Celebrate Coffee Day with 10% discount on coffee & accessories!

This delicious espresso blend consists of 70% Arabica beans and 30% Robusta beans from growing countries in Asia, Central America and South America. They unfold wonderful aromas of baked goods with a gossamer aftertaste of bitter cocoa and liquorice. The traditional roasting company Hausbrandt has launched this roast in honour of the Italian Acadamy of Patisserie Masters. This applies not only to the excellent baked goods, but also to the coffee served with them. The recognition for the superior quality came only after a 24-month test phase: the official award by L'Accademia Maestri Pasticceri Italiani.Selected beans from Brazil, Central and South America, each individually controlled, the blending by connoisseurs and the very slow, computer-monitored roasting form the basis for this top coffee. Immediately after the first sip, you will notice the qualities of this roast. The first impression is soft and velvety, surrounded by a light, very balanced acidity. The intense and at the same time elegant taste combined with the full body and the extremely long lasting crema will pleasantly surprise you. You may even detect fruity notes in the aftertaste.A history of more than a hundred years at Hausbrandt provides certainty that the roastery has a profound culture of good coffee. The secret of those who have been doing this work for generations is to adhere to a simple and unchanging guiding concept: to always sell a flawless cup of espresso. The full flavour, the aroma of the aroma and the rounded body can only be achieved through the balanced blend of different coffees and the skilful dosage of different qualities of Arabica, always mixed with a smaller quantity of the best Robusta.

70% Arabica. First blend awarded CSC Blasercafé's Rosso e nero is particularly suitable for lovers of a very strong espresso with the sweet taste of the best Arabicas and the smoky aroma of high-quality natural Robustas (30%). The coffee has notes of dark chocolate, nuts, blackberries and fresh cream, with hints of caramel and ripe apple in the background. The beans have also been used once by the winner of the Swiss Barista Championship. Rosso e Nero is the first Blaser Café blend to be awarded the CSC label. This organisation (Caffè Speciali Certifiicati) commits its members to what are probably the strictest quality criteria today.Composition: Brasil natural/semi-washed Estate , Columbia Supremo Estate , India Plantati-on AA Estate , Indonesia Sulawesi Estate , Indonesia Java washed Robusta EstateBlasercafé is a Swiss family business based in Bern. The company was founded in 1922 as a small coffee trading business by Walter Blaser in Zurich. Shortly afterwards, the company moved to Bern. In the 1930s and 1940s, the coffee was distributed by almost a hundred salesmen who went from house to house with the goods. Even then, green coffee was bought directly in the country of origin. Today, Blasercafé is one of the largest roasting companies in Switzerland.

A strong, expressive dark roasted espresso blend, from the very best Arabicas from South America, the Caribbean and Sumatra and the best Robusta from Java, with a very subtle acidity, full, spicy and aromatic taste. The ideal coffee for espresso, ristretto, latte macchiato, cappuccino and dark cup. Typical Italian coffee enjoyment.The Roma espresso blend smells of bitter almond and has pleasant spicy roasted aromas.

A refined blend with the best Arabica beans from Brazil, Colombia and Guatemala and a small portion of a strong Robusta from Tanzania. A medium roast, ideally suited for preparation with a portafilter or fully automatic machine, but also for the mocha pot and French press. The Ticino roastery Caffè Carlito has been roasting the finest coffee blends in Losone since 1965. Carlito is roasted by Fratelli Schillig SA, a second-generation company.

80% Arabica. Trendy blend of the new espresso scene Lilla e Rose has already won national barista championships four times. The coffee is perfectly balanced in taste with a clearly noticeable sweetness.This top blend impresses with its full character, which it gets from coffees from countries of origin such as Indonesia, Ethiopia or Haiti. The addition of high-quality Robusta from Java gives the blend an extra breed. The connoisseur can discover spicy aromas such as vanilla or caramel, fruits such as tree nuts and citrus as well as roasted grain aromas. Heavy-bodied and well-balanced in terms of acidity, bitterness and aroma, Lilla e Rose offers full enjoyment in espresso, café crème or milk drinks - ideal for preparation on fully and semi-automatic coffee machines.Composition : Santos Blaser Dulce / Guaxupe, Brazil, Arabica unwashed Columbia Excelso, Columbia, Arabica washed Indonesia Sumatra, Indonesia, Arabica unwashed Indonesia Java Ro-busta, Indonesia, Robusta washed Indonesia Lintung, Indonesia, Arabica semi-washed (without Ferm.) Ethiopia Djimmah, Ethiopia, Arabica unwashed Haiti XXXXX, Haiti, Arabica unwashed India Plantation, India, Arabica semi-washed (without Ferm.)Blasercafé is a Swiss family business based in Bern. The company was founded in 1922 as a small coffee trading business by Walter Blaser in Zurich. Shortly afterwards, the company moved to Bern. In the 1930s and 1940s, the coffee was distributed by almost a hundred salesmen who went from house to house with the goods. Even then, green coffee was bought directly in the country of origin. Today, Blasercafé is one of the largest roasting companies in Switzerland.

A refined blend with the best Arabica beans from Brazil and Guatemala and a small portion of a strong Robusta from India. A medium roast for espresso, cappuccino, caffè crème and latte macchiato, ideally suited for preparation with portafilter and fully automatic machine, but also with Chemex. The Ticino roastery Caffè Carlito has been roasting the finest coffee blends in Losone since 1965. Carlito is roasted by Fratelli Schillig SA, a second-generation company.

This delicious espresso blend consists of 70% Arabica beans and 30% Robusta beans from growing countries in Asia, Central America and South America. They unfold wonderful aromas of baked goods with a gossamer aftertaste of bitter cocoa and liquorice. The traditional roasting company Hausbrandt has launched this roast in honour of the Italian Acadamy of Patisserie Masters. This applies not only to the excellent baked goods, but also to the coffee served with them. The recognition for the superior quality came only after a 24-month test phase: the official award by L'Accademia Maestri Pasticceri Italiani.Selected beans from Brazil, Central and South America, each individually controlled, the blending by connoisseurs and the very slow, computer-monitored roasting form the basis for this top coffee. Immediately after the first sip, you will notice the qualities of this roast. The first impression is soft and velvety, surrounded by a light, very balanced acidity. The intense and at the same time elegant taste combined with the full body and the extremely long lasting crema will pleasantly surprise you. You may even detect fruity notes in the aftertaste.A history of more than a hundred years at Hausbrandt provides certainty that the roastery has a profound culture of good coffee. The secret of those who have been doing this work for generations is to adhere to a simple and unchanging guiding concept: to always sell a flawless cup of espresso. The full flavour, the aroma of the aroma and the rounded body can only be achieved through the balanced blend of different coffees and the skilful dosage of different qualities of Arabica, always mixed with a smaller quantity of the best Robusta.

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. A balanced espresso with character This espresso comes from Brazil. The two Brazilian coffee beans Brasil Santos and Brasil Cerrado and the slow roasting of 27 minutes give the coffee a full body with delicate notes of dark chocolate. This espresso coffee with character and a fine acidity is ideal for espresso and liqueur creations.

68% Arabica. The espresso blend produces a voluminous espresso with a velvety texture and sweet woody notes. The slightly darker roast with coffee beans from Brazil, Colombia, Ethiopia and Costa Rica creates a wonderful aroma in the cup. Rounded off with an Indian Robusta from the Raigode Estate in India for the perfect crema. The Roma is for the Italian espresso lover.Characteristics of this espresso are fine notes of dark chocolate which are rounded off by pleasant nutty and caramel notes.