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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.

An exquisite blend (medium roast) from the very best green coffees in the world in Java, Sumatra, Central and South America as well as India, with a very fine, pleasant acidity, with a distinct fullness of flavour, intense taste, aromatic, smooth. Very digestible, it is also highly appreciated for its good stomach tolerance. A coffee pleasure that meets the highest demands. The coffee has a mild aroma and flavours of almonds and bread crust.

75% Arabica. Diemme's mild, creamy fine blend. Diemme Oro is a blend of coffee grown in South America (Costa Rica and Brazil), Africa (Tanzania and Kenya) and India (Malabar monsooned). At the Torrefazione Diemme headquarters in Padova, the coffee is roasted by hand in a drum roaster for 15 minutes at up to 205°C. Aromatica is characterised by its exceptional mildness, low acidity and round body. The nut-coloured crema rounds off the visual impression of this blend.Diemme Caffè in Padua in northern Italy is one of the finest traditional roasting companies in Italy. Since the company was founded in 1927 under family ownership, Diemme has grown into a modern company. The traditional values still play a big role in the daily business of roasting coffee.

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.

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.

70% Arabica / 30% Robusta. The cultivation of the impetuous. With this roast, Caffè Mauro has managed to channel the roughness and impetuousness of other varieties into more cultivated paths, not least thanks to the high proportion of selected Arabica beans. Nevertheless, the acidity does not come too much to the fore; that is reserved for the delicate aromas. The caffeine content is - typically Mauro - relatively high, but this Caffè should probably not become too cultivated. To this we say: That's good, because after all, caffè is supposed to awaken the spirits. And that happens here in an always interesting way.What makes Caffè Mauro so unique? Today, Caffè Mauro uses the most modern roasting techniques. For each type of bean and bean quality, the optimal roasting conditions are calculated and applied using a computer-controlled roasting system. Due to the very slow roasting ('tostatura lenta'). the water contained in the beans can evaporate gently. The sugars caramelise in the beans, the resulting essential oils are retained and give the coffee its typical aroma.

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.

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.

Die Finca Irlanda in Mexiko ist die älteste Demeter Plantage in den Tropen und deren Kaffee ist seit jeher Bestandteil des Henauer Sortiments, somit Herzstück von Henauer. Demeter steht für einen biologisch-biodynamischen Anbau beruhend auf den landwirtschaftlichen Ideen Rudolf Steiners. Der Kaffee ist demnach frei von Pestiziden oder anderen chemischen Zusätzen. Mit seiner mittel bis dunklen Röstung und 8% Robusta Anteil empfehlen wir die Zubereitung als Espresso. Henauer Kaffee gehört zu den ältesten Röstereien der Schweiz. Die Geschwister Philipp und Stefanie Henauer führen das Familienunternehmen bereits in der vierten Generation, Kaffee fliesst sozusagen durch ihre Adern. 1896 wurde Henauer Kaffee von George Henauer in Winterthur gegründet, alsbald der Umzug ins Niederdörfli und 1986 der Wechsel nach Höri bei Bülach folgte.Henauer Kaffee steht nicht nur für ausgeprägtes Rösthandwerk und Knowhow sondern auch für langjährige Beziehungen zu Kaffeebauern. Ein wichtiger Aspekt für die Kaffeebauern, aber auch für dich als Konsument. Die konstante Ernteabnahme sorgt für eine gewisse Einkommensstabilität beim Bauern, was ihm künftige Investitionen überhaupt ermöglicht und schlussendlich die Qualität des Kaffees in deiner Tasse beeinflusst.Seit über 70 Jahren fördert Henauer zudem den Verkauf von Demeter Kaffee in der Schweiz und ist ein Bio-Suisse zertifiziertes Unternehmen.

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.

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.

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.