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In the north of the island of Sumatra is one of the oases of Indonesian agriculture. In the Gayo highlands, at an altitude of up to 1350 metres, is the home of Aceh Mandheling coffee, which thrives on nutrient-rich, steep volcanic soils.This coffee is grown without chemical fertilisers, pesticides or herbicides. An Arabica coffee of special quality that makes fragrant lovers go into raptures.Permata Gayo was founded in 2006 by 50 coffee farmers. Today, the cooperative consists of over 3,000 members who grow 100% organic coffee.
Arabica Highland Blend. A coffee pleasure for the highest demands A select blend (medium roast) from the very best green coffees in the world in Java, Sumatra, Central and South America as well as India, with a very fine, pleasant acidity, with a distinctive fullness of flavour, intense taste, aromatic, smooth. Very digestible, it is also highly appreciated for its good stomach tolerance. A coffee pleasure that meets the highest demands. The coffee has a mild aroma and flavours of almonds and bread crust.
Genuine Jamaica Blue Mountain grows under ideal climatic conditions on the volcanic southern slopes of the up to 2300 metre high "Blue Mountains", which criss-cross the island from west to east.Each bean is checked by hand for its degree of ripeness. At the optimal time, i.e. after about ten months, the beans are picked and sorted by hand. Jamaica Blue Mountain is one of the absolute high growers and comes almost exclusively from small plantations, such as the Wallenford Estate. The small quantity that comes onto the market of this coffee variety makes it one of the rarest and most expensive coffees in the world. But as soon as you have drunk a cup of it, you know why it is traded as the Barolo among coffees. Even today, the green coffee is delivered in wooden barrels of 70 kilos each, making a statement about its specialness.A cup of Blue Mountain is the perfect balance of exquisite aromas of dark berries and mandarin and soft and delicious flavours of peanut, hazelnut, caramel and chocolate and just the right balance of acidity and sweetness. Its complex richness tolerates a higher dosage. It lingers long on the palate and satisfies the highest demands.
100% Arabica, medium roast, washed. Antigua, La Ceiba Located in the heart of the Americas, Guatemala overwhelms the whole world with its climate and cultural richness. From the grandeur of the ancient Mayan ruins in the northern jungles of Tikal to the beautiful beaches and mangroves of southern Monterico, from the volcanic lagoons of eastern Chiquimula to the picturesque highlands of western Huhuetenango. Guatemala is truly a country of colourful diversity and beauty. The country is divided by green mountains, deep valleys and ancient volcanoes, some of them still active today. LA CEIBA coffee comes from the area where the charming colonial city of Antigua is located. Antigua is Guatemala's biggest tourist attraction, blessed with spectacular scenery nestled between three fascinating volcanoes; the majestic Agua (3766 m), the impressive Actenango (3976 m) and the still active Fuego (3763 m). This magnificent landscape, with vast, fertile volcanic soil (nitrogen and potassium), and its unique dry climate, gives the most optimal conditions to produce one of the best coffees in the world.The coffee is planted on small farms and processed in the traditional way, this as the basis for the exquisite quality. Antigua LA CEIBA comes from a highland valley (1500 m) near Sacatepéquez and is by far the highest quality Guatemalan coffee.Antigua LA CEIBA stands out due to its above-average fullness of flavour, full body, finest, light acidity and exquisite, rich aroma of hazelnuts to bittersweet chocolate. The harmonious mildness makes it very pleasant and digestible.
The Bukoba region is located in the west of Tanzania between Lake Victoria and the borders with Rwanda and Uganda and is the main growing area for Robusta coffee. This coffee is grown exclusively by smallholder farmers. The coffee is picked by hand. On the one hand, this ensures that only ripe cherries are harvested, and on the other hand, it is the gentlest way of harvesting for the tree.Before the production of washed speciality coffees started in this region in 2001, farmers' incomes were very low. In the last few years, when market prices have been relatively high and there have been many developments in the coffee sector, the farmers have benefited; they have experienced a slow but considerable increase in their incomes.
100% Arabica, medium roast, suitable for espresso and café crèmeCamar is grown by a cooperative in the Peruvian northeast, in the Cajamarca region of Peru. The cooperative's goal is to be a sustainable and competitive cooperative that promotes the production and commercialisation of speciality and quality coffees, as well as other agricultural products, and positions itself in the national and international market.
