Rose Coffee House Blend

House Blend Espresso – mittel bis dunkle RöstungAusgewogener, angenehmer Espresso blend, dezente Säure, samtiger Körper und Schokoloade Noten. So wie ein klassischer Espresso eben sein soll.

^CHF 13,00 _{200 g}

Rose Coffee DECAF - Bed Time Blend

Wie es der Name bereits erwähnt, ist dieser Kaffee für alle die nicht genug kriegen können aber trotzdem nicht auf ihren Schlaf verzichten wollen. Dieser Decaf setzt sich zusammen aus Bohnen von Brasilien, Mexico und Burundi und wurden mit der Swiss Water und Mountain Water Methode schonenn entkoffeiniert. Geschmacklich haben wir hier Noten von Schokolade, Malz und Gewürzen.

^CHF 13,20 _{250 g}

Coffee Collective, Sadi Loya - Ethiopia

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.

^CHF 13,80 _{250 g}

Coffee Collective, Espresso Blend

Dieses Espresso-Highlight verführt mit Aromen von Pekanüssen, Kakao und dezenten Preiselbeeren. Ein ausgewogener Espresso mit vollmundigem Körper.Für diesen erstklassigen Espresso Blend hat The Coffee Collective erlesene Sorten aus Guatemala, Äthiopien und Peru aufgestöbert. Das Ergebnis ist ein aussergewöhnlich runder Espresso Blend aus den Sorten Bourbon, Caturra, Catuai, Äthiopine Heirloom und Pache. Hergestellt nach der Methode natural und washed.The Coffee Collective liebt Experimente. So entstehen aus Mischungen von unterschiedlichen Kaffeeprofilen ganzheitliche Geschmackserlebnisse von herausragender Qualität. Immer das Ziel vor Augen, die perfekte Balance in einem Espresso zu finden. Was so viel bedeutet, wie ein ausgewogenes Verhältnis von Süsse, Säure und Bitterkeit bei gleichzeitig runder Textur.

^CHF 13,80 _{250 g}

Coffee Collective, Monte Grande - Peru

Himmlisch-sanfte Aromen von Trockenfrüchten und Schokolade. Ein ausgewogener Espresso mit einer cremigen Anmutung, von der man nie genug bekommt. Monte Grande zeichnet ein ausgewogenes Tassenprofil aus. Das bedeutet, ein niedriger Säuregehalt mit einer leichten Bitterkeit im Abgang. Kein Wunder, dass wir uns in diesen Spitzenkaffee gleich verliebt haben. Monte Grande für Espresso hebt die natürliche Süsse hervor und bleibt gleichzeitig im Abgang weitgehend clean. Dieser aussergewöhnliche Kaffee gedeiht in Peru auf 1.600-1.800 Metern und wird nach der washed Methode verarbeitet. Er basiert auf den Sorten Caturra, Catuai und Pache.Monte Grande wird sorgfältig von Hand gepflückt, sortiert und vollständig gewaschen. Anschliessend wird der Kaffee auf abgedeckten Betten getrocknet.

^CHF 13,80 _{250 g}

Coffee Collective, Daterra - Brazil

Eintauchen in einen cremigen, vollmundigen Espresso mit mittlerem Säuregehalt und einem langanhaltenden schokoladigen Abgang. Dieser natürlich aufbereitete Pulp präsentiert angenehme Noten von Karamell, dunkler Schokolade und Pekannuss. Gemeinsam mit Luis N. Pascoal produziert The Coffee Collective in Brasilien Kaffee für Gourmets. Cremig und mit mittlerem Säuregehalt harmoniert Daterra perfekt mit Milch.Die Sorten Bourbon und Acaia gedeihen hier auf 1.150 Metern auf einer grossen Farm. Daterra legt viel Wert auf Nachhaltigkeit, herausragende Qualität und ist die einzige B-Corp-zertifizierte Farm weltweit.Bei Daterra wird mechanisch gepflückt und sortiert. Auch das Schälen der Kirschen passiert maschinell, aber sehr schonend. Danach werden die Bohnen zunächst auf Terrassen und dann in Trockenmaschinen getrocknet. In der eigenen Trockenmühle von Daterra wird der Kaffee ein letztes Mal mit einer elektronischen Sortiermaschine sortiert, die mit Hilfe von UV-Licht den Reifegrad des Kaffees bestimmt und von Daterra in Anlehnung an die Heidelbeersortierung entwickelt wurde.

