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Origin

For a coffee to receive the title of Single Origin, all coffee beans must come from the same growing region and must not be blended with other coffees.


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Blasercafé, Terroir, Orang Utan Sumatra
Indonesia
CHF 12,50 250 g
Blasercafé, Terroir, Orang Utan Sumatra

Small farmers cultivate coffee gardens in the Gayo highlands in the north of Sumatra according to the strict Orang Utan guidelines. A dark roast, ideally suited for an espresso, cappuccino and latte macchiato, ideal for preparation with an espresso machine, a fully automatic machine, a Bialetti cooker or a French Press. In return, the families receive a premium per kilo of green coffee. With another premium, we support the Sumatran Orang Utan Conservation Programme, which works in partnership with the Indonesian government to protect the Sumatran Orang Utans. The Sumatran Orang Utan Conservation Programme (SOCP) is supported by the Swiss foundation PanEco.The term "terroir" has long since ceased to be reserved for wine. Coffee gets a significant part of its character in its origin. The soil and the climatic conditions shape its aroma, its acids and consequently its overall profile. It is the terroir that gives coffee complexity. When we enjoy the coffee, we experience these special notes that the coffee would not acquire through processing and the specific coffee plant alone.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, they 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.

Café Tacuba, Bella vista Tacuba El Salvador
El Salvador Directtrade
CHF 8,00 250 g
Café Tacuba, Bella vista Tacuba El Salvador

Only about 7km away from Los Laureles is the farm Bella Vista. The history of this farm also goes back to 1932. At that time, after the revolution, it was allowed to own land for the first time again. The first coffee plants were planted by Rogelio Dorath. The farm remained in the possession of this family until it was handed over to Monica Dahlby, Manolo's sister, in 2009. As with Los Laureles, Osiris Gonzalez is responsible for the farm. Joel Santos is responsible for the cultivation of the farm and manages the staff. The farm borders the El Imposible National Park and is located at 1300 m.a.s.l. In the middle of the 8-hectare farm is a small forest. This provides a great variety of plants and a natural climate. From the farm, you have a view of the 200km long beach. Due to the proximity to the sea and the altitude, there is a pleasant breeze all year round. This farm shows the diversity of El Salvador at its best.Café Tacuba is a small micro-roasting company from Lucerne. The founding members are Manolo, Amin and Nikolaj. Manolo is a coffee producer from El Salvador and owns his own coffee plantation there. During the harvest, he visits the farms in El Salvador for a long time and buys coffee from his family and friends. In the small restaurant in Lucerne, where coffee can be drunk and beans bought at the same time, they are then roasted on the small 5kg Probat machine. Manolo then takes great pleasure in presenting the different coffees to the customers and advising them.Transparency is very important to Café Tacuba. The coffees can be traced back to the respective coffee farmer. We maintain a friendly relationship with them and strive for long-term cooperation. The single origin coffees are all handpicked and of the highest quality. By purchasing directly from the coffee farmers, Café Tacuba is able to provide a fair wage for all those involved in the value chain and thus helps to counteract poverty in El Salvador.

Café Tacuba, Finca los Angeles Region Ahuachapan, El Salvador
El Salvador Directtrade
CHF 9,00 250 g
Café Tacuba, Finca los Angeles Region Ahuachapan, El Salvador

The Los Angeles farm has been owned by Enrique Helinburg for generations. The farm is lovingly tended and cared for. Orchids grow on some parts of the 25-hectare farm, and the farm is also densely overgrown and offers a natural environment for the coffee plants. Cesar Magaña, who grew up with Manolo, became aware of the farm in 2012. The charm of the family as well as the quality of the coffee led to the coffee being included in the range. For the family, selling directly to roasting companies in Europe opens up new opportunities. Whereas previously they sold mainly to large local companies, the family can bypass the middlemen through contact with Manolo. Thus, the owners receive a fair wage and appreciation for the product. This, in turn, helps to improve the quality and enables a long-term cooperation.Café Tacuba is a small micro-roasting company from Lucerne. Founding members are Manolo, Amin and Nikolaj. Manolo is a coffee producer from El Salvador and owns his own coffee plantation there. During the harvest, he visits the farms in El Salvador for a long time and buys coffee from his family and friends. In the small restaurant in Lucerne, where coffee can be drunk and beans bought at the same time, they are then roasted on the small 5kg Probat machine. Manolo then takes great pleasure in presenting the different coffees to the customers and advising them.Transparency is very important to Café Tacuba. The coffees can be traced back to the respective coffee farmer. We maintain a friendly relationship with them and strive for long-term cooperation. The single origin coffees are all handpicked and of the highest quality. By purchasing directly from the coffee farmers, Café Tacuba is able to provide a fair wage for all those involved in the value chain and thus helps to counteract poverty in El Salvador.

