BY REGION

Cultived on the slopes of the Irazu volcano, this remarquable coffee distinguishes itself by a perfect balance between body and acidity and is complemented by nutty notes.

This very versatile coffee, is delicious for both drip and espresso when roasted TAG (Torrefazione Artigianale Granito).

The boldness of Caracolillo Cuban coffee is distinguished by a rare combination of very intense aromas and a smooth texture as well as the unmistakable presence of dark chocolate notes.

Our Cuba Sierra Cristal grows in the region of Guantánamo where a mild climate and frequent rains form the ideal micro-climate for coffee growing.

This full-bodied coffee is characterized by a rare combination of intense aroma with a delicate sweetness and a hint of chocolate.

CUP PROFILE

Anderacha is considered one of the best Arabica coffees grown in Ethiopia. To the taste, it is refined with delicate notes of hibiscus, cherry, peach nectar, cinnamon and black Cavendish.

Our Ethiopia Kaffa Forest Native coffee is grown in the volcanic rich soils of the deep forests of the Kaffa region.

Handpicked with care, it offers fruity and slightly wild notes, along with excellent body.

This coffee is located in the southern slopes of the Antigua Valley and is privileged to have some of the world's richest volcanic soils.

The preservation of the plantation's natural condition is a priority for the owners. It is also under a very strict control of shade allowing the coffee trees to receive the exact amount of sunshine required to produce exquisite coffee.

The handpicked cherries are processed and washed in a traditional mill using crystal clear water. Then patiently sun dried for days on concrete patios, giving each bean a distinctive blue-green color.

The plantation has been managed by Ricardo Zelaya, fourth generation of the Zelaya family, since 1988.

Flavor-wise this coffee boasts beautiful notes of honey, a charming jasmine aroma and a long, sweet finish.

This Indian coffee is unusual thanks to the special "monsoon" processing it undergoes.

In the days when merchandise was transported by sailboat, a trip to Europe could last several months, often in hot, humid weather. Thanks to the intense humidity, the beans' colour and taste transformed; the green beans turned yellow and took on a particular flavour.

Today, the "monsoon" coffee taste is re-created by spreading the beans out to dry in open-air buildings during the monsoon season.

This coffee is full-bodied, rich and smooth. Highly unique!