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Enjoy Rose Coffee Roasters - World Brewers Cup Champion

Exceptional coffees are selected by the World Brewers Cup Champion, Matt Winton.

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Verpackung von Rosen-Espressobohnen, Der Hausblend
CHF 10,00 200 g
Rose Coffee House Blend

House Blend Espresso - medium to dark roast
Verpackung des Rose Daily Espresso-Bialetti Bedtime Blend, rosa Etikett auf weißem Hintergrund.
CHF 13,00 200 g
Rose Coffee DECAF - Bed Time Blend

A decaf blend with notes of chocolate, malt and spices.
A scented sachet in delicate packaging with rose fragrance.
CHF 17,00 200 g
Rose Coffee Ethiopia Yirgacheffe, Banko Gotiti

With notes of ripe, dark berries, red wine and cocoa nibs.
Eine minimalistische Verpackung für die 'Rose' Kaffeemischung aus Nyeri, Kenia
CHF 18,00 200 g
Rose Coffee Kenya - Gatomboya AA

The flavour of this coffee is reminiscent of ripe redcurrants in late summer, pleasant acidity, juicy and beautifully sweet on the finish.

Wild coffee from the nature reserve

Since 2010, the Kaffa region has been recognized as a Unesco Biosphere Reserve. The biosphere reserve with strictly protected core zones, in which only wild coffee may be collected.

The transition zones with low-impact use as well as development zones with agricultural land, is a showcase example of how conservation and economic development can be sustainably combined.

At present, around 30 cooperatives take care of the harvesting and marketing of this specialty coffee and have provided income for over 40,000 people.

Kaffa Wild Coffee is the only wild coffee from certified organic wild collection. All farmers and their forest plots are registered, the collection quantities are checked and regular controls ensure that there is no encroachment or thinning in the forest.v

Nahaufnahme von reifen und unreifen Kaffeekirschen, die an einem Ast wachsen, umgeben von dichtem Blattwerk in einem Wald.
Nahaufnahme von reifen und unreifen Kaffeekirschen, die an einem Ast wachsen, umgeben von dichtem Blattwerk in einem Wald.

Das Kaffee Angebot

Harvest in mountain rainforest

In the harvest season from October to December, farmers gather the ripe wild coffee cherries in the Kaffa mountain rainforest, pick them carefully and dry them, spread out on long wooden racks, naturally in the sun.

Treatment with less water

Through this method of preparation, the coffee retains its characteristic flavor, acquires more sweetness and a unique fullness.

Compared to wet processing, sun drying also has significant ecological advantages: less water is needed, and polluted wastewater from fermentation does not enter the environment.