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19

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Types

30

Varieties

3

continents

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Brazil Robusta Conillon Washed

Cup & Sensory​

Fragrance & Aroma:

Spicy

Flavour:

 Nutty, Chocolate

Acidity:

Neutral

Aftertaste:

Caramely

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

From medium to dark roast
 

Brazil

Robusta

Coffee

Botanical species:

Canephora

Bonatical variety:

Robusta

Harvest method:

Machine Picking

Harvest time:

May to September

Export:

May to September

Screen size:

15/18

Preparation:

Natural

Bag size:

60kg

Traceability

Country:

Brazil

Location:

Espirito Santo

Estate:

Capixaba

Average altitude:

900 meters above sea level

Topography:

Steep Mountains

Soil type:

Clay Soil

Temperature:

21° to 36° C

Humidity:

40 – 70%

Particularities:

Brazil Robusta Conillon Washed

Cup & Sensory​

Fragrance & Aroma:

Spicy

Acidity:

Neutral

Flavour:

 Nutty, Chocolate

Aftertaste:

Caramely, Toasty

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

Blends:

Due to very good body, no acidity and intense aroma, use for dark espresso blend or aromatic medium blenda

Brazil

Robusta

Coffee

Botanical species:

Canephora

Bonatical variety:

Robusta

Harvest method:

Machine Picked

Harvest time:

December to March

Export:

from May to September

Screen size:

15/18

Preparation:

Natural

Bag size:

60kg

Traceability

Country:

Brazil

Location:

Espirito Santo

Estate:

Capixaba

Average altitude:

Over 900 meters above sea level

Topography:

Steep Mountains

Soil type:

Clay Soil

Temperature:

2° to 36° C

Humidity:

40 – 70%

Particularities:

Brazil Santos Arabica NY 2 scr. 17/18 Fine Cup Strictly Soft Mogiana

Cup & Sensory​

Fragrance & Aroma:

Floral, Fruity

Flavour:

 Nutty, Chocolate,  Floral

Acidity:

Mild

Aftertaste:

Toasty

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

From medium to dark roast
 

Brazil

Arabica

Coffee

Botanical species:

Typica, Caturra, Catuai, Acaia

Bonatical variety:

Arabica

Harvest methode:

Machine Picking

Export:

From May to September

Screen size:

15/18

Preparation:

Natural

Bag size:

60kg

Traceability

Country:

Brazil

Location:

Mogiana Valley

Estate:

Various estates

Average altitude:

900-1200 meters above sea level

Soil type:

Clay Soil

Temperature:

21° to 36° C

Humidity:

70%

NY 2 csr. 17/18 Fine Cup Strictly Soft Cerrado

Cup & Sensory​

Fragrance & Aroma:

Floral

Flavour:

 Nutty, Fluity

Acidity:

Mild

Aftertaste:

Toasty

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

From light to dark roast
 

Blends:

A very balanced, mild coffee: perfect as a neutral base for your blend in an roasting degree.

Brazil

Arabica

Coffees of carefully selected suppliers from the southern Minas Gerais have been chosen to meet specified quality.

Coffee

Botanical species:

Canephora

Bonatical variety:

Mundo Novo, Catuai Amarelo, Catuai Vermelho, Acaica and others

Harvest method:

Hand and machine picking

Harvest time:

May to September

Export:

from July to August

Screen size:

15/18

Preparation:

Natural

Bag size:

60kg

Traceability

Country:

Brazil

Location:

Sul de Minas

Estate:

Different suppliers from southern Minas Gerais
 

Average altitude:

700 to 1.300 meter above sea level

Topography:

Hilly and mountaiunous

Soil type:

Red and yellow laterite

Temperature:

0° to 33° C

Humidity:

80%

NY 2/3 scr. 17/18 Good Cup

Cup & Sensory​

Fragrance & Aroma:

Floral

Flavour:

Nutty, Floral, Fruity

Acidity:

Mild

Aftertaste:

Toasty

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

From light to dark roast
 

Blends:

A very balanced, mild coffee: perfect as a neutral base for your blend in medium to dark roasting degrees.