Café Tacuba, La Esperanza Ahuachapan, El Salvador
El Salvador Directtrade
CHF 9,00 250 g
Café Tacuba, La Esperanza Ahuachapan, El Salvador

Adjacent to Bella Vista is the farm La Esperanza. It is a proud 150 hectares in size and is owned by Mauricio Escalon. Mauricio's great-grandfather, Pedro Jose Escalon, was one of the first to export coffee in 1870. The Escalon family accordingly helped to shape the coffee history of El Salvador. The acquaintance with Mauricio began when Manolo was still active as a tourist guide. The entrance to the El Imposible National Park leads through La Esperanza. Mauricio tolerated the guided tours and in return, Manolo always brought the tour groups to Mauricio's coffeehouse. This is how a friendship developed, which soon led to a business cooperation.The Escalon family focuses strongly on speciality coffees. They are constantly optimising their processes and trying out new things. It is therefore not surprising that the coffees regularly receive awards from the Cup of Excellence organisation.Café Tacuba is a small micro-roasting company from Lucerne. The founding members are Manolo, Amin and Nikolaj. Manolo is a coffee producer from El Salvador and owns his own coffee plantation there. During the harvest, he visits the farms in El Salvador for a long time and buys coffee from his family and friends. In the small restaurant in Lucerne, where coffee can be drunk and beans bought at the same time, they are then roasted on the small 5kg Probat machine. Manolo then takes great pleasure in presenting the different coffees to the customers and advising them.Transparency is very important to Café Tacuba. The coffees can be traced back to the respective coffee farmer. We maintain a friendly relationship with them and strive for long-term cooperation. The single origin coffees are all handpicked and of the highest quality. By purchasing directly from the coffee farmers, Café Tacuba is able to provide a fair wage for all those involved in the value chain and thus helps to counteract poverty in El Salvador.

Café Tacuba, Los laureles La Familia Produzent: Manolo Gonzalez
El Salvador Directtrade
CHF 8,00 250 g
Café Tacuba, Los laureles La Familia Producer: Manolo Gonzalez

The coffee farm Los Laureles was founded by Mathilde Gonzalez, Manolo's grandmother. In 1932, she started planting coffee. Great importance was always attached to a natural environment. The preservation of the great diversity of species and plants was a high priority from the beginning. The farm, which covers about 8 hectares, is located at 850 metres above sea level in the Tacuba region of El Salvador. More than 120 different tree varieties grow on the farm. The great variety of plants in turn attracts many animals. The small river that surrounds the farm also ensures a completely intact ecosystem.Los Laureles is thus our showcase farm for sustainable coffee cultivation in harmony with nature. During Manolo's absence, his father, Osiris Gonzalez, is responsible for the farm. Depending on the season, there are different numbers of employees working on the farm. Long-time employee Abel Garcia is on the farm all year round. Thanks to his valuable work, the diverse ecosystem is preserved and the farm retains all its charm.Café Tacuba is a small micro-roasting company from Lucerne. Founding members are Manolo, Amin and Nikolaj. Manolo is a coffee producer from El Salvador and owns his own coffee plantation there. During the harvest, he visits the farms in El Salvador for a long time and buys coffee from his family and friends. In the small restaurant in Lucerne, where coffee can be drunk and beans bought at the same time, they are then roasted on the small 5kg Probat machine. Manolo then takes great pleasure in presenting the different coffees to the customers and advising them.Transparency is very important to Café Tacuba. The coffees can be traced back to the respective coffee farmer. We maintain a friendly relationship with them and strive for long-term cooperation. The single origin coffees are all handpicked and of the highest quality. By purchasing directly from the coffee farmers, Café Tacuba is able to provide a fair wage for all those involved in the value chain and thus helps to counteract poverty in El Salvador.

