Κατάστημα

Producer: Various, Yunnan
Altitude: 1400-1600m
Variety: Catimor
Processing Method: Fully Washed

Cup Profile:

Dried Fruit, Apple, Chocolate, Brown sugar

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: 1650m
Farm: Finca Carrizal & Solis & Cordero Micromill
Variety: Red Catuai
Processing method: Red Honey

Cup profile: Mild, sweet & clean with Cocoa, Honey, Strawberry, Lemon, Tropical Fruit

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

Farm: Finca Madre Tierra & Finca Lemus
Altitude: 1200m
Variety: Tabi
Processing method: Honey

Cup profile: Notes of Grapefruit, aromas of dark chocolate & Cinnamon , enriched with roasted almonds & Kiwi , aftertaste Brown Sugar & Plum

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: Idido Station
ALTITUDE: 1960–2090 m
VARIETY: JARC Varieties, Local Landraces
METHOD: Natural

Cup Profile: Berries, Milk Chocolate, Strawberry, Cream

Farm: Frinsa Estate
Altitude: 1350-1800m
Variety: Sigararutang, Andungsari, Timtim, Ateng Super, Borbor
Processing Method: Semi Anaerobic Natural

Cup Profile:
Complex acetic acidity, very layrered. Natural wine like fruit, super clean & clear. Lots of mouthfeel, good integrated sour-candy sweetness. Cherry, soda like

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: Finca Aurora
Altitude: 1200-1400m
Variety: Parainema
Processing method: Natural

Cup Profine: Winey, Dark Chocolate, Peach, Brown Sugar

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.