Κατάστημα

Producer: Various Smallholder Farmers in Huila
Altitude: 1200-2000m
Variety: Castillo, Caturra, Colombia
Processing Method: Washed

Cup Profile:

Sugary, sweet & tart with lots of praline flavor, caramelized sugar, chocolate

Altitude: 1400-2100m
Producer: Cauca, Tolima, Antiquia & Eje Cafetero
Variety: Several Colo,bian Varieties
Processing method: Fully Washed

Cup Profile: Apple, Dark Chocolate, Almond, Brown Sugar

Balanced, sweet chocolate, caramel, sugar cane, cocoa, creamy sweet aftertaste, medium body with very fine acidity

The capsules are compatible with Nespresso® home machines.

Abundant body with an almost subdued acidity. Of volcanic temperament but soothed by a custard pie balsam

The capsules are compatible with Nespresso® home machines.

Earthy, sweet mouthfeel, dark chocolate

The capsules are compatible with Nespresso® home machines.

A feast of flavors from the finest coffees in the world. Liquors from the mountain flowers, pear covered with dark chocolate, and many other flavors, for those who prefer only the most sophisticated espresso or cappuccino blends.

The capsules are compatible with Nespresso® home machines.

FARM: Smallholder Farms from Gotiti kebele

ALTITUDE: 1950-2000m
VARIETY: Heirloom
METHOD: Natural

Cup Profile:  Chocoltate, Peach, Creamy

Producer: La Bendición estate in Las Flores

Altitude:  1500m

Variety: Parainema, Lempira

Processing method: Washed

Cup profile: Strawberry, apricot, orange, black tea, with complex floral undertones

Farm: Nyeri Hill Farm
Altitude: 1800m
Variety: Sl 28, Ruiru 11, Batian
Processing method: Fully Washed & sun dried on raised beds

Cup Profile: Sweet orange, pergamont, tea like, chocolate

Farm: Wahgi Valley, Western Highlands
Altitude: 1500-1800M
Producer: Smallholer farmers
Variety: Arusha, Bourbon, Typica
Processing method: Washed

Full and clean cup, very delicate taste and caramel feeling. An interesting mix of flavors of ripe tomatoes, cane and citrus.

Farm:  Finca El Estribo
Altitude: 1500m
Variety: Bourbon, Costa Rica
Processing method: Washed

Cup Profile: Citrusy orange, smooth milk chocolate, tropical pineapple nectar

Producer: Various Farmers Delivering to Huehuetenango
Altitude: 1400-1600m
Variety: Bourbon, Catuai, Caturra, Pache
Processing method: Fully Washed

Cup profile: Stone Fruit, Winey, Apple, Dark Chocolate