A top blend (medium roast), compiled from the very best sites in the world in India, Central and South America, with a very fine, pleasant acidity, and aromas of liquorice, geranium, fresh earth and roasted peanuts. The taste is very rounded, slightly floral. Very digestible, it is also highly appreciated for its good stomach tolerance. A coffee pleasure of perfect harmony.
An exquisite blend (medium roast), from the very best locations in the world in East Africa, Central and South America, with a pronounced, fine acidity and harmoniously full and intense aroma. A real treat for coffee connoisseurs.This coffee blend smells wonderfully of walnut, pepper and resin and has aromas of dark berries, chocolate and acacia honey.
Seit wann der Kaffee Arabica-Baum in den Wäldern des süd-westlichen äthiopischen Hochlandes wächst, ist unbekannt. Dass Äthiopien jedoch mit gutem Gewissen als "Urheimat des Kaffee Arabica" bezeichnet werden kann, das lässt sich insbesondere aus der weltweit einzigartigen genetischen Vielfalt und der damit verbundenen optimalen Umweltanpassung der Arabica-Pflanze schliessen.Auf den Hoch-Ebenen von Sidamo, im südlichen Äthiopien wächst einer der Weltbesten Kaffees. Sidamo Kaffee ist benannt nach der ehemaligen Provinz Sidamo, nicht zu verwechseln mit der heutigen Zone Sidama. Die kleine bis mittelgrosse und sehr kompakte Bohne gedeiht in Höhenlagen zwischen 1.400 und 2.200 m.ü.M.Der Kaffee hat einen floralen Duft nach Karamell, Aromen von Orangenblüte, Pfirsich und Honig, einen mittleren Säuregehalt und einen kräftigen Körper. Sidamo Corona ist ein faszinierender Kaffee, sehr delikat, feingliedrig, insbesondere zusammen mit Milch entwickelt er einen feinen Caramel-Geschmack.
Microlot, 100% Arabica, medium roast In Chiapas, on the border with Guatemala, the Arabica varieties grow in the highlands, which are famous for their slightly tart and balanced aroma. Finca Hamburgo, located at 1,250 m.a.s.l., is one of the largest and most beautiful plantations in the region. The owner Thomas Edelmann, like many other "finceros" in the region, has German ancestors. Over 100 years ago, the Mexican government invited Germans to grow coffee and create jobs here in the highlands. The Microlot Iglesia is washed processed and grown organically.Parcel coffees are harvested and processed separately by individual fields. This produces unique and distinctive flavour profiles. This parcel-by-parcel processing of coffees from a particular plantation creates the opportunity to experience the influences of variety, terroir, microclimate, altitude and processing. This makes it possible to transparently present these single-varietal and limited coffees with a special origin.
A coffee blend (medium roast) composed of the very best green coffees from Latin America and the Caribbean. Composed of blue-green, washed and unwashed Arabicas, exclusively from highland coffees from the highest altitudes of each country. Latino No 2 is characterised above all by the right balance of fine, balanced acidity and sweetness. It has an exquisite, intensely powerful aroma of malt, apricot, plum, damson and almond. Thanks to its powerful body, it makes a very rich coffee.
A coffee blend (medium roast) composed of the very best green coffees from Latin America and the Caribbean. Composed of blue-green, washed and unwashed Arabicas, exclusively from highland coffees from the highest altitudes of each country. Latino No 5 is characterised above all by the right balance of fine, balanced acidity and sweetness. It has an exquisite, intensely powerful aroma with a slightly nutty, deliciously pure, velvety and fruity taste. Thanks to its powerful body, it makes a very rich coffee. Latino No 5 impresses with its perfect balance and its wonderfully exquisite aroma.
267: This is how many farming families own the Qottaa coffee cooperative near Agaro, in southwestern Ethiopia. The cultivation in the mountain forests of Ethiopia, the home of the coffee, coupled with the care with which the coffee producers wash, dry and select the coffee, can be clearly tasted in the cup. A fruity, mild, yet very complex flavour that combines the aromas of ripe fruit with floral notes and those of spices.The Arabica variety that thrives in Qottaa is called "Ethiopian Heirloom", which means Ethiopian heritage. It in turn consists of more than 1000 subspecies of the Arabica plant that still grow wild in the Ethiopian mountain forests: one reason for the high complexity of the coffee's taste. To bring out this as much as possible, the farmers hand-pick only the red and ripe coffee cherries.