Café Tacuba, Mezcla de casa EL SALVADOR
El Salvador Directtrade
CHF 7,00 250 g
Café Tacuba, Mezcla de casa EL SALVADOR

The coffees for our house blend are sourced from the producers Carlos Pola, Enrique Helinburg and Eduardo Arrivillaga at Tacuba. The three coffees complement each other ideally and make a wonderful blend.  The combination results in a broad flavour profile with lots of aroma and is suitable for many preparation methods. The slightly darker roast also ensures that the fruit acidity is not too intense and should help with the introduction to the world of speciality coffees. Café Tacuba is a small micro-roasting company from Lucerne. The founding members are Manolo, Amin and Nikolaj. Manolo is a coffee producer from El Salvador and owns his own coffee plantation there. During the harvest, he visits the farms in El Salvador for a long time and buys coffee from his family and friends. In the small restaurant in Lucerne, where coffee can be drunk and beans bought at the same time, they are then roasted on the small 5kg Probat machine. Manolo then takes great pleasure in presenting the different coffees to the customers and advising them.Transparency is very important to Café Tacuba. The coffees can be traced back to the respective coffee farmer. We maintain a friendly relationship with them and strive for long-term cooperation. The single origin coffees are all handpicked and of the highest quality. By purchasing directly from the coffee farmers, Café Tacuba is able to provide a fair wage for all those involved in the value chain and thus helps to counteract poverty in El Salvador.

Drip Roasters
Ethiopia fresh
CHF 16,00 250 g
Drip Roasters Ethiopia Halo Beriti

Halo Beriti ist ein gewaschener äthiopischen Kaffee aus der Grossregion Yirgacheffe. Die Region ist weltberühmt für seine fruchtigen Naturals und floralen gewaschenen Kaffees. Auch Halo Beriti schmeckt blumig, frisch und sanft. Gleichzeitig verfügt er über einen unverwechselbaren Himbeer-Geschmack und eine abgerundete Säure, die durch die helle Röstung perfekt zur Geltung kommt.Boledu wurde erst 2018 gegründet. Der Name ist Programm: Boledu heisst "source", also Quelle oder Ursprung. Trotz ihres jungen Alters vereint das Unternehmen in ihren Reihen bereits jahrelange Erfahrung: Abyote Ageze and Mebrahtu Aynalem kommen auf insgesamt über 12 Jahre Erfahrung im Kaffeegeschäft. Boledu achtet stark auf Qualität und schult die Produzierenden dabei, die Qualitätsstandards ein- und hochzuhalten.Die Kaffees werden direkt von den Washing Stations erworben - hier von der 2014 eröffneten Halo Beriti Washing Station, statt über die Börse gehandelt - Mebrahtu spricht von «vertikaler Integration». Damit besteht Transparenz über die Herkunft, was die Basis für eine langjährige Beziehung ist. Boledu bietet den Washing Stations eine Bezahlung im Voraus an, womit diese besser planen können und Boledu jedes Jahr dieselben Kaffees wiederkaufen kann. Auch bezahlen sie für die geernteten Kaffeekirschen einen höheren Preis als üblich.Vor jeder Ernte entscheidet Boledu, mit welchen Produzierenden sie für gewisse Microlots zusammenarbeiten wollen. Danach finden drei Tage lang Schulungen statt, um die Konsistenz und Qualität sicherzustellen, von der Boledu lebt und womit sie sich einen Namen gemacht hat. Da die meisten Farmen zu klein sind, um genug für ein eigenes Lot zu ernten, werden die Kaffees von mehreren, nahegelegenen Farmen kombiniert, die sich ähnlich sind in der Art des Bodens, der Anbauhöhe, Regenmuster, Varietäten usw. Boledu sowie der Rohkaffee verfügen über ein Bio- und Fairtrade-Zertifikat.Drip Roasters ist eine Berner Rösterei für Spezialitäten-Kaffee. Seit Mitte 2018 sind sie im Berner Nordquartier zu Hause. Dennys und Fabian, zwei Brüder, die gerne Kaffee trinken und machen. Sie rösten ihre Kaffees auf einer Giesen. Ein vollintegriertes Röst-Programm ermöglicht es ihnen, alle relevanten Variablen während des Röstvorgangs - wie etwa Temperatur, Zeit, Gasdruck oder Drehgeschwindigkeit der Trommel - zu messen und analysieren.Mit helleren Röstungen werden die sortenspezifischen Aromen der Regionen des jeweiligen Kaffees betont. Die nachhaltige Produktion und Verarbeitung sowie fairen und möglichst direkten Handel betrachten sie als Selbstverständlichkeit. Die Einkaufspreise sind immer höher als der vorgeschriebene Kaffeepreis für das Fairtrade-Label.

