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Ojo de Café

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Bern
Ojo de Café

Specialty Coffee from Latin America. Ethical, Sustainable and Ecological.

23/09/2026

New DECAF: Mexico San Felipe Decaf
For filter and fruity espresso

Speciality decaf without compromise – heavy and sweet, with notes of chocolate, caramel, candied orange, malt and walnut. Naturally decaffeinated with water, perfect for any time of the day.

CUPPING NOTES chocolate | caramel | candied orange
PRODUCER Rancho San Felipe, Rafael Reyes
COUNTRY Mexico
REGION Mexiko, Veracruz, Chocamán, Neria
CULTIVAR Castillo
VARIETY Arabica
PROCESS natural Mountain Water Process decaf
QUALITY SCORE 84
CONTENTS 200 g

This coffee was decaffeinated using only water — right at origin in Mexico, at Descamex in Córdoba. It was grown about 20 km away in Neria and processed at Rancho San Felipe, also in Córdoba, before being shipped via the port of Veracruz, roughly 100 km from there.

It sounds like a perfectly logical, local supply chain — but that’s actually rare. Worldwide, only two companies specialize in water-based decaffeination: Descamex in Mexico and Swiss Water in Canada.

Decaf coffees often come with a distinct process note. Quicker, lower-cost methods using solvents like DCM (dichloromethane) may be efficient, but they can leave a noticeable aftertaste. Our Decaf Espresso is decaffeinated in Mexico using the chemical-free Mountain Water Decaf process.

24/08/2026

NEW COFFEE!
Mexico Cafeólogia Garnica
Light roast for filter and fruity espresso

A rich and sweet cup fruity and spicy notes. Bright acidity, medium body, clean and high in sweetness. Cafeología®

TASTING NOTES Dry plum, cinnamon, apple
PRODUCER Emiliano Intzín, Beneficio Comunitario Sibactel
LAND Mexico
VARIETY Arabica
CULTIVAR Garnica
PROCESS washed
CUPPING SCORE 87 points
CONTENTS 200 grams

Beneficio Comunitario Sibactel
Beneficios Comunitarios embody Cafeología’s philosophy: open spaces where coffee sparks relationships among growers, families, and the team. Each mill is a classroom where empirical wisdom mingles with rigorous practice.

Founded in 2020 in the Tseltal village of Sibactel, Tenejapa, Beneficio Comunitario Sibactel operates on a more intimate scale than its sister mill in Aldama. About 90 Tseltal producers bring freshly picked cherries for guidance rather than full processing: most wash, ferment, and dry at home, using stone pilas and patio roofs. Cafeología’s agronomy crew walks house to house, coaching on picking, floatation, and fermentation—then verifies moisture, water activity, and cup quality when parchment arrives for consolidation and export.

During harvest, Sibactel becomes a shared quality checkpoint. Jobs bloom in intake, sorting, and data logging, while the courtyard becomes a forum for ripeness standards, drying tips, and seedlings. These hillside families turn backyard batches into consistency and trust. Coffee leaves the fog-washed slopes of Tenejapa with identity intact, proving a community mill can be a place for knowledge and learning—a resilient model ready to travel.

10/08/2026

New Coffee La Senda Specialty Coffee Farm GUATEMALA 💜
Light Roast for Filter and fruity espresso.
Delicate, sweet, medium acidity. With a full body and balanced fruity and spicy notes.

TASTING NOTES Plum, Blackberry, Tangerine
CULTIVAR Caturra
PRODUCER Finca la Senda, Maria Eugenia Escobar & Arnoldo Perez Melendez
COUNTRY Guatemala
FERMENTATION LEVEL 3/10
PROCESS Natural

08/07/2026

We are on holiday from July 13 to August 2nd ☀️
Last shipping: Friday, July 10 📦
Showroom open this Friday & Saturday 9.30 to 17.00
Have a beautiful summer with good coffee 🧡

04/07/2026

NEW COFFEE
Mexico Cafeólogia Geisha
Light roast for filter and fruity espresso

A delicate and balanced cup, high sweetness with floral and berry notes.

