Κατάστημα

Farm: Elias & Shady Bayter, El Vergel Estate
Altitude 1500m
Variety: Pink Bourbon
Processing Method: Lactic Fermentation

Cup Profile: Cane, Caramel, Panela, Peach, Honey, Green Apple

Altitude:1400-1600m

Producer: Brayan Alvear / Las Palmas

Variety: Caturra & Colombia

Method: Co- fermented with fruits

Cup Profile: Amaretto, Cherry, Citric, Vanilla, Licorice – Anise, Brown Spice

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: Welida, Yirgacheffee

ALTITUDE:2150 m
VARIETY: Heirloom
METHOD: Natural

Cup Profile:  Passion Fruit, pineapple, jasmin, black tea, Papaya, Caramel, Honey, Almonds

Producer: La Libertad, Huhuetenango

Altitude: 1300-1600m

Variety: Caturra & Bourbon

Method: Washed

Cup Profile: Red Fruits, vanilla sponge, cocoa, nice body

Producer: El Pitarillo, Corquin, Copan

Altitude:  1250m

Variety: Red Catuai

Processing method: Washed

Cup profile: Dark cherry. jasmine, lime, mango, bergamont, balanced acidity

Farm: Karimikui AA
Altitude: 1600-1900m
Variety: Sl 28, Sl 14
Processing method: Washed

Cup Profile: Apple, Lemon, Black Tea & Caramel

Producer: Mosonte, Nueva Segovia
Altitude: 1600-1650m
Variety: Red & Yellow Catuai
Processing method: Washed

Cup Profine: Caramel, liquorice sweet, lemon and mandarin