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Nougat. Plum.
Introducing Atlas: our new Core Coffee.
From its birthplace in Ethiopia, coffee journeyed to the volcanic highlands of Central America, where generations of producers shaped one of the most celebrated coffee-growing regions. Atlas is our expression of that legacy.
Grown at Finca Santa Clara in Antigua, Guatemala, this single origin coffee offers remarkable sweetness, clarity and balance. Rich volcanic soils, cool mountain air, and generations of expertise create a cup that feels complete.
Atlas is our tribute to Central American flavour: a specialty coffee shaped by exploration, craftsmanship, and place.
Available to pre-order now. Roasting begins 28.07.26.
We are Roaster of the Year 2025 — by Crema Magazine
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Orders ship within 1–2 business days from our roastery in Berlin. We process all orders quickly to ensure your coffee arrives fresh.
For info on international shipping delivery times see our shipping page.

Atlas captures the sweet elegance that has made Guatemalan specialty coffee so admired. This washed coffee offers notes of nougat, plum and honey, creating a smooth, balanced and approachable cup. Crafted for daily exploration, Atlas shines as both filter coffee and espresso, delivering comforting sweetness and the unmistakable character of Central America.
Finca Santa Clara has been producing exceptional coffee in the Antigua Valley of Guatemala since 1930. Today, fourth-generation producer Ricardo Zelaya continues the family's commitment to quality, building on decades of experience that earned the estate the prestigious Cup of Excellence in 2001.
Coffee grows between 1,650 and 1,700 metres above sea level on the slopes of Volcán de Agua, where fertile volcanic soils and a cool mountain climate provide ideal conditions for exceptional Arabica coffee. Around a quarter of the estate is preserved as native forest, protecting biodiversity, natural water sources and the healthy ecosystem that supports both the farm and its coffee.


Ricardo prepares this lot using a traditional washed process, chosen to highlight the clarity and balance of the coffee. After harvest, the cherries are pulped before undergoing fermentation to remove the remaining fruit. The beans are then carefully washed and transferred to African drying beds inside purpose-built greenhouses, where they dry slowly over approximately 21 days. This measured approach allows moisture to leave the coffee evenly, preserving sweetness, enhancing clarity and contributing to the smooth, structured profile found in the cup.
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