Swiss Mocca Coffee Bean (1 kg)

Origin: Coffee blend sourced from the highlands of Central America, Brazil and Ethiopia.

Taste: Subtle cocoa and grilled almond aromas. A balanced, full-bodied and delicate taste: café Mocca at its finest. The cafe mocha from “La Semeuse” is a premium arabica coffee / premium gourmet coffee.

High altitude roasting in the Swiss mountains: Roasted in the mountains of the city of "la Chaux-de-Fonds" in Switzerland. Roasting at an altitude of 1000 meters allows the bean to flourish at a temperature which does not affect its essential aroma or flavors. The atmospheric pressure being lower at high altitude than at sea level, boiling occurs at a lower temperature. This physical property acts favorably on the quality of the coffees of La Semeuse, which are distinguished by their subtle power, their lack of bitterness and acidity.

Other names: Mocca coffee, mocca coffee bean is also known under the following names:
Moca café, mokka coffee, café Mocca, cafe mocca, mokka café, mocha cafe, cafe mocha, caffè mocha, café mocca, moka coffee, cafe mokka. Espresso sized mochas can be called moka espresso, mocha espresso.

Health and environment: Vegan

Food Pairing
The perfect Natural Swiss Cookies and Snacks to accompany your premium gourmet coffee are available on Switzerluxe!

Coffee can be enjoyed as is (black coffee), or mixed with milk or cream. It is frequently sweet, and sometimes we add chocolate or spices such as cinnamon, nutmeg, or cardamom to it. Iced coffee drinks have recently spread, but it is usually served hot. The taste for coffee isn’t spontaneous, it must be cultivated, for its flavor is strong.

Coffee can be served with milk or cream:
Coffee can be enjoyed as is (black coffee), or mixed with milk or cream (latte coffee / cafe latte). It is frequently sweet, and sometimes we add chocolate or spices such as cinnamon, nutmeg, or cardamom to it. Iced coffee drinks have recently spread, but it is usually served hot. The taste for coffee isn’t spontaneous, it must be cultivated, for its flavor is strong.

Among the most popular types of coffee drinks, we can mention:

• latte coffee, or caffè latte, obtained by mixing a volume of milk for a volume of coffee
• latte macchiato (spotted milk) which differs from caffe latte in that this drink contains more milk in liquid form and in the form of foam
• coffee coffee, a coffee in which you add a little cream or a cloud of milk; In French-speaking Switzerland, coffee with added milk is called "reversed"
• the hazelnut, an espresso coffee in which one adds a cloud of milk
• cappuccino, an espresso on which milk froth is placed, usually sprinkled with cocoa powder
• chocolate coffee, a coffee in which you melt an equal volume of chocolate
• Liège coffee, a cold drink with coffee and ice cream
• Irish coffee, an alcoholic drink prepared with a volume of whiskey for three volumes of coffee
• the Viennese coffee, or espresso con panna, a preparation consisting of a fairly light elongated espresso, to which hot milk with whipped cream is added, and like cappuccino, the Viennese coffee is embellished with chocolate powder or sprinkles.

Storage Advice
Unlike conventional food, coffee does not have an expiration date, it is more about the deadline for an optimal use (best before date) after which the taste quality begins decreasing. For full enjoyment of La Semeuse coffee's distinctive taste qualities – body, aroma, flavour – we recommend a Best Before date. Past the Best Before date, coffee taste qualities gradually lose strength.

Coffee storage:
- In an airtight box or a perfectly closed hermetic bag
- Protected from light and moisture and at room temperature (avoid extreme hot / cold temperatures)
- For longer storage, the freezer may be an option

Shelf life after opening the package:
- Ground Coffee: After opening can be kept 2 to 4 weeks (read coffee storage section below). After that period its organoleptic properties begin degrading.
- Coffee Bean: After opening can be kept 3 to 4 months (read coffee storage section below). After that period its organoleptic properties begin degrading.