Coffee origins

The cradle of the arabic: thousands of local varieties, floral and citrus cafes in washing, and fruity of cranberry in natural.

Juicy acidity, black grosella and grapefruit. Meticulous washing with double fermentation and the varieties SL28 and SL34.

Two crops a year, clean washed and a wide palette: candy, red fruit, citrus and chocolate.

The world's largest producer: natural and large-body, with nuts, chocolate and little acidity.

Chocolate, spices and apple in lavados with structure, and the brightest and fruity Huehuetenango.

Very clean washing and the country of the micromills that popularized the honey process: citrus, honey and cane sugar.

Land of the Geisha: jasmine, bergamot and tropical fruit in small and highly quoted lots of Boquete and Volcano.

The largest producer of Central America, with the name of origin Marcala: caramel, bone fruit and chocolate.

Bourbon, Pacas and Pacamara: sweet and balanced coffee in washing, natural and honey.

A lot of organic coffee high: soft and sweet cups with nuts, chocolate and a citric point.

A small and small origin, from Caranavi and the Yungas: floral lavados with sugar sugar of cane.

Great ecological tradition in Chiapas, Oaxaca and Veracruz: light cups with nuts, chocolate and soft acidity.

Red bourbon washed at high height: red fruit, flowers and black tea. A small, high-quality origin.

Neighbor of Rwanda and with a tradition of double washing: fruits of the forest, black tea and a lot of sweetness.

One of the most historic cafes: natural rooftop-dried, with wine, dry fruit, spices and chocolate.

The wet husbandry of Indonesia: heavy body, little acidity and earthly notes, of cedar and herbs.

One of the most historic cafes: clean and soft lavados from the Ijen plateau, with a spicy point.

Toraja and Kalosi: wet husk as in Sumatra, but with a cleaner, spicy and herbal cup.

Arabic and robust of the south, and a unique process: the Monsooned Malabar, without acidity and with much body.

The second producer in the world and the great country of the robust: intense cups of bitter chocolate and nuts.

One of the most famous and expensive cafes: soft, sweet and clean, with very low bitterness and official certification.

Coffee on the hillsides of Hualālai and Mauna Loa: soft, sweet and with notes of nuts. Eye with Kona blends.

Neighbor of Kenya and with a similar profile: black grosella, citrus and wine. Famous for his snail (peberry).

The land of the wild robusta and a large exporter, with arabics washed from Mount Elgon: chocolate, berries and citrus.