Our smoking process involves infusing the freshly roasted coffee beans with a smoky aroma that is absorbed from the smok of natural elements, like cherry-wood, charcoal, and cadamom-seeds.

During this process, we control the intensity of the smoky aroma so that it doesn't mask the original spcialty coffee notes.

With food safety as our top priority, the RauchBohne smoking technique relies exclusively on cold smoking methods at low temperatures. This ensures our coffee beans are never in direct contact with flames (which is not healthy).

We’re also committed to using only natural woods and charcoal to prevent any chemical contamination during the smoking process.