Villa Casdagli Coffee

Villa Casdagli Coffee is especially chosen to be paired with the fullbodied and rich tobaccos in Casdagli cigars. The coffee is very smooth, balanced and chocolaty. Give it a try!

Villa Casdagli Coffee is carefully sourced in the highlands of Guatemala, expertly roasted in a roastery that combines contemporary technology with scientific theory, confidently paired by a jury of coffee and cigar passionistas.

The coffee is available both in light and medium roast (see the details in Additional information).

Villa Casdagli Coffee is sourced and roasted to order for Casdagli Cigars by Coffee People.


Enjoy free delivery with orders over 200 EUR.

Additional information

Weight N/A

250 g, 500 g, 1 kg


100% Arabica – Red bourbon, Red catuai, Red caturra, Typica

Taste profile

Body: Dark chocolate 3/5, Sweetness: Watermelon 2,5/5, Acidity: Red wine 3,5/5


Light roast. Designed for slow coffee brewing, i.e coffee made with a longer brewing time. Such as cowboy coffee and coffee brewed with a French press or in filter method (incl AeroPress, Chemex, Hario V60, LOCA ceramic coffee filter, traditional coffee brewer).
Medium roast. Designed for coffee made with a shorter brewing time, therefore most suitable for espresso machines, a turkey and moka pot.


Grown and processed in the terroir of Quetzalito Estate, San Antonio Huista in the famous Huehuetenango region at an altitude of 1,800 metres. Thanks to the elevation and varied microclimates of this mountainous region, coffee from Huehuetenango is well known worldwide for its bright acidity. Most farmers in the region produce shade-grown crops, to ensure high quality and environment friendly production. The cherries are selected carefully and harvested by hand, fermented for 12 hours, left to dry on patios for 8-10 days, then processed. This is a new, ultra-clean coffee with a profile characteristic of the terroir and produced using totally organic methods!


Sourced and roasted by Coffee People in Estonia. Coffee People roasts its coffee beans using a state-of-the-art Loring roaster, which uses convection heating. This ensures that oxygen and flavour remain inside the beans. Additionally, the underside of the beans is not burnt, as so often happens when using the hot pans of traditional roasters, which ensures an exceptionally pure taste. The roastery's secret weapon is the head roaster Johan Rohtla, who holds a degree in biochemistry and molecular biology from the University of Baltimore, and has designed the roastery’s roasting methods in his lab to the molecular level.