COFFEE BEANS

The full potential of the Arabica aromas unfolds in this dark-roasted traditional coffee blend. We use the best Arabica coffees from around the equator, which captivate the cup with their dark, racy and particularly strong character. Only the finest Arabica coffees from the best growing regions in the world are used for our traditional line. Once they have passed our strict quality tests, the varieties are gently and carefully refined in our unique 20-minute long-term drum roasting process.

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.

100% Arabica. For espresso and café crème Illycafé offers something special. Here you can order one and the same bean blend in three different degrees of roast. Illycafé consists exclusively of Arabica beans grown at high altitudes in Central and South America and in East Africa on selected, small fazendas. An optical sorting system makes it possible to check every single coffee bean. Only those beans that meet the strict quality requirements find their way to the roasting plant.And as already mentioned, three different roasts are now made: Venezia stands for northern Italian mild, Milano for typical Italian, Napoli for southern Italian racy. The Venezia roast offered here is rather light, wonderfully mild and digestible. Ideal for Caffè Lungo/Café Crème, but also as a cappuccino, the coffee flavour remains intact.The Illycafé Gourmet line is UTZ Certified. UTZ Certified supports growers with knowledge about good farming practices and shares information about the global coffee market. The certification gives coffee growers a stronger market position as a result of increasing demand for certified coffee. Roasters who buy Utz Certified certified coffee know exactly where it was produced, as Utz Certified ensures the traceability of the coffee from grower to roaster. When you see the Utz Certified logo on your coffee, you know it has been produced responsibly. You can continue to enjoy the same brand with the same quality. In addition, you can be confident that your brand guarantees responsibility for low-impact farming practices. " more about Utz CertifiedIllycafé has been roasting in Thalwil on Lake Zurich since 1939. The company imports beans in particular from Central and South America, East Africa, Indonesia and India. These are then blended and roasted on the left bank of Lake Zurich according to secret recipes.

100% Arabica. Für Café CrèmeIllycafé bietet etwas Besonderes. Hier können Sie nämlich ein und dieselbe Bohnenmischung in drei verschiedenen Röstgraden bestellen. Illycafé besteht ausschliesslich aus Arabicabohnen, die in den Höhenlagen Zentral- und Südamerikas sowie in Ostafrika auf ausgewählten, kleinen Fazendas angebaut werden. Eine optische Sortieranlage ermöglicht die Prüfung jeder einzelnen Kaffeebohne. Nur die Bohnen, welche die strengen Qualitätsforderungen erfüllen, finden den Weg in die Rösterei. Dieser koffeinfreie Kaffee wird schonend mit Wasser entkoffeiniert und ist aromatisch wie "normaler Kaffee".Illycafé röstet seit 1939 in Thalwil am Zürichsee. Das Unternehmen importiert insbesondere Bohnen aus Zentral- und Südamerika, aus Ostafrika, Indonesien und Indien. Diese werden dann am linken Zürichseeufer nach geheimen Rezepturen gemischt und geröstet.

100% Arabica. Strong and exciting The beans for this 100% Arabica coffee blend come from Colombia, Peru and Indonesia. The coffee is subtle and strong in flavour, with a hint of chocolate. Soleil Levant is organic and certified by Max Havelaar. The Max Havelaar seal of quality stands for fair and living wage trade with producer organisations in disadvantaged regions. This coffee is produced and traded fairly according to strict social criteria and organic farming standards. Thanks to higher prices and long-term trading relationships, farming families can improve their living conditions. By buying a product with the Max Havelaar seal of approval, you are making a personal contribution. The Max Havelaar Foundation (Switzerland), monitors compliance with fair trade criteria.Even if Italians claim, not entirely without justification, to have invented espresso, this does not mean that we in Switzerland cannot roast good espresso. No one else roasts at an altitude of about 1000 metres above sea level. The lower air pressure ensures that the coffee beans behave differently during roasting than in normal roasting plants. How exactly is a carefully guarded secret of the la Semeuse roastery in La Chaux-de-Fonds.

In the Marcala region, coffee of the highest quality with a smooth and mellow body has been produced for more than 200 years. The palate reveals spicy notes and the taste of southern fruits, a pleasant acidity and floral notes. Characteristics: Washed Arabica beans, Catuai variety, cultivated on clayey and mineral-rich soil at an altitude of approx. 1500 m.

This coffee comes from the Peruvian highlands of the Amazon, Cajamarca and San Martin regions and offers a perfectly balanced aroma and full-bodied taste with scents of malt, cinnamon and pecan. Characteristics: Washed Arabica beans, Catimor variety, cultivated at an altitude of 1300-1800 m on a clay and loam soil.

