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Garçoa x Drip Roasters – Coffee Edition


100% · Fairtrade Minimum
199% · Quality Bonus
We paid an FOB of $4.78/lb for this coffee, which is 299% of the Fairtrade minimum price.
Learn more about what this means here.

Garçoa x Drip Roasters – Coffee Edition

Kenya, Meru
Deman Estate
Mutai Kinyua
1500-2100 masl
Ruiru 11, Batian
Flavor profile:
Rhubarb, lime, plum


Region:Idukki, Kerala
Cooperative:High Range Organic Producer Society (HOPS)
Variety:Criollo, Forastero
Fermentation:       4-5 days in wooden boxes
Flavor Profile:unconventional, exotic, earthy, dark fruit

CHF 12.20
incl. VAT
Shipping costs will be calculated at checkout.
Article Nr FO-GARCO-06
Stock: 24
This article is usually in stock at our café, too.
Delivery time: Will ship Tue/Wed if ordered until Mon (non-binding)
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Two single origin products unified in one for the perfect combination of chocolate and coffee. After experimenting with a lot of combinations, the fusion of the earthy yet fruity flavors of Idukki and the profound, fruity berry notes of Deman Estate convinced us. The two harmonize very well and melt together when being enjoyed. The exclusive chocolate is available in a first limited batch of 100 bars.

Idukki 78% tastes unconventional, exotic, earthy with a dark fruit note. The chocolate is also available without coffee. Details information about the coffee can be found here.

Chocolate with 78% cocoa content, 85g. Ingredients: organic cocoa beans, raw cane sugar and roasted coffee. Can contain traces of almonds.

Nutritional value (per 100 g): energy 2260 kJ (545 kcal), fat 41 g, whereof saturates 24 g, carbohydrates 28 g, whereof sugar 23 g, protein 10 g, salt 0.05 g. Store in a cool and dry place.

Produced from bean to bar at the Garçoa manufacture in Zurich Wollishofen (organic certification CH-BIO-038).

Garçoa is a young Swiss enterprise with a philosophy that does not seem to be all that different from ours. The big difference is they're not in coffee – but in chocolate. The whole process from bean to bar is done by Fränzi and her team in small batches. They start by selecting the cocoa by hand, then peel, roast and grind it, add some organic cane sugar and finally pour it into their individually created moulds. They refrain from using any additives. Thus, all the flavor in the chocolate bars comes straight from the cocoa beans and yet – or perhaps because of that – the bar are totally different from each other.

They started at home in their kitchen: cocoa beans were roasted in the oven, chopped up in a nut grinder, the skins were blown off with a hair dryer... at the beginning, everything was very inconvenient. And yet: at the end of the day there was always a delicious aroma in the air. Soon they were building sustainable trade chains for minimal quantities and experimenting with different sizes, thicknesses and surfaces for the bars – and of course, designing the beautiful packaging.

Learn more about our collaboration with Garçoa and their whole line-up of coffee editions here.

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