Cold brew: brewed really cold

A semi-anaerobic fermented coffee from the Cajamarca region in Peru. The elaborate post-harvest processing gives this coffee strong floral and fruity notes. Hibiscus on the nose and plums in the mouth, beautifully juicy and full-bodied. We recommend enjoying this coffee especially as a cappuccino - sweetening every morning, caffeine kick included.Behind the name "Coffee Curator" is Kaffeezentrale's project to curate coffees and coffee boxes and make speciality coffee appealing to a wide audience. For this mission, we are working together with the speciality coffee roasters Kaffeemacher. The Kaffeemacher are Benjamin Hohlmann, Felix Hohlmann and Philipp Schallberger with a team in Switzerland and Nicaragua. Some of them are licensed Q-Graders, multiple barista masters and long-standing coffee experts.How did Coffee Curator come about? in 2017, Nina Rimpl and Armin Luginbühl came up with the idea of the Coffee Curator boxes, i.e. giving our customers the opportunity to get to know a country of origin a little better with a box of three coffees. Both have been in the coffee business for a long time, Nina is a master barista, international juror and national coordinator of the SCA Switzerland (Speciality Coffee Association Switzerland) and Armin founded the coffee centre.

For those who prefer something a little lighter, our Hubal from the Hubal region in Peru. Raspberries, stone fruits and a citrusy freshness characterise this wonderfully tangy espresso and help us get through the hot, heavy summer days a little lighter. Our tip: This coffee tastes particularly refreshing as a Doppio on ice.Behind the name "Coffee Curator" is Kaffeezentrale's project to curate coffees and coffee boxes and make speciality coffee appealing to a wide audience. For this mission, we are working together with the speciality coffee roasters Kaffeemacher. The Kaffeemacher are Benjamin Hohlmann, Felix Hohlmann and Philipp Schallberger with a team in Switzerland and Nicaragua. Some of them are licensed Q-Graders, multiple barista masters and long-standing coffee experts.How did Coffee Curator come about? in 2017, Nina Rimpl and Armin Luginbühl came up with the idea of the Coffee Curator boxes, i.e. giving our customers the opportunity to get to know a country of origin a little better with a box of three coffees. Both have been in the coffee business for a long time, Nina is a master barista, international juror and national coordinator of the SCA Switzerland (Speciality Coffee Association Switzerland) and Armin founded the coffee centre.

If you are looking for a coffee that will surprise you with every cup, then you will love the Ecuador La Papaya from Drip Roasters. This exceptional microlot from Ecuador is in a league of its own - intensely sweet, complexly fruity and wonderfully clear in the cup. A coffee for explorers, adventurers and anyone who wants to tickle their taste buds. La Papaya is a real flavour spectacle. It combines the sweetness of ripe strawberries with the tangy freshness of citrus fruits and tropical notes such as passion fruit and watermelon. The texture is full-bodied and slightly syrupy, with a hint of fermented wildness - but never overpowering. On the contrary: despite its "funky" character, the cup remains surprisingly clean and balanced. The Mejorado variety used is a genetically exciting hybrid of Bourbon and Ethiopian landraces - known for its floral aromas and lively acidity. This coffee is grown at 1900 to 2100 metres above sea level in the Ecuadorian Andes. The plants there benefit from constantly cool temperatures and volcanic soil - ideal conditions for slow growth and high bean density. This coffee reveals its full complexity particularly well as a filter coffee - whether as a V60, Aeropress or in a batch brewer. If you are keen to experiment, you can also try it as a fruity espresso. The important thing is to give it enough time after the roasting date and work at a slightly lower brewing temperature (approx. 90-92 °C) to bring out the subtle fruity flavours even better. The beans are selected by hand after harvesting and undergo 120 hours of anaerobic fermentation in old oak barrels that once housed Ecuadorian rum for 20 years. Fermentation takes place under strictly controlled conditions - with sensors for temperature and humidity, in dark rooms at below 18 °C. The coffee is then dried until it is ready for consumption. The coffee then dries slowly on covered drying beds for up to 30 days. This careful processing gives La Papaya its depth, structure and special flavour.

Red grape, plum, redcurrant

Drip Roasters Rwanda Amahoro, filter roast