Drip Roasters
Rwanda fresh
CHF 15,50 250 g
Drip Roasters Rwanda Kamajumba

Der Kamajumba Espresso enthält fruchtige Aromen, die an Orange oder rote Äpfel erinnern, aber auch eine schokoladige Note. Die leichte Säure wird mit Aromen von Schwarztee ergänzt und durch eine angenehme Süsse abgerundet.Durch den Kontakt zu Vanía Nzeyimana sind die Drip Roasters auf diesen Kaffee aufmerksam geworden. Vanía hat mit Somaho vor Kurzem ein Unternehmen gegründet, um Kaffee aus Ruanda nach Europa zu importieren. Dabei setzt sie sich ein für soziale  Gerechtigkeit, ökologische Verantwortung und einen Kaffee-Handel, bei dem Produzent*innen auf Augenhöhe mit Käufer*innern stehen.Kivubelt Coffee wurde 2011 von Furaha Umwizeye Teuscher gegründet. Nach ihrem Master-Abschluss in der Schweiz zog es Furaha zurück nach Ruanda, wo sie die Herausforderung annahm, eine Kaffeefarm aufzubauen. Seitdem wurden am Kivubelt, wie die Region um den See genannt wird, bereits über 90'000 Kaffeebäume auf drei verschiedenen Kaffeefarms angepflanzt. Zusätzlich arbeitet Kivubelt Coffee mit mehr als 500 Kleinbauern und -bäuerinnen in der Umgebung zusammen, welche ihre Kaffeekirschen in die Washing Stations bringen. Das junge Unternehmen legt grossen Wert auf vertikale Integration und wendet ökologische und nachhaltige Praktiken an. So erhalten die Angestellten von Kivubelt Coffee beispielsweise Zugang zu Schulungsmaterialien und Möglichkeiten für eine Beschäftigung ausserhalb der Erntezeit. Sie sind ausserdem krankenversichert.Das Kamajumba Estate liegt auf einer Halbinsel direkt am Kivu-See im Westen Ruandas an der Grenze zur Demokratischen Republik Kongo (Kinshasa). Der See liegt auf 1460 m ü.M. und durch die Nähe zum Äquator und die Vulkanerde bietet das Terroir auf der Kamajumba-Halbinsel hervorragende Bedingungen für den Kaffeeanbau. Die Umgebung wird von diversen Vulkanen umgeben, die meisten davon sind bewachsen und nicht aktiv, doch der Mount Nyiragongo brach kürzlich auf der Kongolesischen Seite der Grenze aus und hinterliess eine Schneide der Verwüstung in der Stadt Goma.Drip Roasters ist eine Berner Rösterei für Spezialitäten-Kaffee. Seit Mitte 2018 sind sie im Berner Nordquartier zu Hause. Dennys und Fabian, zwei Brüder, die gerne Kaffee trinken und machen. Sie rösten ihre Kaffees auf einer Giesen. Ein vollintegriertes Röst-Programm ermöglicht es ihnen, alle relevanten Variablen während des Röstvorgangs - wie etwa Temperatur, Zeit, Gasdruck oder Drehgeschwindigkeit der Trommel - zu messen und analysieren.Mit helleren Röstungen werden die sortenspezifischen Aromen der Regionen des jeweiligen Kaffees betont. Die nachhaltige Produktion und Verarbeitung sowie fairen und möglichst direkten Handel betrachten sie als Selbstverständlichkeit. Die Einkaufspreise sind immer höher als der vorgeschriebene Kaffeepreis für das Fairtrade-Label.

