NICINHA – Woman Coffee - Brasilien Natural – ESPRESSO

LE PEDALEUR

LE PEDALEUR Noir

Discover LE PEDALEUR Noir - a strong espresso blend with notes of dark chocolate, roasted nuts and a hint of citrus. Perfect for espresso, cappuccino or lungo. Made from carefully selected beans, inspired by the cycling legend Hugo Koblet. Aroma profile: Our coffee delights with a harmonious combination of nut, a pleasant spiciness reminiscent of chocolate and earth, as well as a subtle fruity note of citrus. The long-lasting, velvety finish rounds off the taste experience and ensures an unforgettable moment of pleasure. Origin: Guatemala: Washed Robusta Brazil: Unwashed Arabica Ethiopia: Unwashed Arabica India: Washed Arabica This exceptional blend offers a unique variety that reflects the quality and craftsmanship of the best coffee growers from around the world. Roastery: Place your trust in the tradition and expertise of G. Henauers Sohn AG from Höri, Switzerland. This roastery stands for the highest quality and craftsmanship, taking your coffee enjoyment to the next level. Experience the passion and commitment that goes into every pair of beans with every sip. Whether in your morning cup or as a highlight on special occasions - LE PEDALEUR brings exclusive coffee enjoyment directly to you. Our careful selection of high-quality coffee beans from different growing regions guarantees not only taste, but also sustainability and fair trade. Buy now - your moment of pleasure awaits!

CHF 18.-/ 250g

LE PEDALEUR

LE PEDALEUR Gold

A rarity with character: our "Gold" edition comes from the traditional Finca Irlanda in the highlands of Chiapas. Biodynamically farmed, the rare Maragogype variety - known as the "elephant bean" - grows here. Large in shape, complex in taste. Flavor: Lilac, light chocolate, candied orange Processing: Washed Variety: Arabica Maragogype Origin: Finca Irlanda, Chiapas, Mexico Cultivation altitude: 1090 m Roasted with precision & passion: Gently refined by Henauer Kaffee in Höri, Switzerland. Henauer has stood for uncompromising quality since 1896 - with state-of-the-art technology, sensory precision and a deep understanding of every bean. The light roast emphasizes the floral elegance and fine acidity of the Maragogype. Espresso recipe 21 g in / 39 g out 26-28 seconds at 92.5°C Notes of milk chocolate, rose blossom, roasted hazelnut. V60 recipe 20 g coffee / 300 ml water at 94 °C Bloom: 40 g for 30 sec. Brewing time: 3:00 min Delicately floral filter coffee with a fine sweetness and velvety mouthfeel. A coffee for quiet moments. Multi-layered, elegant, precisely roasted - for you.

PATAP Nano - Kaffeerösterei

JARAI – VIETNAM

Balanced, heavy espresso. With macadamia, honey and spices Jarai Yellow Honey Robusta is a high-quality honey-process Robusta from Gia Lai in the central highlands of Vietnam, produced by Tamba Coffee at around 800 m above sea level. Precise processing, social involvement of the Jarai community and sustainable cultivation methods result in an exceptionally complex Robusta with a full body, gentle acidity and sweet-spicy depth. IN THE TASSE Macadamia, cocoa nibs, white peach and forest honey. Full, creamy body with gentle acidity and a spicy-sweet, long-lasting aftertaste. A Robusta with clarity, structure and depth - powerful but balanced. SENSORY - Aromas: macadamia, cocoa nibs, white peach, forest honey - Body: full, creamy, velvety - Acidity: gentle, balanced - Aftertaste: long, sweet and spicy We only ship Canephora from three weeks after the roasting date. These coffees benefit significantly from additional resting time and develop even more sweetness, balance and aromatic depth in the first few months. If stored well, the taste of Canephora can develop noticeably and positively for up to six months after roasting.

PATAP Nano - Kaffeerösterei

JAIME SANCHEZ – LAS FLORES

Jaime Sanchez - Las Flores is a natural-process espresso from Guatemala, produced by Jaime Sanchez on the Finca Las Flores in Jumaytepeque, Santa Rosa, at 1,885 m above sea level. The coffee is medium-dark roasted and interprets the classic espresso style with a focus on sweetness, depth and balance - strong, but not over-roasted. IN THE TASSE Dark chocolate, dark caramel and raisin, complemented by a fine tangerine acidity that gives the espresso vibrancy. Strong body, dense texture and a long, warm depth in the finish. A classic espresso with sweetness and structure - full and round, without bitterness or burnt notes. SENSORY - Aromas: dark chocolate, dark caramel, raisin - Fruit: Apple, subtle and integrated - Body: powerful, full - Acidity: low to medium, finely integrated - Aftertaste: long, warm, sweet

