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Whole bean coffee

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This coffee is a great example of the effects of processing on coffee. Altitude has a great affect on how a coffee tastes. Higher altitudes are cooler and coffee cherries take longer to mature. On the other hand lower altitudes are warmer and coffee cherries ripen faster. 

Ernesto Samayoa's coffee was grown at 950m which is low for arabica. The implementation of special processing helps the coffee gain its complex cup profile. The anaerobic natural process used for this coffee ferments coffee in the cherry in an oxygen free environment for a number of hours. The coffee is then dried on raised beds. 

This coffee is very fruity, a great all-rounder and is ideal for filter, espresso, and especially a dessert-like cappuccino.


Stoll Kaffee

Country:  Switzerland

n 1936, Oskar Stoll founded the Stoll Kaffee company in his parents' house in Seefeld in Zurich. Word quickly got around that Stoll Kaffee stands for excellent quality and the best service. In 1972 the company had grown so much that more space was needed and it moved to Manesseplatz, where Stoll Kaffee is still based today.

Stoll Kaffee has always been a family business that owes its success to the sustainable business ethics that have been passed down from father to son since it was founded. In 2011, Walter Stoll, the third generation owner of Stoll Kaffee, handed the company over to the Amann family. This family, which represents the same values ​​and shares a similar history, has set itself the goal of continuing the Stoll brand as the Stoll family has done over the past decades with so much passion and love for coffee.


Stoll Kaffee has followed the dynamic coffee culture of recent years with great interest and has taken part in how a young and committed community has emerged over the past 20 years, which has its roots in the traditional coffee cultures of Austria, Italy and the birthplace of coffee, Ethiopia .

At Stoll Kaffee, 80 years of experience are combined with the latest technology to create a coffee, the quality of which can be tasted and felt in every single cup - whether it is classic Italian-roasted coffee or single-origin roasted beans - the passion for coffee has remained unchanged at Stoll since 1936 .

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Roasted coffee

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