Roasteries / MAME Coffee
MAME Coffee
Zürich, Switzerland
Founded in 2016 by Emi Fukahori and Mathieu Theis — World Brewers Cup Champion and World Barista Championship finalist. MAME (Japanese for "beans") has been sourcing and roasting their own coffees since 2020, with cafes across Zürich, Geneva, Thalwil, and Tokyo.
18
coffees
1
followers
Switzerland
base
Locations
MAME Saint-Gervais
Boulevard James-Fazy 8, 1201 Genève, SwitzerlandMon–Fri 8:00–17:00, Sat–Sun 9:00–17:00
Coffees
18 coffees
Lot 3435, a natural Geisha from José Luttrell's Abu Coffee at 1,550 m, from MAME's competition-coffee range.
Pineapple, White wine, White peach
A dry-fermented natural Geisha from Marcus Duran's Finca Lorayne (Adaura) at 1,650-1,700 m, from MAME's competition-coffee range.
Strawberry, Blackcurrant, Peach
An anaerobic lactic-honey Geisha from Eugene Altieri's Altieri Coffee Farms at 1,700-2,200 m, from MAME's competition-coffee range.
Mimosa, Orange, Honey
A washed Geisha from Bambito Estate (Priscilla Gonzalez) at 1,660-1,800 m, from MAME's competition-coffee range.
Jasmine, Orange, Yellow peach
A washed Geisha from third-generation Huila producer Brayan Smith's farm Las Brisas at 1,950 m: white flower, citrus and black tea. Roasted for espresso or filter.
Earl Grey, Marzipan, Lemon candy
An anaerobic natural of the 74110 and 74112 landraces from Chelchele, grown at 1,900-2,300 m. Purple-fruited: blackberry and violet with a touch of wine. Roasted for espresso or filter.
Blackberry, Violet, Winey
Sourced from Comercio farm in the Santos region. Extremely smooth with marzipan and sugarcane notes. Pairs well with dairy and plant-based milk.
Ginger bread, almond, sugar cane
A white-honey Geisha from Sebastian Ramirez's El Placer at 1,650-2,000 m, from MAME's competition-coffee range, sold in 60 g and 150 g tins.
Thai tea, Orange, Peach
Sourced from Daterra farm, a partnership established after the 2018 World Brewers Cup Championship. Velvety mouthfeel, works well with both black coffee and milk-based preparations.
Sweet almond, biscotti, walnut
An anaerobic natural Geisha from Ratibor Hartmann's Finca Hartmann at 1,900 m, from MAME's competition-coffee range.
Jasmine tea, Mirabelle, Honey
AA grade SL28 and SL34 from Kamundu Estate at 1,950 m, fully washed. Dark-fruited and bright with hibiscus, redcurrant and cranberry. Roasted for espresso or filter.
Hibiscus, Redcurrant, Cranberry
Lot 72, a cold-fermented natural Geisha from Willem Boot's Finca La Cabra at 1,500 m, from MAME's competition-coffee range.
Blackberry, Apple, Tea finish
Lot 17, a natural Geisha from Willem Boot's Finca La Mula at 1,700-1,800 m, from MAME's competition-coffee range.
Blackberry, Forest strawberry, Redcurrant
Named after its distinctive peaberry shape, sourced from Daterra farm. Gentle, easy, and chocolatey — ideal for those seeking approachable, classic cup profiles.
Chocolate
Grown by Julio Cesar Madrid. Refreshing and tea-like — reminiscent of peach ice tea when hot, black tea when cold.
Peach, Earl Grey, rose hips
A co-fermented Caturra from Julio Cesar Madrid's Finca Milan (UBA) at 1,500 m, the dark-berry member of MAME's omni-roasted UBA series.
Grape candy, Blackberry, Strawberry
A co-fermented Caturra from Julio Cesar Madrid's Finca Milan (UBA) at 1,500 m, one of MAME's omni-roasted UBA series, with a stone-fruit profile.
Stone fruit, Orange blossom
A co-fermented Caturra from Julio Cesar Madrid's Finca Milan (UBA) at 1,500 m, one of MAME's omni-roasted UBA series.
Blackberry, Orange blossom, Lychee