^CHF 13,80 _{250 g}

Coffee Collective, Our Plot - Brazil

Coffee Collective, Our Plot – BrasilienLass dir den Morgen versüssen mit diesem vollmundigen Espresso mit Noten von Karamell, fruchtigen Aromen von Äpfeln und gedörrten Früchten. Eine wahre Gaumenfreude aus Brasilien direkt in deine Tasse!Daterra ist eine der grösseren Kaffee Farmen in Cerrado, Brasilien und befindet sich auf 1150 M.ü.M. Die Farm so existiert seit über 30 Jahren von Luis N. Pascal betrieben. Sein Hauptfokus beim Kaffee Anbau liegt auf Nachhaltigkeit und Qualität mit einem experimentellen Ansatz. Was diesen Kaffee besonders macht, ist die Zusammenarbeit zwischen Luis N. Pascal und der Rösterei Coffee Collective. 2014 bot Luis N. Pascal der Rösterei an, eine Parzelle auf seiner Farm zu übernehmen und selber Kaffee anzubauen. Die Parzelle wurde «Our Plot» benannt und so heisst nun auch der erste geerntete Kaffee dieser Parezlle. Der Kaffee wurde mit der Natural Aufbereitungsmethode getrocknet, was ihm eine besondere süsse und einen angenehm vollmundigen Körper verleiht. Am besten zu geniessen als samtigen Espresso oder süssen Cappuccino.

^CHF 13,80 _{250 g}

Kaffeelix, Caixa da Fruta - Brasilien

Meet the pleasure of coffee in a sophisticated way: Intensely creamy, sweet, with a full body and low acidity. An espresso highlight that triggers storms of enthusiasm.Caixa de Fruta from Brazil is processed using the natural method and obtained from mixed coffee varieties.Dark cherries, orange notes, hazelnut and chocolate - aromas that make you dream. What thrives in wonderful conditions at 900-1100 meters under the Brazilian sun ends up in your cup as a round, balanced delicacy with an incomparable crema. The lower acidity is due to the slightly darker roast. An espresso that attracts a large community of fans thanks to its classic, less fruity note.

^CHF 20,00 _{250 g}

Kaffeelix, Äthiopien Bombe Washed

A filter coffee dream of peach, chocolate, hazelnut, peanut, butter, almond and caramel. Arnaud Casse's Terrazas del Pisque farm is located in the middle of the picturesque Andes. Here, at 2000 meters above sea level, coffee is grown in an extremely diverse and experimental way. Terrazas del Pisque is a Pacamara that is processed using anaerobic honey.Arnaud's farm is surrounded by a dry, desert-like climate. Arnaud has planted a forest here, in which 25 different varieties of coffee grow, among other things. Fruit trees, herbs and beehives round off the natural ecosystem. A great deal of knowledge is required to manage such a farm to the highest and most environmentally friendly standards.

^CHF 14,90 _{250 g}

Coffee Collective, Enciso - Colombia

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.

^CHF 15,00 _{250 g}

Balloon Coffee Roasters Orbiter Seasonal Blend

Discover the Orbiter Seasonal Blend from Balloon Coffee Roasters, an espresso roast created especially for adventurers and connoisseurs like you.Inspired by the legendary balloon flight by Piccard and Jones, who were the first to fly non-stop around the world in 1999, this coffee brings a piece of history to your cup. With changing ingredients based on the harvest seasons, the Orbiter always offers you new taste experiences.The Orbiter Seasonal Blend combines two exceptional components: the floral-fruity character of Ethiopia Aricha and the sweet, round base of Honduras Gerson Ely Lopez. This combination makes for a complex taste profile: expect a seductive cherry note, followed by a solid nougat core and a dark chocolate finish. A real treat for lovers of refined espressos.To get the best out of the Orbiter, start with a double espresso. Use 18 grams of ground coffee and extract 40 grams of coffee within 25 seconds. These parameters are ideal starting points that you can adjust to your taste to create your perfect espresso experience.The current components of the Orbiter come from the producers Mebrahtu Aynalem & Abiyot Ageze from the Yirgacheffe region, Ethiopia, and Gerson Ely Lopez from Mercedes, Ocotepeque, Honduras. Both components, the Heirloom variety from Ethiopia and the Parainema variety from Honduras, each make up 50% of the blend. Enjoy a piece of coffee culture and a trip around the world with every cup, just like Piccard and Jones.

