Welcome to the world of Eilles Kaffee Roasting expertise since 1873

From mild to intense - enjoy real craftsmanship

A MOMENT WITH CHARACTER

EILLES KAFFEE as an invitation to linger

Coffee is more than just a drink. It is a moment. A pause for thought. An invitation to talk.

We are convinced that coffee reveals its true quality when it not only tastes great, but also enhances moments - when it relaxes, connects and invites you to linger.

For EILLES KAFFEE, selected Arabica and Robusta beans are processed with the utmost care. Origin, roasting profile and artisanal precision intertwine to create a balanced taste experience full of character.

The result is a coffee that not only convinces - but stays with you.

The bean makes the difference

The most important varieties at a glance

Arabica

The elegant bean

The Arabica plant originally comes from Ethiopia and is considered the noblest representative of the Coffea genus. It owes its particular popularity to the impressive variety of around 800 aroma nuances, ranging from fruity and floral to delicately nutty.

Arabica is characterized by an elegant, well-integrated acidity, a comparatively low caffeine content and a multi-layered, fruity-fresh taste profile.

It is preferably grown at altitudes between 600 and 2,000 meters. There, the coffee cherries ripen over a period of nine to eleven months - a slow process that contributes to the complex aroma.

Coffee cherries that grow evenly along the branches are typical of the Arabica plant. After harvesting, the beans can be recognized by their larger, oval shape and the characteristic curved incision.

A bean with finesse - and an international reputation.

THE ART OF ROASTING

Where character is created from beans

Of the approximately 90 types of coffee in the Coffea genus, Arabica and Robusta play a key role in the coffee world, accounting for around 98% of global production. As different as their characters are, in combination they open up almost unlimited possibilities for harmonious or expressive compositions.

But the taste of a coffee is not created by chance. It is the result of a finely tuned interplay of origin, cultivation, processing, roasting and preparation. Differences in soil conditions, climate or harvest time already influence the subsequent aroma nuances.

The decisive step, however, is roasting. Only here does the green bean transform into a multi-layered aroma profile. Hundreds of aromatic substances are released and newly formed through heat - a precise process that requires experience and sensitivity.

Light roasts emphasize fruity, floral and lively notes.
Medium roasts create a balance between freshness and body.
Dark roasts develop strong, spicy, sometimes chocolaty aromas with more intensity and depth.

The roast therefore has a decisive influence on the character, body and structure of the coffee - and makes each composition unmistakable.

MASTERS OF THEIR TRADE

The art of roasting based on experience and sensitivity

As a traditional brand, EILLES not only stands for exquisite coffees and an impressive range of varieties, but above all for craftsmanship. At the heart of this art of roasting are those who give the green coffee its character: our master roasters.

At EILLES, Freddy Schoknecht and Mario Hauke are responsible for the delicate roasting process. With experience, precision and a keen sense for aroma structures, they control the time, temperature and degree of roasting with the utmost care.

It is only through the interplay of these factors that each bean develops its individual profile - from balanced and elegant to intense and powerful.