La Semeuse Swiss coffee was founded in 1900 in La Chaux-de-Fonds, a city known for its watchmaking industry. The company started producing coffee using a traditional drum roaster and selecting high-quality green beans from various origins.
La Semeuse offers a wide range of coffee, from classic blends to single-origin specialties. The company follows the principles of the third wave coffee movement, which emphasizes traceability, sustainability, and quality. Tradition and innovation, passion and expertise, are combined to create exceptional coffee for all taste and occasion. Guided tours and tastings at its roastery are organized for transparency and sharing expertise, and visitors can learn more about the history and secrets of coffee.
In 2023, La Semeuse coffee is distributed to 10 countries, including distribution to the US since 1985.
How to pronounce “La Semeuse”
The story behind La Semeuse identity
The logo of La Semeuse reflects the rich heritage and culture of its source.
- The bright yellow color represents the warm and sunny weather that is essential for growing the best coffee beans.
- The sombrero is a traditional hat worn by the farmers who harvest the coffee with care and skill.
Roasting at 1,000 meters
For more than 100 years, La Semeuse has been roasting high quality coffee in the Swiss mountains using their trademarked “High Roasting Process”.
The higher altitude allows for a longer roasting process that draws out some of the flavors and aroma that are otherwise underdeveloped in quickly roasted coffee beans. The lower atmospheric pressure allows for a slower and gentler roasting process, which reduces the acidity and bitterness of the coffee.
La Semeuse, Master Roaster since 1900:
- At high altitudes, lower temperatures can be used than the usual roasters. This is because water boils at 96C instead of 100C when the altitude is 1,000 meters. By roasting the beans between 210 and 213C instead of the commonly used 220-230C, more of the aromatic substances are preserved that would otherwise escape. This results in a more flavorful and aromatic coffee.
- Roasting green coffee beans is a delicate process that requires precise control of time and temperature. Roasting too fast or too hot can result in burnt or bitter flavors, while roasting too slow or too cool can result in bland or sour flavors.
- A gentle roasting process allows the beans to retain more of their natural aromas and oils, which contribute to the flavor and aroma of the brewed coffee. Gentle roasting also helps to preserve the moisture content of the beans, which affects their density and solubility.
La Semeuse Swiss coffee is a well-respected brand, and it has been awarded numerous awards for its quality and taste. The company’s coffee is known for its smooth, rich flavor and its high quality. La Semeuse coffee is also exported to over 50 countries.
Two-time winner of the Fancy Food Show Beverage Award, La Semeuse is a prestigious roast nicknamed the “nectar of coffee“, available in only the finest cafes and retail establishments.
2021: “Swiss Roaster of the Year” by the German specialized coffee magazine Crema under following considerations
- The organoleptic characteristics of our coffee
- Customer service
- Efforts in sustainability and commitment to environmental protection
- Aluminum-free packaging
- Progress in the purchase of Fairtrade / Organic raw material
2019: La Semeuse Swiss coffee is a regular winner of awards at the World Coffee Championships. La Semeuse won
- the World Brewers Cup
- the World Latte Art Championship
- the World Coffee in Good Spirits Championship
2000: La Semeuse is awarded the Swiss Grand Prix for Quality.
- Winner twice of the NASFT’s Outstanding Beverage Award
- Served nightly at The James Beard House for over a decade
Packaging, Quality Sourcing, and Sustainability
- Aluminum-free composite packaging made of 75% renewable and sustainable raw materials.
- One way valve to release gas without letting oxygen in. The bag contains less than 2% oxygen. Oxygen causes oxidation and deterioration of the product.
- Preserves flavors for at least 13 months easily after roasting
High quality sourcing and sustainability
La Semeuse Swiss coffee has a long and rich history dating back to 1900. The company was founded in La Chaux-de-Fonds, Switzerland, by Marc Bloch, a grocer from Alsace, France. Bloch’s original goal was to import and distribute groundnut oil, but he soon began roasting coffee.
In 1916, Bloch died in battle during World War I. His wife, Hortense, took over the company and continued to grow it. She was a pioneer in the Swiss coffee industry, and she was instrumental in developing the company’s signature high-altitude roasting technique.
In 1938, Hortense’s two sons, Henri and Jean, joined the company. They continued to expand the business, and they also introduced a number of new coffee products, including decaffeinated coffee and flavored coffees.
Today, La Semeuse coffee is one of the leading coffee brands in Switzerland. The company’s coffee is known for its smooth, rich flavor and its high quality and is exported to over 50 countries.
La Chaux-de-Fonds, a UNESCO recognized Swiss “Watch Valley”
At an altitude of 1,000m (3,300ft), La Chaux-de-Fonds, which means “the pasture of the spring,” is a global “Watch Valley” hub, and it is home to some of the most prestigious watchmakers in the world.
In 2009, La Chaux-de-Fonds and nearby Le Locle are inscribed on the UNESCO World Heritage List for their exceptional universal value.
A few watch companies in the city: Tag Heuer, Breitling, Jaeger-LeCoultre, Tissot, Omega, Patek Philippe, Corum, Audemars Piguet
* Images sourced from City of La Chaux-de-Fonds
How to pronounce “La Chaux-de-Fonds”
Organic Comparison: USDA vs. EU vs. Swiss
Some of the products are labeled BIO Suisse or EU Organic. EU Organic has more strict rules and criteria than USDA Organic. Bio Suisse has the most stringent rules.
|Requirement||USDA Organic||EU Organic||BIO Suisse|
|Soil health||Maintain or improve soil health by crop rotation, cover cropping, composting, etc.||USDA ones + requirements for the use of manure and other organic amendments||Most stringent – use only organic fertilizers and maintain a minimum level of organic matter|
|Crop rotation||Rotate crops to help maintain soil health and to reduce the risk of pests and diseases||USDA ones + requirements for the length of time that different crops must be grown in a field||Most stringent – rotate crops every 2 years|
|Pest control / Permitted substances||Wider range of synthetic substances||Limited range of synthetic substances||No synthetic substances|
|Animal welfare||Less strict standards, e.g. no requirement for pasture access||Stricter standards, e.g. animals be raised on pasture||Stricter standards, e.g. animals be raised on pasture|
|Strict||More Strict||Most Strict|