Rast Malaba, Mysore, India

Malabar is grown in the Indian district of Kerala. After harvesting, it is first exposed to the monsoon rains for 5 days to moisten it and then dried by the monsoon winds for 7 weeks.When coffee was still transported by sailing ships, a journey from India to Europe took about six months. Due to the change in climate, the green coffee beans changed in colour, size and taste. Today, Indian coffee growers use the monsoon to produce a speciality coffee that has exactly these characteristics - without any time delay. The traditional process of "monsooning" is carried out in Malabar, a region located on the west coast of India north of the city of Cochin. The Malabar region is known for its nature and lush wildlife.The humid monsoon climate causes the changes in the weight and characteristics of the coffee beans, which produce the unique soft and low-acid taste. The "monsooning" process takes place during the months of June to September, when the south-west monsoon winds are at their strongest. The coffee beans are sorted, graded "A Grade" and exposed to the hot and humid climate on well-ventilated cement floors of small drying houses in layers of 10 to 15 cm thickness. This causes them to swell with increasing humidity, so that the original moisture content increases from about 12-14 per cent to about 16-20 per cent. In addition, the beans take on their characteristic straw-yellow to beige colour. The coffee beans are then loosely filled into jute bags and stacked with sufficient distance between them to allow the monsoon to circulate better around the bags and to ensure that the moisture content is about the same in all the beans. During this process, the coffee develops its special taste and smell. The best coffee for a sensitive stomach.Malabar is grown in the Indian district of Kerala. After harvesting, it is first exposed to the monsoon rains for 5 days to moisten it and then dried by the monsoon winds for 7 weeks to obtain its distinctive, distinct and smooth taste. A very well tolerated coffee, without acidity, with a spicy, powerful body, soft and full-bodied. The best coffee for a sensitive stomach.

^CHF 7,50 _{250 g}

Rast Plantation, Mysore, Coorg, India

As early as 1620, the Arabica plant was introduced to India from Yemen, and commercial cultivation then took place around 1820 by the English. Robusta cultivation followed from Indonesia around 1900.From the Mysore/Coorg area, this coffee grows at an altitude of 1,000 to 1,450 m.a.s.l. An absolutely stomach-friendly, spicy and digestible top-quality coffee.

^CHF 8,70 _{250 g}

Chicco D'Oro India Monorigine

Chicco d'Oro India are single origin coffee beans in a can. A special selection of premium Arabica coffee beans from India, washed. Traditionally harvested by hand and sun-dried. The coffee beans are intensively processed. Therefore, the fermentation takes 36 hours. The aromatic wild coffee thus develops a strong and full-bodied character. The spicy taste of the espresso is perfectly balanced by a light note of toasted bread. The mild aftertaste of chocolate makes the Chicco d'Oro India coffee beans a coffee for connoisseurs and gives them their unique wild coffee note.A unique single origin wild coffee for fully automatic and portafilter machines.

^CHF 9,30 _{250 g}

Rest Kerkeicoondah, India

The family business was founded in 1943 and has since been run by three generations, currently Jacob Mammen and family. It covers about 650 ha in Chickmagalur and about 80 ha in Kerala. In addition to sustainable cultivation and constant quality controls in the company's own laboratory, Jacob Mammen also attaches great importance to fair treatment of the employees. For example, everyone receives annual bonuses, free accommodation, water and medical care. The harvest is done by hand, without the use of machines, which guarantees high quality. The Robusta grows at 750 to 1,000 m.a.s.l. on gentle slopes to steep hills on clayey laterite soils.Parcel coffees are harvested and processed separately according to individual fields. This produces unique and unmistakable flavour profiles. This parcel-by-parcel processing of coffees from a particular plantation creates the opportunity to experience the influences of variety, terroir, microclimate, altitude and processing. This makes it possible to transparently present these single-varietal and limited coffees with a special origin.

^CHF 11,50 _{250 g}

Black & Blaze India delight

100% Arabica, Yrgacheffe, washed. Directly and fairly traded. In Asia, but especially in India, delight means something special, such as to delight, inspire or please. Hence the name for this coffee and the result in the cup.The search for the best green coffees in the world led Claude Stahel to the hills of the Eastern Ghats, to Araku. About 10 years ago, the Naandi Foundation began to teach the local Adivasi farmers the craft of biodynamic coffee cultivation. The Foundation's work soon showed success and convinced the world of speciality coffee. Higher revenues, new perspectives for the farmers and a speciality for frahling lovers are the positive results.Black & Blaze is a small roastery in Zurich. It was founded in 2010 by the owner Claude Stahel, who decided on a holiday trip to dedicate his life to coffee. Claude and his team enthusiastically roast a variety of different coffees in Ebmatingen/Forch.

