Origin

100% Arabica. A world-famous Andean coffee - rarely as pure as here. With this coffee, too, the New York roasting company has succeeded in creating something extraordinary. This excellent highland coffee has been roasted here in its very own form without the addition of beans from other origins. This is exceptional because the taste of this coffee can vary depending on the harvest. But in return we get to know its genuine, unadulterated character: Rich, round and balanced aroma, slightly sweet nutty notes, and a strong body with a noticeable but elegant acidity.The story of Caffè New York began a good 70 years ago in the small town of Montecatini Terme in Tuscany. Ugo Incerpi, owner of the Bar New York, bought a roasting machine in order to be able to offer an exceptional coffee to the select clientele who came to the spa town for a cure. The coffee was so excellent that word got around in no time. In the 1950s and 1960s, Mr. Incerpi's son-in-law, Oscar Onori, expanded the "one-man roastery" and began to distribute "Caffé New York" to bars and restaurants throughout Tuscany.

Ein frisch duftender Bio-Kaffee mit feinen Fruchtnoten. Ein für dieses Anbaugebiet typisch feiner, blumiger und komplexer Kaffee mit bemerkenswert langem Abgang.Dieser Kaffee stammt aus dem Planadas-Gebiet südlich von Tolima und wird in einem hochgelegenen Gebiet angebaut, das sehr oft von Wolken durchzogen ist.Hinter dem Namen Perle de Café stecken Familien, Produzenten und eine handwerkliche Rösterei, die alle dieselbe Leidenschaft teilen: nur das Beste zu bieten.Die Kaffees von Perle de Café stammen aus einer kleinen Rösterei mit handwerklichem Know-how. So werden die Bohnen jedes Anbaugebiets in einem 22-kg-Trommelröster gemäss einem einzigartigen Röstprofil geröstet.Die Rückverfolgbarkeit der Kaffees von Perle de Café und die Transparenz des gesamten Produktionsprozesses sind von entscheidender Bedeutung. Jedes Anbaugebiet wird in Verbindung mit den Partner auf der Grundlage seiner Geschichte, Botschaft oder Einzigartigkeit ausgewählt.

No caffeine? Breaking the rules in the coffee world? Legalise it! For coffee with milk and espresso. Sweet, balanced and low in acidity.This Single Origin from Colombia surprises coffee connoisseurs with a creamy sweetness without caffeine effect. With a caffeine content of 0.1% or less, this is a great coffee to drink with milk or use for desserts like affogato and tiramisu. TheseLegal beans are roasted extra gently so that they are not subjected to additional stress after the decaffeination process. The company Descafecol from Manizales, Colombia, decaffeinates the beans. After a visit to Horizonte they chose Descafecol on the spot because we were impressed by their first-class working methods and production facilities. For decaffeination, Descafecol uses a combination of natural ethyl acetate (EA) and water. EA is naturally present in every coffee bean, as well as in many other fruits and vegetables. No foreign substances are added. Decaffeination is done in large extraction vessels with softened coffee beans that are washed with natural EA. The process is repeated several times to remove all the caffeine. Natural EA is obtained from the sugar cane industry in Palmira (Colombia) and, together with spring water, is the only substance that comes into contact with the beans.Subsequently, the beans are freed from residual EA. To do this, steam is passed over the coffee at low pressure. Descafecol delivers beans with no more than 5 ppm (parts per million) EA in the coffee. International standards accept an EA residue of up to 20 ppm. For comparison, bananas have about 20 times the EA of our decaffeinated legal coffees.This process allows for a gentle extraction of caffeine, avoiding excessive heat and pressure to keep the important cell structure of the coffee bean intact.The Coooperative Alto Occidente, the producers of Legal Beans, has always stood up against exploitation. In the 1950s, coffee farmers from the Riseralda region had had enough of middlemen, who were the main buyers of their beans at the time. A group of farmers got together and founded "Alto Occidente". The cooperative takes care of buying coffee, accessing credit and providing agricultural material. All members are small producers, which means that the work on their farms is mainly done by their own families.

Slightly darker roast. A coffee with a strong body and fine acidity, with hints of orange highlighted by brown sugar and nutty flavours. All in all, a well-rounded espresso of the highest quality. To find a small coffee farm like Luz Amanda Ospina's, you have to be lucky. A true gem of a specialty coffee from the remote mountains of Anserma in Colombia. Amanda Ospina and her husband Horacio run the farm, which was bought by Horacio's brother in 1979. The couple has two daughters and two sons: one of the sons helps on the farm; the other children are still at school or studying.During the main harvest season, the family employs four other coffee pickers. Luz Amanda Ospina recently invested in a small indoor drying system so that they can dry the coffee even during longer rainy periods and are not so dependent on dry weather.This coffee has been named "Leal" - which means "loyal" in Spanish - because Horizonte Roasters are keen to remain loyal to such outstanding coffee producers as Luz Amanda Ospina.Christoph Sauser's path to his company Horizonte Coffee Roasters resembles a winding mountain path rather than a predictable tarmac road. During his 20-year career as one of the world's best mountain bikers, Sauser won bronze at the Olympic Games, two World Cup overall titles, four World Championship titles and the Cape Epic mountain bike stage race five times.Sauser's path from professional cyclist to coffee roaster was paved by the same curiosity and quest for perfection. Drinking coffee is just one (incredibly pleasurable) part of a large and rich coffee culture. With Horizonte Coffee Roasters, you experience and taste all of that.

