Cold Brew

Horizonte just had to call this coffee "Genius"! Thanks to Valentina, the owner of Siruma Coffee, they found the beans of the award-winning Café Granja when they were looking for a fruity, natural coffee from Colombia.The coffee cherries are fermented for ten hours at a constant temperature. After pulping, the beans are kept in a silo for 48 hours before being moved to a solar drying environment for 24 to 48 hours. Then it's back to the silo until the beans have reached a moisture content of 11%. This takes around 120 hours.The result is a rich, intense and complex coffee that is one of Café Granja's most sought-after products.

Caballero GeishaDiscover this award-winning Geisha coffee with expressive, sweet mandarin aromas that play around the palate with floral notes and a hint of herbs.Farmers Marysabel Caballero & Moises Herrera are passionate coffee growers who produce their coffee using the washed method. The Geisha variety is famous for its floral cup profile. This excellent coffee is a poem of aromas of sweet mandarin, jasmine and honey. In contrast to the Panamanian Geishas, this Geisha grown in Honduras, in the Chinacla region (La Paz), has a heavier texture, a slightly less intense acidity and a subtle herbal finish.  The ripe cherries are picked and de-pulped by hand. After washing, the excess water is removed from the parchment coffee using a centrifuge. The coffee is then ready for drying.The raised beds are covered with shade nets. During the drying process, the coffees are raked throughout the day to ensure even drying. At night, they are covered to avoid condensation and the risk of the coffee absorbing moisture during the drying process.  EExpert tip for preparationFilter coffee:Depending on the brewing method, water quality and coffee used, we recommend using between 60 and 70 grams of coffee per liter (1000 g) of water.

Coffee Collective, Enciso - KolumbienGönn dir ein wenig kolumbianische wärme, dazu musst du noch nicht mal weit reisen. Dieser wunderbar elegante Filterkaffee lässt die Sonne in deiner Tasse scheinen. Die feinen Noten von Mandarinen, Orangenblüten und Milchschokolade harmonieren so wunderbar, dass du mit diesem Kaffee die winterkälte gleich vergisst. Coffee Collective arbeitet seit 2018 mit der Encisio Familie zusammen und bezieht die Grünbohnen direkt. Die Farm wird von der Familie selbst betrieben, Mutter, Vater und Sohn. Gemeinsam besitzen sie drei Farmen in Tolima, südlich von Medellin. Sie bauen vor allem die Arabica Varietäten Colobia und Caturra auf 1700 M. ü. M. an. Durch die Washed Aufbereitungsmethode entstehen besonders klare und elegante Tassenprofile mit leichtem, spritzigen Körper. Fast schon teeartig mild. 

Discover an unbeatable flavor composition of bergamot, tangerine, green tea and lively acidity. Geisha Finca Gascon from Guatemala has a tea-like body and is processed using the washed method. A coffee that attracts everyone's attention with its clarity and elegance.Geisha Finca Gascon is of exceptional quality. Felipe Contreras, who has been living out his passion for coffee plants at Finca Gascon at 1700-2080 meters above sea level since 2012, is responsible for this. He has been passionate about this profession ever since he admired his grandparents' coffee trees as a child. On 56 hectares of land, Felipe cultivates coffee plants such as Bourbon, Pacamara, Typica and Geisha according to modern ecological principles. Surrounded by the natural shade of native plants, the coffee cherries thrive in a unique way.

Los Campos – Natural Aerobic Discover this Natural Aerobic coffee from Los Campos Farm in Costa Rica. Los Campos Farm is a family business and is run by the third generation of the Navarro - Ramirez family. Alexis Ramirez attaches great importance to sustainability along the entire value chain, which is why they have invested in their own micro-mill so that they can process the harvested coffee directly on their farm. The family also relies on the cultivation of natural mutations and hybrids, which are more resistant to pests and respect a high level of biodiversity.

Gentle aromas of candied fruit, milk chocolate and violets - who can resist?CChire - a fruity, rich coffee for all brewing methods. The sweet notes are harmoniously accompanied by a fresh acidity. Heleanna is responsible for the high quality of this specialty coffee from Ethiopia. An inspiring woman who, together with her family, is actively committed to the community.The stable, sunny climate allows for natural processing. Chire comes from the Sidamo region, on the lush, fertile edges of the Harenna forest. Here the coffee grows wild, protected by the forest. The conditions at an altitude of 2,300 meters are perfect for growing high-quality Arabica beans. The cool temperatures and particularly cool nights lead to a slow ripening of the cherries. This results in an exceptionally high sugar development, which leads to the heavy character of the beans that is typical of Sidamo.

Koke – Carbonic Maceration NaturalTaste Ethiopia with this wonderful coffee from the forests of the Yirgacheffe region at 1900 meters above sea level.Using the carbonic maceration processing method produces particularly clear and clean cup profiles, as this type of coffee processing is particularly easy to control. After harvesting, the coffee cherries are placed whole in airtight steel tanks and CO2 is added until all the oxygen has escaped from the steel tank. The coffee cherries ferment for a few hours to several days or weeks - depending on the producer's wishes - and develop very tangy topical aromas with low acidity. They are then sun-dried on African raised beds for 25 to 30 days.

