Welcome
To share the spirit of the Alps through thoughtfully roasted, ethically sourced coffee.
Each roast is a reflection of precision, craftsmanship, and respect for nature.
Freshly Roasted & Brewed Daily
Clean & Ethically Sourced Ingredients
Eco-Friendly Packaging & Processes
Our Roasting Process
Roasting stages
There are three main stages in roasting: drying stage, browning stage, and development stage or roasting stage.
1. DRYING STAGE
The coffee bean needs to be dried before the actual roasting starts. The drying stage typically lasts 4–8 minutes with a traditional roaster. The temperature at the end of drying stage is typically 160 ⁰C. You need to be careful that you do not burn the beans by using too much heat.
2. BROWNING STAGE
From 160 ⁰C the coffee starts to smell like toasted bread. This is when the aroma precursors are starting to convert to aroma compounds. Even though the browning stage is after the drying stage, drying continues during the browning stage.
3. DEVELOPMENT OR ROASTING STAGE
In the beginning of the development stage the reaction becomes exothermic and the coffee cracks. Development time is when the wanted aroma compounds are developing.
Founder
Marián Podola’s culinary philosophy and ventures have drawn attention from international and Swiss media alike — recognised for uniting fine dining artistry, sustainability, and authentic Alpine craftsmanship. From Forbes to Crema Schweiz and Zermatt Magazine, his work has been featured in publications celebrating innovation, ethical sourcing, and the evolving culture of private gastronomy in Zermatt, Switzerland.