Single Origin: Pure and unique

Die Finca Irlanda in Mexiko ist die älteste Demeter Plantage in den Tropen und deren Kaffee ist seit jeher Bestandteil des Henauer Sortiments, somit Herzstück von Henauer. Demeter steht für einen biologisch-biodynamischen Anbau beruhend auf den landwirtschaftlichen Ideen Rudolf Steiners. Der Kaffee ist demnach frei von Pestiziden oder anderen chemischen Zusätzen. Mit seiner mittel bis dunklen Röstung und 8% Robusta Anteil empfehlen wir die Zubereitung als Espresso. Henauer Kaffee gehört zu den ältesten Röstereien der Schweiz. Die Geschwister Philipp und Stefanie Henauer führen das Familienunternehmen bereits in der vierten Generation, Kaffee fliesst sozusagen durch ihre Adern. 1896 wurde Henauer Kaffee von George Henauer in Winterthur gegründet, alsbald der Umzug ins Niederdörfli und 1986 der Wechsel nach Höri bei Bülach folgte.Henauer Kaffee steht nicht nur für ausgeprägtes Rösthandwerk und Knowhow sondern auch für langjährige Beziehungen zu Kaffeebauern. Ein wichtiger Aspekt für die Kaffeebauern, aber auch für dich als Konsument. Die konstante Ernteabnahme sorgt für eine gewisse Einkommensstabilität beim Bauern, was ihm künftige Investitionen überhaupt ermöglicht und schlussendlich die Qualität des Kaffees in deiner Tasse beeinflusst.Seit über 70 Jahren fördert Henauer zudem den Verkauf von Demeter Kaffee in der Schweiz und ist ein Bio-Suisse zertifiziertes Unternehmen.

100% Arabica, 100% organic. This coffee is full-bodied and balanced with a fine fruity note. It has a medium spicy, delicate sweet-malty aroma. The balanced flavour and very fine acidity, with a medium, balanced body, make for a velvety, pleasant mouthfeel. Smooth, sweet finish. This coffee comes from the state of Chiapas, and is grown around the El Triunfo nature reserve.This region is characterised by the volcanic Sierra Madre de Chiapas mountain range. The Arabica plants are shielded from the storms of the Pacific, but still get enough rain and sun to develop ideally. The iron-rich, volcanic soils of this region at altitudes of 1200 to 1600 m are ideal for growing excellent coffee. The harvest is done exclusively by hand. Equally meticulous is the strict quality control before the Berilo is exported.

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.

Balanced fruit acidity, sweet and round on the finish

Café Crème Blend, your ideal coffee companion