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Maillardo's coffee roastery - craftsmanship, passion and sustainability

Discover the world of Maillardos: freshly roasted speciality coffees from Rheineck, characterised by the utmost care, sustainable methods and an unmistakable aroma profile.

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Maillardos - where coffee becomes a science and a passion

Sometimes all it takes is one sip to change everything. A sip that takes you right into a world of flavours that you will never forget.

This is exactly what Maillardos is: a roastery that lets you feel how much coffee can touch you - because this is where science, craftsmanship and passion meet.

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What makes Maillardos particularly good

Maillardos is more than just a roastery - it is a tribute to the art of coffee enjoyment. Inspired by the famous Maillard reaction, which is responsible for the magic of roasted flavours, Uriel and Raquel have turned their passion into a life's work.

What awaits you are speciality coffees that are created with precision, dedication and respect for the product. Each bean tells its own story - and Maillardos makes sure you can hear it.

How and what Maillardos roasts

Roasting at Maillardos is a symphony of patience and precision. In 8 to 16 minutes, the master roaster transforms raw beans into a spectacle of flavours that will delight you.

Each roasting profile is customised, adapted to the terroir and the preparation method, so that the best ends up in your cup. Supported by state-of-the-art technology such as the Loring roaster and Cropster software, the result is consistently high quality - always with room for the small, subtle improvements that make all the difference.

Sustainability

With growth comes responsibility - and Maillardos lives it consistently. From recyclable packaging and the use of 100% organic gas to fairly paid producers: sustainability is not just a buzzword here, but an attitude.

Transparency, traceability and fair prices for the farmers are a matter of course. Because good coffee not only means enjoyment for you, but also a future worth living for the people who grow it.