Malabar is grown in the Indian district of Kerala. After harvesting, it is first exposed to the monsoon rains for 5 days to moisten it and then dried by the monsoon winds for 7 weeks.When coffee was still transported by sailing ships, a journey from India to Europe took about six months. Due to the change in climate, the green coffee beans changed in colour, size and taste. Today, Indian coffee growers use the monsoon to produce a speciality coffee that has exactly these characteristics - without any time delay. The traditional process of "monsooning" is carried out in Malabar, a region located on the west coast of India north of the city of Cochin. The Malabar region is known for its nature and lush wildlife.The humid monsoon climate causes the changes in the weight and characteristics of the coffee beans, which produce the unique soft and low-acid taste. The "monsooning" process takes place during the months of June to September, when the south-west monsoon winds are at their strongest. The coffee beans are sorted, graded "A Grade" and exposed to the hot and humid climate on well-ventilated cement floors of small drying houses in layers of 10 to 15 cm thickness. This causes them to swell with increasing humidity, so that the original moisture content increases from about 12-14 per cent to about 16-20 per cent. In addition, the beans take on their characteristic straw-yellow to beige colour. The coffee beans are then loosely filled into jute bags and stacked with sufficient distance between them to allow the monsoon to circulate better around the bags and to ensure that the moisture content is about the same in all the beans. During this process, the coffee develops its special taste and smell. The best coffee for a sensitive stomach.Malabar is grown in the Indian district of Kerala. After harvesting, it is first exposed to the monsoon rains for 5 days to moisten it and then dried by the monsoon winds for 7 weeks to obtain its distinctive, distinct and smooth taste. A very well tolerated coffee, without acidity, with a spicy, powerful body, soft and full-bodied. The best coffee for a sensitive stomach.
The island of Sumatra stretches 1,700 km in a northwest-southeast direction and is up to 370 km wide, with the equator crossing the exact centre of the island.In the north of the island of Sumatra is one of the oases of Indonesian agriculture. In the Gayo highlands, at an altitude of up to 1350 metres, is the home of Aceh Mandheling coffee, which thrives on nutrient-rich, steep volcanic soils. This coffee is grown without chemical fertilisers, pesticides or herbicides. An Arabica coffee of special quality that makes Frahling lovers go into raptures.Coffee was brought to Indonesia by the Dutch in 1696 and thus also to the Gayo Highlands. in 1980, a project was started to open up new cultivation areas, in contrast to other countries, no monocultures. Smallholders and farmers were taught to plant their plots around their houses with shade trees and mixed cultures, so-called home gardens, the size of a hectare.
A strong and dark-roasted espresso blend, made from the very best Arabicas from Guatemala, Costa Rica and Brazil and the best Robusta in the world from Java. It is characterised by a very fine acidity, a full, earthy and very strong aroma. The ideal coffee for espresso, ristretto, latte macchiato, cappuccino and dark cup. A southern coffee pleasure for the highest demands. The espresso blend smells of roasted hazelnuts and has spicy aromas of dark chocolate.
A strong blend (medium roast) from the very best sites in Central and South America (Arabica) and the world's best Robusta from Java with little acidity and a strong, spicy and full flavour. The coffee has a scent of pepper and an aroma of brown bread. The racy, fiery coffee pleasure.
As early as 1620, the Arabica plant was introduced to India from Yemen, and commercial cultivation then took place around 1820 by the English. Robusta cultivation followed from Indonesia around 1900.From the Mysore/Coorg area, this coffee grows at an altitude of 1,000 to 1,450 m.a.s.l. An absolutely stomach-friendly, spicy and digestible top-quality coffee.
An exquisite blend (medium roast) from the very best green coffees in the world in Java, Sumatra, Central and South America as well as India, with a very fine, pleasant acidity, with a distinct fullness of flavour, intense taste, aromatic, smooth. Very digestible, it is also highly appreciated for its good stomach tolerance. A coffee pleasure that meets the highest demands. The coffee has a mild aroma and flavours of almonds and bread crust.
A strong, expressive dark roasted espresso blend, from the very best Arabicas from South America, the Caribbean and Sumatra and the best Robusta from Java, with a very subtle acidity, full, spicy and aromatic taste. The ideal coffee for espresso, ristretto, latte macchiato, cappuccino and dark cup. Typical Italian coffee enjoyment.The Roma espresso blend smells of bitter almond and has pleasant spicy roasted aromas.
