From rich, chocolatey classics to bright, fruit-forward specialty coffees. Roasted in Amsterdam.

Discover LOT61 espresso coffee beans, roasted in Amsterdam. Explore rich chocolatey blends, fruity specialty coffees and decaf. Shop beans online.

Espresso Coffee Beans | Freshly Roasted in Amsterdam | LOT61

<h2>Love it or hate it but never boring</h2>Strawberry · Chocolate · Tropical FruitMeet Nosegrind, LOT61's fruit-forward, single-origin Ethiopian specialty coffee from Guji. Naturally processed and grown at 2,200 metres, this coffee brings vibrant strawberry sweetness, tropical fruit character and a chocolatey finish.Inspired by skate culture, Nosegrind pushes traditional espresso off the rails. Served black, it's bright, sweet and expressive. Add milk for a smooth, strawberry-chocolate experience, or brew it as a fruity filter coffee.Roasted by LOT61 in Amsterdam. Love it or hate it, but never boring.

Nosegrind

<h2>The Afternoon Sipper</h2>Apricot · Stone Fruit · CitrusMeet Zimzala, LOT61's bright and balanced Colombian specialty coffee. A modern take on a classic espresso, it brings lively fruit notes, natural sweetness and a clean finish.Grown in Colombia, Zimzala delivers a syrupy-sweet cup with a distinctive apricot zing and refreshing citrus character. Enjoy it as an expressive espresso or a light, complex coffee with milk.Roasted by LOT61 in Amsterdam. Available in 250g and 1kg, with grind options for espresso, filter and French press.

Zimzala

<h2>Your Morning Hit</h2>Dark Cherry · ChocolateOur Bombora blend has been a house blend staple in cafés across Amsterdam and around the world, including our own. It was our first creation, designed as a strong morning workhorse coffee that was sweeter than the status quo.The secret to its success is its rich dark cherry and chocolate character, balanced with smooth hazelnut tones and caramel sweetness. To create this flavour profile, we roast a blend of Guatemalan and Brazilian coffees, with maximum chocolate sweetness as the goal.Try it with milk for a rich, chocolate-forward latte, or as a sweet, syrupy espresso with a lingering dark cherry finish.

Bombora

<h2>Crafting amazing coffee without caffeine</h2>Chocolate · Berries · SmoothFresh Water Decaf takes its name from Freshwater, Australia — a beach town that inspired its easygoing character. The coffee itself comes from Colombia, with smooth chocolate notes, gentle berry sweetness and a balanced body.Our Colombian coffee is decaffeinated using the sugarcane process, carefully reducing caffeine while preserving the sweetness and character of the beans.The result is a deliciously rounded specialty decaf for espresso or filter — full of flavour, without the usual caffeine kick.We call it decaf, but you might just call it delicious.

Fresh Water Decaf

<h2>FIVR — Brazilian specialty coffee for everyday espresso</h2>We meet again. Some traditions are worth keeping. FIVR is our take on a classic Brazilian coffee: familiar, comforting and full of character. We didn’t reinvent the wheel; we just made it rounder and faster.Roasted to bring out the natural sweetness of Brazilian coffee, FIVR delivers rich chocolate and hazelnut notes, with a touch of fruit to keep things interesting. It makes a satisfying espresso, works beautifully with milk and holds its own as a bold morning filter coffee.<ul>
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Origin: Brazil</li>
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Flavour notes: Chocolate, hazelnut and subtle fruit</li>
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Best for: Espresso, milk-based coffees and a full-flavoured filter brew</li>
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Available: Whole bean or ground for your preferred brewing method</li>
</ul>For a dependable daily cup with plenty of sweetness, FIVR is your weapon of choice.

FIVR

Natural coffees are often associated with big, jammy fruit flavours and a heavier sweetness, but this lot from Los Naranjos in El Salvador takes a more balanced approach. Think ripe stone fruit, a lively citrus kick, and just enough caramel sweetness to bring everything together. It’s the kind of coffee that feels fruity and refreshing without losing that comforting sweetness we look for in a good cup.
Los Naranjos sits in the Apaneca-Ilamatepec mountain range in western El Salvador, a region known for its volcanic soils, varied microclimates, and long history of coffee growing. The coffee comes from Los Naranjos farm, where a mix of Bourbon, Pacas, and Catimor varieties grows among shaded trees. Beyond producing coffee, the farm has built strong ties with the surrounding community, supporting local employment and contributing to projects that benefit families in the area.
This lot is naturally processed, meaning the coffee cherries are dried with the fruit still intact around the beans. As the cherries slowly dry, the sugars and fruit compounds surrounding the beans help develop sweetness and a more pronounced fruity character. It’s a process that can sometimes lead to heavy, fermented flavours if not carefully managed, but when done well, it creates a lovely balance between fruit, sweetness, and the coffee’s own character.
In the cup, this coffee brings together juicy peach, bright lime, and a smooth caramel sweetness. The peach gives it a rounded, almost nectar-like fruitiness, while the lime adds a fresh citrus edge that keeps things lively. Caramel ties it all together with a soft, sweet finish. With a medium body and balanced acidity, Los Naranjos is an easygoing natural that delivers plenty of character without going overboard. Fruity, sweet, and refreshingly balanced.

El Salvador Los Naranjos

Kenyan coffee has made a name for itself  for its vibrant acidity and clarity of cup, but this Natural Anaerobic lot from the Kisii region pushes those boundaries. By applying experimental processing to the classic SL28 and SL34 cultivars, this coffee balances the origin's famous intensity with a unique, jammy depth that makes it truly stand out.
This lot comes from the Kisii region of Narok, in western Kenya. Farmed on volcanic soil, and benefitting from reliable rainfall and relatively cool temperature, these conditions are ideal to promote the slow growth of coffee cherries, helping them develop an intense sweetness and complexity. The cherries themselves are the classic Kenyan cultivars, SL28, SL34, Ruiru 11, and Batian. The SL’s have become synonymous with Kenya’s flavour profile, though they were only introduced almost 100 years ago to combat the exact same issues of diseases and low yields that the other two cultivars, Ruiru 11 and Batian, are now being introduced to negate.
While the region does have good levels of rainfall, that rain is a valuable commodity, too valuable to use for washing a lot like this. These lots are processed naturally instead. The cherries are spread out on drying beds to slowly dry, drawing the sugars out of the cherry and into the bean. This helps enhance the flavour profile, bringing a fruity, wine-like body to the coffee.
When brewing an espresso, we find full notes of cherry, sweet notes like strawberry jam, and a light sparkling malic acidity, almost like you would find in green apples. We also recommend brewing a slightly longer shot than normal, that means more mls, not more seconds. We find it helps to balance out those fruits and acids, and makes it easier to pick out those flavours.

Kenya Kisii

Monthly Roaster's Choice Espresso

This year, it’s all about balance. New Year, Same Love for Coffee.

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