The Josef coffee has a full taste and virtually no acidity. The flavour is reminiscent of dried raisins combined with a touch of hazelnut and black currant. It produces a fine crema when brewed.

• The specialty roaster Dinzler (Bavaria) uses the so-called Slow Drum Roasting technique. The beans are roasted at temperatures of 180-190 ° C degrees in a roasting drum heated with hot air, which gives them their distinctive flavor.
• In the highlands of Chiapas, Mexio, indigenous smallholders of the Union Majomut grow the hand-picked Arabica beans. The local people also process the beans, which means the profits from the coffee stay with the producers and farmers, and they get a fair price.