Because we don't do things like everyone else. When you order from Chronic., you get freshly roasted coffee, never more than 30 days past roasting. We roast every day in our workshop in French-speaking Switzerland, in small batches, by hand.
The result? Specialty coffee at the peak of its freshness, delivered straight to you. No stock sitting in a warehouse for 6 months, no stale beans, just coffee as it should be: alive, aromatic, powerful.
From Guatemala to Nicaragua, through Brazil and Uganda, we select our coffees with passion and transform them with care.
Ordering online is simple: you choose your coffee, we roast it, we send it to you. You can even subscribe with our coffee subscription and save 10% on each delivery. No more running out of coffee in the morning, we take care of everything.
In short, buying online at Chronic. guarantees exceptional, fresh, ethical coffee delivered to your door across Europe. No unnecessary intermediaries, no compromises.
We have a wide selection of certified organic and Fairtrade coffees, but not all. Some of our exceptional coffees come from producers we work with directly, who respect sustainable practices without necessarily having the organic label.
What's certain: all our coffees come from producers we know, who respect their land and their teams. Fair price, complete traceability, exceptional quality.
Beans preserve their aromas much longer. Once ground, your coffee starts losing its freshness and aromatic complexity. It's like buying fresh tomatoes versus ready-made sauce, you see the difference.
With coffee beans, you control everything: the grind, the freshness, the extraction. You decide. And trust us, it changes everything.
Arabica is the specialty coffee par excellence. Grown at altitude, often above 1000 meters, it develops an aromatic complexity you won't find anywhere else. Fruity, floral notes, bright and elegant acidity. That's what you find in our 10AM from Guatemala or our 01PM. Pure organic and Fairtrade arabica.
Robusta is the powerhouse of the family. More caffeine, more body, more crema. Grown at lower altitudes, it brings the punch we're looking for in a strong espresso. We use it sparingly in our 05AM (70% Robusta, 30% Arabica) and our 04PM (70% Arabica, 30% Robusta).
Both have their place. Arabica for finesse and complexity, robusta for body and intensity. At Chronic., we play with both to create balanced blends.
At Chronic., we use a roasting scale from 0 to 10 to help you choose. It's simple: the closer you are to 0, the brighter and more acidic your coffee will be. The higher you go towards 10, the more intense and bitter it becomes.
Below 5, you're looking at coffees with beautiful acidity, vibrant fruity notes, brightness. Perfect for filter coffee or if you're an enthusiast who likes exploring complex profiles. It requires a curious and open palate.
Above 5, you're looking at more accessible, widespread coffees with less acidity and more roundness. Notes of chocolate, caramel, dried fruits. This works best for most people and it's what we recommend for automatic machines, where you're looking for balance in the cup.
For an espresso or moka pot, all levels can work depending on your taste. But if you're starting out, stay above 5.
