GROUND COFFEE

100% Arabica. For espresso and café crème Illycafé offers something special. Here you can order one and the same bean blend in three different degrees of roast. Illycafé consists exclusively of Arabica beans grown at high altitudes in Central and South America and in East Africa on selected, small fazendas. An optical sorting system makes it possible to check every single coffee bean. Only those beans that meet the strict quality requirements find their way to the roasting plant.And as already mentioned, three different roasts are now made: Venezia stands for northern Italian mild, Milano for typical Italian, Napoli for southern Italian racy. The Venezia roast offered here is rather light, wonderfully mild and digestible. Ideal for Caffè Lungo/Café Crème, but also as a cappuccino, the coffee flavour remains intact.The Illycafé Gourmet line is UTZ Certified. UTZ Certified supports growers with knowledge about good farming practices and shares information about the global coffee market. The certification gives coffee growers a stronger market position as a result of increasing demand for certified coffee. Roasters who buy Utz Certified certified coffee know exactly where it was produced, as Utz Certified ensures the traceability of the coffee from grower to roaster. When you see the Utz Certified logo on your coffee, you know it has been produced responsibly. You can continue to enjoy the same brand with the same quality. In addition, you can be confident that your brand guarantees responsibility for low-impact farming practices. " more about Utz CertifiedIllycafé has been roasting in Thalwil on Lake Zurich since 1939. The company imports beans in particular from Central and South America, East Africa, Indonesia and India. These are then blended and roasted on the left bank of Lake Zurich according to secret recipes.

90% Arabica, 10% Robusta. For Café Crème. Slightly stronger than Venezia and smoother than Napoli. Gourmands love its balanced character.

90% Arabica, 10% Robusta. For espresso and café crème. Light and digestible - gourmands love its velvety and balanced character and prefer to enjoy it with a little cream or milk.

100% Arabica, Havelaar and organic. A particularly well-tolerated full-bodied espresso, spicy with a fine acidity.Kaffa Wild Coffee is made exclusively from beans grown wild in the forest and picked by hand. In the mountain rainforests of Bonga in the province of Kaffa in southwestern Ethiopia, wild Arabica coffee plants still grow in an unimaginable variety.Since it is not a matter of pure plantation cultivation as is usually the case, the slightly chequered bean appearance is only logical and, for once, not a sign of poor quality. The precious wild beans are picked by hand by the farmers and dried in the sun. The dried husk is then removed by machine, and the beans are sorted by hand and filled into bags. Kaffa coffee is roasted in Switzerland. ? The wild Kaffa forest coffee has convinced us in such a way and opened up new horizons (taste, origin, project) in several respects. Please support this idea, it is worth it, the coffee too by the way, compared to other varieties in this price range. Thanks to Fairtrade, the working and living conditions of producers living in the most basic conditions improve. Fairtrade offers them better sales opportunities, more security, stability and self-determination. More info at maxhavelaar.ch

100% Arabica, Havelaar and organic. A particularly well-tolerated full-bodied espresso, spicy with a fine acidity. Kaffa Wild Coffee is made exclusively from beans grown wild in the forest and picked by hand. In the mountain rainforests of Bonga in the province of Kaffa in southwestern Ethiopia, wild Arabica coffee plants still grow in an unimaginable variety.Since it is not a matter of pure plantation cultivation as is usually the case, the slightly chequered bean appearance is only logical and, for once, not a sign of poor quality. The precious wild beans are picked by hand by the farmers and dried in the sun. The dried husk is then removed by machine, and the beans are sorted by hand and filled into bags. Kaffa coffee is roasted in Switzerland. The wild Kaffa forest coffee has convinced us in such a way and opened up new horizons (taste, origin, project) in several respects. Please support this idea, it is worth it. The coffee, by the way, is too, compared to other varieties in this price range.Thanks to Fairtrade, the working and living conditions of producers living in the most basic conditions improve. Fairtrade offers them better sales opportunities, more security, stability and self-determination. More info at maxhavelaar.ch

100% Arabica, Havelaar and organic. A well-tolerated coffee with unusually fine taste nuances. Kaffa Wild Coffee is made exclusively from beans grown wild in the forest and picked by hand. In the mountain rainforests of Bonga in the province of Kaffa in southwestern Ethiopia, wild Arabica coffee plants still grow in an unimaginable variety.Since it is not a matter of pure plantation cultivation as is usually the case, the slightly chequered bean appearance is only logical and, for once, not a sign of poor quality. The precious wild beans are picked by hand by the farmers and dried in the sun. The dried husk is then removed by machine, and the beans are sorted by hand and filled into bags. Kaffa coffee is roasted in Switzerland. The wild Kaffa forest coffee has convinced us in such a way and opened up new horizons (taste, origin, project) in several respects. Please support this idea, it is worth it, the coffee by the way, compared to other varieties in this price range.Thanks to Fairtrade, the working and living conditions of producers living in the most basic conditions improve. Fairtrade offers them better sales opportunities, more security, stability and self-determination. More info at maxhavelaar.ch

100% Arabica. The caffeine-free one with the full aroma. Sometimes less is more, especially when there is already enough caffeine in the body, it is already late and of course also when there is a hypersensitivity to caffeine. How good that you can remove the unwanted caffeine from the coffee. In this case, by the way, it is done quite tolerably on a water basis. The blend of La Semeuse Nocturne is specially adapted to decaffeination. For example, Nocturne contains not only beans from the well-known South American growing countries, but also a proportion of beans from the rather exotic Haiti. The gentle treatment with spring water and the careful selection of beans ensure that the full aroma is retained even without caffeine.Even though Italians claim, not without good reason, to have invented espresso, this does not mean that we in Switzerland cannot roast a good espresso. No one else roasts at an altitude of about 1000 metres above sea level. The lower air pressure ensures that the coffee beans behave differently during roasting than in normal roasting plants. How exactly is a carefully guarded secret of the la Semeuse roastery in La Chaux-de-Fonds.

