| Land |
Boerderij |
Boer(en) |
Variëteit |
Verwerking |
Smaak |
| Brazilië |
El Dorado |
Familie Faleiros |
Red Acaìa |
natural |
Darkest roast of all our coffees
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Creamy mouthfeel |
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Chocolate and nutty |
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Our least acidic coffee |
| Brazilië |
Recanto |
Rafael Vinhal |
Topazio, Catuai |
pulped natural |
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Intense body, pecan nuts, pure chocolate |
| Brazilië |
Inacio 4852 |
Inacio Soares |
Red Catuaí |
washed and fermented for 7 days without oxygen (anaerobic) with lime and orange in the tank |
Soft mouthfeel, hazelnut, milkchocolate, caramel and mild citrus acidity |
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Notes: praline, spices and citrus |
| El Salvador |
El Rosario |
Federico Pacas |
Yellow Icatu |
natural |
Intense and creamy mouthfeel |
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Nougat, caramel and cacao |
| Colombia |
La Victoria |
Asociation of 30 farmers |
Caturra / Typica |
washed |
friendly filtercoffee
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dark chocolate, red fruits |
| Ethiopia |
Iron Lion |
Multiple farming communities |
natural heirloom |
natural |
intense sweet and heavy body |
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dark chocolate, dried fruits, winey |
| Ethiopia |
Shantawene |
Shantawene Village farmers |
natural heirloom |
washed |
clean and juicy |
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blueberry, peach and jasmine |
| Guatemala |
Santa Felisa |
Annabella Menes |
Red Catuaí |
wilde yeast fermentation |
exclusive coffee with exceptional quality |
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super clean and soft mouthfeel |
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tastes like toffee, cardemom and nectarine |
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