Chicco d'Oro India are single origin coffee beans in a can. A special selection of premium Arabica coffee beans from India, washed. Traditionally harvested by hand and sun-dried. The coffee beans are intensively processed. Therefore, the fermentation takes 36 hours. The aromatic wild coffee thus develops a strong and full-bodied character. The spicy taste of the espresso is perfectly balanced by a light note of toasted bread. The mild aftertaste of chocolate makes the Chicco d'Oro India coffee beans a coffee for connoisseurs and gives them their unique wild coffee note.A unique single origin wild coffee for fully automatic and portafilter machines.

The coffee comes from the Indonesian islands, whose favourable climate and mountainous soil give it the aromas and flavours of a unique and expressive personality. Its crema, combined with its strong flavour and intense and persistent aroma, reveals distinct notes of chocolate. Characteristics: Robusta beans cultivated on volcanic soil.

100% Arabica, Havelaar and organic. A well-tolerated coffee with unusually fine taste nuances.Kaffa Wild Coffee is made exclusively from beans grown wild in the forest and picked by hand. In the mountain rainforests of Bonga in the province of Kaffa in southwestern Ethiopia, wild Arabica coffee plants still grow in an unimaginable variety.Since it is not a matter of pure plantation cultivation as is usually the case, the slightly chequered bean appearance is only logical and, for once, not a sign of poor quality. The precious wild beans are picked by hand by the farmers and dried in the sun. The dried husk is then removed by machine, and the beans are sorted by hand and filled into bags. Kaffa coffee is roasted in Switzerland. The wild Kaffa forest coffee has convinced us in such a way and opened up new horizons (taste, origin, project) in several respects. Please support this idea, it is worth it, the coffee by the way, compared to other varieties in this price range.Thanks to Fairtrade, the working and living conditions of producers living in the most basic conditions improve. Fairtrade offers them better sales opportunities, more security, stability and self-determination. More info at maxhavelaar.ch

100% Arabica. In an attractive tin made of printed metal At Sirocco Coffee, it is important to follow and have a say in the journey of the green coffee beans from the tree to the cup. Sirocco coffee is made exclusively from the more valuable and aromatic Arabica varieties. Robusta coffee is deliberately avoided. Sirocco Coffee buys from its partners at fair prices. Tradition also helps: we have maintained close relationships with local coffee producers for several generations. Whenever possible, we buy directly from the growers in the countries of origin. We attach great importance to compliance with sustainable fair trade standards.by focusing on first-class green coffee provenances in recent years, Sirocco Coffee has recognised clear trends. The proliferation of coffee machines and systems of various kinds have led to consumers knowing more about coffee enjoyment and appreciating premium quality more and more.Over the years, Sirocco Coffee has developed its own roasting process, Alpine Roast, which uses more air than traditional in the roasting process. This allows the natural acidity of the green coffee to be reduced to a minimum without destroying the fine aroma components of noble Arabica coffees. the roasting of speciality coffees can best be compared to the work of star chefs - the basis is formed by first-class ingredients, but the real work is the preparation or rather the roasting of theseThe result of Alpine's own roasting process is a coffee with a fine fruity acidity, sweet on the tongue with aromas of berries and caramel. Particularly low in irritation and digestible, but still with a full body. And all this in a smart tin made of printed metal

A coffee with woody aromas and a strong body. Very appreciated by lovers of full-bodied coffees. Its unique aroma is somewhat reminiscent of roasted grain. In the region of origin of this coffee, the story of a Sufi saint named Baba Budan is told. Legend has it that the saint discovered the miraculous properties of coffee during a pilgrimage to Mecca in the 16th century. Hidden in his beard, he is said to have secretly brought seven mocha beans to his home. There he sowed them on the slopes of the Chikmagalur hills in the Karnataka region, thus establishing the flowering of coffee cultivation in the region.The Chikmagalur hills are now called the "Baba Budan hills". The Arabica coffee varieties are produced on plots that lie between 1000 and 1500 metres above sea level. The terroir covers 15,000 hectares. The varieties grown are mainly S.795, SL9 and Cauvery.

100% Arabica. The pearl of Brazil Bourbon Santos is the best of the Brazilian highland Arabica varieties. It is rare to find a coffee made exclusively from these beans. Here we have a specimen of it: the aroma is soft, not to say sweet, balanced in taste and with an extremely low acidity for pure Arabica coffee.The story of Caffè New York begins a good 70 years ago in the small town of Montecatini Terme in Tuscany. Ugo Incerpi, owner of the Bar New York, bought a roasting machine at that time in order to be able to offer an exceptional coffee to the select public who came to the spa town for a cure. The coffee was so excellent that word got around in no time. In the 1950s and 1960s, Mr. Incerpi's son-in-law, Oscar Onori, expanded the "one-man roastery" and began to distribute "Caffé New York" to bars and restaurants throughout Tuscany.

