Category Archives: Blog

Arabica and Robusta, what does that mean exactly? Arabica and Robusta are the two main types of coffee. These two large families consist of numerous sub-species (varieties), which are characterized by very different properties. Thanks to the many different varieties, coffee offers a multitude of aromas, just as we know it from wine. Arabica Arabica […]

If you haven’t heard the news, we hate to have to say it, but La Semeuse Switzerland is discontinuing the Classic Versailles coffee. You can enjoy Versailles for a while – as we have secured a large amount of inventory – but eventually, you’ll need a replacement. We’ve made a handy reference chart to help […]

The coffee magazine Crema elected the Volcano blend as the winner of the Espresso test in its number 06/2021. The experts wrote the following assessment: “A blend of coffee between an arabica from Guatemala and a canephora from Rwanda. The degree of grind is quickly found and the espresso flows into a cup with a [...]

Each month, we invite you to share our employee coffee break! An intimate and relaxed moment with the different personalities who work every day within our roasting. Originally from the Jura, Céline has been scouring the Romandie regions for several years. Living in the canton of Vaud, she studied in Geneva and now works in [...]

La Semeuse's Commitment to People and the Environment Each year, we import an increasing percentage of bags of green coffee from organic farming & produced in accordance with the ethics of the "Max Havelaar *" foundation. This selection is made on a daily basis - based on criteria of sustainability & quality, respect for people [...]

Coffee break with Jorge, Coffee Machine Service Employee Each month, we invite you to share our employee coffee break! An intimate and relaxed moment with the different personalities who work every day within our roasting.   A native of Minho (northern Portugal), Jorge has worked at LA SEMEUSE for over 21 years now. Beautiful longevity […]

Q Arabica Grader certification, the art of coffee tasting! This certification, organized by the CQI (Coffee Quality Institute), accredits coffee specialists in the tasting, classification, and evaluation of coffees. This certification is intended for the most experienced “cuppers”.       WHO ARE “CUPPERS”? Cuppers practice “cupping”, a term derived from English. Cupping is the […]

How does LaSemeuse make such delicious decaffeinated coffee? It’s all about the process. There are several different processes to take the caffeine out of coffee. Some of those processes are done using chemicals. While others are completed naturally or WITHOUT chemical solvents to separate the caffeine from the bean. Chemical processes tend to remove aroma […]