Specialty Coffee Shop

& Artisan Roast Lab

Don't do it for money, don't do it for fame ... do it because you simply love it.

Aber es freut uns natürlich schon, dass Falstaff uns im Café Guide 2018 als bestes Niederösterreichs aufgenommen hat.

Falstaff Ranking: 91 Punkte

Die Röster und ihre Kaffees

²²Beans Artisanal House Roast

Hurra, es ist soweit! Unser ²²Beans Artisan Roast Lab ist nun voll einsatzfähig. Wir rösten auf einem Coffeetech FZ94 Lab Roaster in Verbindung mit Artisan als Roast Logging Software. Ein Tonino Color Meter leistet gute Dienste beim Entwickeln individueller Röstprofile und zur Qualitätssicherung.

Wir rösten ausschließlich Specialty Coffees mit einem Cup Score von über 80, die wir über Nordic Approach, einen der besten europäischen Rohkaffee-Importeure, bei voller Transparenz von den Fincas und Washing Stations beziehen.

Die Qualität der Kaffees spiegelt sich auch im von Roland Pohl liebevoll gestalteten Artwork der Packungen wieder: Die Sujets sind Filmen und Fernsehserien entnommen. Die Farbe gibt einen Hinweis auf die Charakteristik der enthaltenen Bohne. Zur Zeit bieten wir folgende Kaffees an:

Sujet The Drive
Herkunft:Minas Gerais, Brazil
Produzent:Finca Jaguara
Varietät:Yellow Catuai
Cup Score:87
Taste Notes:Dunkle Schokolade / Vanille / Süße roter Äpfel / Säure von Himbeeren

The Drive ist klassisch angelegt: ein samtig-schokoladiger Single Estate Arabica. Ein perfekter Alltagskaffee mit kräftigem Körper, wunderbarer Süße, harmonisch und ausgewogen. Für milky Drinks und pur. Für Siebträgermaschine, Mokkakanne und Vollautomat. Und für Liebhaber klassischer Filterkaffees.

Sujet The Blizz
Herkunft:Kayanza, Burundi
Produzent:Mbirizi Washing Station
Varietät:Red Bourbon
Fermentation:fully washed
Cup Score:88
Taste Notes:Rote Ribisel / Himbeeren / Milde Säure von Zitronen / Mundgefühl wie Kamille

The Blizz ist unsere afrikanische Fruchtbombe: Unglaublich, welche Intensität an Frucht diese Bohne in die Tasse zaubert. Dabei bleibt die milde Säurde dezent im Hintergrund. Das ist unser Bohne für Liebhaber ausserordentlicher Kaffees mit samtigem Körper, sei es in der Siebträgermaschine, der Mokkakanne oder als Pour Over.

Sujet The Jet
Herkunft:Brazil / Burundi
Produzenten:Finca Jaguara / Mbirizi Washing Station
Varietät:Yellow Catuai / Red Bourbon
Fermentation:natural / washed
Cup Score:87 / 88
Taste Notes:Dunkle Schokolade / Vanille / Rote Ribisel / Himbeeren

The Jet ist die Transformation der fruchtgefüllten Schokolade in die Kaffeewelt: ein samtig-schokoladiger Single Estate Arabica mit einem Ribisel-Kern. Ein Alltagskaffee mit kräftigem Körper und wunderbarer Süße, der den Gaumen mit Fruchtnoten unterhält. Für milky Drinks und pur. Für Siebträgermaschine, Mokkakanne und Vollautomat. Und für Liebhaber klassischer Filterkaffees.

Sujet The Force
Herkunft:Usulatan, El Salvador
Produzent:Finca Los Pirineos
Cup Score:88
Taste Notes:Kirsche / Zwetschke / Süße von Honig / Mundgefühl wie Obers

Während der Fermentation anhaftende Mucilage trägt zur fruchtig-süßen Aromatik des Kaffees bei. Für jede Zubereitungsmethode, von der Siebträgermaschine, Mokkakanne und Vollautomat aber auch als klassischer Filterkaffee oder noch besser als Pour Over.

