We’ve developed our own smoking technique through intensive research into the food safety of smoking methods, combined with countless trials and errors.

Accordingly, 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.

Currently, we offer two smoked products: Charcoal Smoked and Cherry Wood Smoked. While we continue experimenting with other types of natural wood, we’ve found that Cherry Wood pairs especially well with Ethiopian coffee beans.

No. While our main selling point is our smoked coffee beans, produced using RauchBohne's in-house developed smoking technique, we also offer regular roasted coffee beans—i.e., without smoking.

Through our experiments, we found that City and City+ roasts (Medium Light and Medium) are the best match for RauchBohne's smoking technique. However, you're welcome to request a darker roast—just include it in your order details.

Through our experiments, we found that Ethiopian coffee beans make an excellent match with the RauchBohne smoking technique, thanks to their unique flavor profile. However, we are also developing a modified smoking method tailored to the flavor profiles of other bean origins. Feel free to subscribe to stay updated or express your interest!

360-degree hot air roasting is an innovative method that uses a stream of heated air to roast beans evenly, without direct contact with hot surfaces. It’s known for producing clean, bright flavors while minimizing the risk of scorching.

This roasting technology works wonders with specialty coffee beans—like our Ethiopian beans—because it preserves the distinctive characteristics of their origin.