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COFFEE BEANS

Best suited for portafilter coffee machines, fully automatic machines and at best for filter preparation


Keine Kaffeebohne ist wie die andere.

FRESHLY ROASTED EVERY WEEK

Experience the incomparable pleasure of our coffee, freshly roasted every Monday and sent to your home just two days later.

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Filter

Rast Kaffee
CHF 7,50 250 g
Rast Malaba, Mysore, India

Malabar is grown in the Indian district of Kerala. After harvesting, it is first exposed to the monsoon rains for 5 days to moisten it and then dried by the monsoon winds for 7 weeks.When coffee was still transported by sailing ships, a journey from India to Europe took about six months. Due to the change in climate, the green coffee beans changed in colour, size and taste. Today, Indian coffee growers use the monsoon to produce a speciality coffee that has exactly these characteristics - without any time delay. The traditional process of "monsooning" is carried out in Malabar, a region located on the west coast of India north of the city of Cochin. The Malabar region is known for its nature and lush wildlife.The humid monsoon climate causes the changes in the weight and characteristics of the coffee beans, which produce the unique soft and low-acid taste. The "monsooning" process takes place during the months of June to September, when the south-west monsoon winds are at their strongest. The coffee beans are sorted, graded "A Grade" and exposed to the hot and humid climate on well-ventilated cement floors of small drying houses in layers of 10 to 15 cm thickness. This causes them to swell with increasing humidity, so that the original moisture content increases from about 12-14 per cent to about 16-20 per cent. In addition, the beans take on their characteristic straw-yellow to beige colour. The coffee beans are then loosely filled into jute bags and stacked with sufficient distance between them to allow the monsoon to circulate better around the bags and to ensure that the moisture content is about the same in all the beans. During this process, the coffee develops its special taste and smell. The best coffee for a sensitive stomach.Malabar is grown in the Indian district of Kerala. After harvesting, it is first exposed to the monsoon rains for 5 days to moisten it and then dried by the monsoon winds for 7 weeks to obtain its distinctive, distinct and smooth taste. A very well tolerated coffee, without acidity, with a spicy, powerful body, soft and full-bodied. The best coffee for a sensitive stomach.

Rast Kaffee
CHF 8,00 250 g
Rast Sigri, Plantation Estate, India

The Sigri plantation is located in the Wahgi Valley in the Western Highlands province of Papua New Guinea. The Western Highlands belonged to the German colony of German New Guinea (1884 - 1914), and the capital Mount Hagen was named after the German administrator Kurt von Haagen. The island of Papua New Guinea lies directly below the equator and is therefore predestined for the cultivation of high-quality coffee. Coffee cultivation only began in Papua New Guinea in 1889. Around 1927, coffee seeds of the world-famous "Jamaica Blue Mountain" coffee were smuggled to Papua New Guinea and planted there.Sigri Estate Plantation grows at 1500 m.a.s.l. in a cool climate with high rainfall. The cherries are harvested by hand, the green beans are dried in the sun after the fermentation process. The coffee smells of ripe grapefruits, has nutty and slightly fruity aromas and a full body.The Sigri plantation is located in the Whagi Valley in the Western Highlands province of Papua New Guinea. Western Highlands belonged to the German colony of German New Guinea (1884?1914), the capital Mount Hagen was named after the German administrator Kurt von Haagen.The island of Papua New Guinea lies directly below the equator and is therefore predestined for the cultivation of high-quality coffee. Coffee cultivation on Papua New Guinea only began in 1889. Around 1927, coffee seeds from the world-famous Jamaica Blue Mountain coffee were smuggled to Papua New Guinea and planted there.Sigri Estate Plantation grows at 1,500 m.a.s.l. in a cool climate with high rainfall. The cherries are harvested by hand and the green beans are dried in the sun after the fermentation process.