El Imposible Roasters Karmin, Sonsonate, San Antonio, El Salvador
Espresso roasting El Salvador Directtrade
CHF 16,45 250 g
El Imposible Roasters Carmine, Sonsonate, San Antonio, El Salvador

This lightly roasted 100% Arabica coffee has a beautifully balanced and pleasantly fruity taste. Best suited for making filter coffee with Chemex, Aeropress or Hario filters.Carlos Pola's family has been in coffee for 5 generations, so he has experienced coffee culture since childhood. He worked in the textile industry for around 20 years, a demanding industry in terms of efficiency and quality. In 2012, Carlos changed careers and started working full time in the coffee sector. His vision is to apply his experience in the textile industry to coffee production. The vision, strategies and overall efforts to become a sustainable specialty coffee producer have been key factors for success in the challenging world of coffee farming.Carlos grows coffee in dramatically new and sustainable ways. continuous experimentation with new processing methods; produces honey, natural products and controlled fermentations; dries all his coffee in African beds; supports his community by helping farmers adopt specialty coffee; and is passionate about traceability, having developed an app to track his coffee from farm to cup.Carlos has implemented an innovative design or architecture to renovate his plantation. This is cost-efficient, extremely environmentally friendly, labour-saving and productive. By planting in double rows and straight contour lines simulating a spider web, using shade trees with nitrogen fixation and covering the soil, he has been able to fix almost 100% of rainwater, fix carbon and nitrogen in the soil and propagate mycorrhizae, fungi that forms a symbiotic relationship with plants to exchange nutrients. Together, all these practices drastically reduce the use of pesticides and chemical fertilisers.The farms are located near the town of Juayua, which is on the Ruta de las Flores (the Route of Flowers). If you are lucky enough to visit this area while the flowers are in bloom, especially coffee, you will understand why the name. Juayua is in the middle of the Apanaeca Ilamatepeq Mountains, where many coffee farms are located. The volcanic mountains in the area reach heights of almost 2,100 m.a.s.l. With an ideal climate and altitudes, it is no wonder that this region produces fantastic coffees. Each mountain is said to have its own microclimate that produces unique flavours.Finca San Antonio's Pacamara was used by World Champion Dan Fellows in both the 2018 and 2019 Coffee in Spirits competitions.El Imposible Roasters Gmbh is a small micro-roastery from Horw, Lucerne, founded in 2015 and run by Mario Waldispühl and Mira Hochstrasser since then. Their first imported green coffee came from a finca located on the barely conquerable El Imposible hill range in El Salvador. El Imposible also stands for a project that seemed impossible just a few years ago, namely to import green coffee from El Salvador and Uganda directly to Switzerland without sourcing it via the world market trade, thus ensuring fair compensation for the coffee farmers. This also applies to the coffee imported from Peru via the CAFHU cooperative, which unites small coffee farmers in the Amazon region and pays them a price above the coffee market price.Mario and Mira have a wealth of experience in gastronomy and food science. Mario is a former chef and partner of the Gasthaus Krone with 15 Gault Millau points and currently co-owner of the Jazzkantine. Other areas of activity include catering and working as a private chef. He is also involved in "Cuisine sans frontières" and is co-organiser of the Kitchen Battle Lucerne. Mira is a food engineer with a Master of Science ETH in food science. Previously, she had a career in baby milk development and at a muesli manufacturer. In addition to her work at El Imposible Roasters, she is a 40 per cent lecturer at the Strickhof vocational school in Au-Wädenswil for prospective food technologists.

