Why espresso tastes chocolaty - and why our beans are made for it

Chocolatey espressos are among the most popular flavor profiles of all. Many coffee lovers are looking for exactly this aroma: round, pleasantly sweet, slightly nutty, sometimes like dark chocolate or cocoa powder. But what actually makes an espresso chocolatey? What role do variety, processing and roasting play - and why does artisan-roasted coffee often feel so much more harmonious than typical supermarket beans?

In this article, we take a holistic look at the topic: from the roasting profile and bean quality to sustainability, organic cultivation and even chocolatey decaf varieties. And yes, there's also a little wink at cappuccinos with chocolate powder 😉

What does "chocolatey espresso" actually mean?

A chocolaty flavour profile is mainly created by the Maillard reaction and the caramelization of the natural sugars in the coffee bean during roasting. This creates aromatic substances that we recognize as notes of:

• Dark chocolate
• cocoa
• caramel
• Toffee or nougat

Two things are needed for these aromas to develop:

1. Suitable bean varieties (Arabica and/or Canephora) that have sufficient sweetness and body
2. Slow, artisanal roasting with a great deal of sensitivity - exactly what Steffen does here with a great deal of passion

Arabica and Canephora: both can taste chocolaty

A widespread myth: only Arabica can taste good and Canephora (Robusta) is automatically earthy and bitter. In practice, this is much more nuanced.

Depending on the variety and origin,Arabica has fruity, floral, nutty or chocolaty aromas. Many "classic chocolatey" espressos are predominantly made from Arabica, because the combination of sweetness and elegance goes very well with espresso.

Canephora is often underestimated. Carefully grown and processed Canephora coffees can have very strong notes of dark chocolate, cocoa and caramel and bring a lot of body and crema to a blend.

The decisive factor is therefore not whether Arabica or Canephora ends up in the cup, but how well the beans have been grown, processed and roasted.

Why many supermarket beans still taste different

The difference between specialty coffee and typical supermarket beans lies not only in the cultivation - but very much in the roasting.

Industrial roasting (supermarket coffee)

• Roasting quantity: often 300-500 kg per cycle
• Roasting time: usually only 3-5 minutes
• Temperature: very high, strongly optimized for throughput
• Result: often very dark roasted aromas, little transparency, many batches taste "somehow similar"

Such quick roasts can certainly produce a chocolaty profile - especially when roasted darker and with canephora components. At the same time, however, many subtle nuances are lost, bitter substances dominate and the beans often taste flat and rough in the cup.

The result: although it can appear chocolatey, it often needs sugar and a lot of milk to taste really round.

Artisanal drum roasting (as with natural beans)

• Roasting quantity: small batches (approx. 15-30kg for us)
• Roasting time: approx. 10-16 minutes
• Temperature: lower & much more controlled
• Roasting profile: matched to the variety and origin

The longer, controlled roasting gives the chemical reactions in the bean time to develop. This creates complex aroma structures: chocolate, sweetness, nuttiness and sometimes subtle fruity notes, without everything being drowned out by the roasted aroma.

All our coffees are produced in exactly this way - not because it is quicker, but because it tastes better.

Why our beans taste so chocolaty

Our varieties are naturally sweet, full-bodied and have a rounded cocoa or chocolate base. This is due to three factors:

1. sustainable, pesticide-free organic cultivation

Our partner farms work organically, do not use pesticides and grow mixed crops. Healthy soils - healthy beans - clearer, cleaner flavors.

2. fair payment & direct relationships

We do not buy anonymously via exchanges, but consciously - at stable, fair prices. This motivates farmers to produce high-quality lots. Quality always comes from appreciation.

3. pure, gentle roasting

Each bean is given its own roasting profile. In this way, we bring out exactly the flavors that are inherent in the origin - without any additives, flavors or tricks.

Our chocolatey varieties at a glance

Organic espresso "Bergkraft"

Strong, full-bodied, chocolaty - ideal for fully automatic machines & portafilters. Round and balanced with a dark chocolate finish.

