coffee that can carry you through the day. The pulped-natural process brings out prominent notes of dark chocolate, with hints of fruity sweetness. More about the CO2 decaffeination process During the so-called CO2 process, liquid CO2 – just as in soda’s we drink – is being used to absorb the caffeine in the beans. The CO2 selectively picks up caffeine in the beans and is then taken out of the vessel into an evaporator. There, it is evaporated and re-condensated so the caffeine is precipitated from the beans, then CO2 can be re-introduced to the coffee. This process is repeated over and over again, until the caffeine level in the coffee is less than 0.01%. The great thing about the CO2 process is that carbon dioxide is a 100% natural chemical. It is found everywhere and we consume it daily. It’s in the carbonated water that we drink and in the air that we breathe. So, as opposed to other processes which use products like methylene chloride, it does not leave any toxic material. CO2 also only extracts the caffeine from the coffee beans, leaving all the good stuff. This means that the flavour and aroma compounds stay right where they need to be – inside the bean.

Haile's relationship with coffee has been complex. As a child, his family was displaced from their home near Yirgacheffe due to large-scale coffee production. However, Haile later reconciled with coffee, returning to his roots and establishing Shakisso Farm in the Guji highlands. Haile's journey includesmilitary service, imprisonment due to his outspokenness on social issues, and eventually studying BusinessManagement in Moscow. He returned to Ethiopia to teach and became involved in cooperative management, focusing on coffee cooperatives. Under Haile's leadership, Shakisso has played a pivotal role in transforming Guji into a prominent coffee region. Collaborating with Tesfaye Bekele and Menno Simons, Haile has helped establish numerous washing stations and drymills in the area. The CO2 decaffeination process, also known as the supercritical carbon dioxidemethod or sparkling water decaf, is a popular and generally well-regarded way to remove caffeine from green (unroasted) coffee beans. It's considered a "natural"method because it doesn't involve harsh chemical solvents likemethylene chloride. Here's a breakdown of the process: 1. Preparation of Green Coffee Beans: Green coffee beans are firstmoistened with water. This causes the beans to swell and their pores to open,making the caffeine moleculesmore accessible for extraction. The beans are then placed in a high-pressure extraction vessel. 2. Introduction of Carbon Dioxide: Liquid carbon dioxide (CO2) is pumped into the sealed vessel at high pressure (typically between 73 and 300 atmospheres) and a specific temperature (around 31°C to 65°C) .At these conditions, CO2 enters a "supercritical" state, where it has properties of both a gas and a liquid. This supercritical CO2 acts as a highly selective solvent. In some variations, known as "subcritical CO2" processes, lower temperatures and pressures are used, which is said to be even gentler on the coffee's flavor components. 3. Caffeine Extraction: The supercritical (or subcritical) CO2 circulates through the coffee beans. It selectively binds to and dissolves the caffeinemolecules. The larger aroma and flavor compounds of the coffee are generally left intact within the bean. This circulation typically lasts for several hours (e.g., 8-12 hours) to ensure sufficient caffeine removal. 4. Caffeine Separation and CO2 Recycling: The caffeine-rich CO2 is then transferred to a separate chamber, often called a "scrubber" or "absorption chamber." In this chamber, the pressure is reduced, causing the supercritical CO2 to return to a gaseous state. As the pressure drops, the CO2 loses its affinity for the caffeine, and the caffeine precipitates out, effectively separating from the CO2. Activated charcoal filtersmight also be used to remove any remaining caffeine from the gaseous CO2. The now caffeine-free CO2 is re-compressed and re-circulated back to the extraction vessel to be used for another batch of beans,making it an environmentally friendly and efficient process. 5. Drying the Decaffeinated Beans: Once the desired caffeine level (typically less than 0.1%or 0.08%for decaffeinated coffee, with at least 97%removal) is reached, the CO2 circulation is stopped. The decaffeinated coffee beans are then discharged from the vessel and gently dried to their originalmoisture content. Advantages of CO2 Decaffeination: Chemical-Free: Thismethod avoids the use of synthetic chemical solvents (likemethylene chloride), which is amajor draw for consumers concerned about chemical residues. Flavor Preservation: Supercritical CO2 is highly selective for caffeine,meaning it extracts very little of the flavor and aroma compounds from the coffee beans, leading to a decaf coffee that retainsmuch of its original taste profile. Environmentally Friendly: The CO2 is largely recycled and reused, reducing waste. Safety: Carbon dioxide is a natural, non-toxic, and non-flammable substance.

