Our coffees are produced with thoughtfully sourced beans and roasted on a Loring Falcon S15 hot air roaster for rich, intense and memorable cup profiles.

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SAMPLE PACKAGE

DARK CHOCOLATE, ALMOND, MOLASSES AND BLUEBERRY

PASSENGER BLEND is THE legendary house blend from PASSENGER and has been produced since 2008.

We serve the coffee in our cafés, at events and markets. PASSENGER BLEND is suitable for all types of preparation and also proves itself in milk drinks. The coffee is strong and rich in flavour, rounded sweet, low in acidity and convincing in the cup without any fuss.

MILK CHOCOLATE, HAZELNUT AND TOBACCO

The coffee is a versatile all-rounder and has been a favorite among Passenger customers for years. We spared no effort or risk to continue offering Cuban coffee. Due to the ongoing embargo against Cuba, it has become a true rarity on the market. We are proud to support the producers under these challenging circumstances.

Please note that due to the embargo against Cuba, the purchase of Cubano beans is not possible via PayPal or Stripe and therefore cannot be ordered as a subscription.

PASSENGER sources this coffee in partnership with ConIMPEX Trading Company.

ELDERBERRY, PLUM, JUNIPER BERRY, TAMARIND AND MAPLE SYRUP

The idea for this espresso blend originated from a dream set in the dense forests of Africa, Asia, and Latin America. The flavor profile is accordingly dark, rich, layered, and intensely crafted.

Part of RAWS: Burundi, Rwanda, Timor-Leste and Mexico

HONEY, RAISIN, BLOOD ORANGE AND BLACKCURRANT

BLEND2 is a tribute to our roots in New Zealand coffee culture and the second espresso blend we have developed. The coffee impresses with its honey sweetness, juicy body and mild acidity.

a picture of passenger coffee's blend2 coffee bag with 250g size
DARK CHOCOLATE, CHERRY AND DRIED DATES

PASSENGER DECAF comes from Risaralda, Colombia and is decaffeinated sustainably and regionally using the so-called Rohrzucker-Verfahren entkoffeiniertThe coffee has an intense, strong taste and is suitable for all preparation methods. PASSENGER sources the beans from Raw Material Coffee.

GUAVE, HIBISCUS, HONEY AND ROSE

Since the 1990s, the country has been the second-largest producer of coffee in the world after Brazil. Coffee cultivation was initiated in the mid-19th century by French missionaries and was intensified in the 1970s after reunification under state-led efforts. According to the ICO, approximately 97% of the coffee grown is Robusta. The Arabica coffee presented here comes from the Lam Dong province in the south of the country, where volcanic soils, climatic conditions, and elevation provide excellent terroir for cultivating Arabica coffee.

This coffee underwent anaerobic fermentation in the cherries for 60 hours before being directly depulped. The coffee beans were then spread out on drying beds along with the sugary mucilage. Due to the anaerobic fermentation, the parchment beneath the coffee cherry takes on a pink hue, which is where the name Pink Honey originates.

PASSENGER sources this coffee via CUMPA

NECTARINE, HIBISCUS AND MILK CHOCOLATE

This coffee comes from a volcanic region of Rwanda with excellent soils. However, very little coffee is grown here due to the adverse weather conditions and lack of infrastructure. The Vunga cooperative has received attention in recent years for its excellent coffee production.

PASSENGER sources this coffee via Raw Material Coffee and it's a part of our RAWS blend.

BLUTORANGE, MACADAMIA UND NOUGAT

This coffee comes from the Union San Pedro cooperative in the Sierra Sur in the south of Oaxaca and is prepared for export in collaboration with the Red Beetle Coffee Lab.

This coffee has a pleasant sweetness and a strong body with subtle fruity nuances.

PASSENGER sources this coffee via Raw Material Coffee and it's part of our RAWS blend.

PASSION FRUIT, VANILLA, BLACK TEA AND AHORN SIRUP

This spectacular coffee comes the village of Atsabe in the Ermera Region of Timor-Leste. 

The long history as a coffee producing country provides the producers with an astonishing source of wild grown varieties. The cup-profiles from Timor-Leste convince by intensity and complexity in the cup.

PASSENGER sources this coffee via Raw Material Coffee and it's a part of our RAWS blend.

KUMQUAT, RAISINS, CITRUS AND BLACK TEA

This coffee comes from the Kigeri Mountains adjacent to the Izuba Washing Station. The coffee is supplied to the Izuba Washing Station by the local farmers for processing. The recent increase in the use of natural coffee processing in Burundi has opened up some real flavor gems. The coffee is sweet and rich with a fruity taste and a chocolaty body.

PASSENGER sources this coffee via Raw Material Coffee and it's a part of our RAWS blend.

CASCARA | DRIED COFFEE CHERRY

Vouchers

EQUIPMENT

BOOKS

PASSENGER is roasting on four days a week and ships fresh coffee within three days after an order is placed.

The coffees are suitable for all types of preparation, depending on personal taste.

The single-origin roasts emphasize fruity, floral and herbal notes, while the espresso blends usually complement the actual character of the coffee with sweet roasted aromas and a creamy body and are both intriguing and accessible.

We are continuously intensifying our cooperation with innovative and progressive green coffee traders and social organizations that are committed to making the trade in green coffee fairer along the entire value chain.

FAQ

We recommend our espresso blends: passenger blend, blend 2 and RAWS for a strong, sweet mocha.

In comparison, the single origins bring more acidity with fruity accents into the cup and develop less body.

We work with a growing network of green bean speciality coffee traders, local sourcing crews and agronomists as well as a growing number of directly linked farmers. We constantly strive for higher sustainability standards in the production process and continue to grow as a responsible actor all along the coffee value chain. 

The PASSENGER Decaf is decaffeinated by the renowned company Descafecol in Colombia.

Here is the so called sugar-cane process is used for decaffeination. Pure water from Navado el Ruis (a snow-capped volcano on the border of the departments of Caldas and Tolima) and natural ethyl acetate from Palmira, which is obtained from the fermentation of sugar cane, are used in the process. The ethyl acetate is added to the coffee in a water bath and serves as a binding agent for the caffeine.

With this method, the coffee is gently decaffeinated as there is no need for excessive heat and pressure, allowing the beans to retain their natural structure and characteristics.

Our roasting date corresponds to the Best-before date on the packaging MINUS 1 year! The coffee should ideally be used within four weeks after roasting. Depending on the preparation method, the first noticeable changes in the taste appear. We recommend storing the coffee in a closed container at room temperature to keep it fresh.

PayPal and Stripe cannot process transactions for Cuban products due to the U.S. trade embargo against Cuba, which has been in effect since 1960.

As a result, purchasing Cuban goods with these payment systems is not possible. Our subscription feature is logistically tied to PayPal or Stripe, so we cannot offer Cubano as part of a subscription.