Revival In 1976, after studying for a degree in Political Sciences and then working in many coffee producing countries, the founder’s grandson, Marc, joins the family business. He then decides to drop the oil business and devotes all his energy and dynamism to importing, roasting and distributing coffee. Jean, assisted by his wife, Huguette, remains alone at the head of the business. After the war, needs have changed, faced with the crisis, the Bloch brothers decide to separate. La Semeuse goes through these years with all the difficulties and concerns that one can imagine. When second world war brakes out, oil imports are subject to quotas, and manning problems due to men being mobilized. Premium coffee brands like “La Semeuse” strive to provide not only good coffee but the best coffee.ĭifficult years In 1938, Henri and Jean, the two Bloch sons, enter into the family business. She provided the necessary drive for its growth, and diversified its activities by developing coffee roasting. His young widow, Hortense, took over the management of the company.
He died in 1916 for France on the Balkan front. La Semeuse was founded in 1900 by Marc Bloch who specialized in the importation and distribution of groundnut oil. The perfect Natural Swiss Cookies and snacks to accompany your premium gourmet coffee are available on Switzerluxe! Click on the pictures to go to the product page.ĭescended from a family of grocers in Alsace, France. The "La Semeuse" single coffee pods are on of the best nespresso capsules alternative on the market. This physical property acts favorably on the quality of the coffees of La Semeuse, which are distinguished by their subtle power, their lack of bitterness and acidity. The atmospheric pressure being lower at high altitude than at sea level, boiling occurs at a lower temperature. Roasting at an altitude of 1000 meters allows the bean to flourish at a temperature which does not affect its essential aroma or flavors. High altitude roasting in the Swiss mountains: The nespresso compatible coffee pods are roasted in the mountains of the city "la Chaux-de-Fonds" in Switzerland. Espresso sized mochas can be called moka espresso, mocha espresso. Other names: Moca café, mokka coffee, cafe mocca, mokka café, mocha cafe, cafe mocha, caffè mocha, café mocca, moka coffee, cafe mokka.
Taste: An intense, full-bodied lungo that offers undertoned earthy aromas and delightfully joins traces of fruit with notes of roasting and chocolate. Origin: Coffee blend of the Central American Highlands. The Mocca Lungo Forte, Coffee Capsules Origin and Taste: The Mocca Lungo Forte, coffee capsules Origin and Taste 3.
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