Schonend und chemiefrei entkoffeiniert (Swiss Water Process®), würzig, weich und leicht fruchtig. Für Espresso, Bialetti, Frenchpress und alle Milchgetränke. Sehr lecker und trotzdem ohne Koffein – also kein Kompromiss Las Rosas ist das Ergebnis der unglaublichen Arbeit eines Teams von Frauen in La Plata. Las Rosas ist sowohl eine agrarwirtschaftliche als auch eine soziologische Erfolgsgeschichte. Las Rosas wurde 2010 gegründet, um für eine faire Behandlung und den Zugang zu Krediten zu kämpfen, der Frauen zuvor verwehrt war. Heute ist Las Rosas eine Gruppe von 350 starken Landwirtinnen, die Qualität produzieren und sich gleichzeitig für die Gleichstellung der Geschlechter und die finanzielle Unabhängigkeit von Frauen in der Region.Las Rosas konzentriert sich auf das Wohlergehen der Familie und hat hart gegen traditionelle chauvinistischen Werten gearbeitet, um seine Gemeinden vom Wert der Frauen als Stützen der der finanziellen Stabilität der Haushalte zu überzeugen. Mit dieser hart erkämpften Autonomie haben die Kleinbäuerinnen von Las Rosas Verbesserungen in der Kaffeeproduktion (Anpflanzung von Bäumen, Installation von Paraboltrockenbeeten), technische Schulungen und die Einrichtung eines Kreditfonds eingerichtet, den die Mitglieder als Betriebskapital nutzen können. Die Gruppe produziert jetzt fast 1.400 Säcke Kaffee pro Jahr aus Qualitätskaffee, der hauptsächlich aus Caturra- und Castillo-Sorten, die in den kaffeefreundlichen Höhenlagen Huilas bekannt ist. Ojo de Café ist eine Spezialitätenkaffee-Rösterei aus Bern. Debora und Cristian rösten ausschliesslich Spezialitätenkaffee aus Lateinamerika von hervorragender Qualität und sind immer auf der Suche nach einem exzellenten Ergebnis in der Tasse, wobei sie in jeder Beziehung Wert auf Fairness, Freundschaft und Transparenz legen.

La Semeuse teilt die gemeinsame Vision der 28 Kaffeebauern der Genossenschaft ''Entre Sierras''. Vollmundig, Karamell, Nüssen und Honig entfaltet Aromen von Beeren und SchokoladeFür sie spielen traditionelle Werte eine wichtige Rolle. Gemeinsam stellen sie ihre Leidenschaft und ihr Wissen in den Dienst des Wohles jedes einzelnen.

Planadas Tolima is a decaffeinated coffee made from sugar cane.After being completely washed and dried, the caffeine content is reduced through a natural process. Thefirst coffee, in the opinion of Miro Coffee , that is also a pleasure without caffeine. It is suitable for all types of preparation and offers plenty of flavour, a pleasant acidity and plenty of sweetness.The coffee beans are first steamed at low pressure to remove the silver skins. They are then moistened with hot water to swell and soften the beans.This step prepares the coffee for the hydrolysis of the caffeine, which is bound to the salts of the chlorogenic acid in the coffee. The moistened coffee is washed several times with the solvent ethyl acetate (EA).In decaffeinated sugar cane coffee, the ethyl acetate is obtained naturally through the fermentation of the sugar cane grown in Colombia, rather than through chemical synthesis.Once the caffeine content is reduced to the desired level, the beans are cleaned to remove the remaining EA and dried to 10-12%.Producer SmallholdersOrigin TolimaProcess WashedDecaf Sugarcane ProcessArabica Variety Caturra & CastilloGrowing altitude 1800 m a.s.l.Roast profile MediumSuitable for Espresso, Filter, French Press, Cold Brew and AeropressMIRO COFFEE - Manufactura de Café: Since the beginning, the Manufactura de Café has exclusively purchased specialty coffee. Around three quarters of these are beans from certified organic suppliers. The farms are selected very carefully - to ensure fair trade and optimal conditions for the coffee farmers. In the miró café at Brauerstrasse 58 in Zurich, you can watch the brothers roasting and taste at least two types of coffee.

Vollmundig-nussiger Robuster-Genuss, anhaltend cremiger Abgang-Espresso wie in Süden. Körper, minimale Säure. Hauptverantwortlich dafür sind zwei verschiedene Single Origin Robusta, abgerundet mit einem leicht nussigen Arabica aus Rio Blanco, Kolumbien. Aufgrund des hohen Anteils an Robusta ist dies eine Mischung mit sehr viel Körper und Koffein, bestens geeignet für einen samtig-kräftigen Espresso.<?xml:namespace prefix="o" />

A sweet decaffeinated coffee reminiscent of marzipan and tropical fruits. With its medium roast, it is suitable for preparation with both a portafilter and a hand filter. 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.