Three certified sensory experts with Q-Grader qualifications for Arabica and Robusta analyze our green coffees, blends, and roasted products. Our experience encompasses all coffee grades and requirements.

Contact us for individual projects, events, consultations, or concepts. Coffee is our core competency and passion—we're happy to put it at your service.

We support roasters in their establishment and further development, from sourcing strategies to designing the roasted coffee range, developing roast profiles, and implementing quality control.

Our highly qualified team of Arabica and Robusta Q-graders and the 2024 Swiss Roasting Master supports small, medium, and large roasters.

In addition to training service and catering staff, we advise on the establishment, refinement, or expansion of coffee bar concepts. We offer comprehensive consulting services, from selecting the right coffee machine to blind tastings of various coffees from roasters.

We have a strong gastronomic background. The director of our coffee school, Michel Aeschbacher, is himself a trained chef with a Michelin-starred reputation. Benjamin Hohlmann ran Switzerland's largest coffee house for ten years and founded other cafés.

As coffee makers, we are involved from cultivation to the finished product. This special connection inspires our work. It is important to us to bring as many roasters and restaurants as possible into direct relationships with coffee farms.

Through direct contact, a relationship can develop on equal terms and an understanding of mutual challenges.