Name: Mocha Surfin
Brand: La Semeuse
SKU: 8070050
Price: 27.9 CHF
Availability: InStock
Rating: 4.7 (99 reviews)

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La Semeuse

100% Arabica. Moka flavor par excellence. La Semeuse Mocca is a pure Arabica blend. It contains coffee beans from the highlands of Central America and from the coffee's country of origin, Ethiopia. The Sidamo grown there is an exceptional top-quality coffee. Without any throat scratch, it caresses the palate with its soft, woody aroma, in an interesting interplay with its pleasantly developed acidity. The roasting at La Semeuse gives this composition the typical flavor of a Moka. You will clearly recognize sweet fruit aromas paired with an almond note, which particularly stands out in the aftertaste. Even though Italians rightly claim to have invented espresso, that doesn’t mean we in Switzerland can’t roast a good espresso. No one else roasts at an altitude of about 1000 meters above sea level. The lower air pressure causes the coffee beans to behave differently during the roasting process than in normal roasteries. Exactly how is a closely guarded secret of the La Semeuse roastery from La Chaux-de-Fonds.

Actual product image La Semeuse Mocha Surfin (1000 g, Medium roast)

Key specifications

Bean type

Degree of roasting

The so-called roasting degree is one of the most important factors when roasting coffee. It measures the different roasting results that can be obtained when roasting coffee. You can influence the degree of roasting by varying the temperature and roasting time. The degree of roasting has a significant influence on the aroma, taste and intended use of the coffee.

By the way, you can measure the degree of roasting either with a colorimeter or by tasting. Roasters usually want to enhance the coffee's inherent flavors and achieve an appropriate degree of roast. Typically, light roasted coffee is more acidic, while dark roasted coffee is more bitter. Fruity flavors are also more common in light roasts, while smoky flavors and roasted aromas are more common in heavily roasted coffee.

Less strongly roasted coffee also tastes fruitier due to the high proportion of the organic compound 5-hydroxymethylfurfural. If coffee beans are roasted for longer, these fruity aromas decompose. At the same time, the number of sulphur compounds increases, resulting in smoky and roasted aromas.

As a rule of thumb, you can assume that a light roast brings out the character of the green coffee better. By the way, it is easier to distinguish light roasted beans from each other than dark ones.

Intensity

Flavour

Caffeine

Growing country

Cultivated land is land used for agricultural purposes on which crops are grown.

Weight

Mocha Surfin

Coffee beans

Automatic coffee makers

Coffee capsule systems

Filter coffee makers

Espresso machines

Coffee grinders

Moka pots

No right of return

General information

Coffee properties

Content characteristics

Origin

Voluntary climate contribution

Storage

Scope of delivery

Product dimensions

Distributor

Package dimensions

Ingredients and instructions for use

The pure Arabica blend combines sweet fruity notes and a woody aroma with a subtle hint of almond in the finish.

Complex flavour profile with almond notes

The coffee features a medium roast and is classified as strong with an intensity level of three.

Medium roast with high intensity

The coffee beans are roasted at an altitude of around 1.000 metres above sea level under altered atmospheric pressure.

Roasted at high altitude in Switzerland

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La Semeuse Mocha Surfin

At a Glance

Complex flavour profile with almond notes

Medium roast with high intensity

Roasted at high altitude in Switzerland

Sales rank 54 of 1271

In Detail

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La Semeuse Mocha Surfin

At a Glance

Complex flavour profile with almond notes

Medium roast with high intensity

Roasted at high altitude in Switzerland

Sales rank 54 of 1271

In Detail

Description

Specifications

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Questions about this product1

Product ratings99

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