30% Arabica / 70% Robusta. Ein Klassiker für die Moka-Kanne.Die Packung dieser Röstung trägt heute noch die unverwechselbare Farbkombination, mit der Caffè Mauro gross geworden ist. Leider haben sich die Inhaber 1997 dazu entschlossen, den Marktauftritt von Caffè Mauro zu modernisieren. Die alten Tassen mit der orange-braunen Welle sind heute schon Sammlerstücke - sie werden einfach nicht mehr hergestellt. Der Caffè selbst ist aber nicht verändert worden - und das ist auch gut so. Bewährtes unterliegt schliesslich nicht dem Zeitgeist. Und so wer-den sie mit jedem Schluck dieser kernigen Röstung an vergangene Tage erinnert. Vielleicht an den ersten Italienurlaub, oder auch an den fürchterlichen Regen, bei dem Sie im Zelt gesessen haben und sich genau diesen Caffè zubereitet haben oder an die lärmige Piazza in Neapel oder oder oder... Versuchen Sie es einfach mal.Was macht Caffè Mauro so einzigartig? Caffè Mauro setzt heute auf modernste Rösttechniken. Für jede Bohnenart und Bohnenqualität werden mittels einer computergesteuerten Röstanlage die optimalen Röstbedingungen errechnet und angewendet. Aufgrund der stark verlangsamten Röstung ('tostatura lenta'). kann das in den Bohnen enthaltene Wasser schonend verdampfen. Die Zuckeranteile karamellisieren in den Bohnen, die daraus entstehenden ätherischen Öle bleiben erhalten und verleihen dem Kaffee das typische Aroma.

70% Arabica/30% Robusta. Ground for the mocha pot. The Mauro De Luxe is a medium-bodied espresso with subtle acidity, medium body and a not too intrusive aftertaste of chocolate. Typical southern Italian Mauro flavour ground ready for use - and for the machine with pump, not for the moka pot. This blend is spicy and rustic, with a good dose of bitterness - just the way Sicilians like it best. An exquisite pleasure at any time of day.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.

60% Arabica / 40% Robusta. Mauro quality in a 250 g vacuum pack - no grinder required. 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. Der Testsieger im Feinschmecker Gourmet Magazin.Einer der Juroren urteilte: "Ein perfekter Kaffee! Einfach toll!" Diese Mischung enthält 100 % Arabica Bohnen ausschliesslich aus mittelamerikanischen Anbaugebieten. Sogar die wertvolle und seltene Blue Mountain Bohne ist in Anteilen vertreten. Süss und intensiv im Ergebnis überzeugt Caffè New York Extra ausserdem durch seine haselnussbraune Crema, die dem Zucker entschiedenen Wider-stand entgegensetzt. Die Bezeichnung vornehm-elegant für den lang anhaltenden Abgang ist eher noch als Untertreibung einzustufen.Die Geschichte von Caffè New York beginnt vor gut 70 Jahren in der kleinen Stadt Montecatini Terme in der Toskana. Ugo Incerpi, Inhaber der Bar New York, erwarb damals eine Röstmaschine, um dem erlesenen Publikum, welches zur Bäderkur in die Tempelstadt kam, einen aussergewöhnlichen Kaffee anbieten zu können. Der Kaffee war so hervorragend, dass sich dies innerhalb kürzester Zeit herumgesprochen hatte. In den 50er/60er Jahren baute dann der Schwiegersohn von Herrn Incerpi, Oscar Onori, die "Ein - Mann - Rösterei" aus und begann den"Caffé New York" an Bars und Restaurants in der ganzen Toscana zu vertreiben.

97% Arabica, 3% Robusta. Gold medal at the International Coffee Tasting 2008Paranà Espresso Italiano is a typical Roman. It is roasted long and dark. At the International Coffee Tasting 2008 competition, this coffee was awarded the best rating by the judges and the gold medal.Almost 100% Arabica beans (the Robusta portion is about 3%) from the best growing areas of Brazil, including one of the best highland Arbabica of the Santos type from the Paranà province are used for the perfect blend. The coffee is traditionally roasted in small batches, slowly and for a long time. The coffee has a full body, is creamy and full-bodied. On the palate, chocolate tones come to the fore, fruit and flower resonate, and the acidity is practically imperceptible. Paranà Espresso Italiano: il sapore della tradizione..... says Paranà, and it's true: the espresso has the "traditional taste" but at the highest modern level. A worthy gold medal winner.The family roastery was founded in Rome in 1960 by Ruggero Gianneli. The roastery is named after the important Brazilian coffee-growing region, Paranà.

97% Arabica, 3% Robusta. Gold medal at the International Coffee Tasting 2008 Paranà Espresso Italiano is a typical Roman. It is roasted long and dark. At the International Coffee Tasting 2008 competition, this coffee was awarded the best rating by the judges and the gold medal.Almost 100% Arabica beans (the Robusta portion is about 3%) from the best growing areas of Brazil, including one of the best highland Arbabica of the Santos type from the Paranà province are used for the perfect blend. The coffee is traditionally roasted in small batches, slowly and for a long time. The coffee has a full body, is creamy and full-bodied. On the palate, chocolate tones come to the fore, fruit and flower resonate, and the acidity is practically imperceptible. Paranà Espresso Italiano: il sapore della tradizione..... says Paranà, and it's true: the espresso has the "traditional taste" but at the highest modern level. A worthy gold medal winner.The family roastery was founded in Rome in 1960 by Ruggero Gianneli. The roastery is named after the important Brazilian coffee-growing region, Paranà.