Organic Espresso "Versuv"

Intense espresso with notes of dark chocolate, nut and caramel. Perfect for cappuccino & latte.

Personal experience with "Versuv" - and why it reminds me of traditional Ethiopian & Eritrean coffee ceremonies

When I prepared the Versuv for the first time in my La Marzocco Linea Mini R - 18 g in the sieve, approx. 38 g output, 27 seconds extraction, ground on the Fiorenzato Pro 64 EVO - I was surprised at how intense and creamy the espresso turned out. The crema was incredibly thick, almost like a fine chocolate foam. But even more exciting was the taste: a deep, intense chocolate aroma that immediately took me back to a memory from my youth.

Many of my Ethiopian and Eritrean friends had parents who traditionally made their own coffee - often roasted in a pan over a gas stove, then freshly ground and brewed in a classic Jebena pot. The light pan roasting and direct contact with the heat often caused the beans to develop a natural, dark, cocoa-accented aroma. At the top of the spout was a fine, hairy plant strainer that held back the particles - and although the preparation was simple, the flavor was exceptionally deep and full.

The tasting reminded me of exactly that. Today, with more knowledge about origins, varieties and roasting profiles, I understand why:

• The Versuv's roast is in the medium-dark range and brings out strong maillard and caramelized notes - similar to traditional pan roasting, only much more controlled.
• Its blend content (Arabica/Canephora) ensures pronounced chocolate and cocoa aromas as well as a rich crema.
• The origin plays a major role: many coffees from East Africa have a natural depth and sweetness that is enhanced by the roasting process.
• The extraction (18 g → 38 g, 27 seconds)extracts precisely the sweet, cocoa-like components from the coffee without slipping into bitterness.

The result is an espresso that not only tastes intensely chocolaty, but also creates a connection - between modern machines and traditional roasting methods, between memory and sensory precision. Today, I can classify this taste much better: It is not created by chance, but is the sum of variety, origin, roasting profile and the method of preparation.

Highland jewel

Elegant, creamy chocolate with a slight sweetness - ideal as a pure espresso. Fine aromas of origin thanks to highland cultivation.

Nachtgold Decaf

Our decaffeinated specialty espresso - and yes, it really does taste chocolaty! The Mexican Water Process preserves the sweetness and cocoa aromas without any chemical solvents.

Why even our decaf tastes chocolaty

Many people think of flat, bitter flavors when they think of decaf. The reason: cheap decaf is often chemically decaffeinated and intended to be more functional than flavorful. We, on the other hand, rely on the natural Mexican Water Process. This leaves:

• Sweet
• Cocoa/chocolate flavors
• Roundness & body

are retained - only the caffeine is removed. Nachtgold is proof that decaf can taste really great.

A little wink: chocolate powder on cappuccino?

In many German cafés, a little cocoa powder is sprinkled on the cappuccino before it is served. Nice to look at - but in terms of taste... well.

Fun fact: Among home baristas, this is more of a "decorative trick" that makes the milk cap look prettier or conceals weaker espresso. In the specialty coffee scene, people prefer to rely on the quality of the beans, the espresso and well-frothed milk.

Our beans have enough natural chocolateiness - you don't have to paint them 😉

How to recognize a good chocolaty espresso

• Full body
• Moderate, well-integrated acidity
• Notes of cocoa, dark chocolate, nut
• Pleasant sweetness without harsh bitterness
• Long, creamy texture

None of this comes about by chance - but through sustainable cultivation, fair partnerships and gentle roasting.

Conclusion: Chocolatiness is no coincidence - it's a craft

An espresso only tastes chocolaty when everything fits together: the right varieties, careful preparation, high-quality raw beans, fair sourcing, organic cultivation, slow roasting and lots of experience. This is precisely why our varieties taste so round, full-bodied and pleasantly sweet - with or without caffeine.

So if you're looking for an espresso that tastes "like chocolate", you've come to the right place with our varieties. And if you drink it in a cappuccino - leave the cocoa powder in the cupboard. The taste is already there.