Café Tacuba
CHF 8,00 250 g
Café Tacuba, Los laureles La Familia Producer: Manolo Gonzalez

The coffee farm Los Laureles was founded by Mathilde Gonzalez, Manolo's grandmother. In 1932, she started planting coffee. Great importance was always attached to a natural environment. The preservation of the great diversity of species and plants was a high priority from the beginning. The farm, which covers about 8 hectares, is located at 850 metres above sea level in the Tacuba region of El Salvador. More than 120 different tree varieties grow on the farm. The great variety of plants in turn attracts many animals. The small river that surrounds the farm also ensures a completely intact ecosystem.Los Laureles is thus our showcase farm for sustainable coffee cultivation in harmony with nature. During Manolo's absence, his father, Osiris Gonzalez, is responsible for the farm. Depending on the season, there are different numbers of employees working on the farm. Long-time employee Abel Garcia is on the farm all year round. Thanks to his valuable work, the diverse ecosystem is preserved and the farm retains all its charm.Café Tacuba is a small micro-roasting company from Lucerne. Founding members are Manolo, Amin and Nikolaj. Manolo is a coffee producer from El Salvador and owns his own coffee plantation there. During the harvest, he visits the farms in El Salvador for a long time and buys coffee from his family and friends. In the small restaurant in Lucerne, where coffee can be drunk and beans bought at the same time, they are then roasted on the small 5kg Probat machine. Manolo then takes great pleasure in presenting the different coffees to the customers and advising them.Transparency is very important to Café Tacuba. The coffees can be traced back to the respective coffee farmer. We maintain a friendly relationship with them and strive for long-term cooperation. The single origin coffees are all handpicked and of the highest quality. By purchasing directly from the coffee farmers, Café Tacuba is able to provide a fair wage for all those involved in the value chain and thus helps to counteract poverty in El Salvador.

Rast Kaffee
CHF 8,80 250 g
Rast Buena Vista

100% Arabica, medium roast, washed. Antigua, La Ceiba Located in the heart of the Americas, Guatemala overwhelms the whole world with its climate and cultural richness. From the grandeur of the ancient Mayan ruins in the northern jungles of Tikal to the beautiful beaches and mangroves of southern Monterico, from the volcanic lagoons of eastern Chiquimula to the picturesque highlands of western Huhuetenango. Guatemala is truly a country of colourful diversity and beauty. The country is divided by green mountains, deep valleys and ancient volcanoes, some of them still active today. LA CEIBA coffee comes from the area where the charming colonial city of Antigua is located. Antigua is Guatemala's biggest tourist attraction, blessed with spectacular scenery nestled between three fascinating volcanoes; the majestic Agua (3766 m), the impressive Actenango (3976 m) and the still active Fuego (3763 m). This magnificent landscape, with vast, fertile volcanic soil (nitrogen and potassium), and its unique dry climate, gives the most optimal conditions to produce one of the best coffees in the world.The coffee is planted on small farms and processed in the traditional way, this as the basis for the exquisite quality. Antigua LA CEIBA comes from a highland valley (1500 m) near Sacatepéquez and is by far the highest quality Guatemalan coffee.Antigua LA CEIBA stands out due to its above-average fullness of flavour, full body, finest, light acidity and exquisite, rich aroma of hazelnuts to bittersweet chocolate. The harmonious mildness makes it very pleasant and digestible.

FRESH COFFEE FOR MAXIMUM AROMA

Freshness is a big issue in the food industry. Fresh vegetables from the market, fresh eggs straight from the farm, fresh coffee from the roastery or the coffee centre. But what does "freshness" mean and how does coffee stay fresh the longest?

THE MOST IMPORTANT TIPS AT A GLANCE

  • Enemies of coffee: air, humidity, heat, light and time
  • Optimal period of enjoyment
    • Espresso: 2 weeks to 3 months from roasting date
    • Filter: 1 week to 2 months from roasting date
  • If no roasting date is known: expiry date minus 9 months

  • Store in a dry, dark and cool place; best in the original packaging
  • Grind beans fresh
  • Keep coffee machine and grinder clean

FRESH COFFEE FOR MAXIMUM AROMA

Freshness is a big issue in the food industry. Fresh vegetables from the market, fresh eggs straight from the farm, fresh coffee from the roastery or the coffee centre. But what does "freshness" mean and how does coffee stay fresh the longest?

THE MOST IMPORTANT TIPS AT A GLANCE