^CHF 15,00 _{250 g}

Balloon Coffee Roasters India Araku

The Araku Valley is located in the south-eastern part of India. A remote area that has been home to various indigenous peoples for a long time.Due to its elevated location, the valley offers wonderful conditions for coffee cultivation. For over 20 years, cultivation has been supported by the largest non-profit organization, Naandi Foundation. This collaboration has resulted in the SAMTFMACS cooperative, which is also certified organic. In terms of taste, the coffee brings the spice of India to our cups with notes of black pepper, fresh oranges and a pleasantly creamy texture.

^CHF 15,50 _{250 g}

Tim Wendelboe, Los Pirineos Espresso - El Salvador

Los Pirineos Espresso - El SalvadorGeniesse diesen Bourbon Kaffee der extra Klasse. In der Tasse findest du Noten von Schokolade, gerösteten Nüssen und getrockneten Früchten.Dies ist ein sehr sauberer Bourbon-Kaffee, der mit der Honey Aufbereitungsmethode verarbeitet wurde. Er hat intensive milchschokoladige Noten, die man hauptsächlich in den Bourbon-Kaffees Brasiliens findet, dieser Bourbon aus El Salvador setzt aber nochmals nach mit Intensität und Geschmackskonzentration. Der Kaffee hat ausgeprägte Aromen von Schokolade, gerösteten Nüssen und getrockneten Früchten. Der Produzent Gilberto Baraona nannte seine Bourbon-Bäume „Bourbon Elite“, da diese Bäume sehr alt sind und als einige der ursprünglichen Bourbon-Bäume gelten, die vor vielen Jahren in El Salvador gepflanzt wurden.

^CHF 15,80 _{250 g}

Tim Wendelboe, Nacimiento Espresso

Nacimiento Pacas EspressoSend your senses on a journey with aromas of chocolate, red berries and stone fruit with a herbal finish.An exquisite, high-quality coffee with a fruity and sweet cup profile. In Honduras in the El Cielito region (Santa Barbara), the farmer Jobneel Caceres Dios produces coffee with dedication using the washed method.This particular batch is from the first harvest in 2023 and comes mainly from the lower part of the farm at around 1500 to 1600 meters above sea level. This coffee entices with subtle fruity notes with a slightly herbal and chocolaty finish. Nacimiento Pacas comes from a Bourbon mutant that is genetically related to Caturra and Villa Sarchi. When it grows in cool climatic conditions, as on Finca Nacimiento, it can produce a lot of coffee with a distinctly fruity and sweet cup profile. Jobneel now plants a large part of his farm with Pacas.The sun-ripened coffee cherries are picked by hand, sorted and washed in clean water. After de-pulping, the parchment coffee is dry-fermented for around 12-14 hours. The parchment is then rinsed with clean water before being dry-fermented for a further 12 to 24 hours, depending on the ambient temperature. Finally, the coffee is packed into sacks and transported to Jobneel's house, where it dries on shady raised beds for 14 to 20 days Expert tip for preparationEspresso: We recommend the use of VST filter baskets. Both the 18g, 20g and 22g filter baskets are ideal for our coffee. With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly ground coffee, 25-35s brewing time, 35-38g final brewing liquid in the cup, 93°C-94°C brewing water temperature.

