Perfect coffee beans for espresso

roasted almonds, cloves and dark chocolate

Sometimes you need just the right coffee to get your day going. The HAPPY MACHER from kafisack is just such a coffee: a single origin espresso from Honduras that will immediately delight you with its creaminess, subtle citrus notes and nutty aftertaste. Whether as a pure espresso or in a cappuccino - this coffee brings balance and joy to your cup. The HAPPY MACHER impresses with a harmonious combination of freshness and depth. The fruity nuances of citrus fruits merge with gentle notes of walnut to create a well-rounded flavour experience. Its creamy texture ensures that every sip is smooth and full-bodied. An espresso with character that retains its balance even in a milk-based drink. This single origin is ideal for classic espresso preparation and is also the perfect base for cappuccino or flat white. For optimum results, we recommend a dose of 18-20 g of coffee with a finely adjusted grind. The HAPPY MACHER thus unfolds its aromatic diversity and shows its best side both pure and with milk. HAPPY MACHER comes from Honduras and is roasted with great dedication by the Kessler roastery in the canton of Schwyz. Like all kafisack coffees, it is a pure speciality coffee: 100% Arabica, without additives, carefully processed. The result is honest coffee with attitude - sustainably produced, transparently traded and roasted with passion.

Some coffees are simply good - this one is more. With the Kafisack WÜRZIGÄ SIÄCH, you will discover a mild but flavoursome espresso from India, which is given its unmistakable depth through the traditional monsooning process. Gently roasted and full of character, it brings a piece of artisan coffee art to your cup. This 100% Arabica impresses with a round, balanced flavour profile: spicy, nutty notes of tobacco and roasted peanut meet the fine fruity sweetness of pomegranate. The body is strong, the acidity restrained, the bitterness present - just the right balance for a distinctive but smooth finish. The roastery recommends the following parameters for a perfect espresso: Coffee: 19 g Grind: fine Water: 38 g Temperature: 89 °C Extraction: 26-28 seconds This allows you to unleash the full variety of flavours - whether pure as an espresso or as a strong base for cappuccino and co. WÜRZIGÄ SIÄCH comes from Nattakam, Kottayam, Kerala and is grown by small farmers at 1,100-1,500 metres above sea level. The varieties used are Kent and S795, which are refined using the monsooning process. Roaster Andy Kessler and his team at kafisack focus on honest craftsmanship, small batches and 100% natural beans without additives. A coffee with attitude - honest, local and full of flavour.

100% Arabica, the classic, a strong espresso

A thick crema and intense aroma

La Dolce Vita: strong, harmonious and full of flavour

Emtkoffinised, sweet, cocoa and caramel

Experience a coffee that combines tradition and quality with Maillardo's Brazil Fazenda Lagoa. Produced by the Vieira family, who have been growing coffee in Monte Belo, in the heart of Sul de Minas, for over a century. Maillardo's Brazil Fazenda Lagoa offers a rich flavour profile. Feel the deep, nutty flavours that blend harmoniously with subtle cocoa notes. This coffee is a feast for the senses, perfect for lovers of a full-bodied yet balanced flavour experience.Versatility is the be-all and end-all of Maillardo's Brazil Fazenda Lagoa. Whether you prefer a strong espresso from the Bialetti, a smooth coffee from the Aeropress, a classic portafilter espresso, a gentle cup from the French press, a finely filtered coffee or an elegant Chemex brew - this coffee adapts to your style and unfolds its full flavour in every preparation method.Fazenda Lagoa is located at an altitude of 900 to 1100 metres and extends over 210 hectares of coffee-growing land. The Vieira family is committed to sustainable coffee production and the preservation of 600 hectares of forest, which provides a habitat for numerous bird species. With varieties such as Mundo Novo, Catuai, Icatu and Bourbon and the elaborate "pulped natural" processing method, the Vieira family creates a bridge between consumers and producers and thus guarantees the exceptional quality of this speciality coffee.

Chocolatey, harmonious body - delicious as espresso and café crème.

Full-bodied, nutty robust flavour, lingering creamy finish espresso like in the south.

Pure Arabica blend with fine notes of berries and amaretto, a light spiciness unfolds in the milk.

Café Crème Blend, your ideal coffee companion

chocolaty, nutty, honey, full body, espresso roast

Peru has long been ignored as a producer of speciality coffee. In recent years, producers have made great efforts to overcome this image and there are now some great coffees coming out of Peru. Owned by 23 producers in the region, the cooperative supports over 300 producers and exports their coffees. This blend of four varieties is grown in the Amazon jungle, which shades the coffee plants and helps the fruit to ripen evenly and slowly. This in turn is reflected in the cup with delicate notes of pear, grapefruit bitterness and sweet, caramelised pecan flavours. MIRO COFFEE - Manufactura de Café: Since the beginning, the Manufactura de Café has exclusively purchased speciality coffee. Around three quarters of these are beans from certified organic suppliers. The farms are selected very carefully - to ensure fair trade and optimal conditions for the coffee farmers. In the miró Café at Brauerstrasse 58 in Zurich, you can watch the brothers roasting and taste from at least 2 varieties of coffee.Producer Coopertiva JumarpRegion Lonya GrandeProcess WashedArabica Variety Bourbon, Caturra, Catimor, PacheCertification CH-BIO-006Roasting profile MediumSuitable for Espresso and Aeropress

A coffee that is a pleasure even without caffeine

Ein klassischer Espresso, der Dich vom ersten Schluck an in die sanften Hügel Costa Ricas entführt. Dieser Kaffee verbindet das Handwerk jahrhundertealter Anbautradition mit der Leidenschaft moderner Spezialitätenröstung. Der Costa Rica Espresso von Ojo de Café ist ausgewogen, elegant und gleichzeitig voller Charakter – perfekt für alle, die Genuss mit Haltung schätzen. In der Tasse zeigt sich dieser Medium-Dark Roast mit warmen, einladenden Noten von Lebkuchen, Rohrzucker und Brombeere. Der Körper ist voll, die Textur seidig und rund. Eine dezente Süsse erinnert an karamellisierten Zucker, während die Fruchtigkeit der Brombeere dem Espresso einen feinen, lebendigen Akzent verleiht. Im Cappuccino entfalten sich die Aromen zu einem harmonischen Zusammenspiel aus Gebäck, dunklem Honig und Milchschokolade – ein Genussmoment, der bleibt. Der Costa Rica Espresso ist vielseitig und lässt sich als Espresso oder Cappuccino perfekt geniessen. Für die Zubereitung empfiehlt sich eine klassische Siebträgermaschine oder ein hochwertiger Vollautomat mit feiner Mahlung. Mit 93°C Brühtemperatur und einem Extraktionsverhältnis von etwa 1:2 entfaltet der Kaffee sein volles Aroma. Auch in der Herdkanne zeigt er seine Balance und Süsse – ideal für alle, die den Geschmack Costa Ricas ohne Kompromisse erleben möchten. Dieser Kaffee stammt von der renommierten Farm Volcán Azul, die seit über 200 Jahren für nachhaltigen Kaffeeanbau und den Schutz des Regenwaldes steht. Die Bohnen werden voll gewaschen verarbeitet und stammen aus verschiedenen Arabica-Varietäten. Mit einem Qualitäts-Score von 84.25 Punkten überzeugt dieser Espresso sowohl Profis als auch Geniesser. Ojo de Café verbindet direkten Handel, Qualität und Design – ein Herzensprojekt von Debora Knieriemen und Cristian Conci, das Genuss und Verantwortung in jeder Tasse vereint.

Classic espresso, full-bodied, sweet and slightly fruity

intense, corsé et rappelle le chocolat amer