The ultimate feel-good coffee (BIO certified) Easy like Sunday morning, this blend is smooth enough to handle any bumps in the road of life. It brims with sweet notes of chocolate and hazelnut. A perfectly balanced 50% Bolivia and 50% Indonesia, that carries the beloved round flavor notes but with a bolder, richer clarity. Bolivia - Ayni Coffee Ayni Coffee from Bolivia is inspired by the ancient tradition of Ayni, mutual support and collaboration. Produced by the Sajama Cooperative in Caranavi, La Paz, this organic specialty coffee is crafted by 42 smallholder farmers who work together to ensure exceptional quality from seed to cup. The cooperative focuses on sustainable farming, quality control, and fair trade, while empowering members through training and shared decision-making. The result is a clean, balanced coffee with vibrant aroma and authentic origin character. Indonesia - Sumatra Gayo Highlands This coffee is a premium, triple-picked, and organically certified wet-hulled lot from the Gayo Highlands of Sumatra, Indonesia. It is grown by smallholder farmers, many of whom belong to cooperatives. The unique wet-hulled (or giling basah) processing method, specific to Indonesia, gives the coffee its distinctive deep, aromatic, and sweet flavor profile. This process was developed to combat the high humidity and inconsistent rainfall in the region. The coffee undergoes a rigorous triple-picking process, where the green beans are sorted three times to ensure exceptional quality before being shipped. A true showcase of Indonesian specialty coffee craftsmanship.

Do you need that little bit more to survive and are you a fan of a firmer "Italian style" coffee? Then you will undoubtedly go for the Espresso Blend. A dark roast with a balance of creamy sweet and bitter flavors, with a hint of caramel. Suitable for the fully automatic machine and the espresso machine. Do you want to discover more? Try our Brander1 House Blend.

Our homage to the birthplace of coffee. This exemplary delicacy captures the beauty and mystery of Ethiopia’s coffee heritage. Vivid and bright with peach and floral notes, it’s one to be slowly savored.

Our signature organic blend for those who live with gusto. Versatile and full-bodied with milk chocolate, honey, and berry notes, this exquisite coffee is infused with a zest for life. No matter how you brew it, it will rev up your day.

Do you work and live from home? Then the Brander1 House Blend suits you perfectly. A coffee and roast that is suitable for both the filter method and for a fully automatic machine as well as for an espresso machine. Accessible espresso with a balanced medium roast gives a full flavor full of sweet notes and chocolate, made for delicious milk or filter coffee. Do you want to discover more? Try our Brander1 Espresso Blend.

This coffee was created together with about 30 inspiring women, and it’s the first coffee designed to celebrate and highlight the taste of women. Science tells us that women have a more refined sense of taste, so who better to guide us in shaping this blend? At the same time, we are revealing our brand-new packaging design for the very first time. A fresh look for a coffee with a powerful story. And as a little reminder: Bocca means “mouth” in Italian. To us, a mouth is a symbol of taste, connection, and voice. With La Donna, we amplify all three. A blend of Ethiopian (washed & natural) and Brazilian beans. You'll taste notes of berries, cacao and peach in this refined cup.

The Los Amigos brings together some of the best coffees from Latin America. Offering a good body and strong aroma, our roasters bring out the delicious notes of cocoa, cherries, and cane sugar. A balanced and complete coffee that excites and delights!

A ‘click’ in a cup. One sip of this undeniable palate pleaser and you’ll feel a magical connection. We crafted this delicious roast, rich with dark chocolate and nutty notes, from single-origin Brazilian coffee. It might just be the love of your life.

Our very first blend and still our sweetheart. Delicately balanced with notes of date, caramel, and lemon, it combines our favorite coffee origins to create a truly complex flavor profile. It’s no surprise it’s one of our most popular coffees.