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: 1450-1600m
Producer: Oscar and Francisca Chacon
Variety: Caturra , Catuai, Villa Sarchi
Processing method: Honey

Cup profile: Mild, sweet & clean with fresh fruit, brown sugar & lemongrass flavors

Producer: Jonathan Sanchez

Altitude: 1600m

Variety: Mixed of Catimor hybrids

Processing method: Natural

Cup profile: Red berries, dark cocoa & chocolate, strawberry , blood orange & raisins, the aftertaste is gifted by a pleasant & gentle alcoholic note

Farm: Kayu Aro, Mountain Kerinci
Altitude: 1300-1650m
Variety: Andung Sari, Sigarar Utang
Processing Method: Natural

Cup Profile:
Complex cup, notes ranging from caramel, cola berries and on the other side soft tea & floral notes. Good funkiness & soft vinegary brightness from the processing

Producer: Various smallholder farmer members of Ndumberi Farmers Cooperative Society
Altitude: 1520–2200 m
Variety: SL-28, SL-34
Processing method: Washed

Cup Profile: Sugary sweetness & mouthfeel with intense, juicy, fruit acidity, lots of tropical fruit with blackberry, ripe, dark cherry, green grape, coffee cherry, perfumed florals & rich caramel flavors

Producer: Lyamungo Estate
Altitude: 1305-1480m
Variety: Bourbon, KP 423, KP F6, Kent
Processing method: Washed

Savory with strong tart acidity & coffee flavor

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.

Φάρμα/Περιοχή: Finca San José, Ocaña
Παραγωγός: Sanchez family
Υψόμετρο: 1900-1950m
Ποικιλία: Yellow Bourbon
Μέθοδος: Washed & fermented 48 to 72 hours in fresh water

Cup profile: Fresh fruit, dried fruit, cereals, pear, rainsins, cashews, pecans, muesli, a pleasant hint of butter and malt cookie persists in the aftertaste

Farm : Huabal, Cajamarca
Altitude: 1700m-1900m
Producer: Various smallholer farmers
Variety: Bourbon, Caturra, Catimor, Costa Rica, Typica
Processing Method: Washed

Tart & sweet with toffee, lots of lemon flavor & caramel

Amazing aroma of candy from Brazil. Excellent sweet flavor and intense notes of cocoa, nuts and chocolate coming from Colombia. Compact cream. Prolonged aftertaste leaves a sweet and caramel feelling.

Abundant body with an almost subdued acidity. Of volcanic temperament but soothed by a custard pie balsam. Also excellent for filter coffee.

Lorem Ipsum

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.