Brazil

Arabica

A selection to meet the requirement for a soft, good cup as a reliable base for blending.

Coffee

Botanical species:

Arabica

Bonatical variety:

Catuai, Catucai, Acuaua, Captipò, Mundo Novo

Harvest method:

Hand and machine picking

Harvest time:

April to September

Export:

from July/August

Screen size:

17/18

Preparation:

Unwashed

Bag size:

60kg

Traceability

Country:

Brazil

Location:

Minas Gerais

Estate:

Various estates

Average altitude:

500 to 900 meters above sea level

Topography:

Hilly and mountainous

Soil type:

Sandy clay

Temperature:

21° to 36° C

Humidity:

70%

Particularities :

Coffee selected from any part of the county of Minas Gerais

Grade 1 scr. 16/20 Clean

Cup & Sensory​

Fragrance & Aroma:

Spicy

Flavour:

Earthy, Chocolate

Acidity:

Neutral

Aftertaste:

Toasty

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

Blends:

Sweet and consistent cream

Cameroon

Robusta

Coffee

Botanical species:

Canephora

Bonatical variety:

Robusta

Harvest method:

Hand and machine picking

Harvest time:

December to March

Export:

from December to March

Screen size:

16/20

Preparation:

Natural

Bag size:

60kg

Traceability

Country:

Cameroon

Location:

Ebolowa

Estate:

Various estates

Average altitude:

500 to 900

Topography:

Gentle slopes

Temperature:

21° to 36° C
 

Humidity:

70%

Particularities:

Coffee is growing in seven regions of Cameroon
 

Screen 17/18

Cup & Sensory​

Fragrance & Aroma:

Floral

Flavour:

 Floral, Fruity

Flavour:

Mild

Aftertaste:

Toasty

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Light to medium roasts
 

Blends:

Enriches your blend with a body, mild and balanced acidity and very pleasant, round flavour.

Colombia

Arabica

This Supremo is a special selection for Qahwa Trading. By means of the extra sorting the aspect of the green coffee is astonishingly uniform which finally brings a very uniform and surp1·isingly clean cup with remarkable notes of ripe fruits.

Coffee

Botanical species:

Arabica

Bonatical variety:

Colombia, Castilla

Harvest method:

Handpicking

Harvest time:

October lo December (main), Aprii lo June (mitaca)

Export:

from October I November

Screen size:

18

Preparation:

Fully washed

Bag size:

70Kg
 

Traceability

Country:

Colombia

Location:

Department of Risaralda

Estate:

Various estates
 

Average altitude:

145 0 to 1.630 meters above sea level

Topography:

Mountainous, volcanic

Soil type:

Volcanic ash

Temperature:

18 to 21°

Humidity:

75%

Particularities:

Colombia Felice is a special selection of green coffee originating from the Risaralda Region.
 

Congo Robusta HTNM Clean

Cup & Sensory​

Fragrance & Aroma:

Spicy

Flavour:

Earthy, Chocolate, Nutty

Aftertaste:

Caramely, Toasty

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

Blends:

Due to very good body, no acidity and intense aroma. use far dark espresso blend or aromatic medium blends

Congo

Robusta

Coffee

Botanical species:

Canephora

Bonatical variety:

Robusta

Harvest methode:

March to June

Export:

From March to June

Screen size:

14/16

Preparation:

Natural

Bag size:

60kg

Traceability

Country:

Congo

Location:

Kivu

Estate:

Various estates

Average altitude:

600-900 meters above sea level

Topography:

Gentle slopes

Soil type:

Clay soils

Temperature:

18° to 35° C

Humidity:

70%

Particularities:

One of the best African Robusta coffee

SHB Tarrazu

Cup & Sensory​

Fragrance & Aroma:

Floral

Flavour:

Fruity

Acidity:

Mild

Aftertaste:

 Caramely, Toasty

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Light to medium roast

Blends:

Supports your blend with a very balanced flavour, a mild acidity and slight pleasant sweetness.