^CHF 15,80 _{250 g}

Five Elephant, Columbia Decaf – Omni Roast

^CHF 15,90 _{250 g}

Tim Wendelboe, Kagumoini - Kenya

Tatmara NaturalTreat yourself to the luxury of the finest floral aromas, delicately caressed by tropical fruits and strawberry flavors.Tatmara Natural is a fine example of a naturally processed coffee with complex fruity aromas from fermentation and expressive floral notes. Tatmara is considered one of the most beautiful coffee plantations. Here, the coffee thrives in the middle of a native forest with old trees, spice plants, shrubs and wild animals. The coffees from the 2022/23 harvest are characterized by elegance paired with fruitiness.Negussie Tadesse setzt auf seiner Farm in der Region Dakiti (Kaffa) keine Mineraldünger oder Agrochemikalien ein. Die Unkrautbekämpfung ist Handarbeit. Dennoch sind die Bäume gesund und bringen gute Erträge, was auf die gesunden Waldböden zurückzuführen ist.„Ich persönlich glaube, dass diese Kaffeesorten nicht nur wegen der angebauten Sorten so komplex, geschmacksintensiv und leicht zu extrahieren sind, sondern auch, weil sie langsam unter schattigen Bäumen in sehr gesunden Böden in ihrer ursprünglichen Umgebung wachsen“, so Tim Wendelboe.Negussie pflanzt auf seiner Farm hauptsächlich die Sorten 74110 und 74112, die er bei der Ernte und Verarbeitung seiner Kaffees voneinander trennt. Bei beiden Sorten handelt es sich um Selektionen des Jimma Agricultural Research Center (JARC). Obwohl sie sehr ähnliche Qualitäten haben, gibt es einige feine Nuancen im Geschmacksprofil. The ripe coffee cherries are picked by hand and dried on raised drying tables. During the first few days, the cherries are constantly moved to ensure that they do not overferment. The workers remove all overripe and slightly underripe cherries by hand during the drying process. During the day, they rake the coffees to ensure even drying and prevent unwanted fermentation. Depending on the climate, the drying process takes 10 to 20 days and is completed when the moisture content of the coffee beans is between 10 and 12%.As soon as the cherries have dried, they are peeled. Then it's off to the mill, where they are cleaned and sorted before being packaged. Expert tip for preparationFilter coffee:Depending on the brewing method, water quality and coffee used, we recommend between 60 and 70 grams of coffee per liter (1000 g)

^CHF 15,90 _{250 g}

Tim Wendelboe, Finca Tamana Espresso - Kolumbien

Echemo Espresso – Certified OrganicEnjoy a sweet, delicate coffee with aromas reminiscent of stone fruit, flowers and white tea.Khalid Shifa grows expressive, intensely flavored coffee in the Goma region (Jimma). Echemo Espresso impresses with classic citrus, stone fruit and floral aromas that are typical of the best Ethiopian coffees.Compared to many other washed Ethiopian coffees, this first-class espresso has a slightly less intense acidity. Delicate and smooth, it is a real treat for coffee enthusiasts."It's like drinking a white tea with beautiful peach and floral notes," says Tim Wendelboe. The Norwegian coffee champion recommends letting the espresso cool down a little before drinking it. This makes it taste more aromatic, sweeter and more balanced. Khalid Shifa mainly grows old varieties that were planted many years ago by his grandfather. He selected seeds from wild coffee trees from the nearby Coche forest. These plants still bear wonderful fruit today.The coffee cherries are selectively picked by hand and then dried on raised drying tables for 10 to 12 days. The drying process is complete when the moisture content of the coffee beans is between 10 and 12%. Expert tip for preparationEspresso: We recommend the use of VST filter baskets. Both the 18g, 20g and 22g filter baskets are ideal for our coffee. With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly ground coffee, 25-35s brewing time, 35-38g final brewing liquid in the cup, 93°C-94°C brewing water temperature.

^CHF 16,00 _{250 g}

La Cabra, Central Mattos - Brazil

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.

^CHF 16,50 _{250 g}

Balloon Coffee Roasters Rwanda Gishamwana Filter

Hidaro is the fourth generation to run the farm together with his mother. The farm belongs to the Cafesmo Group, which consists of a total of 250 members. Diversity and quality is the cooperative's motto This motto is implemented by planting not only coffee trees but also banana trees and various nut trees, which, in addition to providing diversity on the farm, also provide shade and thus help the coffee trees to thrive. This coffee brews a wonderfully sweet, juicy cup of filter coffee with notes of red apples, hazelnut and milk chocolate on the finish.

^CHF 19,70 _{250 g}

Tim Wendelboe, Finca El Vikingo - Honduras

KarogotoA rare flavor composition that could not be more enjoyable: Rosehip, hibiscus and blackcurrants.This Kenyan coffee from the Karogoto wet mill has a very pronounced and intense fruity aroma and a refreshing acidity. Karogoto is the result of a collaboration between several farmers in the Nyeri region using the washed method.Karogoto coffees have an intense fruity and floral taste. The climatic conditions contribute to the intensity of the coffee aroma. The cool nights and moderately hot days slow down the ripening process and ensure a very sweet, intense and unique coffee.Several hundred farmers grow this coffee together, most of whom use the famous Kenyan varieties SL28 and SL34. Some plant newer hybrids such as Ruiru 11 and Batian, but you can clearly taste the fruity aromas that are so typical of the SL varieties.It goes without saying that this high-quality coffee is picked by hand. Sorting in the wet mill is also done by hand. The coffee is then de-hulled, fermented and washed. The coffee is then dried for 10 to 14 days, with defective parchment coffee being sorted out by hand. The drying tables are covered during the hottest parts of the day to prevent overheating and also at night to prevent condensation. The drying process is completed when the moisture content of the coffee beans is between 10 and 12%.Expert 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.