TASTING NOTES Peach | Strawberry | Raspberry
PRODUCER Vitali Solís
LAND Mexico
VARIETY Arabica
CULTIVAR Geisha
PROCESS Natural
CUPPING SCORE 88 points
CONTENTS 200 grams

Vitali Solís Cacahoatán, Geisha, Natural
Vitali is a 37-year-old coffee producer, father of four, and an agronomist by profession. He began his career working with major coffee companies as a field technician before deciding to return and cultivate his own coffee farm, on land inherited from his father. The region where Vitali is located presents high risks for Arabica varieties, as elevated humidity levels have led many producers to transition toward Robusta and leaf rust-resistant Arabicas. He participated in the Premio de Cafeología, where his coffee sample stood out among the best; however, the purchase and award process could not be completed since he had already sold his coffee to another buyer.

Small, limited, or simple undertakings are not for Vitali. He is drawn, almost irresistibly, to great challenges, to scale, to the monumental. Vitali is always seeking to give more, and more, and more.

21/04/2026

Unfiltered #1 — Dark Roasts in Specialty

You might know Ojo de Café for geishas and funky coffees — exciting, but also luxury. Not my everyday.

I started with dark roast, moved into fruity specialty… and after 10+ years, I came back to darker roasts.

Blends like Pachamama and Velvet Espresso show that darker profiles can still be sweet, complex, and high quality — not burnt.

My taste has changed over time (and yes, life affects how we perceive flavor). And anyway: everyone experiences bitterness and acidity differently.

There’s no right or wrong in roast levels.

We also created Signature Espresso as a more modern, balanced style — because great coffee comes in different expressions.

What I believe today:
You can roast specialty coffee darker and still respect its origin — just never to charcoal.

The best coffee is the one you enjoy.

Trust your taste.

🧡 Debora

21/04/2026

Unfiltered — an honest series about coffee

Specialty coffee can feel… loud. Full of opinions, rules, and people telling you what’s “good.”

This series is about the opposite.

I want you to trust your own taste. Your own experience. Not just what you’ve read or been told.

And I want more women to step into this world — because let’s be honest, coffee is still heavily male-dominated.

I’m a nerd too. Flavor, food, design, music — I go deep.
But I only believe what I actually taste and experience. Over 11 years in specialty coffee, I’ve built my own perspective — as a roaster, trader, barista, and sensory-driven person.

I like being honest. I have opinions. And I’m still genuinely excited to talk about coffee.

In this series, I’ll go into topics like:
– Dark roasts in specialty
– Why coffee is male-dominated
– Coffee pricing
– How fresh coffee really needs to be

And yes — the name Unfiltered is intentional.
Because what I drink most days isn’t filter coffee. It’s cappuccino. That’s my baseline. That’s my reality.
Do I love filter? Absolutely.

But I’m picky. I only truly enjoy exceptional coffees — clean, expressive, sometimes wild. Never average. Never boring.

That’s why we source coffees that stand out.
And yes, coffees like that come at a price. I see micro lots as a luxury product — and I treat them that way.

So this is what you’ll get here:
My honest, unfiltered perspective — as a cupper, blend creator, and business owner.

No gatekeeping. No pretending. Just real coffee.

🧡 Debora

08/04/2026

Natural w**e meets specialty coffee:
Taste, compare, and explore unique flavors you won’t find everywhere

Thursday, April 23 · 16 – 19.00
Nativa W**e × Ojo de Café
Free entry — just walk in

01/04/2026

Showroom exceptionally open Thursday, April 2, 13 - 17.00. Get yourself some good natural w**e and specialty coffee for the holidays!

We are back on April 10 🧡

25/03/2026

New coffee!
Mexico Cafeólogo Marsellesa from
Cafeología La Finca, Jesús Salazar y Pablo Salazar .of

A balanced and clean cup with a delicate and bright sweetness and a tea-like body. Light roast for filter and fruity espresso. Subscribers receive it in this month’s subscription - you still have the chance to subscribe 🧡

TASTING NOTES Apple | Black Tea | Lemon
PRODUCER Cafeología La Finca, Jesús Salazar y Pablo Salazar
LAND Mexico
VARIETY Arabica
CULTIVAR Marsellesa
PROCESS Honey
MOUNTING HEIGHT 1180 M.ü.M
CUPPING SCORE 88 Punkte
CONTENTS 200 Gramm

We are once again so touched by working with such a great producer, giving us the chance to roast this fantastic coffee and bringing it to you, dear coffee lovers!

Adresse

Moserstrasse 46
Bern
3014

Öffnungszeiten

Donnerstag	10:00 - 17:00
Freitag	10:00 - 17:00
Samstag	10:00 - 17:00

Webseite

http://ojodecafe.ch/

Benachrichtigungen

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