PATAP Nano - Kaffeerösterei

CARLOS POLA – FINCA LAS BRISAS – PACAS HONEY ESPRESSO

IN THE CASE As an espresso, clear and independent with notes of grape, nougat, cocoa and roasted nuts. Dense, sweet and structured, carried by a fresh, well-integrated fruit and a fine, slightly smoky depth in the finish. With milk, this coffee shows its particular strength: creamy, round and charming, with enhanced sweetness and a soft texture. SENSORY - Aromas: grape, nougat, cocoa, roasted nuts - Body: dense, sweet, structured - Acidity: fresh, well integrated - Aftertaste: long, slightly smoky, harmonious

CHF 19.-/ 250g

PATAP Nano - Kaffeerösterei

GITESI – RWANDA Filterkaffee

Juicy - Elegant - Sweet Gitesi Natural shows an elegant side of Rwandan coffee. Honeydew melon, rosehip and red berries characterize the profile, accompanied by honey and maple syrup. The acidity is lively and soft, the body juicy and balanced. A subtle chocolate note appears in the background, giving the coffee additional depth. A clear, precise natural with plenty of balance. IN THE BOTTLE Red berries and honeydew melon open the profile, accompanied by rosehip and a fine honey sweetness. The body is juicy and round, with a clear fruit structure. As a filter, the coffee is lively and elegant - fruity, soft and pleasantly long on the finish. A natural with balance: sweet, clear and structured. SENSORY Aroma: red berries, rosehip Taste: pomegranate, honeydew melon, red fruit Acidity: medium, soft and fruity Body: juicy, round, soft Aftertaste: sweet, fruity and clear

CHF 18.-/ 250g

PATAP Nano - Kaffeerösterei

DIEGO HORTA – EL RINCON – KOLUMBIEN - Filterkaffee

El Rincón is an anaerobically fermented natural-process coffee from Diego Horta, produced at Finca El Rincón in Santa María, Huila, Colombia. The light-to-medium roast precisely brings out the citrusy freshness, juicy body, and clear fruit notes of this coffee—unusually clean and well-defined for a natural-process coffee. THE COFFEE AT A GLANCE Origin: Santa María / Huila / Colombia Producer: Diego Horta / Finca El Rincón Varieties: Caturra, Colombia, Castillo Process: Anaerobic Fermentation / Natural / Sun-Dried Growing Altitude: 1,560–1,710 m above sea level Harvest: November 2024 – February 2025 Shipment: June & November 2025 Exporter: Majestic Coffee Importer: Algrano Sourcing: PATAP Coffee Transport / Logistics: 0.8625 CHF / kg Algrano Fee: 2.3235 CHF / kg Our purchase price: 14.8204 CHF / kg Quantity purchased: 140 kg Lot ID: CO-437-202411-44ac7ec48a IN THE CUP Lemongrass, lime, and juicy, sweet tropical fruit meet cacao nibs and delicate milk chocolate. The acidity is crisp and citrusy, and the body is lively and well-structured. ORIGIN Diego Horta is a third-generation coffee farmer in Santa María, one of the most influential specialty coffee regions in Huila. In 2018, at the age of 20, he took over Finca El Rincón and began working specifically with new varieties, differentiated natural processes, and modern processing approaches. Diego represents a new generation of producers in Colombia: quality-oriented, eager to experiment, and mindful in their approach to the market and processing. Diego Horta is a third-generation coffee farmer in Santa María, one of the most influential regions for specialty coffee in Huila. At the age of 20, he took over Finca El Rincón in 2018—with a clear focus: new varieties, clean natural-processed coffees, and distinct flavor profiles. For the past five years, he has consistently produced complex, clean natural-processed coffees—in a country where this processing method is climatically challenging. Santa María is considered one of the pioneering regions for distinct flavor profiles in Huila. Diego represents a new generation: young, eager to experiment, quality-oriented—and mindful of processing and market dynamics. Clean natural coffees in Colombia are no accident. High humidity, variable rainfall, and microclimatic differences make the drying process challenging. Consistency over several years requires precise sorting, controlled drying, and clean infrastructure. Diego is seen as a youth leader in the region—especially in the context of “generational relief”: Who will take over the farms? Who will stay? Who will continue to professionalize the industry? PROCESSING & HANDLING The coffee cherries are processed as whole fruits and dried under controlled conditions. Anaerobic fermentation creates additional aromatic depth without causing the coffee to appear over-fermented. Key factors for this profile are: precise selection of ripe cherries controlled drying management constant moisture monitoring clean infrastructure The result is a Natural with clear fruitiness, a stable structure, and exceptional precision. SENSORY PROFILE Aroma: Marzipan, milk chocolate Flavor: Lemongrass, tropical fruit, cacao nibs, citrus, lime Acidity: medium, distinctly citrusy Body: Juicy, structured Aftertaste: Orange, lingering What makes this coffee special is its balance: fruit, yes—but precise. Sweetness, yes—but not jam-like. The tropical fruit tastes fresh, not fermented. Lemongrass adds a green, ethereal zing. In the background, cacao nibs—dry and slightly tart—provide structure. The finish is orange-citrusy and clean. WHY THIS COFFEE IS SPECIAL Because it shows that natural-processed coffee in Colombia isn’t just a trend, but can be a craft. Because it comes from a producer who consciously focuses on differentiation—not mass production. And because profiles like this help broaden the image of Colombian coffee: not just washed, not just classic—but clean, modern, and complex.

