COFFOLA® origin
Coffola® uses Arabica coffee beans of exceptional quality, sourced from renowned farms in the Ethiopian plateaus, Colombian valleys and other regions. Each bean is carefully selected by our experts to guarantee its origin and quality.
These beans offer unequalled organoleptic subtlety and incomparable aromatic power. Their quality is the result of first-rate production, where a commitment to sustainable development is reflected in the careful attention paid to crops and growers.
TRADITIONAL CRAFTSMANSHIP
A redesigner – craftsmanship – This emphasizes the use of time-honored methods or techniques passed down through generations. It implies a focus on heritage and established practices.
Artisanal know-how – This emphasizes the expertise and skill involved in the craft. It suggests a deeper understanding and proficiency in the craft, focusing on the knowledge and skill required.
Coffee Beans Roasting : Roasting coffee is a delicate art that preserves the subtlety of coffee beans, revealing their natural aromas without excessive bitterness. It’s a crucial step in creating Coffola®, awakening the specific aromatic notes of each region.
Grinding and Conching :The roasted coffee beans are finely ground according to a rigorous protocol, then mixed with cocoa butter, cane sugar, and powdered milk by our master Coffolatiers. Precise conching is then carried out to obtain a perfect texture.
Tempering and Molding:A rigorous temperature variation process must be followed to achieve the smooth texture and perfect crystallization of Coffola®. Thus, the Coffola® mass is ready to be molded into bars or used as an innovative ingredient in new Coffola® products.
Maturation :To ensure its roundness and exceptional organoleptic qualities, the Coffola® mass must rest for at least 5 days, a crucial step in our process.
Thus, the Coffola® mass, meticulously crafted according to pure artisanal tradition, is available for professionals and enthusiasts alike and an invitation to create innovative culinary masterpieces.
ORIGINAL COFFOLA® RECIPE
The Coffola® original recipe highlights the delicate aromatic notes of its natural ingredients, each of exceptional quality. It is made with coffee beans sourced from sustainable and ethical production, carefully roasted in Switzerland, as well as meticulously selected cane sugar, Swiss milk powder and cocoa butter.
Crafted with authentic artisanal know-how, Coffola® invites you to discover a whole new realm of amazing taste. Indulge in Coffola® and let yourself be swept away into a world of unparalleled pleasure
RESPONSIBLE COMMITMENT
La Coffolaterie SA is committed to carefully selecting its ingredients in an ecologically and socially responsible manner.
La Coffolaterie SA obtained Bio certification: CH-BIO-006 / 36077 Ordonnance sur l’agriculture biologique on July 18, 2023, attesting to this effort.
The team at La Coffolaterie SA continues to fine-tune production processes with a view to obtaining further certifications in the near future.
THE COFFOLA® STORY
The Coffola® adventure: The love for gourmet and the drive to innovate in the art of enjoying coffee.
After several years of refining a process that considers the unique characteristics of the coffee bean, the Coffola® original recipe was developed, marking a groundbreaking addition to the world of flavours.The story of La Coffolaterie SA thus began, and the first Coffola® factory was set up in Meyrin in 2021.
Today, our master Coffolatiers are delighted to present their creation inspired by the magic of coffee and invite you to explore new taste dimensions.
Discover our range of «coffolatés» products and immerse yourself in a world where each moment celebrates a new way of life.
THE COFFOLATIERS
Marc-André Cartier – CEO of Coffolaterie SA, Head Coffolatier
Marc-André Cartier comes from a line of six generations of prestigious Swiss chocolatiers. After years of enriching experience in the art of chocolate, he enthusiastically embarked on the Coffola® adventure.
A central pillar in the development of the manufacturing process and the original Coffola® recipe, his passion and know-how are reflected in the creation of each and every Coffola® product recipe.
Léa Provenza,The production team
Head Coffolatière, brings her remarkable know-how and expertise to our production team, backed up by her CAP Pâtissier and additional qualifications in Pâtisserie, Glacerie, Chocolaterie and Specialist Confectionery, as well as her CAP in Chocolaterie.
Her energy, commitment, and exceptional mastery of the manufacturing process are key pillars in the creation of Coffola® products, reflecting a constant drive for innovation.