100% Robusta. Straight from the tropics into your cup. The often used Java bean matures in the ideal tropical climate. Unlike in other coffees, you can enjoy it here in its pure form - and not as part of a blend. The java bean is full, round, rich and beautiful. The taste is slightly sweet, with a fine, nutty note, balanced and mild. The crema has an excellent consistency and colour. One of the best coffees in the world.The story of Caffè New York began a good 70 years ago in the small town of Montecatini Terme in Tuscany. Ugo Incerpi, owner of the Bar New York, bought a roasting machine in order to be able to offer an exceptional coffee to the select clientele who came to the spa town for a cure. The coffee was so excellent that word got around in no time. In the 1950s and 1960s, Mr. Incerpi's son-in-law, Oscar Onori, expanded the "one-man roastery" and began to distribute "Caffé New York" to bars and restaurants throughout Tuscany.

100% Arabica. Mocha from Ethiopia Ethiopia is the home of coffee. Even today, there are still wild coffee trees here that form entire forests. Coffee grows mainly at altitudes of 1200 - 1900 metres. Only Arabicas are harvested, which are among the best in the world. They are usually 'incorporated' into a blend - if at all - to support other varieties. Only very few roasters offer pure Ethiopian coffee. Like here, for example, from Caffè New York. The highland bean convinces with its fine aroma and subtle flavour. The actually well-balanced acidity can sometimes become a little more dominant with this country roast. Similar to wine, there are differences in taste with single-origin coffees depending on the harvest. In any case, this roast is an interplay between mild and wild, paired with an irresistible aroma and pronounced body. As a café crème, it is in a class of its own; as an espresso, it is a real experience. It also tastes great in a cappuccino, but the milk covers up many subtleties.The story of Caffè New York began a good 70 years ago in the small town of Montecatini Terme in Tuscany. Ugo Incerpi, owner of the Bar New York, bought a roasting machine in order to be able to offer an exceptional coffee to the select clientele who came to the spa town for a cure. The coffee was so excellent that word got around in no time. In the 1950s and 1960s, Mr. Incerpi's son-in-law, Oscar Onori, expanded the "one-man roastery" and began to distribute "Caffé New York" to bars and restaurants throughout Tuscany.

This 100% Arabica coffee is particularly suitable for preparation with the mocha or French press, but also with the fully automatic machine or filter. It is a mild coffee of medium roast for Americano as well as cappuccino lovers.The Turquoise line includes the SL 14 coffee variety and comes from the coffee plantation of Gidegi Nicanoli from the Bugisu region in Uganda, where his Arabica coffee is grown at an altitude of 1,940 metres above sea level. His family started growing coffee in 1989, and in addition to coffee, bananas and beans are also cultivated on the estate. Bugisu is a region in north-eastern Uganda in the area of the Mountain Elgon National Park, about 100km north-east of Lake Victoria. The equatorial climate around the extinct volcano Mountain Elgon is a preferred coffee growing area because of its regular, abundant rainfall and fertile soil - a perfect combination between rain, sun and the mineral-rich volcanic soils.El Imposible Roasters Gmbh is a micro-roasting company from Horw, Lucerne, founded in 2015 and run by Mario Waldispühl and Mira Hochstrasser since then. Their first imported green coffee came from a finca located on the barely conquerable El Imposible hill range in El Salvador. El Imposible also stands for a project that seemed impossible just a few years ago, namely to import green coffee from El Salvador and Uganda directly to Switzerland without sourcing it via the world market trade, thus ensuring fair compensation for the coffee farmers. The coffees are traceable back to the respective coffee farmer and the coffee farmers in Uganda know them personally.Mario and Mira have a wealth of experience in gastronomy and food science. Mario is a former chef and partner of the Gasthaus Krone with 15 Gault Millau points and currently co-owner of the Jazzkantine. Other areas of activity include catering and working as a private chef. He is also involved in "Cuisine sans frontières" and is co-organiser of the Kitchen Battle Lucerne. Mira is a food engineer with a Master of Science from the ETH in Food Science. Previously, she had a career in baby milk development and at a muesli manufacturer. In addition to her work at El Imposible Roasters, she is a 40 per cent lecturer at the Strickhof vocational school in Au-Wädenswil for prospective food technologists.

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.

