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Drip Roasters
Ethiopia fresh
CHF 16,00 250 g
Drip Roasters Ethiopia Halo Beriti

Halo Beriti ist ein gewaschener äthiopischen Kaffee aus der Grossregion Yirgacheffe. Die Region ist weltberühmt für seine fruchtigen Naturals und floralen gewaschenen Kaffees. Auch Halo Beriti schmeckt blumig, frisch und sanft. Gleichzeitig verfügt er über einen unverwechselbaren Himbeer-Geschmack und eine abgerundete Säure, die durch die helle Röstung perfekt zur Geltung kommt.Boledu wurde erst 2018 gegründet. Der Name ist Programm: Boledu heisst "source", also Quelle oder Ursprung. Trotz ihres jungen Alters vereint das Unternehmen in ihren Reihen bereits jahrelange Erfahrung: Abyote Ageze and Mebrahtu Aynalem kommen auf insgesamt über 12 Jahre Erfahrung im Kaffeegeschäft. Boledu achtet stark auf Qualität und schult die Produzierenden dabei, die Qualitätsstandards ein- und hochzuhalten.Die Kaffees werden direkt von den Washing Stations erworben - hier von der 2014 eröffneten Halo Beriti Washing Station, statt über die Börse gehandelt - Mebrahtu spricht von «vertikaler Integration». Damit besteht Transparenz über die Herkunft, was die Basis für eine langjährige Beziehung ist. Boledu bietet den Washing Stations eine Bezahlung im Voraus an, womit diese besser planen können und Boledu jedes Jahr dieselben Kaffees wiederkaufen kann. Auch bezahlen sie für die geernteten Kaffeekirschen einen höheren Preis als üblich.Vor jeder Ernte entscheidet Boledu, mit welchen Produzierenden sie für gewisse Microlots zusammenarbeiten wollen. Danach finden drei Tage lang Schulungen statt, um die Konsistenz und Qualität sicherzustellen, von der Boledu lebt und womit sie sich einen Namen gemacht hat. Da die meisten Farmen zu klein sind, um genug für ein eigenes Lot zu ernten, werden die Kaffees von mehreren, nahegelegenen Farmen kombiniert, die sich ähnlich sind in der Art des Bodens, der Anbauhöhe, Regenmuster, Varietäten usw. Boledu sowie der Rohkaffee verfügen über ein Bio- und Fairtrade-Zertifikat.Drip Roasters ist eine Berner Rösterei für Spezialitäten-Kaffee. Seit Mitte 2018 sind sie im Berner Nordquartier zu Hause. Dennys und Fabian, zwei Brüder, die gerne Kaffee trinken und machen. Sie rösten ihre Kaffees auf einer Giesen. Ein vollintegriertes Röst-Programm ermöglicht es ihnen, alle relevanten Variablen während des Röstvorgangs - wie etwa Temperatur, Zeit, Gasdruck oder Drehgeschwindigkeit der Trommel - zu messen und analysieren.Mit helleren Röstungen werden die sortenspezifischen Aromen der Regionen des jeweiligen Kaffees betont. Die nachhaltige Produktion und Verarbeitung sowie fairen und möglichst direkten Handel betrachten sie als Selbstverständlichkeit. Die Einkaufspreise sind immer höher als der vorgeschriebene Kaffeepreis für das Fairtrade-Label.

