I support local businesses as much as I can. Finding a tasty, fruity bean for my early afternoon pour-over / Hario switch cups is an ongoing process.
Shifting toward lighter tastes and surprising fruity notes, rather than the thick, creamy espresso shots like the one pictured on January 2, is still relatively new to me (for someone who grew up with “caffettiera” moka pot coffee).
Despite being selected and roasted in Zurich, the bean pictured made its way from the Ethiopian mountains until reaching my modest kitchen counter. I’m already looking forward to the brew, once the coffee has rested for 20 days. Hello, locally finished coffee, gifting us tasty cups after its voyage throughout Africa and Europe.

🚣🏽 2,506 m