Sujet The Spice
Herkunft:El Salvador/ India
Produzenten:Finca Los Pirineos / Wayanad Coop
Varietät:Bourbon / Canephora
Fermentation:Honey / washed
Cup Score:88 / -
Taste Notes:Kirsche / Zwetschke / Dunkle Schokolade / Nuss

Manchmal muss man Grenzen überschreiten. Das haben wir mit The Spice getan. Die süße Frucht aus El Salvador findet im schokoladigen Robusta einen kräftigen Partner. Dazu diese unglaubliche Crema. Ideal für Siebträger, Vollautomat und Mokkakanne.

Gardelli Specialty Coffees

Rubens Gardelli ist seit vier Jahren in Folge italienischer Röst-Champion und seit Dezember 2017 bester Röster der Welt: da hat er nämlich die Weltmeisterschaft im Kaffeerösten gewonnen. Herzliche Gratulation!

Rubens Gardelli bevorzugt den skandinavischen, fruchtbetonten Röststil. So kann der Kaffee seine spezifische, komplexe Aromatik in der Tasse voll entfalten und wird von einer animierender Säure begleitet.


Cup score:87
Taste notes:Dark chocolate / Red berries / Hazelnut / Caramel

Rugali CWS was one of two washing stations to be granted approval to produce natural and honey processed coffee in Rwanda. While production of natural processed coffee is still monitored strictly by NAEB, the elevation Rugali lends itself to produce exceptional naturals.

Dried on traditional African raised beds, cherry is meticulously hand sorted before drying, removing any visually under ripe cherry, coffee is then floated to further separate any low-density cherry. Coffee is laid out to dry on well-maintained drying beds. Grass and weeds are managed and removed from below the beds to ensure no additional moisture raising from the ground during the drying stage. Drying beds stretch across a large open plain where air flow and sunlight have maximum exposure to the coffee as it dries. During the dry season day time temperatures reach 28 to 30 degrees and evening temperatures drop to 12 to 15 degrees. This spread of temperatures is ideal allowing for slow and gradual drying which the team at Rugali have found is optimal for natural processed coffee.

Coffee is turned every hour during the day. All the while, casual workers consistently hand sort cherry as it dries removing damaged cherry or discoloured pods. Once dry, the pods have a raisin like textured skin, are dark brown, almost black, and have a shiny gloss coating.

El Vampiro

Cup score:90,5
Taste notes:Blackberry / Fig / Papaya / Prune / Clementine

This pure, organic coffee is the only one in Antioquia that is 100% certified organic. The coffee trees are raised on the pristine steep slopes of the Andes overlooking the Cauca River. Finca owner Luis Emilio Vélez allows the wild vampire bats on his finca to live inside his coffee storage. In the same space as the well protected coffee bags. He always stores all his coffee on the farm in GrainPro. You could almost say coffee grower Luis Emilio is a freak, but in the positive sense. He does not allow any compromise to produce his characteristic purely organic coffee. He recycles everything and promote his attitude everywhere he goes. For instance he collects al the plastic wrappers of friends and family, has them stuffed in plastic soda bottles and uses these as bricks to construct buildings on his farm!

Visiting Cocondo, near the small town of Titiribí in Antioquia, you’d be forgiven for thinking that the farm’s name is a play on words inspired by Macondo, the mystical town where Garcia Marquez´s famous novel, A Hundred Years of Solitude, takes place. Indeed, the setting is magical….and real! However, Luis Emilio Velez, the owner, will explain to you that the farm’s name derives from its location. Nothing more. Although the farm’s real name is Tebaida, many years ago villagers gave it the name Cocondo, an abbreviation of ‘coco hondo’, which literally translates as ‘deep coconut’. This strange moniker refers playfully to the farm’s location in the lower part of a steep ridge that looks not unlike a hollowed out coconut when viewed from above.

The plantation has been developed without harming any of the original vegetation. A walk through the coffee fields, feels more like a pleasant (though steep) forest stroll. Luis Emilio even created an eco-trail, complete with signs, that winds through various lots with different varieties, a spring and even a small fall that he sometimes uses as a shower.


