Coffee from Roaster Badura -Deidesheim-

Café Liégeois -Iced Coffee Specialty- 13
Sabayon with Cold brew Ethiopia Yirgacheffe Arabica
and white chocolate ice cream. Fruity like a Sauvignon
tangy like a Riesling, sweet like a late vintage.

Espresso -India Monsooned Malabar- 6
Monsooning is a special ripening method and takes up to four months. The coffee cherries are spread out in thin layers in open warehouses to dry and are exposed to the rain-damp and warm monsoon winds. The “raw” beans swell on slowly, change in color to a light yellow and develop a unique, intense taste: Nutmeg, tropical wood, walnut and plain chocolate. They are particularly low on acidity, which makes them mild and easy to digest.

Cup of Coffee -Honduras Pache- 6
directly traded arabica, wonderfully balanced,
medium-bodied, hints of stone fruit