Sirocco Tradizionale Espresso
At Sirocco Coffee, it is important to follow and have a say in the journey of the green coffee beans from the tree to the cup. Sirocco coffee is made exclusively from the more valuable and aromatic Arabica varieties. Robusta coffee is deliberately avoided. Sirocco Coffee buys from its partners at fair prices. Tradition also helps: we have maintained close relationships with local coffee producers for several generations. Whenever possible, we buy directly from the growers in the countries of origin. We attach great importance to compliance with sustainable fair trade standards.
By focusing on first-class green coffee provenances in recent years, Sirocco Coffee has recognised clear trends. The proliferation of coffee machines and systems of various kinds have led to consumers knowing more about coffee enjoyment and appreciating premium quality more and more.
Over the years, Sirocco Coffee has developed its own roasting process, Alpine Roast, which uses more air than traditional in the roasting process. This allows the natural acidity of the green coffee to be reduced to a minimum without destroying the fine aroma components of noble Arabica coffees. the roasting of speciality coffees can best be compared to the work of star chefs - the basis is formed by first-class ingredients, but the real work is the preparation or roasting of these.
Rast Sigri, Plantation Estate, India
The Sigri plantation is located in the Wahgi Valley in the Western Highlands province of Papua New Guinea. The Western Highlands belonged to the German colony of German New Guinea (1884 - 1914), and the capital Mount Hagen was named after the German administrator Kurt von Haagen. The island of Papua New Guinea lies directly below the equator and is therefore predestined for the cultivation of high-quality coffee. Coffee cultivation only began in Papua New Guinea in 1889. Around 1927, coffee seeds of the world-famous "Jamaica Blue Mountain" coffee were smuggled to Papua New Guinea and planted there.Sigri Estate Plantation grows at 1500 m.a.s.l. in a cool climate with high rainfall. The cherries are harvested by hand, the green beans are dried in the sun after the fermentation process. The coffee smells of ripe grapefruits, has nutty and slightly fruity aromas and a full body.The Sigri plantation is located in the Whagi Valley in the Western Highlands province of Papua New Guinea. Western Highlands belonged to the German colony of German New Guinea (1884?1914), the capital Mount Hagen was named after the German administrator Kurt von Haagen.The island of Papua New Guinea lies directly below the equator and is therefore predestined for the cultivation of high-quality coffee. Coffee cultivation on Papua New Guinea only began in 1889. Around 1927, coffee seeds from the world-famous Jamaica Blue Mountain coffee were smuggled to Papua New Guinea and planted there.Sigri Estate Plantation grows at 1,500 m.a.s.l. in a cool climate with high rainfall. The cherries are harvested by hand and the green beans are dried in the sun after the fermentation process.
Caffè Ferrari Espresso Napoli
100% Arabica. The typical Italian coffee blend for the espresso lover 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 roast 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.Ferrari roasts three aromatic, low-acid coffee blends. He serves the café crème generation with "Grandma's Käfeli", the espresso generation with the roasts "tipo Milano" (light) and "tipo Napoli" (dark).Celebrities such as Ferdi Kübler, Kurt Aeschbacher, Viktor Giacobbo and Mike Müller are among the long-time fans of Ferrari's freshly roasted Caffè.
New York Costa Rica
100% Arabica. One of the best coffees in the world and our insider tip for you. Many consider Costa Rican coffee to be the best in the world, but this is also a matter of debate. But we want to enjoy it here and therefore leave the arguing to others. Everyone agrees, however, that this coffee has a particularly distinctive character of its own. Already the intense aroma announces a racy flavour and a lot of body. The pronounced but never dominant acidity underlines this rare pleasure with its fine and pure taste. The long-lasting finish always remains harmonious.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 at that time in order to be able to offer an exceptional coffee to the select public 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.