Varietät:SL14 & SL28
Cup score:88,25
Taste notes:Raspberry / Mandarin / Prune / Clove / Cane sugar

Kinone is a single micro washing station run by Bukonzo Organic Farmers Co-operative Union. Founded in 2009, 36 micro washing stations nestled in this pristine green mountainous region contribute to cooperative's total crop. The area's fertile soil is famed for producing some astounding coffees and this one is no exception.

Situated at the feet of the Rwenzori mountains just north of Lake George, the region around Kasese has excellent conditions for speciality Arabica production with some of the highest altitude in Uganda, fertile soil and plentiful rainfall. However widespread poverty and a lack of infrastructure, as well as the political upheavel in Uganda over the past 40 years has meant this region has struggled to realise its full potential for speciality arabica production. Organisations such as Bukonzo Co-Operative are leading the way in realising this potential and returning it to its status as a respected speciality arabica producing region in Uganda.

Usually with washed SL28 you expect florals and light and fruity but instead you get a mild, balanced cup that leads with raspberry and a mandarin marmalade with citric acidity and a nice sugarcane-like sweetness.


Varietät:Blue Mountain
Cup score:89.5
Taste notes:Red currant / Spicy rose / Vanilla / Tangerine / White pepper

Sopacdi is reviving the reputation of the Eastern Democratic Republic of Congo for being a region which can produce outstanding Washed Arabica coffees. There had been no markets for farmers’ coffee for decades. They had no option but to take the dangerous smuggling route across Lake Kivu, bartering their coffee for food and everyday essentials. Others had been forced to flee their land due to the violent civil war.

Nine years ago, a small group came together, inspired by the newly formed specialty coffee co-operatives in Rwanda and talked about doing the same. In 2008 they found their first specialty coffee buyer and since then, the momentum has been building. Today, Sopacdi has over 3,200 farmer members and they have recently achieved Fairtrade and organic certification.

Sopacdi unites farmers from different ethnic groups – they speak Kirundi, Kihavu or Kinyarwanda – yet they are united in their vision to improve their families lives and communities through coffee.

Many of Sopacdi’s coffee farmers are widows, their husbands drowned smuggling coffee across Lake Kivu. Sopacdi pays a price premium for ‘Women’s Coffee’ to its female members, which helps enable them to provide for their families.

In 2011, Sopacdi opened the first coffee washing station in the Congo for forty years and theirs was the first coffee to achieve the top national grade – Kivu 2 – since 1967. Sopacdi’s farmers are renovating their land, incorporating measures to combat soil erosion and they are planting new coffee seedlings from the co-operative’s own nurseries. Farmers are attending workshops led by agronomists to learn about organic composting and mulching. Sopacdi has established a small tools fund to enable farmers to buy the equipment needed to produce the best quality coffee.


Varietät:SL28 & SL34
Cup score:88,75
Taste notes:Concord grape / Honey / Green apple / Lime / Almond

Kamagogo Coffee Factory is located in Muranga County, Kiru location of Mathioya Division near Kiriaini town. It was established in 1986 and rests on a 9 acre piece of land serving Mathioya, Umbui and Kagioini villages. Currently it is affiliated to Kiru Farmers Co-operative Society. Its membership stands at 860, of which 790 are active farmers while 70 are inactive farmers. The most unique aspect of this factory is that it’s located within traditional tea growing zones. Kamagogo Coffee factory is run by Stephen Ihugo - the factory manager - along with five permanent members of staff. The area experiences a biannual production cycle with the early harvest being from March-May and the late second season being from October-December.

The factory is receiving assistance from Coffee Management Services (CMS) with the long term goal of increasing coffee production through farmer training, input access, Good Agricultural Practice seminars, and a sustainable farming handbook updated and distributed annually. They are striving to establish a transparent, trust based relationship farmers, helping to support a sustained industry growth in Kenya, whilst bringing premium quality coffees roasters, and premium prices to the farmers.

