El Imposible Roasters

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.

This lightly roasted 100% Arabica coffee has a beautifully balanced and pleasantly fruity taste. Ideally suited for the preparation of filter coffee with Chemex, Aeropress or Hario filters.Since 1924, the De Gasperín family has managed and operated the small, traditional coffee farm Rancho San Felipe. The main focus is to produce very good coffee under fair conditions, a consistently transparent process, direct trade and fair prices for the producer families. The entire processing is done in the original way on the ranch: During the wet processing, the damaged beans are first separated and then de-pulped. This is followed by an 18-24 hour fermentation and 6-hour resting phase. The coffee is then washed by hand and dried in drying beds with constant turning. Before export, the glassine skin is removed and the coffee is electronically selected once again.El Imposible Roasters Gmbh is a small micro-roastery 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. This also applies to the coffee imported from Peru via the CAFHU cooperative, which unites small coffee farmers in the Amazon region and pays them a price above the coffee market price.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 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.

This lightly roasted 100% Arabica coffee has a beautifully balanced and pleasantly fruity taste. Best suited for making filter coffee with Chemex, Aeropress or Hario filters.Carlos Pola's family has been in coffee for 5 generations, so he has experienced coffee culture since childhood. He worked in the textile industry for around 20 years, a demanding industry in terms of efficiency and quality. In 2012, Carlos changed careers and started working full time in the coffee sector. His vision is to apply his experience in the textile industry to coffee production. The vision, strategies and overall efforts to become a sustainable specialty coffee producer have been key factors for success in the challenging world of coffee farming.Carlos grows coffee in dramatically new and sustainable ways. continuous experimentation with new processing methods; produces honey, natural products and controlled fermentations; dries all his coffee in African beds; supports his community by helping farmers adopt specialty coffee; and is passionate about traceability, having developed an app to track his coffee from farm to cup.Carlos has implemented an innovative design or architecture to renovate his plantation. This is cost-efficient, extremely environmentally friendly, labour-saving and productive. By planting in double rows and straight contour lines simulating a spider web, using shade trees with nitrogen fixation and covering the soil, he has been able to fix almost 100% of rainwater, fix carbon and nitrogen in the soil and propagate mycorrhizae, fungi that forms a symbiotic relationship with plants to exchange nutrients. Together, all these practices drastically reduce the use of pesticides and chemical fertilisers.The farms are located near the town of Juayua, which is on the Ruta de las Flores (the Route of Flowers). If you are lucky enough to visit this area while the flowers are in bloom, especially coffee, you will understand why the name. Juayua is in the middle of the Apanaeca Ilamatepeq Mountains, where many coffee farms are located. The volcanic mountains in the area reach heights of almost 2,100 m.a.s.l. With an ideal climate and altitudes, it is no wonder that this region produces fantastic coffees. Each mountain is said to have its own microclimate that produces unique flavours.Finca San Antonio's Pacamara was used by World Champion Dan Fellows in both the 2018 and 2019 Coffee in Spirits competitions.El Imposible Roasters Gmbh is a small micro-roastery 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. This also applies to the coffee imported from Peru via the CAFHU cooperative, which unites small coffee farmers in the Amazon region and pays them a price above the coffee market price.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 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.