Discoveries
Artisan slow roasting at the service of savoury experiences
The Art of Coffee
Expertise
Master Roaster since 1866, we believe in the virtues of slow, natural, artisanal roasting at the heart of the bean with a unique roasting profile for each coffee to bring out a perfect balance of taste between strength, body, bitterness, acidity and floral notes.
We love to share our passion, whether it is through our SCA training at the Coffee Academy, at our roastery, in our Boutiques or through our caffeinated preparations at our Barista Cafés.
Exploration
We are always on the lookout for new products or ideas to make new coffee-related taste experiences accessible.
We are forerunners in specialty coffees in micro batches, with high taste value and 100% traceable, but also with our partner ECOCAFE SA, in the development of new ways of consuming coffee fruits, such as ICE CASCARA INFUSION.
Ethics
We favour Specialty, FAIRTRADE and ORGANIC coffees, which ensure a better income for producers, while working to defend biodiversity and a better CO2 footprint.
Our commitment to CASCARA, creates a virtuous ecosystem of a circular economy with additional income for the farmers.
Our Nespresso®* Eco-Capsules are certified compostable (Vinçote) and in our Barista Cafés we favour a “home-made” approach
Epicure
First and foremost, a coffee is an epicurean pleasure capable of awakening all the senses; beautiful to see, subtle to smell, creamy on the palate and above all delicious to taste. Whether at home or in our Barista Cafés.
And finally the fruit of the coffee tree combines pleasure and health. Indeed it has many virtues, both stimulating and antioxidant. Whether you drink it as an infusion of CASCARA (pulp of the coffee cherry), green in hot herbal teas, or roasted in the form of a small espresso.
Our Team
Grand Terroirs
“The Grand Terroir Blue Mountain is exclusively composed of well-pruned, whole and flawless beans. The slow roasting is delicate, “to the heart”, and with a regular colour, to bring out the intrinsic flavours of this great coffee from Jamaica. Fabulous as a double espresso with 18g of coffee in the percolator, or in French Press for a “Grand” breakfast of exception.”
Philippe
(Master Roaster)
The Art of Blend
“Our exceptional blends are of course guaranteed slow roasting, which ensures that the beans are roasted “to the heart”. The cooling of the coffee at the end of the roasting process is done using a technique that prevents the coffee from becoming greasy. This process, without adding water, respects the molecular structure of the coffee in this delicate phase and obviously enhance gustative quality”.
Guillaume
(Production Manager)
The Art of Roasting
“For each coffee, we are going to look for the best balance between strength, body, bitterness and acidity; some coffees are best enjoyed with notes of acidity in order to taste the sophistication of their aromas, others on the contrary deserve a dark Italian roast. Power and bitterness will be associated with a dark roast, while acidity and body will be associated with a lighter roast”.
Ennio
(Coffee Academy)
Coffee Tasting
“There are three main gustatory categories to describe a coffee: Aroma, which is the characteristic that is perceived by the olfactory sense, either directly through the nose or in retro-nasal (it could be assimilated to the concept of “perfume”). The Body which is the characteristic that gives an impression of amplitude in the mouth (or fullness). And obviously the Power which is the characteristic in intensity and richness, as opposed to notions of finesse and subtlety. Power is not directly linked to the caffeine level, but rather to a conjunction of elements, such as a dark roast which will tend to produce more power, a darker, denser crema”.
Rachel
(Barista Pro)
The Art of Milling
“Grinding is also an essential factor in the preparation of quality coffee. This is why we listen to the specific needs and wishes of each of our customers and are able to guarantee a precise grind for each preparation method and individual preferences”.
Andrea
(Store Manager)
Minute Roasting on Demand
“Our micro roasters in our shops allow us to offer roasting on demand for exceptional coffees. Even possible for a 250g bag of Kopi Luwak – Wild Civette or a Geisha Honey from Panama. Exceptional freshness for exceptional coffees”.
Jérôme
(Shop Manager)
The Perfect Espresso in a Cup
“Exceptional coffees mean exceptional coffee machines. With the Marzocco Leva, we are opting for the best possible option. An old-fashioned lever combined with state-of-the-art technology makes for an extraordinary result in our cups ! ”
Paul
(Barista)
Latte Art, for a Magnificent Cappuccino
“An excellent cappuccino to drink, becomes mythical with a bit of Latte Art technique, adding a new dimension to the taste experience. The real lucky ones are the customers who arrive outside of rush hour and can enjoy a super elaborate design”.
Gregory
(Double Swiss Champion – Latte Art)