Costa Rica

Arabica

This coffee is a very balanced coffee from the Atlantic coast of Costa Rica. lt is highly estimateci not only because of its perfect aspect, but also for its mild acidity supported by a pleasant sweetness.

Coffee

Botanical species:

Arabica

Bonatical variety:

Caturra, Catuai

Harvest method:

Handpicked

Harvest time:

from July to October

Export:

from October

Screen size:

60% screen 17+

Preparation:

Fully washed

Bag size:

69kg

Traceability

Country:

Dominican Republic

Location:

Tarrazu

Estate:

Various Estates

Average altitude:

800 to 1.200 meters above sea leve

Topography:

Mountainous, hilly

Soil type:

Volcanic

Temperature:

23° C 

Humidity:

75%

Particularities:

Water recycling, reforestation. solid waste conversion into orga­nic fertilizers, locai school support and drug recovery center

Barahona AA

Cup & Sensory​

Fragrance & Aroma:

Floral

Flavour:

Spicy,  Floral

Aftertaste:

 Toasty, Spicy

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

Blends:

Promises full body with intense aroma/flavour. Due to its mild acidity and intense body al darker roast great in Espresso blends

Domenican Republic

Arabica

The nation of the Dominican Republic covers two thirds of tl1e island Hispanola (another third is Haiti), Since 1720 the Oominican Republic is cultivating Arabica coffees. The most famous regions are Ocoa, Barahona and Cibao.

Coffee

Botanical species:

Arabica

Bonatical variety:

Typica Caturra, Pacas, Villa Sarchi, Bourbon, Nuevo Mondo

Harvest method:

Handpicked

Harvest time:

November to May

Export:

from December

Screen size:

18+

Preparation:

Fully washed

Bag size:

60kg

Traceability

Country:

Dominican Republic

Location:

Ocoa

Estate:

Various Estates

Average altitude:

800 to 1 ‘500 meter above sea level

Topography:

Hilly and mountainous, very small flat areas

Soil type:

Little deep, loose soil

Temperature:

8° to 35° C 

Humidity:

70-90%

Particularities:

The coffee is carefully selected from mostly small farmers.

El Salvador SHG Arabica

Cup & Sensory​

Fragrance & Aroma:

Spicy, Floral, Fruity

Flavour:

Spicy,  Floral, Fruity

Acidity:

Mild

Aftertaste:

Spicy

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

El Salvador

Arabica

Coffee

Botanical species:

Paca, Bourboun, Catau

Bonatical variety:

Arabica

Harvest method:

Hand picking

Harvest time:

April to September

Export:

from October to March

Screen size:

18/19

Preparation:

Washed

Bag size:

69kg

Traceability

Country:

El Salvador

Location:

Aloptepec – Metapan

Estate:

Various estates

Average altitude:

1.200-1.500 meters above sea level

Topography:

Mountain

Soil type:

Clay soils

Temperature:

21° to 36° C

Humidity:

70%

Particularities:

The altitude of these coffees cause them to grow slower

Ethiopia Arabica Djimmah Grade 5

Cup & Sensory​

Fragrance & Aroma:

Fruity

Flavour:

Spicy, Floral, Fruity

Acidity:

Mild

Aftertaste:

Caramely

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

From medium to dark roast

Blends:

Due to the specific flavour profile we reccomend to use this coffee as a single origin

Ethiopia

Arabica

Recently the traditional cofee exporter Bagersh Pvt Inc. has started its own farm business. On Sawiso Estate, mainly subvarieties of the Arabica Typica are planted. Experienced workers only choose the ripest cherries in several picking rounds.

