Discover coffee origin
Brazil Pedra Grande
This coffee comes from the Petra Grande farm located in the Minas Gerais region of Sao Paulo, Brazil. It is grown on hills at altitudes between 700 and 1350 m. The variety it belongs to is called Yellow Catuai. It is a naturally processed coffee that has an intense taste, low acidity and a silky body. It goes very well in milk drinks. In the cup we find sweet notes of pralines with chocolate and honey.
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Ethiopia Danisa
Danisa is the name of a processing station where there is a group of 37 small farmers, each with a plantation of a maximum of 3 hectares. The coffee trees are surrounded by natural forests, on a fertile red clay soil. The unique way in which the drying process is controlled, carefully supervised and labeled with characteristics of the date of drying start and relative humidity control, guarantees a slow, even process that ensures the quality of the coffee. In the cup we discover notes of melon, mango, chocolate and bergamot.
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Ethiopia Beshasha
Beshasha is a small coffee processing station owned by Mustefa. He collaborates with small farmers who grow coffee in small farms between 5 and 10 hectares of land. In addition to the washing station, Mustefa invested in a small field laboratory to be able to better monitor and control the coffee washing, drying and storage process. His coffee develops a vibrant acidity and a silky body in the cup, among which we distinguish notes of apricot, raspberry and cherry syrup.
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Costa Rica Tarrazu
Renowned in the specialty coffee world for processing innovations, Luis Eduardo Campos, the producer of this coffee, has experimented with different processing methods such as natural, honey, anaerobic and thermal methods. In terms of heat processing, Luis discovered that by heating the coffee beans during anaerobic fermentation, the sugar in the mucilage of the pulp caramelizes and helps integrate the flavors obtained into the coffee beans. In the cup we discover notes of cinnamon, oranges, strawberries, apricots and brown sugar.
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