Torracafé

Single Origin (Brasilien)

Blend of the best Arabica from Alta Mogiana in Brazil. The taste is characterized by milk chocolate and roasted hazelnuts and is complemented by notes of vanilla, caramel and dried fruit. The pleasant sweetness ends in a lingering finish. This coffee is ideal for espresso and espresso-based specialties such as cappuccino, latte macchiato or Americano, as well as cold brew. A portafilter machine, mocha pot (Bialetti) or fully automatic machine is recommended for preparation.

CHF 18.-/ 250g

somos café

La Mezcla de Los Tres - México & Guatemala Blend

This blend is meant to be an all-arounder, and it’s already turning heads in Basel! The blend consists of one-third each of Monte Albán, Los Volcanes, and Soconusco. It offers rich nutty, chocolate, and woody notes. Depending on how it’s brewed, you can detect subtle dark fruit notes from the Los Volcanes coffee, though it has very little acidity and all the more body. The robust character comes from the dry-processed Soconusco Robusta, grown organically in Chiapas. The Arabica from Oaxaca, marketed under the Monte Albán label, is also organically grown. Its hazelnut and chocolate flavors were a must-have in this blend. Los Volcanes adds body, nougat, and those slightly dark fruit notes. All in all, it’s a classic coffee that, thanks to its robust Robusta, is slightly reminiscent of your last vacation in Italy—but it’s anything but boring. Italian in style but reinterpreted, tradition crafted by young hands—a delight for the whole group, without stealing the show from the host.

somos café

Monte Albán Decaf

Monte Albán, but without caffeine—don’t let the moonlight keep you awake. Enjoy a truly great cup of coffee no matter what time it is. An organically grown coffee from Mexico, decaffeinated using Mexican mountain water. I deliberately don’t roast this decaf too dark. As a result, it reveals truly delicious flavors of milk chocolate, cane sugar, and slightly spicy notes reminiscent of nutmeg. The coffee has a medium acidity, which gives it a lively character, and it tastes delicious even as a pour-over! The label was intentionally given a “special” touch to make the DECAF stand out from the other coffees. The white dot symbolizes the moonlight that often keeps you company on a sleepless night—but don’t worry, this coffee will help you sleep.

CHF 18.50/ 250g

somos café

México El Cerezo

A pure Typica variety from the beautiful state of Oaxaca. It has a very balanced flavor profile: stone fruits blend with citrus, while a subtle hint of rhubarb lingers in the background; a caramel-like sweetness and moderate acidity round out the flavor. The coffee comes from Finca El Cerezo and is produced using environmentally friendly methods in a mixed-crop system. It is marketed by Caravela Coffee under the Monte Albán label—an ancient Zapotec archaeological site situated on the hill next to the modern city of Oaxaca.

CHF 18.90/ 250g

somos café

Monte Albán, Vazquez & Lopez

The Vazquez and Lopez families have joined forces under the Monte Albán label. This is an organically produced coffee from Mexico—more specifically, from the state of Oaxaca. This medium roast has notes of hazelnut and chocolate, offers a pleasant sweetness reminiscent of cane sugar, and has a lighter body. A light-to-medium acidity comes through in the cup, with clear citrus notes. It’s very pleasant and smooth as a cappuccino, but even better as a flat white, where its Nutella-like notes really come into their own. For me, it’s also a coffee that’s a real delight when enjoyed black as a doppio or diluted à la Americano (Méxicano).

CHF 15.90/ 250g