If you like a chocolaty, smooth coffee, the Pearl is just right for you. This peaberry coffee, which is where its name comes from, develops particularly intense aromas. You may be wondering what a peaberry coffee is? Normally, there are two seeds or beans in a coffee cherry, but in the case of Pea Berry coffee, one coffee bean fills the entire cherry. This results in the Peaberry having a different shape in most cases, i.e. it is somewhat rounder and often has wonderfully intense notes. While searching for a suitable coffee for the 2018 Brewers Cup World Championships, MAME came across the Daterra farm in the Minas Gerais region of Brazil. Daterra produces high-quality coffee in a wide range of flavours. The Daterra farm is located at 1150 m above sea level. 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 will 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.

Ein fruchtiger Kaffee mit elegantem Profil. Geniesse eine milde Zitrussäure und dezente Anklänge von Melone und Honig.Sadi Loya ist ein bio-zertifizierter, gewaschener Kaffee aus Jimma in Äthiopien. Das elegante Aroma der Sorte Heriloom entfaltet sich auf 2.100 bis 2.300 Metern wunderbar. Ein auf allen Ebenen erlesener Kaffee, den The Coffee Collective gemeinsam mit Habtamu Fekadu produziert.Jimma liegt malerisch im Südwesten der politischen Region Oromia und ist eine dicht bewaldete Region mit einem relativ kühlen tropischen Klima. In diesem Gebiet wachsen etwa 10 % der äthiopischen Kaffeeproduktion. Obwohl er in Jimma angebaut wird, bietet Sadi Loya alles, was wir an einem typischen Yirgacheffe lieben: transparente Fruchtaromen und ein süsses, elegantes Profil.Sadi Loya wird nach der gewaschenen Methode verarbeitet. Die handverlesenen Kaffeekirschen werden in einem Flotationsbecken nochmals sorgfältig sortiert. Hier werden unreife, überreife oder beschädigte Früchte entfernt. Ein Grund, weshalb der Kaffee durch hohe Qualität und unvergleichliche Süsse besticht.

Experience exotic aromas with floral notes that immediately transport you to sapphire-blue bays in Costa Rica. Johel and Matias Monge strive for the best quality. Their floral, rich coffee has catapulted them into the top 10 in each of the last seven Costa Rica Cup of Excellence competitions.Their farm, the Hacienda San Isidro, is located in Dota, high up in the mountainous Tarrazu region at 1950 meters above sea level. After the harvest, the coffee cherries are processed using the anaerobic method. Father and son have been dedicating themselves to their passion here for eight years.The collaboration with the local cooperative Grupo Los Grandes de Copey is an enrichment. Everyone benefits from the traditional knowledge of soil analysis, variety selection and careful harvesting and processing.

Hacienda Caña Verdes – 192h Anaerobic NaturalTreat yourself to a little variety in your cup. For example, with this 192h Anaerobic Natural coffee from Panama. An unparalleled explosion of flavor!This is the second year that Mabo Coffee Roasters and ABU Coffee have collaborated. Normally José and Bibiana Luttrell only produce washed and anaerobically processed Geisha coffees, this year they have successfully expanded their selection with this 192h Anaerobic Natural processed Catuai. This coffee has the characteristic aromas of tropical fruits, their pleasant acidity and intense sweetness. 

Santa Monica – 72h Anaerobic HoneyTaste the aromas of strawberries, orange blossom, mango and cocoa nibs in coffee. This 72h Anaerobic Honey is absolutely unique!La Pradera Farm in Quindio, south of Medellin, has been owned by the Arcila family for 80 years. Since 2015, they have also been producing specialty coffee and experimenting with various processing methods to get the best out of each parcel - which you can clearly taste in this very specially processed Castillo. 

Treat your palate to the delicate notes of black tea and gently dried fruits, whose sweetness is reminiscent of raisins and apricots.Umutumba is a sweet, well-balanced coffee for all brewing methods. The high-quality coffee beans come from the Kayanza region in Burundi and are processed by the manufacturer Long Miles using the washed method. The washing process brings out the typical Burundian coffee character of bourbon coffee. Ben and Kristy Carlson founded the Long Miles Project in 2013 with the aim of taking specialty coffee from Burundi to the next level. The Long Miles Project works with more than 5,000 coffee farmers from the region.The difficult political situation in Burundi and constant unrest repeatedly present the project with major challenges.This is precisely why the successful cooperation with the Carlsons is so valuable for the coffee farmers.

Taste this honey-processed Pacamara - a revelation in the world of coffee.Finca Santa Rosa from the Chalatenango region in El Salvador seduces with the sugary sweet character of the honey process and the fresh strawberry notes that shine through.Finca Santa Rosa mainly grows the famous Salvatorian Pacamara variety. In recent years, the farm has produced some of the highest quality coffees in the country. Raúl Rivera is the second generation to run Finca Santa Rosa. His farm is located at 1,550 meters in the far northwest of El Salvador on the slopes of El Pital, the highest point in El Salvador. His father, Jorge Raúl Rivera, was one of the first to start growing coffee in the region around La Palma in 1979.Finca Santa Rosa is a three-time Cup of Excellence winner - always with its honey-processed pacamara.

Finca El Paraiso – Washed Thermal ShockImmerse yourself in the modern world of coffee! Diego Samuel and his brother Alexander are constantly finding new ways to prepare coffee after the harvest and thus also new flavor profiles. Diego Samuel and Alexander are comparatively new to coffee growing. Their distance from traditional coffee cultivation and subsequent processing allows them to experiment and innovate in order to produce better and better quality coffee year after year. Their farm, Finca El Paraiso, is one of the few high-tech and modern equipped farms in Colombia.