Beyond the ordinary
RauchBohne is more than a specialty coffee roastery.
We specialize in naturally smoking premium coffee beans with authentic smoky aromas. Our signature cold-smoking process is unique — developed through our own carefully crafted recipe that you won’t find anywhere else.

1: A fresh start
No matter how perfect the process, the final result can only be as good as the ingredients that go in. That’s why we at RauchBohne are committed to using only the highest-quality green coffee beans from trusted suppliers in the Netherlands.
We currently work exclusively with Ethiopian Sidamo beans. Their bright, floral notes pair beautifully with our natural smoky aromas, creating a perfectly balanced and distinctive flavor profile.

2: Artisanal Roasting
Roasting is at the heart of our process — and also the most delicate stage. Just a few seconds too long can easily burn away the precious floral notes of specialty coffee.
That's why we roast only per order, in small batches — never stockpiling roasted beans. Every order triggers a fresh roast, so what reaches you is as fresh as it gets.
We roast our beans in a state-of-the-art 360° hot-air roasting chamber. This innovative technology uses circulating heated air to roast the beans evenly and gently, without any direct contact with hot surfaces. The result is exceptionally clean, bright, and vibrant flavors with minimal risk of scorching.
This method is especially perfect for our Ethiopian Sidamo beans, as it beautifully preserves their distinctive origin characteristics and delicate floral notes.

3: Kissed By Smoke
Here we are — the smoking process, our signature!
After an order is roasted, it goes through RauchBohne's smoking process. We start by preparing our raw smoking materials: natural charcoal, cherry wood, or cardamom seeds. We then follow our standardized smoking steps to ensure consistent smoking intensity and duration.
As a result, each RauchBohne pack leaves our premises carrying a subtle smoky aroma, preserved in our premium, personalized packaging.