KONTCH's E&E | The Roastery
KONTCH's E&E From our trees in Cameroon to your cup.
Take the tour: how we plant, grow, harvest, dry and roast every Kontch's coffee ourselves, without handing the bean to anyone else.
GrownHarvestedRoastedPackedShippedAll in-house, by Kontch's E&E
The tour
Six steps. One family. No middlemen.
Plant
Young trees are raised from our own selection and planted among bananas, maize and cocoa. A new coffee tree needs three to five years before its first real harvest.
Grow
No chemicals, no monoculture. The team checks the trees one by one, prunes by hand and lets the shade canopy protect the soil.
Harvest
Cherries are picked by hand only when fully ripe, so every bag starts with sugar, not shortcuts.
Dry & sort
The cherries dry slowly on raised beds in the sun, are turned daily and sorted by hand before storage.
Roast
Roasting is the key to a good coffee. We roast in small batches and taste every batch, then decide which tier it earns: Gold, Platinum or Diamond.
Pack & ship
Packed in compostable or reusable packaging and shipped from Switzerland to your door, across Switzerland and Europe.
On the farm
A season in Cameroon, in pictures.
Visit us in Cameroon
Come and see the full production yourself.
If you'd like to visit our farms and roastery in Cameroon, fill in the form and we'll reply personally to plan your visit.
10% off your first order with KONTCH10