Through the pre-financing they receive, farmers are given advances for school fees and farm inputs. The factory manager is re-trained every year by CMS, in addition to field days being held by the minister of agriculture and agrochemical companies that deliver inputs to the farmers. Demonstration plots are planted at the factory to reinforce the best practices taught throughout the year

Buena Vista

Varietät:Caturra, Typica
Cup score:88.75
Taste notes:Melon / Strawberry / Papaya / Fresh herbs

Manco Kapak is a colony in the Caranavi area of Yungus. The colony is at around 1550 masl and is surrounded by jungle and small coffee farms. After the land reforms in the 1950s, the Bolivian government encouraged people from the Altiplano and La Paz to move down to the tropical agricultural areas to farm coffee by giving them free parcels of land. Manco Kapak was one of the settlements for people from the Altiplano, and therefore many of the coffee producers there are very small - having between 1 and 3 hectares - and practise more traditional organic farming methods. All of the producers in this area have Caturra, Catuai or Typica, which gives the cup profile lots of acidity and complexity.

Since producers in Manco Kapak produce relatively small amounts, they deliver their coffee to the Buena Vista mill in Caranavi together, where it is processed and dried. This allows all of the producers to reduce their risk as they get paid immediately, and it allows the mill to control the quality of processing to ensure that the producers receive quality premiums later.

This year the producer group decided that they would like to start producing natural processed coffees, since their washed coffee doesn’t always have the same level of complexity and quality as other colonies in the area. This was the perfect way to elevate cup scores and complexity, and get a higher percentage of their production up to microlot quality.


Tobias Radinger hat sich mit seiner kaffeefabrik mit anderen europäischen Mikroröstereien zur Einkaufsgemeinschaft Roasters United zusammengeschlossen und bezieht direkt von den Produzenten zu fairen Bedingungen.

Für alle, denen die Kaffees von ²²Beans und Rubens Gardelli zu progressiv sind, haben wir eine kleine aber feine Auswahl konventionell gerösteter Bohnen der Kaffeefabrik im Programm, die nun auch bio-zertifiziert sind.

der seemann

Origin: Peru (50%, Arabica)
Comsa Coop, Honduras (30%, Arabica)
Wayanad Coop, Indien (20%, Robusta)
Roast:Full city: Mokkakanne / Klassicher Espresso / Vollautomat
Taste notes:Nuss / Schokolade / Erdige Robustanoten

Ein klassischer Espressoblend mit krätigem Körper und langem Abgang. Nussig, schokoladig im Geschmack. Dichte Crema.


Origin: Indonesien, Sumatra, Aceh, Berner Meriah
Permata Gayo Kooperative
Roast:Full city: Mokkakanne / Klassicher Espresso / Vollautomat
Taste notes:Schokolade

Mächtiger Körper, würzige Aromen und dunkle Schokolade bestimmen seinen Charakter. Dabei cremig und dezente Fruchtnoten. Für Liebhaber von italienischen Kaffees, die aber gerne auf Robusta verzichten.


Origin: Mercala, Honduras
Aprolma Kooperative
Roast:Full city: Mokkakanne / Klassicher Espresso / Vollautomat
Taste notes:Schokolade

Voller Geschmack, voller Körper, kein Koffein. Aromen von Karamell, Nougat und Orange zeichnen diesen schönen Kaffee aus. Er hat eine feine Säure, die ihm besonders als Cappuccino lebendig hervortreten lässt. Sein langer Abgang, begleitet von leichter Honigsüße, zeichnen ihn zusätzlich aus. Für alle Zubereitungsarten geeignet – als Espresso etwas fruchtiger als in der Filterzubereitung.

Wo wir sind

In Wiener Neustadt
in der Fußgängerzone
Neunkirchner Straße 22

Vis-a-vis vom Sparkassensaal


Mittwoch bis Freitag: 10:00 bis 13:00 und 14:00 bis 17:00
Samstag: 10:00 bis 14:00


²²Beans - Speciality Coffee Shop

Zubereitung von Kaffeegetränken und Verkauf von Kaffee


n22 e.U. - Dr. Dieter Hönigmann, M.Sc.
Neunkirchner Straße 22
2700 Wiener Neustadt
Austria - EU


Roland Pohl / Markus Hopfer