ETHIOPIA

Yirgacheffe

A sweet, round, delicately complex and fragrant coffee with floral insinuations. Fresh, with hints of citrus.

Processing method: Washed
Quality: Arabica
Altitude: 1900mt

KENIA

AA Top Quality

Decent body, expressing fine notes of candied fruit, candied citrus peels and bergamot. Then a hint of amiable vanilla emerges, which is enriched by a vague hint of rose.

Processing method: Washed and 100% sun-dried
Quality: Arabica
Planting area: Various small growers
Region/Municipality: Kiambu/Nairobi

JAVA

Wib 1 Medium Bean – Malangsari

Very full-bodied coffee, classic chocolate background, with a spicy streak. The aftertaste is persistent and releases pleasant notes of roasted hazelnuts on the palate.

Processing method: Washed
Quality: Rugged
Production: East Java Indonesia

INDIA

Kaapi Royale

Full-bodied and sweet, rich aroma and aftertaste with hints of licorice, with notes of chocolate and spices.

Processing method: Washed
Quality: Rugged
Production: Karnataca

BRAZIL

High Mogiana

Smooth, full aroma that leaves a chocolate aftertaste.
Balanced and with hints of hazelnut.

Processing Method: Natural
Quality: Arabica
Production: High Mogiana NY 17/18

COLOMBIA

Colombia Supreme
Rio Magdalena 18

Full-bodied, medium acidity with hints of caramelized citrus overlaid with notes of ripe plums and dried dates.
Aftertaste: dark cocoa and raisins.

Processing method: Washed
Quality: Arabica
Altitude: 1,500 to 1,600 M.

COSTA RICA.

Costa Rica SHB
Shepherdess Terrazú

La pastora is a coffee with a medium body, notes of fruit, raw honey and citrus. Interesting spicy aftertaste.

Processing method: Washed
Quality: Arabica
Production: San Marcos, Terrazú

CUBA

Serrano Superior Lavado

Significant body, from a distinct perception that brings back cocoa bean and pipe tobacco and a lingering aftertaste that brings out a nutty note.

Processing method: Washed
Quality: Arabica

EL SALVADOR

SHG Strictly High Grown

Light, fragrant and sweet coffee, ideal in the morning and early afternoon.

Processing method: Washed
Quality: Arabica
Production: over 1,500 M.

HONDURAS

A coffee with great personality, with significant body but inherent delicacy. Sweet, creamy, well processed. A balance of spice and fruity hints that comes through in the cup.

Processing method: Washed
Quality: Arabica

DOMINICAN REPUBLIC

San Domingo Barahona AA

Good body and low acidity. Pleasant aromaticity with notes of dark cocoa, walnut and hint of cigar tobacco. Lingering aftertaste with spicy notes. For espresso and filter.

Processing method: Washed
Quality: Arabica
Production: 400 – 1000 M.

COLOMBIA

Supreme Merino

Cream with a bronze-gold color, hints of floral and lovable dried fruit aromas.

Processing method: Washed
Quality: Arabica
Production: Supreme Merino 18

TANZANIA

Washed

Sweet and penetrating aroma, great body, with vinous and fruity undertones and an aftertaste with reminiscences of roasted almonds.

Processing Method: Natural
Quality: Rugged
Production Area: Bukoka
Altitude: 900-1500 M.