Drip Roasters
Rwanda fresh
CHF 15,50 250 g
Drip Roasters Rwanda Kamajumba

Der Kamajumba Espresso enthält fruchtige Aromen, die an Orange oder rote Äpfel erinnern, aber auch eine schokoladige Note. Die leichte Säure wird mit Aromen von Schwarztee ergänzt und durch eine angenehme Süsse abgerundet.Durch den Kontakt zu Vanía Nzeyimana sind die Drip Roasters auf diesen Kaffee aufmerksam geworden. Vanía hat mit Somaho vor Kurzem ein Unternehmen gegründet, um Kaffee aus Ruanda nach Europa zu importieren. Dabei setzt sie sich ein für soziale  Gerechtigkeit, ökologische Verantwortung und einen Kaffee-Handel, bei dem Produzent*innen auf Augenhöhe mit Käufer*innern stehen.Kivubelt Coffee wurde 2011 von Furaha Umwizeye Teuscher gegründet. Nach ihrem Master-Abschluss in der Schweiz zog es Furaha zurück nach Ruanda, wo sie die Herausforderung annahm, eine Kaffeefarm aufzubauen. Seitdem wurden am Kivubelt, wie die Region um den See genannt wird, bereits über 90'000 Kaffeebäume auf drei verschiedenen Kaffeefarms angepflanzt. Zusätzlich arbeitet Kivubelt Coffee mit mehr als 500 Kleinbauern und -bäuerinnen in der Umgebung zusammen, welche ihre Kaffeekirschen in die Washing Stations bringen. Das junge Unternehmen legt grossen Wert auf vertikale Integration und wendet ökologische und nachhaltige Praktiken an. So erhalten die Angestellten von Kivubelt Coffee beispielsweise Zugang zu Schulungsmaterialien und Möglichkeiten für eine Beschäftigung ausserhalb der Erntezeit. Sie sind ausserdem krankenversichert.Das Kamajumba Estate liegt auf einer Halbinsel direkt am Kivu-See im Westen Ruandas an der Grenze zur Demokratischen Republik Kongo (Kinshasa). Der See liegt auf 1460 m ü.M. und durch die Nähe zum Äquator und die Vulkanerde bietet das Terroir auf der Kamajumba-Halbinsel hervorragende Bedingungen für den Kaffeeanbau. Die Umgebung wird von diversen Vulkanen umgeben, die meisten davon sind bewachsen und nicht aktiv, doch der Mount Nyiragongo brach kürzlich auf der Kongolesischen Seite der Grenze aus und hinterliess eine Schneide der Verwüstung in der Stadt Goma.Drip Roasters ist eine Berner Rösterei für Spezialitäten-Kaffee. Seit Mitte 2018 sind sie im Berner Nordquartier zu Hause. Dennys und Fabian, zwei Brüder, die gerne Kaffee trinken und machen. Sie rösten ihre Kaffees auf einer Giesen. Ein vollintegriertes Röst-Programm ermöglicht es ihnen, alle relevanten Variablen während des Röstvorgangs - wie etwa Temperatur, Zeit, Gasdruck oder Drehgeschwindigkeit der Trommel - zu messen und analysieren.Mit helleren Röstungen werden die sortenspezifischen Aromen der Regionen des jeweiligen Kaffees betont. Die nachhaltige Produktion und Verarbeitung sowie fairen und möglichst direkten Handel betrachten sie als Selbstverständlichkeit. Die Einkaufspreise sind immer höher als der vorgeschriebene Kaffeepreis für das Fairtrade-Label.

Horizonte Pedal, Kolumbien und Indien, Espressoröstung
Espresso roasting fresh
CHF 13,00 333 g
Horizons Pedal, Colombia and India, Espresso Roast

Sweet, very creamy and full-bodied with little acidityRobusta coffee beans have twice the caffeine content of Arabica beans because they grow at lower altitudes. With their increased caffeine content, they defend themselves against potential pests which are more prevalent at this altitude. Horizonte searched for the right bean for a long time and tested many different blends until they were finally convinced by the ratio of 50% Leal and 50% Robusta. The result offers the best of both worlds: It is a balanced, strong, sweet, very creamy and big-bodied with little acidity, making it ideal for the classic espresso drinker. The flavours are chocolate, dried fruits and earthy tones. This blend tastes particularly good even if you don't quite follow the perfect extraction time/ratio.Christoph Sauser's path to his company, Horizonte Coffee Roasters, is more like a winding mountain path than a predictable tarmac road. During his 20-year career as one of the world's best mountain bikers, Sauser won bronze at the Olympic Games, two World Cup overall titles, four World Championship titles and the Cape Epic mountain bike stage race five times. Sauser's path from professional cyclist to coffee roaster was paved by the same curiosity and quest for perfection. Drinking coffee is just one (incredibly pleasurable) part of a large and rich coffee culture. With Horizonte Coffee Roasters, you experience and taste all of that.