El Imposible Roasters Coral, Cordoba, Veracruz, San Felipe, Mexico
Espresso roasting Mexico Directtrade
CHF 14,90 250 g
El Imposible Roasters Coral, Cordoba, Veracruz, San Felipe, Mexico

This lightly roasted 100% Arabica coffee has a beautifully balanced and pleasantly fruity taste. Ideally suited for the preparation of filter coffee with Chemex, Aeropress or Hario filters.Since 1924, the De Gasperín family has managed and operated the small, traditional coffee farm Rancho San Felipe. The main focus is to produce very good coffee under fair conditions, a consistently transparent process, direct trade and fair prices for the producer families. The entire processing is done in the original way on the ranch: During the wet processing, the damaged beans are first separated and then de-pulped. This is followed by an 18-24 hour fermentation and 6-hour resting phase. The coffee is then washed by hand and dried in drying beds with constant turning. Before export, the glassine skin is removed and the coffee is electronically selected once again.El Imposible Roasters Gmbh is a small micro-roastery from Horw, Lucerne, founded in 2015 and run by Mario Waldispühl and Mira Hochstrasser since then. Their first imported green coffee came from a finca located on the barely conquerable El Imposible hill range in El Salvador. El Imposible also stands for a project that seemed impossible just a few years ago, namely to import green coffee from El Salvador and Uganda directly to Switzerland without sourcing it via the world market trade, thus ensuring fair compensation for the coffee farmers. This also applies to the coffee imported from Peru via the CAFHU cooperative, which unites small coffee farmers in the Amazon region and pays them a price above the coffee market price.Mario and Mira have a wealth of experience in gastronomy and food science. Mario is a former chef and partner of the Gasthaus Krone with 15 Gault Millau points and currently co-owner of the Jazzkantine. Other areas of activity include catering and working as a private chef. He is also involved in "Cuisine sans frontières" and is co-organiser of the Kitchen Battle Lucerne. Mira is a food engineer with a Master of Science ETH in food science. Previously, she had a career in baby milk development and at a muesli manufacturer. In addition to her work at El Imposible Roasters, she is a 40 per cent lecturer at the Strickhof vocational school in Au-Wädenswil for prospective food technologists.

Cafe imposible
Espresso roasting Uganda Directtrade
CHF 13,10 250 g
El Imposible Roasters Turquoise, Bugisu, Uganda

This 100% Arabica coffee is particularly suitable for preparation with the mocha or French press, but also with the fully automatic machine or filter. It is a mild coffee of medium roast for Americano as well as cappuccino lovers.The Turquoise line includes the SL 14 coffee variety and comes from the coffee plantation of Gidegi Nicanoli from the Bugisu region in Uganda, where his Arabica coffee is grown at an altitude of 1,940 metres above sea level. His family started growing coffee in 1989, and in addition to coffee, bananas and beans are also cultivated on the estate. Bugisu is a region in north-eastern Uganda in the area of the Mountain Elgon National Park, about 100km north-east of Lake Victoria. The equatorial climate around the extinct volcano Mountain Elgon is a preferred coffee growing area because of its regular, abundant rainfall and fertile soil - a perfect combination between rain, sun and the mineral-rich volcanic soils.El Imposible Roasters Gmbh is a micro-roasting company from Horw, Lucerne, founded in 2015 and run by Mario Waldispühl and Mira Hochstrasser since then. Their first imported green coffee came from a finca located on the barely conquerable El Imposible hill range in El Salvador. El Imposible also stands for a project that seemed impossible just a few years ago, namely to import green coffee from El Salvador and Uganda directly to Switzerland without sourcing it via the world market trade, thus ensuring fair compensation for the coffee farmers. The coffees are traceable back to the respective coffee farmer and the coffee farmers in Uganda know them personally.Mario and Mira have a wealth of experience in gastronomy and food science. Mario is a former chef and partner of the Gasthaus Krone with 15 Gault Millau points and currently co-owner of the Jazzkantine. Other areas of activity include catering and working as a private chef. He is also involved in "Cuisine sans frontières" and is co-organiser of the Kitchen Battle Lucerne. Mira is a food engineer with a Master of Science from the ETH in Food Science. Previously, she had a career in baby milk development and at a muesli manufacturer. In addition to her work at El Imposible Roasters, she is a 40 per cent lecturer at the Strickhof vocational school in Au-Wädenswil for prospective food technologists.

