Adrianos CANDELARIA COFFEE BEANS

Whole bean coffee

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Pure Estate Arabica coffee from the Hacienda Candelaria in Costa Rica. With a taste of orange and a crisp integrated acidity, it is a stunner as an espresso and has delighted young and old for 20 years.

After a 2.5 hour drive from the capital San José you land in the mountains around the town of Palmares. At 1100 meters above sea level is the Beneficio and the coffee farm of the same name "Candelaria" run by Hanspeter Aeberhard and his partner Helmut Klöti.

We have been getting our coffee from the picturesque farm for more than 20 years and have visited it personally several times. The constant exchange helps us to improve each other's quality and add new varieties to our range.

In the harvest season from January to March, the ripe coffee cherries are carefully picked by hand and the outer skin of the coffee is removed and washed on the same day. The pulp is not removed by this process.

The cherries are then brought to the patio (drying area) with a trailer, where the cherries are dried in the sun the next day. The coffee is turned 2-3 times a day to prevent rot.

Depending on the weather, the cherries stay in the patio for 10-14 days before they are ready for shipping.

Profile : marzipan, orange, tangy
Variety : Caturra Catuai
Country : Costa Rica, Palmares
Producer : Hacienda Candelaria, Hanspeter Aeberhard
Harvest : 2021
Processing : Honey

Use : We use “Adrianos Candelaria” for aromatic espressos but also for fruity French press preparations.

Roasting : Our coffees are roasted in such a way that the character of the variety, the terroir and the preparation can be tasted unadulterated in the cup. The quality and the potential are already in the bean - we do our best every day to get the most out of it.

Adrianos Coffee

Country: Switzerland

A brother with money, an idea and its implementation, a coffee machine and the Internet.

1996 The idea: Adrian Iten's brother Benno says: "Come on, let's do something!"
The concept for “Adrianos Bar & Café” was put down on paper with a pencil between 11 p.m. and 4 a.m. on the sofa. With the tender support of several espressos. Of course, it got a lot more expensive than they thought, so money was needed. The search began ...

1998 The foundation: Happiness is often the beginning of success, we secured one of the absolute top locations in Bern. With a homeowner as a partner who ignored all the lucrative offers from major corporations for this location. We invested every franc in new ideas, and fortunately the investors viewed their involvement as an emotional investment. Adriano's Bar & Café opens the doors!

2001 Success: Adrianos wins the 2001 Ueli Prager Prize, which praises Adrianos' courage and concept. Adrian Iten is named "Mister Coffee" and requested by the media. An appearance in Kassensturz on the subject of coffee capsules is fondly remembered.

2003 The case: We survived the first five years, which, according to the old business administration theory, improves the prospect of survival. That's exactly where we got cocky! We tried to implement Adrianos' basic idea that fast food doesn't have to be bad and espresso doesn't have to be thin at Bern train station. We failed terribly.

2007 The Else: Four years later and after a long journey, the idea matured: what Nestlé can do, we can too. Good coffee with no effort: "The Else" is born, a simple coffee machine that uses pads (coffee pillows) to make this very good coffee.

2008 Sascha Müller : becomes part of the team and from now on runs Adrianos Bar & Café. Again, happiness is the beginning of success. He kneels down to the topic of coffee, does training and further education and becomes our main sensor specialist.

2009 Adrianos.ch: Adrianos goes World Wide Web. We sell our coffees, coffee machines and accessories over the Internet with a cheap, simple web shop.

2011 Direct Trade: We decide to buy our coffee as directly as possible and without intermediaries: Direct Trade. Coffee trips take us to Costa Rica, Brazil, India, Ethiopia and Nicaragua. Not a good year for the bar though - a fire in the roaster forces us to close the bar for half a day.

2013 The redesign: after fifteen years, a new, contemporary look is overdue. With the KARGO agency, we're giving ourselves a new look: an optimized logo, a more modern website and new postcards.

2015 The roastery: In autumn we move the roaster from Adrianos to our new roastery, Adrianos coffee distillery, to the old fire brigade Viktoria. We are the first roastery in Switzerland to install and commission the modern and very clean Loring roaster (Kestrel S35).

2016 The coffee shop / the (former) Colonial Bar: The increasing success of the coffee trade, which until now has only taken place in the coffee bar, forced us to open the Adrianos coffee shop. The location is in the immediate vicinity on Kornhausplatz and is also suitable for another coffee bar. Our sister the (formerly called) "Colonial Bar" is born.

Mathias Bühler : In the same year Mathias Bühler, Swiss Barista Champion 2010 and multiple Swiss Cupping Champion (2014, 2015) was named the third Managing Partner of Adriano's B&C AG along with Adrian and Sascha.

We are now also offering homebarista and latte art courses.

2017 Online trade: The board of directors of Adriano's B&C AG decides on the digital boost. Online trading and communication should be promoted: the digital customer should receive the same appreciation as the guest in the bar and the customer in the coffee shop.

2018 The renovation: The bar, which is almost 20 years old, is getting a "facelift" for its birthday - everything will be replaced except for the characteristic 3D plate floor and the tin cover of the bar. The 5kg Probat roasting machine that roasted coffee for almost 20 years has to give way in favor of more guest space.

Evelyn Schneider Reyes: joins Adrianos in the role of Head of E-Commerce.

2019 Ladina Ebneter: takes over the management of the (formerly mentioned) Colonial Bar .

2020 Adrianos Coffee & Playground: In July we will open a new playground at the meeting point in Bern train station with coffee to go, coffee to buy and a changing offer from our Friends for the Season.