100% Bio Arabica. Bio Espressokaffee aus Mexiko, Peru und Tanzania Dieser Fairtrade und Bio Crema Kaffee ist eine Mischung aus erlesenen bio Arabica Bohnen aus Mexiko, genauer aus der Isthmus-Region, der bergigen Landenge von Tehuantepec, aus Peru, aus der Provinz Junin und aus Tanzania der Kagera-Region am Westufer des Victoriasees. Dieser besondere Kaffee ist für alle geeignet, die einen milden und aromatischen Kaffee mögen. Die mittelkräftige Mischung wird in kleinen Mengen nach klassischer Art in der traditionsreichen Kaffeerösterei La Semeuse in La Chaux-de-Fonds sorgfältig und langsam geröstet.Die Cooperativa Agraria Cafetalera La Florida in Peru unterstützt seit 1966 als Genossenschaftsverband Kaffeebauern in La Florida. Mit der Fair Trade-Zertifizierung erfolgte auch die Umstellung auf ökologischen Anbau. Der Verband unterhält eine eigene Landwirtschaftsschule und setzt sich besonders für Frauenförderung ein.Die UCIRI Union de Comunidades Indigenas de la Region del Istmo in Mexiko wurde 1989 als eine der ersten Produzentengruppen ins FLO-Kaffeeregister aufgenommen und gilt als eine der vorbildlichsten Organisationen. Der Aufbau der BIO-Kontrollinstanz Certimex, die Einrichtung der ersten öffentlichen Buslinie und der einzigen Sekundarschule in der Region sind einige ihrer Pionierleistungen.Die KNCU Kilimanjaro Native Co-operative Union in Tansania ist seit 1924 als eine der ältesten afrikanischen Kaffeegenossenschaften aktiv. Der Verband unterhält einen zentralen Ausbildungsfonds und leitet eine Kredit-/Sparkasse, die zinsgünstige Darlehen vergibt. Claro Fairtrade garantiert den Bauern existenzsichernde Mindestpreise, teilweise Vorfinanzierung der Ernte sowie langfristige Abnahmeverträge. Claro Fairtrade garantiert den Bauern existenzsichernde Mindestpreise, teilweise Vorfinanzierung der Ernte sowie langfristige Abnahmeverträge.

100% Organic Arabica. Organic coffee blend from Mexico and Peru This Fairtrade and Organic Classico coffee is a blend of selected organic Arabica beans from Mexico, more precisely from the Isthmus region, the mountainous isthmus of Tehuantepec, and from Peru, from the province of Junin. This special coffee is suitable for anyone who likes a mild and aromatic coffee. This mild blend is carefully and slowly roasted in small quantities in the classic way at the traditional coffee roastery La Semeuse in La Chaux-de-Fonds.The Cooperativa Agraria Cafetalera La Florida in Peru has been supporting coffee farmers in La Florida as a cooperative association since 1966. With the Fair Trade certification, the conversion to organic cultivation also took place. The association maintains its own agricultural school and is particularly committed to the advancement of women.The UCIRI Union de Comunidades Indigenas de la Region del Istmo in Mexico was one of the first producer groups to be accepted into the FLO coffee register in 1989 and is considered one of the most exemplary organisations. The establishment of the organic inspection body Certimex, the first public bus line and the only secondary school in the region are some of their pioneering achievements. Claro Fairtrade guarantees the farmers minimum prices that ensure their livelihoods, partial pre-financing of the harvest and long-term purchase contracts.

Dark and oily with the typical smoky taste, that is Quarta Caffè. In the south of Italy, Caffè is short, strong and long-lasting in flavour. That's where you find Quarta Caffè. In the centre of the old town of Lecce, a roastery was founded in the 1950s from a coffee bar. Today, the roastery enjoys a good reputation throughout the Salento peninsula on the heel of Italy's boot.

La Semeuse teilt die gemeinsame Vision der 28 Kaffeebauern der Genossenschaft ''Entre Sierras''. Vollmundig, Karamell, Nüssen und Honig entfaltet Aromen von Beeren und SchokoladeFür sie spielen traditionelle Werte eine wichtige Rolle. Gemeinsam stellen sie ihre Leidenschaft und ihr Wissen in den Dienst des Wohles jedes einzelnen.

Ein fruchtiger Espresso mit Noten von Himbeere, Sherry und Zartbitterschokolade. Dieser Kaffee ist ein gutes Beispiel für die Auswirkungen der Verarbeitung auf den Kaffee. Die Höhenlage hat einen grossen Einfluss darauf, wie ein Kaffee schmeckt.In höheren Lagen ist es kühler und die Kaffeekirschen brauchen länger zu reifen. Auf der anderen Seite sind niedrigere Lagen wärmer und die Kaffeekirschen reifen schneller. Der Kaffee von Ernesto Samayoa wurde auf 950 m Höhe angebaut, was für Arabica-Kaffee sehr niedrig ist. Durch eine spezielle Verarbeitung erhält der Kaffee sein komplexes Tassenprofil. Bei dem für diesen Kaffee verwendeten anaeroben natürlichen Verfahren fermentiert der Kaffee in der Kirsche in einer sauerstofffreien Umgebung für mehrere Stunden. Anschließend wird der Kaffee auf Hochbeeten getrocknet. Dieser Kaffee ist sehr fruchtig, ein toller Allrounder und eignet sich ideal für Filter, Espresso und vor allem für einen dessertartigen Cappuccino.