Hausbrandt Academia

80% Arabica. Trendy blend for the barista scene Lilla e Rose has already won national barista championships four times. The coffee is perfectly balanced in taste with a clearly noticeable sweetness.This top blend impresses with its full character, which it gets from coffees from countries of origin such as Indonesia, Ethiopia or Haiti. The addition of high-quality Robusta from Java gives the blend an extra breed. The connoisseur can discover spice aromas such as vanilla or caramel, fruits such as tree nuts and citrus as well as roasted grain aromas. Heavy-bodied and perfectly balanced in terms of acidity, bitterness and aroma, Lilla e Rose offers full enjoyment in espresso, café crème or milk drinks - ideal for preparation on fully and semi-automatic coffee machines.E.S.E : This abbreviation stands for "Easy Serving Espresso" - loosely translated, "Espresso, times quite simply". Provided you have a compatible espresso machine, you get one cup like another, always creamy, always perfect. Simply place the sachet in the machine, let the water run through and you're done.Composition : Santos Blaser Dulce / Guaxupe, Brazil, Arabica unwashed Columbia Excelso, Columbia, Arabica washed Indonesia Sumatra, Indonesia, Arabica unwashed Indonesia Java Robusta, Indonesia, Robusta washed Indonesia Lintung, Indonesia, Arabica semi-washed (without Ferm.) Ethiopia Djimmah, Ethiopia, Arabica unwashed Haiti XXXXX, Haiti, Arabica unwashed India Plantation, India, Arabica semi-washed (without Ferm.)Blasercafé is a Swiss family business based in Bern. The company was founded in 1922 as a small coffee trading business by Walter Blaser in Zurich. Shortly afterwards, the company moved to Bern. In the 1930s and 1940s, the coffee was distributed by almost a hundred salesmen who went from house to house with the goods. Even then, green coffee was purchased directly in the country of origin. Today, Blasercafé is one of the largest roasting companies in Switzerland.

Ideal for a typical café crème or mild espresso, environmentally friendly packed in a resealable aluminium-free bag. It must be Monday or Thursday. Coffee is roasted at Ferrari on these days. And has been since 1895.Renato Ferrari, 76, owner of Switzerland's oldest and last coffee roastery that still uses coal for heating, stands next to the glowing oven to check the roasting degree of the beans. For half an hour, he repeatedly pulls off handfuls of beans with the sample extractor and places them in the cooling sieve: "It's purely a matter of eye, based on experience. Something you can't explain."At Ferrari, they only use top-class Arabica beans. The roasting process with the machines built in 1895 takes considerably longer than modern roasting methods, as the temperature with the coal fire reaches a maximum of 200 degrees. However, this supposed disadvantage is an advantage, because a large part of the tannic acid is eliminated in this gentle way. This is actually the whole secret of the particularly mild and digestible Caffè Ferrari.Ferrari roasts three aromatic, low-acid coffee blends. He serves the café crème generation with "Grandma's Käfeli", the espresso generation with the roasts "tipo Milano" (light) and "tipo Napoli" (dark). E.S.E. Pads are 18 aroma-tight, hard-pressed individual portions (Ø44mm) available in two different blends.Celebrities such as Ferdi Kübler, Kurt Aeschbacher, Viktor Giacobbo and Mike Müller are among the long-time fans of Ferrari's freshly roasted Caffè.