Since the founding of our roastery in 2022 we have one mission: making high quality, organic coffee approachable for you.
Delicious coffee is not difficult. It requires a decent sourcing strategy, building relationships with coffee producing partners and a trustworthy palette to select the right coffee lots. Refined roasting skills, knowing how to bring out coffees characteristics to find great balance between the different flavours. And a various set of brewing skills to communicate to enable everyone to brew that daily cup of joy.
Maybe delicious coffee is not that easy too. With more than 4 decades of combined experience we believe we do have the skillset to bring you that tasty cup with ease. We would love to take you on our never-ending adventure, exploring origin countries and discovering new flavours.
Come celebrate coffee with us!
Coen Van Sprang
Flavour geek. Fermented, pickled, brewed or roasted, he is the first to try and taste. As world traveler and head of sensory he is at ease behind the cupping table looking for new gems. His patience and sharp eye for detail makes him focused on quality and efficiency. You should watch him pack our bags!
PATRIZIO FRIGERI
On fire is his regular state of being. Literally, behind the roaster or working his Big Green Egg. Otherwise this organised talent and analytic engineer is rocking the numbers with flames in his eyes. Must be the Swiss-Italian roots that come with the passion and energy. This is carefully balanced out with a bike ride or down time spent in nature with the family.
Sourcing
We get our green, unroasted coffee beans from producers based in many different countries. We love flavour diversity and therefore working with coffee grown in other climates, on different soil and in a range of varieties brings us this rich assortment all year long.
We do have our set basics though for whoever likes it clear and consistent.
Most important for us is a pleasant way of working together, open communication and have mutual priorities and understanding for what we do. When a relationship is strong it lasts for years, and you will see these coffees regularly return in our offerings.
Organic
This is our believe since day one. Nurturing the soil, avoiding chemical fertilizers, to sustain a healthy environment and biodiversity in coffee growing regions. To ensure we can also drink that tasty cup of coffee in the future!
We source only organic coffee and we are organic certified (CH-BIO-038 Non-EU Agriculture).
In some cases coffee is grown and produced organic but not officially certified. To still support these farms and producers doing great work we communicate this on our labels using our own organic, green “B-symbol” as shown here on the left.
roasting
This is our craft. While roasting we can highlight flavour attributes of each coffee, make it taste more fruity or more chocolaty. Our focus will always be on sweetness, caramelizing the natural sugars in the coffee bean, to create a smooth and approachable flavour profile while maintaining coffees unique characteristics.
This is all done on a Giesen drum roaster, one of world’s leading roast machine manufacturers. This is, simply said, a spinning washing machine above a gas fire that enables the beans to be roasted evenly. We roast a maximum of 6 kilo per batch which for us takes up to 14 minutes.
We roast bi-weekly and differentiate filter from espresso roasts to match the way of coffee brewing. Fresh to order, as a fresh ingredient always tastes better.
Brewing
This final step in the production process is not only in our hands.
There are lots of variables that are involved in the process depending on brewing filter or espresso. Water temperature, grind size, coffee to water ratio and extraction time, to name a few. On our individual coffee pages we always communicate a starting recipe for each of our offerings. Try it out and adjust from there to come to your preferred taste.
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