Kärlekskaffe ♥

Enjoy a handcrafted coffee from Småland.

KÄRLKESKAFFE - LOVEKAFFE ♥

Two roasts. One love.

Origin and facts

Region: San Diego Tarrazú, Costa Rica
Altitude: approx. 1,600–1,750 m.a.s.l.
Producer: Luis Carlos Picado Montero
Varieties: Caturra, Catuaí
Process: Lactic anaerobic
Score: 85.5
Taste profile: Smooth and full-bodied with balanced sweetness

A coffee for love

Looking for the perfect Valentine’s Day gift?
Kärlekskaffe is our tribute to balance, warmth, and connection – a coffee to share, to give, or to enjoy together.

In the cup, it is smooth, full-bodied, and well-balanced, with a natural sweetness that lingers. A coffee that feels thoughtful, comforting, and quietly vibrant.

We are happy to ship the coffee directly to the person you wish to surprise – a simple gesture that speaks volumes.

Our Dual Roast

Kärlekskaffe is roasted using what we call a Dual Roast.

This means the same coffee is roasted in two different roast levels.
One part is roasted slightly lighter to preserve freshness and aromatics.
The other part is roasted darker to build body, sweetness, and depth.

After roasting, the two roasts are blended together.

The result is a coffee where nothing dominates. Freshness meets warmth, structure meets softness. Just like a good relationship, it is all about balance.

In the cup

Dual Roast creates a cup that feels rounded, harmonious, and natural.
The acidity is present, yet soft and controlled.
The sweetness is deep without becoming heavy.

A coffee that works just as well in the morning as during a long fika, and that performs beautifully across multiple brewing methods.

Two roasts – one love

Sometimes a single roast is not enough to do a coffee justice.
Kärlekskaffe is our way of letting different sides exist – and meet in the same cup.

Brewing recommendation

Perfect for drip coffee makers, filter brewing, V60, Chemex, French press, and moka pot.

More about the coffee

San Diego Tarrazú lies in the heart of Costa Rica’s coffee-growing region and is considered one of the country’s finest areas for specialty coffee. At altitudes between 1,600 and 1,750 meters above sea level, cool nights and sunny days create ideal conditions for slow maturation and deep flavor development.

After harvest, the coffee is delivered to Beneficio San Diego, Costa Rica’s most modern mill, founded in 1888. Since its beginnings, Beneficio San Diego has been at the forefront of innovation and quality, and today specializes in coffees from the Tarrazú and Tres Ríos regions. High efficiency and strict quality standards go hand in hand with a strong commitment to sustainable production and close collaboration with local producers.

At San Diego, the coffee undergoes a lactic anaerobic process. During oxygen-free fermentation, naturally occurring lactic acid bacteria convert sugars in the fruit pulp into organic acids, giving the coffee its characteristic smooth, silky, and almost creamy profile.

The result is an elegant coffee with fine balance, gentle fruit notes, and a long, pleasant finish – a coffee especially suited for moments when you want to give something with care.