^CHF 17,00 _{250 g}

MAME Pearl, espresso roast

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 desire 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.

^CHF 17,00 _{250 g}

MAME Pearl, filter roast

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.

^CHF 18,00 _{250 g}

MAME Full Bloom, espresso roast

MAME's Full Bloom is a 100% Arabica coffee from Brazil with wonderful sweet almond biscotti and walnut notes. The Full Bloom espresso gives a velvety mouthfeel and is perfect to enjoy with milk or even plant-based milk. 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 desire 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.

^CHF 18,00 _{250 g}

MAME Full Bloom, filter roast

Full Bloom is a typical Brazilian coffee with nutty notes - in the cup it unfolds wonderful notes of walnut. 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 desire 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.

^CHF 18,00 _{250 g}

Balloon Coffee Roasters Peru Maria Fernandez

Maria Fernandez coffee has a particularly velvety texture and tastes especially good with milk thanks to its naturally fruity, sweet notesbrSince Coen and Patrizio founded Balloon Coffee Roasters, they have been working with Origin Coffee Lab in Peru. Origin Coffee Lab works closely with small producers and has initiated the "Solidario Program", which aims to help small farmers develop economically and agriculturally.Maria Fernandez coffee has a particularly velvety texture and tastes especially good with milk thanks to its naturally fruity, sweet notes. Since Coen and Patrizio founded Balloon Coffee Roasters, they have been working with Origin Coffee Lab in Peru. Origin Coffee Lab works closely with small producers and has initiated the "Solidario Program", which aims to help small farmers develop economically and agriculturally.

^CHF 18,00 _{250 g}

Balloon Coffee Roasters, Colombia La Pradera

La Pradera is a family business in Colombia, run by Oscar Daza in the third generation. His vision is to produce outstanding coffee using environmentally friendly practices. This coffee was processed using the honey processing method. After harvesting, the coffee cherries were fermented for 36 hours in a tank without the addition of oxygen, then de-pulped and fermented for a further 60 hours. Finally, the beans were slowly dried, which gives this espresso its particularly velvety texture.

^CHF 18,50 _{250 g}

Balloon Coffee Roasters, Victor Cordero

Immerse yourself in the world of exquisite coffee with the Colombia Victor Cordero from Balloon Coffee Roasters. This filter roast, carefully cultivated by Victor Cordero, an exemplary coffee producer from Colombia, reflects the dedication and passion for sustainable coffee production. Victor, who is based in Santa Marta, the country's northernmost coffee region, stands for organic cultivation and social responsibility. Let yourself be inspired by his commitment to environmental protection and the promotion of the community of sustainable producers. Enjoy the balanced character of Colombia Victor Cordero. This coffee is characterized by its classic Colombian note. It offers excellent acidity yet is wonderfully balanced, making it the ideal companion for your morning coffee enjoyment. The washed Castillo variety is reminiscent of a traditional Colombian coffee, which stands out for its sensory purity and elegance. Colombia Victor Cordero develops its full aroma best when prepared as a filter coffee. Whether you prefer the classic hand-infusion method or use a modern filter coffee machine, this coffee will delight you with its harmony and balanced flavor profile. Be careful not to pour the water too hot in order to bring out the coffee's fine aromas and lively acidity. Victor Cordero and his colleagues at the Red Ecolsierra cooperative are not only committed to high-quality, organic coffee cultivation, but also to forest conservation. In addition to coffee, they also produce cocoa and honey. Every time you buy this coffee, you are not only supporting your morning treat, but also a community of 300 producing families who are working towards a more sustainable and peaceful future in the Santa Marta region after decades of civil war.

^CHF 18,80 _{250 g}

Five Elephant, Cyesha Natural - Ruanda

Eine Offenbarung für die Geschmacksknospen und ein Muss für Kaffeeliebhaber: Der Cyesha Natural aus Ruanda ist ein samtig-weicher Bourbon Kaffee mit fruchtig-süssen Aromen.Karthick und Gaudam Anbalagan hatten bei der Gründung der Muraho Trading Company ein Ziel: Ruanda-Spezialkaffee auf dem Weltmarkt zu präsentieren. Die Cyesha Farm liegt auf 1.550-1.800 Metern Seehöhe im Bezirk Nyamasheke. Die Kombination aus Höhe, vulkanischem Boden und dem Windstrom des Kivu-Sees schafft die perfekte Bedingung für erstklassigen Kaffeeanbau. Cyesha Natural ist eine Hommage an höchste Kaffeequalität. Das Team experimentiert mit verschiedensten Aufbereitungsmethoden, um in den kommenden Jahren die ganze Palette von Washed bis Natural und Anaeroben Aufbereitungen in bester Qualität anbieten zu können.

