Cold Brew

A semi-anaerobic fermented coffee from the Cajamarca region in Peru. The elaborate post-harvest processing gives this coffee strong floral and fruity notes. Hibiscus on the nose and plums in the mouth, beautifully juicy and full-bodied. We recommend enjoying this coffee especially as a cappuccino - sweetening every morning, caffeine kick included.Behind the name "Coffee Curator" is Kaffeezentrale's project to curate coffees and coffee boxes and make speciality coffee appealing to a wide audience. For this mission, we are working together with the speciality coffee roasters Kaffeemacher. The Kaffeemacher are Benjamin Hohlmann, Felix Hohlmann and Philipp Schallberger with a team in Switzerland and Nicaragua. Some of them are licensed Q-Graders, multiple barista masters and long-standing coffee experts.How did Coffee Curator come about? in 2017, Nina Rimpl and Armin Luginbühl came up with the idea of the Coffee Curator boxes, i.e. giving our customers the opportunity to get to know a country of origin a little better with a box of three coffees. Both have been in the coffee business for a long time, Nina is a master barista, international juror and national coordinator of the SCA Switzerland (Speciality Coffee Association Switzerland) and Armin founded the coffee centre.

At first sip, this coffee surprises with a strong, intense flavour and an exciting note. On the second sip, flavours of cherry and red berries emerge, accompanied by a full body. The coffee is exceptionally sweet and impresses with tropical fruit flavours such as passion fruit, pineapple and mango. Despite its fruity intensity, it remains balanced, clear and somewhat reminiscent of a multi-fruit juice - but with a much more complex flavour structure. An impressive example of how versatile coffee can taste. This coffee is strongly reminiscent of the El Diviso 180 from 2022, with both coffees sharing similar fermentation methods and tropical fruit flavours. However, the Ombligon is more elegant, clearer and more complex. During the harvest, only very ripe coffee cherries are picked, which is checked by measuring the sugar content with a Brix meter. The cherries are first placed in open plastic containers for 48 hours, where they oxidise. The sugar and pH values are checked regularly. The cherries are then placed in cold water to remove any unripe, damaged or light beans floating on the surface.

For those who prefer something a little lighter, our Hubal from the Hubal region in Peru. Raspberries, stone fruits and a citrusy freshness characterise this wonderfully tangy espresso and help us get through the hot, heavy summer days a little lighter. Our tip: This coffee tastes particularly refreshing as a Doppio on ice.Behind the name "Coffee Curator" is Kaffeezentrale's project to curate coffees and coffee boxes and make speciality coffee appealing to a wide audience. For this mission, we are working together with the speciality coffee roasters Kaffeemacher. The Kaffeemacher are Benjamin Hohlmann, Felix Hohlmann and Philipp Schallberger with a team in Switzerland and Nicaragua. Some of them are licensed Q-Graders, multiple barista masters and long-standing coffee experts.How did Coffee Curator come about? in 2017, Nina Rimpl and Armin Luginbühl came up with the idea of the Coffee Curator boxes, i.e. giving our customers the opportunity to get to know a country of origin a little better with a box of three coffees. Both have been in the coffee business for a long time, Nina is a master barista, international juror and national coordinator of the SCA Switzerland (Speciality Coffee Association Switzerland) and Armin founded the coffee centre.

Drip Roasters Costa Rica La Angostura, filter roasting