The coffee catalogue
Coffee origins
Coffee countries and regions: altitude, harvest, processing and tasting notes of each origin.
Sumatra
The wet husbandry of Indonesia: heavy body, little acidity and earthly notes, of cedar and herbs.
1,100–1,700 mJava
One of the most historic cafes: clean and soft lavados from the Ijen plateau, with a spicy point.
1,400–1,600 mSulawesi
Toraja and Kalosi: wet husk as in Sumatra, but with a cleaner, spicy and herbal cup.
1,200–2,100 mIndia
Arabic and robust of the south, and a unique process: the Monsooned Malabar, without acidity and with much body.
500–1,500 mVietnam
The second producer in the world and the great country of the robust: intense cups of bitter chocolate and nuts.
500–1,500 mHawaii (Kona)
Coffee on the hillsides of Hualālai and Mauna Loa: soft, sweet and with notes of nuts. Eye with Kona blends.
180–760 m
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