Henauer Kaffee Macho
Costa Rica Directtrade
CHF 13,00 250 g
Henau Coffee Macho

This coffee can be enjoyed as a fruity espresso or long coffee, and as a filter coffee it always leaves you wanting another cup. At first unexciting and super sweet, but the more it cools down the more exciting it becomes.This coffee, prepared as White Honey, comes from the Finca Macho. The finca is located in the San José de Leon Cortés region in Tarrazu (Costa Rica) at 1900 metres above sea level. Since its foundation in 2009, the finca has been run by Efraim and his son Gelberth Naranjo. Efraim is affectionately called "Don Macho" by his friends, which is how the finca got its name.From the whole farm you have a wonderful view of the vastness of the Tarrazu Mountains. At Finca Macho, coffee quality starts with the tree. Therefore, a lot of attention is paid to the health of the soil and the maintenance of a bee population to pollinate their plants. All this work translates into the coffee as a lovely, floral aroma.The coffee at Finca Macho is dried on terraced drying beds and terraces scattered across the steeply sloping property. In 2017, the Naranjos added a dry mill to their farm, giving them quality control right up to the final stage of preparing the coffee for export.The Naranjo family has begun experimenting with different processing methods, all of which involve leaving the day's harvest in the cherry overnight before sculpting it the next morning.Henauer has been working with Finca Macho for several years now. And every year they are very impressed with the variety of flavours these coffees come up with. Thanks to the extreme cultivation altitude, the coffees have time to mature and thus develop even more complex aromas.Macho, Tarrazu, Costa Rica - Country: Costa Rica - Region: Tarrazu - Farm: Bernan Urena- Producer: Don Lito- Variety: Catuai - Growing altitude: 1'600 m.a.s.l. - Processing: White HoneyHenauer Kaffee is a family business that roasts a wide variety of coffees in Bülach near Zurich. Henauer Kaffee is now one of the largest roasting companies in the region and is run by the fourth generation of siblings, Philipp and Stefanie Henauer.

Henauer Kaffee
Brasilien Demeter fairtrade
CHF 6,90 2 SIZES
Henauer Camocim Crema

100% organic, Demeter. Caffè Camocim, the fair-trade, healthy coffee from an eco-social environment. The Camocim is surprisingly fruity for a Brazilian coffee and yet it is very elegant, almost filigree. Exciting as a filter, long coffee or as a light espresso.The 300-hectare fazenda was founded in 1960 by Senor Olivar de Aranjo, at the proud age of 90. It is located in the Brazilian highlands of Espirito Santo, at an altitude of 1200 metres above sea level. Since 1999, his son Henrique Sloper de Aranjo has continued to run the Fazenda Camocim.Henrique is a coffee farmer with an incredible passion. We have been working with him for several years and now, for the first time, we are bringing one of his top lots to our P14 line.The farm, which has been Demeter-certified for many years, works according to the principles of a responsible, natural and closed life cycle. Here, true to the motto of biodiversity, animal husbandry is practised alongside coffee cultivation, water is treated and fauna and flora are cared for and preserved.Biodynamic agriculture at the Fazenda Camocim means respecting the natural cycle of the sun, moon and planets. The plants are treated with herbs and homeopathic medicines instead of chemicals. Thus ? according to a precisely observed calendar ? homeopathic tinctures are spread by hand on the coffee bushes by means of leaf wavers to achieve the highest quality of coffee.The green coffee is dried on so-called "coffeebeds" (large nets stretched over the ground) with constant turning, without coming into contact with the ground. This care has earned Henrique several national award-winning coffees, and his coffee farm is considered one of the best in Brazil.Camocim is an absolute all-rounder. It can be enjoyed wonderfully as an espresso or cappuccino and is just as enjoyable as a full-bodied filter coffee. It is unexciting, but on closer inspection it becomes clear that this is a great coffee.Camocim, Pedra Azul, Brazil - Country: Brazil - Region: Pedra Azul - Farm: Fazenda Camocim - Producer: Henrique Sloper - Variety: Red Iapar - Growing altitude: 1100 - 1300 m.a.s.l. - Processing: Natural Henauer coffee stands not only for distinctive roasting craft and know-how but also for long-standing relationships with coffee farmers. This is an important aspect for the coffee farmers, but also for you as a consumer. The constant harvest ensures a certain income stability for the farmer, which enables him to make future investments and ultimately influences the quality of the coffee in your cup.Henauer has been promoting the sale of Demeter coffee in Switzerland for over 70 years and is a Bio-Suisse certified company.