Horizonte Leal, Kolumbien, Espressoröstung
Espresso roasting Colombia fresh
CHF 13,00 333 g
Horizonte Leal, Colombia, Espresso Roast

Slightly darker roast. A coffee with a strong body and fine acidity, with hints of orange highlighted by brown sugar and nutty flavours. All in all, a well-rounded espresso of the highest quality. To find a small coffee farm like Luz Amanda Ospina's, you have to be lucky. A true gem of a specialty coffee from the remote mountains of Anserma in Colombia. Amanda Ospina and her husband Horacio run the farm, which was bought by Horacio's brother in 1979. The couple has two daughters and two sons: one of the sons helps on the farm; the other children are still at school or studying.During the main harvest season, the family employs four other coffee pickers. Luz Amanda Ospina recently invested in a small indoor drying system so that they can dry the coffee even during longer rainy periods and are not so dependent on dry weather.This coffee has been named "Leal" - which means "loyal" in Spanish - because Horizonte Roasters are keen to remain loyal to such outstanding coffee producers as Luz Amanda Ospina.Christoph Sauser's path to his company Horizonte Coffee Roasters resembles a winding mountain path rather than a predictable tarmac road. During his 20-year career as one of the world's best mountain bikers, Sauser won bronze at the Olympic Games, two World Cup overall titles, four World Championship titles and the Cape Epic mountain bike stage race five times.Sauser's path from professional cyclist to coffee roaster was paved by the same curiosity and quest for perfection. Drinking coffee is just one (incredibly pleasurable) part of a large and rich coffee culture. With Horizonte Coffee Roasters, you experience and taste all of that.

Horizonte Legal (Decaf), Kolumbien
Espresso roasting Colombia fresh
CHF 11,00 333 g
Horizonte Legal (Decaf), Colombia

No caffeine? Breaking the rules in the coffee world? Legalise it! For coffee with milk and espresso. Sweet, balanced and low in acidity.This Single Origin from Colombia surprises coffee connoisseurs with a creamy sweetness without caffeine effect. With a caffeine content of 0.1% or less, this is a great coffee to drink with milk or use for desserts like affogato and tiramisu. TheseLegal beans are roasted extra gently so that they are not subjected to additional stress after the decaffeination process. The company Descafecol from Manizales, Colombia, decaffeinates the beans. After a visit to Horizonte they chose Descafecol on the spot because we were impressed by their first-class working methods and production facilities. For decaffeination, Descafecol uses a combination of natural ethyl acetate (EA) and water. EA is naturally present in every coffee bean, as well as in many other fruits and vegetables. No foreign substances are added. Decaffeination is done in large extraction vessels with softened coffee beans that are washed with natural EA. The process is repeated several times to remove all the caffeine. Natural EA is obtained from the sugar cane industry in Palmira (Colombia) and, together with spring water, is the only substance that comes into contact with the beans.Subsequently, the beans are freed from residual EA. To do this, steam is passed over the coffee at low pressure. Descafecol delivers beans with no more than 5 ppm (parts per million) EA in the coffee. International standards accept an EA residue of up to 20 ppm. For comparison, bananas have about 20 times the EA of our decaffeinated legal coffees.This process allows for a gentle extraction of caffeine, avoiding excessive heat and pressure to keep the important cell structure of the coffee bean intact.The Coooperative Alto Occidente, the producers of Legal Beans, has always stood up against exploitation. In the 1950s, coffee farmers from the Riseralda region had had enough of middlemen, who were the main buyers of their beans at the time. A group of farmers got together and founded "Alto Occidente". The cooperative takes care of buying coffee, accessing credit and providing agricultural material. All members are small producers, which means that the work on their farms is mainly done by their own families.

Horizonte Traditional, Kolumbien, Espressoröstung
Espresso roasting Colombia fresh
CHF 13,00 333 g
Horizonte Traditional, Colombia, Espresso Roast

100% Arabica of the Castillo variety, Caturra (100% Arabica). For those who prefer Colombian espresso with a traditional taste, this is the coffee for you. Slightly lighter roasted to bring out the full flavour profile. A perfect espresso prepared with a portafilter machine or in a Bialetti coffee pot. This coffee is called "Traditional" because coffee farmer Gerardo Franco grows his coffee beans in the traditional Colombian way and also lives by this maxim himself.The small plantation, a "micro lot", is located in the steep, remote mountains above the Colombian town of Anserma. The view from Gerardo's farm is breathtaking - overlooking Anserma (which is located on a ridge) as well as the cooperative with which Gerardo Franco works. It was Gerardo's father who recognised the potential for coffee growing in this fertile soil and favourable climate.There are only 8000 trees planted on the slopes above Gerardo's house. With his family and two pickers, they work during the two main harvest seasons. No chemical fertilisers are used. The post-harvest process consists of 16 hours of fermentation, three separate washes to remove all "floaters" (overripe beans) and then air-drying for a few weeks (depending on weather conditions).Christoph Sauser's path to his company Horizonte Coffee Roasters resembles a winding mountain path rather than a predictable tarmac road. During his 20-year career as one of the world's best mountain bikers, Sauser won bronze at the Olympic Games, two World Cup overall titles, four World Championship titles and the Cape Epic mountain bike stage race five times.Sauser's path from professional cyclist to coffee roaster was paved by the same curiosity and quest for perfection. Drinking coffee is just one (incredibly pleasurable) part of a large and rich coffee culture. With Horizonte Coffee Roasters, you experience and taste all of that.

