This organic blend features a balanced combination of 50% Arabica from the Western Ghats, India, and 50% Robusta from Kerala, India. The Arabica component is processed using the Monsooned Malabar method, while the Robusta is naturally processed. This coffee is specifically roasted for lungo preparations, offering a thick crema and a flavor profile characterized by nutty pastry notes with a long caramel aftertaste. It is suitable for use in fully-automatic machines, portafilters, and Bialetti brewers.
Röstlabor, meaning Roasting Lab, perfectly describes the philosophy of founders Martin and Raphael in Zurich. They approach coffee with a scientific curiosity and a passion for craftsmanship, experimenting with profiles to unlock the full potential of each bean. It is a place where precision and the love for coffee intersect.
