Because we don't do things like everyone else. When you order from Chronic., you get freshly roasted coffee, never more than 30 days after roasting. We roast every day in our roastery in French-speaking Switzerland, in small batches, by hand.
The result? Specialty coffee at its freshest, delivered straight to your door. No stock sleeping in a warehouse for 6 months, no stale beans, just coffee the way it should be: alive, aromatic, powerful.
From Guatemala to Uganda, by way of Peru and Ethiopia, we pick our coffees with our gut and roast them with passion.
Ordering online is just as simple: you choose your coffee, we roast it, we send it. You can even sign up for our coffee subscription and save 10% on every delivery. No more running out of coffee in the morning, we take care of everything.
In short, buying online from Chronic. means exceptional coffee, fresh, ethical and delivered to your door anywhere in Switzerland and across Europe. No unnecessary middlemen, no compromises.
We have a wide range of certified organic and Fairtrade coffees, but not all of our coffees are. Some of our exceptional coffees come from producers we work with directly, who follow sustainable practices without necessarily being certified organic.
One thing is certain: all our coffees come from producers we know, who respect their land and their teams. Fair prices, full traceability, exceptional quality.
Whole beans keep their aromas much longer. Once ground, your coffee starts losing its freshness and aromatic complexity. It's like buying fresh tomatoes versus a jar of ready-made sauce: you get the idea.
With whole beans, you control everything: the grind, the freshness, the extraction. You call the shots. And trust us, it makes all the difference.
Arabica is specialty coffee par excellence. Grown at altitude, often above 1,000 metres, it develops an aromatic complexity you won't find anywhere else: fruity and floral notes, bright, elegant acidity. That's what you'll find in our 10AM from Guatemala or in our 01PM. Pure organic and Fairtrade arabica.
Robusta is the tough one of the family. More caffeine, more body, more crema. Grown at lower altitudes, it brings the punch you want in a strong espresso. We use it with care in our 05AM (50% Robusta, 50% 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.
