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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.

Some histories are more like legends. Over generations, they span centuries, remaining unchanged by the passage of time. In the world of coffee, the LA SEMEUSE legend dates back to 1900 and is built on the heritage of its visionary founder. It was his imagination and determination that formed the basis for the company’s remarkable success, which continues to go from strength to strength.
Nicolas Bihler


How to pronounce “La Semeuse”

Our History

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.

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.


The logo of La Semeuse reflects the rich heritage and culture of its source.

  1. The bright yellow color represents the warm and sunny weather that is essential for growing the best coffee beans.
  2. The sombrero is a traditional hat worn by the farmers who harvest the coffee with care and skill.

Recent Award

La Semeuse has been named Swiss Roaster of the Year 2021 by experts of CREMA magazine. This distinction comes in recognition of their efforts in quality and sustainability 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

Sustainability and ORGANIC/Fairtrade Label

Sustainability and fair practices have been significant focus areas at La Semeuse for many years.

Le Soleil Levant, the first organic coffee created by La Semeuse, was actually launched in 1992!

Being a visionary, La Semeuse continues its development in terms of sustainability and fair trade through numerous actions:

  • Development of a complete ORGANIC and Fairtrade range
  • Genprotect – Aluminum-free composite packaging made of 75% renewable and sustainable raw materials.
  • Social project in Colombia

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

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.

RequirementUSDA OrganicEU OrganicBIO Suisse
USDA Organic
EU Organic
Soil healthMaintain or improve soil health by crop rotation, cover cropping, composting, etc.USDA ones + requirements for the use of manure and other organic amendmentsMost stringent – use only organic fertilizers and maintain a minimum level of organic matter
Crop rotationRotate crops to help maintain soil health and to reduce the risk of pests and diseasesUSDA ones + requirements for the length of time that different crops must be grown in a fieldMost stringent – rotate crops every 2 years
Pest control / Permitted substancesWider range of synthetic substancesLimited range of synthetic substancesNo synthetic substances
Animal welfareLess strict standards, e.g. no requirement for pasture accessStricter standards, e.g. animals be raised on pastureStricter standards, e.g. animals be raised on pasture
StrictMore StrictMost Strict