Coffee

Botanical species:

Arabica

Bonatical variety:

Mainly subvarieties of Typica

Harvest method:

Selective handpicking

Harvest time:

October to January

Export:

From March to June

Screen size:

15/18

Preparation:

Natural

Bag size:

30kg

Traceability

Country:

Ethiopia

Location:

Oromiya Region, Guji Zone

Estate:

Various Estate

Average altitude:

1.700 to 1.800 meters above sea level

Topography:

Slopey

Soil type:

Sandy loam

Temperature:

Average temp 20° C

Humidity:

1.300 mm/year

Particularities:

100% traceable to the farm

Washed Grade 2

Cup & Sensory​

Fragrance & Aroma:

 Floral

Flavour:

 Fruity

Aftertaste:

Caramely, Toasty

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Light to dark roast

Blends:

Marvellous as a single origin, responsible for citric and lactic acidity and significant Sidamo flavour in blends

Ethiopia

Arabica

This fruity highland Arabica grows in the birthplace of coffee. The fruit notes of the Sidamo Grade 2 swing from big and jammy, to clean peach tea. The washed Sidamo has a light body and a floral taste in the cup.

Coffee

Botanical species:

Arabica

Bonatical variety:

Typica and many varieties

Harvest method:

Selective handpicking

Harvest time:

October to December

Export:

from January

Screen size:

90% above 14

Preparation:

Natural

Bag size:

60kg

Traceability

Country:

Ethiopia

Location:

Sidamo Region (southern part of the Country)

Estate:

Various estate coffees available

Average altitude:

1.750 to 2.200 meters above sea level

Topography:

from flat land to hilly and mountainous areas

Soil type:

Nitisol (low activity clay, strongly structured)

Temperature:

10° – 32° C

Humidity:

1.700 mm/year

Particularities:

Manyu small farms – garden coffees. The drying after fermentation is done on platform without contact to the ground

Arabica washed strictly ha1-d bean screen 17 /18, euro prep.

Cup & Sensory​

Fragrance & Aroma:

Floral

Flavour:

 Floral, Nutty

Aftertaste:

Caramely, Toasty

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Light to medium roasts
 

Blends:

Supports your blend with a full range of flavour and complex acidity in light and with a mild acidity in darker roasts.

Guatemala

Arabica

La Delicia is a blend of coffee from the areas of New Oriente, Cobàn and Huehuetenan­go. The high standard agricultural practices, the crop processing and the unique fertile soil are responsible for an outstanding coffee.

Coffee

Botanical species:

Arabica

Bonatical variety:

Typica, Bourbon, Catuai

Harvest method:

Handpicking

Harvest time:

from January to Aprilì

Export:

From May

Screen size:

17/18

Preparation:

Fully washed, European

Bag size:

69 Kg
 

Traceability

Country:

Guatemala

Location:

New Oriente, Cobàn, Huehuetenango

Estate:

Various estates
 

Average altitude:

1500 meters above sea level

Topography:

Mountainous, volcanic

Soil type:

Clay loam soil

Temperature:

21° C

Humidity:

70%

Particularities:

The fertile clay loam soil is responsible lor the complexity of malic, tartaric and citric acidity of this coffee.
 

Arabica Washed

Cup & Sensory​

Fragrance & Aroma:

Floral, Fruity

Flavour:

Earthy, Spicy, Nutty, Fruity

Acidity:

Citric

Aftertaste:

 Toasty, Spicy

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

Blends:

Due to the specific flavour profile, we reccommend to use this coffee as a single origin.

Honduras

Arabica

Marvin Ely Lopez runs a small farm of 3 manzanas. The farm, locateci in the highlands of Copan produces a top quality coffee growing in the shade of big trees without chemi­cals.

Coffee

Botanical species:

Arabica

Bonatical variety:

Catuai

Harvest method:

Selective handpicking

Harvest time:

October to March

Export:

February to August

Screen size:

16/18

Preparation:

Washed

Bag size:

69kg

Traceability

Country:

Honduras

Location:

Honduras El Hichozal, Corquin

Estate:

Various estates

Average altitude:

1.350 meters above sea level

Topography:

Hilly and mountains

Soil type:

Volcanic ash

Temperature:

17° to 21° C

Humidity:

70%

Particularities:

The farm takes special care of environmental resources and health care.

