Rickli's Don Ernesto Coffee Roastery

A lungo with an intense body and strong roasted aromas, combining pleasant fruity notes with roasted and chocolaty ones. A blend of coffees from Central America's highlands. Nose: Flattering and balanced fruity bouquet with delicate chocolate notes. Palate: Entirely without bitter notes, with characteristic fruit and chocolate notes. Finish: Light and perfumed, citrus accents in the aftertaste. La Semeuse Mocca is a pure Arabica blend. It contains coffee beans from the highlands of Central America and from the country of origin of coffee, Ethiopia. The Sidamo that grows there is an absolute top-quality coffee. Without any scratching in the throat, it caresses the palate with its soft, woody aroma, in an interesting interplay with its pleasantly developed acidity. The roasting at La Semeuse gives this composition the typical taste of a mocha. You will clearly recognise sweet fruit aromas paired with a hint of almond, which comes to the fore especially in the aftertaste.The "Mocca Lungo" capsules unfold the fullness of the aromas and flavours, despite the larger volume of water (approx. 100 to 120 ml). The typical mocha taste to discover and rediscover. For all lovers of long coffee.Even if Italians claim, not entirely without justification, to have invented the espresso, this does not mean that we in Switzerland cannot roast a good espresso. No one else roasts at an altitude of about 1000 metres above sea level. The lower air pressure ensures that the coffee beans behave differently during roasting than in normal roasting plants. How exactly is a carefully guarded secret of the la Semeuse roastery in La Chaux-de-Fonds.

The typical Italian coffee blend for the espresso lover. The typical Italian coffee blend for the espresso lover. The Nespresso compatible coffee capsules are compostable and can be added to green waste. The membrane and sleeve are made of 100% corn starch. Packed in an aluminium-free bag. It must be Monday or Thursday. Coffee is roasted at Ferrari on these days. And has been since 1895.Renato Ferrari, 76, owner of Switzerland's oldest and last coffee roastery that still uses coal for heating, stands next to the glowing oven to check the roasting degree of the beans. For half an hour, he repeatedly pulls off handfuls of beans with the sample extractor and places them in the cooling sieve: "It's purely a matter of eye, based on experience. Something you can't explain."At Ferrari, they only use top-class Arabica beans. The roasting process with the machines built in 1895 takes considerably longer than modern roasting methods, as the temperature with the coal fire reaches a maximum of 200 degrees. However, this supposed disadvantage is an advantage, because a large part of the tannic acid is eliminated in this gentle way. This is actually the whole secret of the particularly mild and digestible Caffè Ferrari.Celebrities such as Ferdi Kübler, Kurt Aeschbacher, Viktor Giacobbo and Mike Müller are among the long-time fans of Ferrari's freshly roasted Caffè.

100% Caffitaly System. Thanks to the natural process for separating the caffeine, the quality of the coffee remains unchanged. The gentle roasting process gives the coffee its soft, full flavour. Those who don't want to give up coffee will find the typical taste and aroma of traditional espresso, with a maximum caffeine content of 0.1%. The Caffitaly system is a revolutionary packaging system in the form of capsules. It allows the taste and aroma of the coffee to remain unchanged according to the Italian tradition. Each capsule contains the ideal dose for a perfect espresso: 7.5 grams of ground coffee.Chicco d'Oro has been roasting coffee in the border region with Italy, near Chiasso, in Balerna to be precise, since 1949. The products have an Italian flavour, without losing sight of the Swiss taste. Selected beans from semi-high slopes in Central America are blended in varying nuances by experienced roasting masters, depending on the harvest, so that the end result is always the product with which Chicco d'Oro has made a name for itself in Switzerland.

The typical Italian coffee blend for the espresso lover. The Nespresso-compatible coffee capsules are compostable and can be added to green waste. The membrane and sleeve are made of 100% corn starch. Packed in an aluminium-free bag. It must be Monday or Thursday. Coffee is roasted at Ferrari on these days. And has been since 1895.Renato Ferrari, 76, owner of Switzerland's oldest and last coffee roastery that still uses coal for heating, stands next to the glowing oven to check the roasting degree of the beans. For half an hour, he repeatedly pulls off handfuls of beans with the sample extractor and places them in the cooling sieve: "It's purely a matter of eye, based on experience. Something you can't explain."At Ferrari, they only use top-class Arabica beans. The roasting process with the machines built in 1895 takes considerably longer than modern roasting methods, as the temperature with the coal fire reaches a maximum of 200 degrees. However, this supposed disadvantage is an advantage, because a large part of the tannic acid is eliminated in this gentle way. This is actually the whole secret of the particularly mild and digestible Caffè Ferrari.Celebrities such as Ferdi Kübler, Kurt Aeschbacher, Viktor Giacobbo and Mike Müller are among the long-time fans of Ferrari's freshly roasted Caffè.