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About This Coffee

This blend consists of high-quality coffees from roasting trials and experiments that do not completely match their intended flavor profiles. The roast master carefully blends these batches together to create a balanced coffee blend. The flavor profile varies from batch to batch. Recommended for fully automatic machines, though all brewing methods are possible.

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Maillardos

A married couple from two coffee worlds built this roastery: Uriel from the Swiss German town of Rheineck and Raquel from San Jose, Costa Rica. The name pays tribute to Louis Camille Maillard (1878–1936), the scientist behind the Maillard reaction responsible for the complex aromas that develop during roasting. What started as a crowdfunded show roastery has grown into a certified organic operation (CH Bio 086) with a dedicated production facility in Altenrhein, where a Loring roaster runs on 100% regional biogas. Every batch is roasted for 8 to 16 minutes under close supervision, with Cropster software and regular tastings ensuring consistency and continuous improvement. Maillardos sources traceable coffees from smaller producers, paying well above commodity exchange prices, and packages everything in fully recyclable materials.

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