^CHF 18,80 _{250 g}

Five Elephant, Nandi Hills - Kenia

Tauche ein in ein verführerisches Aroma aus kandierten Äpfeln, Hibiskus und Goji-Beere. Nandi Hills Espresso aus dem malerischen Bezirk Nandi in Kenia verwöhnt mit aussergewöhnlicher Qualität.Die Gemeinschaft der Kaffeebauern Kibukwo FCS in Kenia hat 512 Mitglieder, die von der Initiative "Growing Women in Coffee" unterstützt werden. Das Ziel: Frauen wirtschaftliche Selbstbestimmung zu verleihen, indem sie ihre eigenen Kaffeesträucher besitzen und pflegen dürfen. Ein voller Erfolg!In Nandi Hills pflücken die Bauern die Kaffeekirschen sorgfältig von Hand. Anschliessend werden sie sortiert und über Nacht in Fermentationsbehälter eingeweicht. Dann wird der Kaffee auf erhöhten Trockenbeeten unter der Sonne und bei starkem Regen in gewächshausähnlichen Schuppen getrocknet. So erreichen die Bohnen vor dem Abpacken in Jutesäcke den richtigen Feuchtigkeitsgehalt.

^CHF 18,80 _{200 g}

Mabo, Hacienda Caña Verdes - 192h Anaerobic Natural

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.

FRESH COFFEE FOR MAXIMUM AROMA

Freshness is a big issue in the food industry. Fresh vegetables from the market, fresh eggs straight from the farm, fresh coffee from the roastery or the coffee centre. But what does "freshness" mean and how does coffee stay fresh the longest?

THE MOST IMPORTANT TIPS AT A GLANCE

Enemies of coffee: air, humidity, heat, light and time
Optimal period of enjoyment
- Espresso: 2 weeks to 3 months from roasting date
- Filter: 1 week to 2 months from roasting date
If no roasting date is known: expiry date minus 9 months

Store in a dry, dark and cool place; best in the original packaging
Grind beans fresh
Keep coffee machine and grinder clean

Erlebe prämierten Kaffee aus Meisterhand

Rose Coffee House Blend

Rose Coffee DECAF - Bed Time Blend

Coffee Collective, Sadi Loya - Ethiopia

Coffee Collective, Espresso Blend

Coffee Collective, Monte Grande - Peru

Coffee Collective, Daterra - Brazil

Coffee Collective, Our Plot - Brazil

Kaffeelix, Caixa da Fruta - Brasilien

Kaffeelix, Äthiopien Bombe Washed

Coffee Collective, Enciso - Colombia

Balloon Coffee Roasters Orbiter Seasonal Blend

Balloon Coffee Roasters India Araku

Tim Wendelboe, Los Pirineos Espresso - El Salvador

Tim Wendelboe, Nacimiento Espresso

Five Elephant, Columbia Decaf – Omni Roast

Tim Wendelboe, Kagumoini - Kenya

Tim Wendelboe, Finca Tamana Espresso - Kolumbien

La Cabra, Central Mattos - Brazil

Balloon Coffee Roasters Rwanda Gishamwana Filter

Tim Wendelboe, Finca El Vikingo - Honduras

MAME Pearl, espresso roast

MAME Pearl, filter roast

MAME Full Bloom, espresso roast

MAME Full Bloom, filter roast

Balloon Coffee Roasters Peru Maria Fernandez

Balloon Coffee Roasters, Colombia La Pradera

Balloon Coffee Roasters, Victor Cordero

Five Elephant, Cyesha Natural - Ruanda

Five Elephant, Nandi Hills - Kenia

Mabo, Hacienda Caña Verdes - 192h Anaerobic Natural

FRESH COFFEE FOR MAXIMUM AROMA

THE MOST IMPORTANT TIPS AT A GLANCE

FRESH COFFEE FOR MAXIMUM AROMA

THE MOST IMPORTANT TIPS AT A GLANCE