Green Coffee Origin?

Currently we source excellent coffee beans from Ethiopia, Kenya, Rwanda, Tanzania, Yemen, Brazil and Colombia. They are carefully selected from trustworthy sources like Covoya, Falcon and El Placer.

We prioritize transparency in our green coffee sourcing, building relationships with sustainable and ethical coffee farmers and cooperatives around the world. We carefully select each coffee source based on quality, flavor, and the values of the farmers we work with. We offer sustainably and ethically sourced coffee and continually strive to improve our sourcing practices.

    Coffee Best Before?

    Our coffee is at its best within the first three months after roasting, when it is bursting with flavor and aroma. However, it is still safe to drink and should be enjoyable for up to nine months after roasting. Please note that the flavor and aroma of the coffee may change over time and may not be as strong as when it was first roasted. To get the most out of your coffee experience, we recommend consuming it within the first three months and storing it in an airtight container in a cool, dry place. Thank you for choosing our coffee and we hope you enjoy it!

    SCA Cup Score?

    Specialty Coffee Association (SCA) scoring is a system for evaluating the quality of green coffee beans. Green coffee beans are the raw, unroasted seeds of the coffee plant, and they are graded based on a variety of factors that are believed to impact the flavor and quality of the final roasted coffee.

    SCA scoring involves assigning a numerical value to the coffee based on a set of standards and criteria. These criteria include physical attributes of the beans, such as size, moisture content, and degree of defects, as well as sensory attributes, such as aroma, flavor, and acidity.

    Coffees are generally graded on a scale from 0 to 100, with higher scores indicating higher quality. In order to be considered specialty coffee, a coffee must score at least an 80 on the SCA scale.

    The SCA scoring system is used by coffee buyers, roasters, and industry professionals to evaluate the quality of green coffee and to guide their purchasing decisions. It is also used in coffee competitions and to help establish quality standards in the coffee industry.

    Honey, Natural or Washed?

    Honey, natural, and washed are all methods of processing coffee cherries into green coffee beans. Here is a brief overview of the differences between these methods:

    Honey process: In the honey process, the coffee cherries are left to dry with some or all of the sticky, sugary pulp still attached. This results in a sweeter, more aromatic coffee.

    Natural process: In the natural process, the coffee cherries are left to dry with the entire outer layers still intact. This results in a coffee with a heavy body and intense, fruity flavors.

    Washed process: In the washed process, the coffee cherries are soaked in water to remove the outer layers of skin and pulp. The beans are then dried, either in the sun or using mechanical dryers. Washed coffee is known for its clean, bright flavor profile. It tends to be more acidic and can have flavors of citrus, berries, and other fruit notes.

    Each of these processing methods can result in unique flavors and aromas in the final coffee product. Some coffee drinkers prefer the fruity, complex flavors of natural and honey processed coffee, while others prefer the cleaner, fruitier flavors of washed coffee. Ultimately, the choice of processing method will depend on the preferences of the coffee producer and the intended flavor profile of the final product.

    Carbonic Maceration?

    Carbonic maceration is a coffee processing method that involves fermenting the coffee cherries in an environment with high levels of carbon dioxide. This can result in a coffee with a unique, fruity flavor profile that is different from other processing methods.

    During carbonic maceration, the coffee cherries are placed in a sealed container and exposed to high levels of carbon dioxide. This causes the cherries to begin fermenting without the presence of oxygen, which can create some distinct flavor compounds. The resulting coffee is often described as having flavors of fruit, such as berries, as well as floral and wine-like notes.

    Carbonic maceration is not a widely used processing method and is typically only found in certain regions or specialty coffee shops. It can produce a coffee that is quite distinct and may be enjoyed by people who are looking for something different and unique.


    Payment Options?

    For those in Switzerland, we offer the convenience of paying with cash upon pick-up, using TWINT Payment Request, or via bank transfer.

    For our international customers, we provide the option of Stripe Online Invoice, provided it’s available in your country. We strive to make the payment process as smooth as possible for all our customers.

    Shipping Options?

    Pick-up: Your are welcome to pick-up your order for free, but on appointment only.

    Switzerland: We send with Swiss Post Priority PostPac or Economy PostPac and the selection is automatically activated via the Shop Cart. As of now, the maximum merchandise limit is 9000g.

    EU and International: We ship with Swiss Post Economy International including tracking with a maximum merchandise limit of 1800g.

    Please note all EU and International parcels will have customs duties and taxes applied, this is not included in the order cost or shipping fee and will be charged by the courier once you receive the parcel. These fees are dependent on the item(s), the value and the country of destination – we are unfortunately not able to adjust or eliminate this amount. Thank you for your understanding!

    For any special out of the ordinary order, please contact us in advance so we can try to figure out the best solution for you.


    We offers 100% low-density polyethylene (LDPE-4) coffee bags, including the valve, that are fully recyclable. In Switzerland, these bags can be recycled to reduce environmental impact and contribute to the circular economy. Customers are welcome to bring or send the bags back to us for reuse or recycling. Proper disposal helps reduce waste and pollution.

    Returning Coffee?

    Unfortunately, we are unable to accept returns on coffee due to the nature of the product being perishable food. However, if you are not satisfied with your purchase, please let us know and we will do our best to assist you and find a solution that works for you.

    If you can’t find what you’re looking for, please reach us via the contact form or on our Instagram page.

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