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52% Arabica 48% Robusta. The Passalacqua Mehari is only suitable for lovers of southern Italian bar espressos. The strong one. The blend, which is almost half Robusta, gives the Mehari a low-acid, balanced, full and strong body with sweet, chocolaty and malty notes and a wonderful crema. Wonderfully suitable also for cappuccino and caffé latte.The history of the Passalacqua roasting company began in 1948 with a small roasting machine and a lot of love and enthusiasm for coffee. Today, the family business is run by the third generation. They feel they represent and preserve the best tradition of Neapolitan coffee. This roastery is no longer an insider tip, but a cult! The different varieties are roasted individually to their individual aromatic optimum, cooled by air and only then processed into a blend.

100% Arabica. The house blend for the perfect Café Crème. This composition convinces with a fine balanced taste. The green coffee for this blend comes from Brazil, Ethiopia, Colombia and Costa Rica. The coffees from Central America give us a wonderful acidity, which is rounded off by the sweetness and body from Brazil. The special touch is achieved through the Ethiopian Sidamo Corona. The slow and careful roasting makes our house blend ideal for the perfect Café Crème.

A strong and dark-roasted espresso blend, made from the very best Arabicas from Guatemala, Costa Rica and Brazil and the best Robusta in the world from Java. It is characterised by a very fine acidity, a full, earthy and very strong aroma. The ideal coffee for espresso, ristretto, latte macchiato, cappuccino and dark cup. A southern coffee pleasure for the highest demands. The espresso blend smells of roasted hazelnuts and has spicy aromas of dark chocolate.

100% Arabica. Ideal for a typical café crème or mild espresso. It must be Monday or Thursday. Coffee is roasted at Ferrari on these days. And has been since 1895.Renato Ferrari, 76, owner of Switzerland's oldest and last coffee roastery that still uses coal for heating, stands next to the glowing oven to check the roasting degree of the beans. For half an hour, he repeatedly pulls off handfuls of beans with the sample extractor and places them in the cooling sieve: "It's purely a matter of eye, based on experience. Something you can't explain."At Ferrari, they only use top-class Arabica beans. The roasting process with the machines built in 1895 takes considerably longer than modern roasting methods, as the temperature with the coal fire reaches a maximum of 200 degrees. However, this supposed disadvantage is an advantage, because a large part of the tannic acid is eliminated in this gentle way. This is actually the whole secret of the particularly mild and digestible Caffè Ferrari.Ferrari roasts three aromatic, low-acid coffee blends. He serves the café crème generation with "Grandma's Käfeli", the espresso generation with the roasts "tipo Milano" (light) and "tipo Napoli" (dark).Celebrities such as Ferdi Kübler, Kurt Aeschbacher, Viktor Giacobbo and Mike Müller are among the long-time fans of Ferrari's freshly roasted Caffè.