100% Arabica, medium roast, excellent as an espresso, but also makes a nice café crème. Insider tip! Cuba belongs to the West Indies and is located within the Antilles archipelago. The cultivation of coffee in Cuba began with the migration of French settlers. They came to the island in 1792, after a slave revolt in Haiti. Santiago's cityscape is strongly marked by French influence. Many social and economic innovations were also inspired by the French. However, due to the dominance of the Spanish, the French settlers were pushed into the rural areas over time. Many Frenchmen established coffee plantations in eastern Cuba, where they applied the knowledge they had brought with them.From 1815, the export of Cuban coffee began. In the nineteenth century, Cuba was one of the world's largest coffee producers. in 1827, there were 2,067 coffee plantations on the island, but most of them were destroyed during the ten-year war of independence (1868-1878).Serrano Lavado grows under shade trees of legumes (Leucaena white-headed mimosa and ingas) in the eastern highlands of the Sierra Maestra, on the border between the two provinces of Granma and Santiago de Cuba. The plantations are located on loamy sandy soil mainly on mountain slopes at an altitude of 1'000 to 2'000 metres. Cultivation and harvesting are done by traditional manual labour, the beans are processed wet and naturally dried in the sun. Artificial fertilisers, pesticides and fungicides are not used, which benefits both the coffee plants and the environment.
A top espresso blend, made from the very best Arabicas from Java, the Dominican Republic and South America and the best Robusta from Java, without acidity, spicy, full-bodied and strong in aroma. The ideal coffee for espresso, ristretto, latte macchiato, cappuccino and dark cup. This is also how the Italians drink their favourite coffee. Sicilia is very dark roasted. The Sicilia espresso blend has an earthy scent and nutty aromas of bitter almond.
The Sigri plantation is located in the Wahgi Valley in the Western Highlands province of Papua New Guinea. The Western Highlands belonged to the German colony of German New Guinea (1884 - 1914), and the capital Mount Hagen was named after the German administrator Kurt von Haagen. The island of Papua New Guinea lies directly below the equator and is therefore predestined for the cultivation of high-quality coffee. Coffee cultivation only began in Papua New Guinea in 1889. Around 1927, coffee seeds of the world-famous "Jamaica Blue Mountain" coffee were smuggled to Papua New Guinea and planted there.Sigri Estate Plantation grows at 1500 m.a.s.l. in a cool climate with high rainfall. The cherries are harvested by hand, the green beans are dried in the sun after the fermentation process. The coffee smells of ripe grapefruits, has nutty and slightly fruity aromas and a full body.The Sigri plantation is located in the Whagi Valley in the Western Highlands province of Papua New Guinea. Western Highlands belonged to the German colony of German New Guinea (1884?1914), the capital Mount Hagen was named after the German administrator Kurt von Haagen.The island of Papua New Guinea lies directly below the equator and is therefore predestined for the cultivation of high-quality coffee. Coffee cultivation on Papua New Guinea only began in 1889. Around 1927, coffee seeds from the world-famous Jamaica Blue Mountain coffee were smuggled to Papua New Guinea and planted there.Sigri Estate Plantation grows at 1,500 m.a.s.l. in a cool climate with high rainfall. The cherries are harvested by hand and the green beans are dried in the sun after the fermentation process.
At the beginning of the 1950s, José Dutra Sobrinho inherited a small farm. He started planting coffee bushes. Despite crises, the farm was able to survive and grow. in 1999, the brothers Walter and Ednilson Dutra finally took over the coffee plantation, which at that time covered 300 hectares.The two invested a lot in further education and the development of quality. Today they are among the best coffee producers in Brazil. The Fazendas Dutra now cover 400 hectares and produce 16,000 bags per year. The secret of their success story: passion, work and constant quality assurance.The Taioba parcel coffee (1'200 m.a.s.l.) from the Água Limpa farm is a rarity. The current harvest of this micro-lot produced just 360 kg, which we were able to secure exclusively!What makes this coffee exceptional is that it comes from coffee plants that are more than 50 years old. These trees yield less and the cherries ripen more slowly; however, the roots go deeper into the soil and the plant can absorb more minerals! The coffee is pulped naturally after harvesting. The result is versatile and complex flavours. For a Brazilian coffee, Taioba has an unusual fruitiness and pleasant acidity.
A rather strong espresso blend, made from the very best Arabicas from Sumatra, Ethiopia, Central and South America, with a very delicate acidity, intense, spicy and aromatic taste. The ideal coffee for espresso, ristretto, latte macchiato, cappuccino and dark cup. A real, dark-roasted Italian coffee pleasure.The Venezia espresso blend has a light fruity aroma and flavours of sweet red berries.
