Ground coffee

Pure origins and specialty coffee

Our Specialty Coffees and Single Origins are perfectly suited to slow extraction techniques that highlight the aromatic profile of our Grands Crus. Ideal for siphon, Chemex, or cold brew for delicate infusions.

Ethiopian Moka

Organic Score SCA 86 +

Harvested from the place where coffee was discovered, this pure origin has a delicate flavour, with floral and spicy notes and a complex bouquet.

Region: Yrgacheffe
Variety: Heirloom
Altitude: ± 1800 meters
Processing: Fully-Washed

Mexico Altura

Organic

Grown on the slopes of the Sierras in southern Mexico, this coffee is sweet, with notes of honey, slightly tangy and delicate.

Region: Chiapas
Altitude: 1500 mètres
Processing: Fully-Washed

SUMATRA ORANG UTAN COFFEE

SCA 84+

Grown in the microclimate of the rainforests, this coffee reveals a full-bodied, refined cup. A complex and aromatic coffee with notes of dried fruit.

For over 10 years, Cafés Richard has supported the Sumatran Orangutan Conservation Program, which works to protect orangutans and fight deforestation in Indonesia.

Region: Gayo Highlands
Variety: Ateng
Altitude: 1 400 meters
Processing: Semi-Washed

The various slow coffee techniques

Slow coffee encompasses several extraction techniques that elevate coffee through slowness and precision.

The siphon, descendant of the legendary 1950s Cona, and the French Press, simple and inviting, each reveal the coffee’s aromatic nuances. The Chemex, a 1940s design classic, produces a delicate infusion thanks to its special filter, eliminating bitterness. Cold brew also follows this philosophy, with a hypnotic drip that intensifies flavors and produces a coffee that can be smooth, rounded, or full-bodied, depending on the beans.