Kafischmitte Daterra, Brasilien 333 g Bohnen
Brazil fresh Directtrade
CHF 22,70 333 g
Kafischmitte Daterra, Brazil 333 g beans

100% Arabica from different varieties (Bourbon, Mundo Novo etc.) and different preparation types (Natural, pulped Natural and Pulped Raisin). Year after year, Daterra Coffee supplies what is probably the most important coffee for Kafischmitte's roastery. The coffee that comes from Daterra forms the basis of the gastronomy blends and makes up the largest part of the range. In each case, a chocolaty and relatively mild espresso was selected from their range.In January 2015, the Kafischmitte visited the plantation of Luis Pascoal and his family and spent a few days there. Daterra is not a coffee plantation as you would imagine it. It is very large (Brazil, after all), technologically up-to-date and very innovative. When Luis Pascoal started Daterra, he had nothing to do with coffee. Very quickly, he pioneered the Brazilian coffee market with his innovative thinking and technological advances. For example, Daterra was the first plantation in Brazil to pay its workers a solid pension and social benefits. Of course, the other plantation owners were not just thrilled about this. They had to follow suit, which today actually benefits the whole system.Today, Daterra employs countless workers, offers them accommodation or shuttle buses to and from the plantation. In addition, they can eat for free in the canteen (and the food is great!).Many coffee farmers deal with agronomic problems that your plantation faces. Daterra's agronomists have studied many of these difficulties and have an answer to almost everything. In addition, Daterra conducts a lot of experiments. Every plant on the plantation is known in detail. Some very exotic varieties grow on the plantation, which are also tasted and partly sold as masterpieces. It was impressive to see how organised and structured the work is. Almost Swiss. Daterra is a model plantation in every respect.Kafischmitte, founded in 2009, is a small roastery located in Langnau, Bern. Michal Otte and Roger Wittwer run the roastery on a part-time basis only. Kafischmitte stands out because it is one of the few Swiss roasters that roasts and sells only speciality coffees.

MAME El Paraiso red, Espressoröstung
Colombia fresh
CHF 42,00 250 g
MAME El Paraiso red, espresso roast

Mame El Paraiso Red is one of Mame's competition coffees. An intense espresso with notes of dragon fruit, pomegranate and hibiscus, which leaves a buttery mouthfeel. MAME was founded in 2016 by Mathieu Theis and Emi Fukahori in Zurich. MAME means beans in Japanese. The reference to Japanese culture is symbolic of their dedication to the world of speciality coffee on the one hand, and their desire to always improve on the other. By participating in various barista competitions, Mathieu and Emi continue to develop. MAME runs two coffees in Zurich.Since 2019, the duo has been roasting their own coffees. They choose their green coffee deliberately and purposefully, cultivating a roasting style that brings out the diversity of flavours in the coffee. They also focus on care, as they do in their two cafés, using flavour directions to guide their selection and serving products with character. MAME's espresso roasts are balanced with a pleasant mouthfeel. The filter roasts are stimulating and clear in the cup.El Paraiso Red comes from Diego Samuel Bermudez Tapia's Finca El Paraiso, which is located in the Cauca region of Colombia. The cherries ripen slowly due to the high altitude of El Paraiso, which promotes the concentration of sugars in the coffee fruit and produces an excellent coffee. The characteristics of El Paraiso are also accentuated by the very elaborate preparation process:1. Anaerobic fermentation in the cherry for 48 hours at 18 degrees Celsius in tanks with a pressure release valve.2. Removal of the peel (pulp)3. Second anaerobic fermentation in the mucilage for 48 hours at 120 degrees Celsius.4. Thermal shock washing, first with water at 40 degrees, then with water at 12 degrees.5. Controlled drying for 34 hours at 35 degrees to reduce the relative humidity from 25% to the desired value between 10% and 11%. Drying is done in INDESTEC's Eco-Enigma machine by condensation and air circulation.