^CHF 11,50 _{350 g}

Café Noir Malabar

Indischer Arabica Kaffee welcher besonders langsam und schonend mit hellem Röstgrad geröstet wird. Der Kaffee wird nach der Ernte Monsunregen und -winden ausgesetzt, was ihm nach dem Rösten seine typisch milden Nussaromen gibt.Das Café Noir verkörpert Pioniergeist und die dauernde Suche nach handgemachter Qualität. Bis heute ist die Idee hinter dem Kaffee die alte und sie wird es bleiben: ein Handwerk verstehen und verbessern, einem Naturprodukt mit Leidenschaft sein ganzes Potential entlocken und damit möglichst vielen Menschen wirklichen Genuss schenken.

^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 19,00 _{500 g}

Maillardos, Mixtur II

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.Die Rösterei Maillardos steht für Leidenschaft, Nachhaltigkeit und Qualität. Inspiriert von Louis Camille Maillard und der Maillard-Reaktion, widmet sich das Team der schonenden und sorgfältigen Röstung von Spezialitätenkaffees. Jede Tasse ist das Ergebnis von Hingabe und handwerklichem Geschick. Die Rösterei achtet auf nachhaltige Anbaumethoden, Rückverfolgbarkeit und unterstützt kleinere Produzenten. Der 8-16 Minuten dauernde Veredlungsprozess und regelmässige Verkostungen garantieren eine gleichbleibende Qualität. Maillardos verpflichtet sich zu nachhaltiger Entwicklung, einschliesslich des Einsatzes von recycelbaren Verpackungen und einer energieeffizienten Röstmaschine.<?xml:namespace prefix="o" />

Demeter coffee versus organic coffee: what's behind it?

Organic coffee and Demeter coffee - two terms that often appear in connection with sustainable coffee enjoyment. But what is the difference? This much can be revealed: Demeter certification includes far stricter guidelines - from compliance with biodynamic production guidelines to a wide range of sustainability aspects.

Why is sustainability so important in coffee production in particular?

Sustainability is the key to ethical, environmentally friendly and future-proof coffee production. But that's not all: sustainable farming methods often lead to higher quality coffee beans with unique flavors, which benefits both producers and consumers. Sustainable practices reduce the use of chemicals, protect soils, preserve biodiversity and protect the climate.

How does organic coffee differ from conventional coffee?

Organic coffee is more than just a drink. It is a statement for environmental awareness, fair trade and pure enjoyment. In contrast to monoculture in conventional cultivation, organic farmers rely on mixed cultivation, which means that coffee plants are allowed to grow together with other plant species. Why is that? This promotes biodiversity and makes the plants more resistant to disease.

Monocultures, on the other hand, harbor serious ecological and economic risks. Focusing on the cultivation of a single plant species over large areas leads to greater susceptibility to diseases and pests and to rapid soil depletion

Coffee plants are very sensitive. Too much heat, but also too much cold, damages them. Moisture is good, but not too much. Coffee farmers like to plant avocado, grapefruit or banana trees, coconut palms or eucalyptus plants next to coffee plants. These mixed cultures ensure that coffee plants are protected from too much sunlight and heavy rainfall.

Organically grown - sustainably enjoyed Conventional coffee cultivation often relies on chemical fertilizers, which provide short-term growth but deplete the soil in the long term. Organic coffee farmers, on the other hand, rely on compost and organic fertilizers. The result? Fertile soils where coffee plants feel right at home.

Fair trade, fair wages Organic coffee stands for fairness not only towards nature, but also towards the coffee farmers. Fair trade practices guarantee fair wages, so that every sip of coffee also bears some social responsibility. Incidentally, unlike conventional coffee, organic farmers harvest their coffee cherries by hand. Industrial harvesting methods are not used.

Do you want to enjoy first-class coffee with a clear conscience and value environmentally friendly cultivation methods and fair conditions? Choose your favorite coffee from our selected range of exquisite organic and Demeter coffees!

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.

Was zeichnet einen Single Origin Kaffee aus?

Exquisite coffee with heart: choose organic and Demeter