MIXTUR III

About This Coffee

This is a 100% Arabica blend from Ethiopia and Cuba with flavor notes of berries, amaretto, and spices. The coffee features well-integrated acidity and is versatile in use. This blend is a post-blend, meaning the components are mixed after roasting to better highlight the advantages of both varieties. The roast level is 3 out of 5, with a body of 3 out of 5 and complexity of 4 out of 5.

Origin

Ethiopia

Cuba

Flavor Notes

Berry, Spices, Amaretto

Roast Level

Medium

Processing

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Typology

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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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