Roasted in Berlin.
CEBE Coffee Roasters roasts whole-bean coffee for espresso and filter. Our roastery is at Boxhagener Straße 82 in Berlin-Friedrichshain. We serve our coffee there and at our café on Voigtstraße 35.
Six coffees from Colombia.
All six of our coffees come from Colombia. Five are grown by Café Granja La Esperanza in Valle del Cauca: Java, Pacamara, Mandela, La Esperanza and Geisha. Mandela is a variety the producer bred itself. Decaf Colombia is sourced separately.
Where each coffee grows:
- Java Colombia: Cerro Azul farm, Valle del Cauca, 1,450–1,627 m a.s.l.
- Pacamara Colombia: Las Margaritas farm, Valle del Cauca, 1,648–1,830 m a.s.l.
- Mandela Colombia: Las Margaritas farm, Valle del Cauca, 1,450–1,627 m a.s.l.
- La Esperanza Colombia: La Esperanza farm, Trujillo, Valle del Cauca, 1,500–1,800 m a.s.l.
- Decaf Colombia: Tolima
- Geisha Colombia: La Esperanza farm, Valle del Cauca, 1,648–1,852 m a.s.l.
- Colombia Set: Valle del Cauca
Dried in the cherry.
Coffee beans are the seeds of the coffee cherry. In natural processing, the whole cherry dries first, and the dried skin and fruit are removed afterwards. Anaerobic describes fermentation with little or no oxygen, so a coffee can be natural and anaerobic at once.
Our coffees by process:
- Natural anaerobic: Java Colombia, Geisha Colombia
- Natural: Pacamara Colombia, Mandela Colombia, La Esperanza Colombia
How we roast.
We roast whole-bean coffee for espresso and filter at Boxhagener Straße 82. Each coffee’s roast degree is listed on its product page. When we roast, a green light appears at the top of our home page.
Roast degree is not strength: strength is how concentrated the brewed coffee is.
Our coffees by roast degree:
- Light: Java Colombia, Geisha Colombia
- Medium: Pacamara Colombia, Mandela Colombia, La Esperanza Colombia, Decaf Colombia
- Light and medium: Colombia Set
Assessed with the SCA’s method.
We cup our coffees with the Specialty Coffee Association’s Coffee Value Assessment. It brings together physical, descriptive, affective and extrinsic assessments of a coffee.
Descriptive assessment records what a cupper perceives. Affective assessment records their impression of quality. The two stay separate, so a description is not a verdict. Our tasting notes describe sensory impressions, not ingredients.
Roaster and manager.
Masih Mansouri, Licensed Q Instructor (SCA licence no. 112324), Authorized SCA Trainer.
Manager and roaster at CEBE Coffee Roasters. He holds the SCA Café, Roastery, Coffee Trade and Sustainable Coffee Skills Diplomas. He also completed a one-year MBA course in Marketing at the Faculty of Management of the University of Tehran (2015–2016).
At CEBE, he teaches the SCA’s Q Grader Program.
SCA company membership.
CEBE Coffee Roasters is a company member of the Specialty Coffee Association. Our membership is valid from 17 September 2026 to 16 September 2029.
Masih’s qualifications.
Masih Mansouri’s licence and diplomas from the Specialty Coffee Association.
Learn at CEBE.
SCA Coffee Skills Program courses in Barista Skills, Brewing, Sensory Skills and Green Coffee, taught by an Authorized SCA Trainer. The SCA’s Q Grader Program, built on the Coffee Value Assessment, is taught by a Licensed Q Instructor.