PATAP Kaffee is a specialty roastery in Ramsen, Switzerland, founded by Frank Uebelherr, a trained chef who spent years working in kitchens across Berlin before discovering specialty coffee at Nobelhart und Schmutzig. When the pandemic closed the restaurant industry, Frank used the downtime to study sensorics and roasting, bought a small home roaster and began experimenting. He and his wife eventually settled in rural Schaffhausen to set up a roastery. PATAP roasts on a Typhoon fluid bed roaster with a 2.5 kilogram capacity and deliberately short roast times of six to eight minutes, aiming for clean, vibrant cups with enough body to appeal to a local audience new to specialty coffee. An avowed Canephora enthusiast, Frank keeps a rotating selection of high quality Robusta from origins including Ecuador, Thailand and South India alongside his Arabica range, and sources several coffees through direct relationships with farms in El Salvador and a Rwandan partnership. PATAP publishes FOB prices for every lot on its website in the spirit of transparency.