Arabica Monsooned Malabar AA

Cup & Sensory​

Fragrance & Aroma:

Spicy

Flavour:

Earhty, Spicy, Nutty 

Acidity:

Mild

Aftertaste:

Spicy

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

Blends:

Promises full body with intense nutty and spicy aroma. Due to its very mild acidity highly appreciated in espresso blends.

India

Arabica

Monsooned Malabar AA is produced out of Arabica Cherry AA. During the monsoon period from June to September coffee is first spread out in open warehouse and later packed and stacked to allow the interplay of monsoon and winds.

Coffee

Botanical species:

Arabica

Bonatical variety:

Kent, Cauwery, Tafarikela, San Ramon and other variety

Harvest method:

Handpicking

Harvest time:

Handpicking

Export:

from October

Screen size:

18/19

Preparation:

Natural

Bag size:

50kg

Traceability

Country:

India

Location:

Karnataka State

Estate:

Different Estates in Chikmagalur

Average altitude:

1.000 – 1.800 meters above sea level

Topography:

Hilly

Soil type:

Laterite soil

Temperature:

20° – 35° C

Humidity:

65 – 100%

Particularities:

The traditional monsooned Malabar AA with its high uniformity and distinctive woody flavour is sometimes substitued by bleeched Basanally which tend to lack the typical uniformity of the genuine Malabar.

India Plantation

Cup & Sensory​

A very round and balanced cup: an intense complex flavour with a mild acidity and good body. The flavour is a impressive composition of berry to fiorai, chocolaty and spicy notes.

Fragrance & Aroma:

Spicy, Floral

Flavour:

Spicy, Chocolate, Floral, Nutty

Acidity:

–

Aftertaste:

Caramely, Toasty, Spicy

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

Blends:

Used in blends for intense flavour with fully body and mild acidity. A very balanced cup with a lasting aftertaste

India

Arabica

This India Plantation is a real estate coffee. The experience of the family and the daily care in all the cultivation process lead to an outstanding complex Arabica coffee.

Coffee

Botanical species:

Arabica

Bonatical variety:

Kent. Cauwery, Tafarikela, San Ramon and others

Harvest method:

Handpicked

Harvest time:

November to January

Export:

from January

Screen size:

17/18

Preparation:

Fully washed

Bag size:

60kg

Traceability

Country:

India

Location:

State of Tamil Nadu and Karnataka (Kodagu / Chickmagalur)

Estate:

Various estate coffees available

Average altitude:

1.380 – 1.700 meters above sea level

Topography:

Flat and hilly with gentle undulating slopes

Soil type:

Clayey laterite soil

Temperature:

4° to 35° C

Humidity:

30-50%

Particularities:

Coffees available from Vellakadai Estate, Fairland Estate (Karnataka) and Manamboli estate (Tamil Nadu)

India Robusta Cherry scr. 17/18

Cup & Sensory​

Fragrance & Aroma:

Spicy

Flavour:

Fruity, Floral, Nutty

Acidity:

Neutral

Aftertaste:

 Toasty, Woody

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

Blends:

Due to very good body, no acidity and intense aroma, use for dark espresso blend or aromatic medium blends

India

Robusta

Coffee

Botanical species:

Canephora

Bonatical variety:

Robusta

Harvest method:

Selective hand and machine picked

Harvest time:

December to March

Export:

from March

Screen size:

16/18

Preparation:

Natural

Bag size:

60kg

Traceability

Country:

India

Location:

Karnataka

Estate:

Various estates

Average altitude:

750 -1.000 above sea level

Topography:

Gentle slopes

Soil type:

Well drained soil

Temperature:

8°-35° C

Humidity:

45-95%

Particularities:

Coffee production declined rapidly from 1870s

Kaapi Royale AA scr.18

Cup & Sensory​

Fragrance & Aroma:

Spicy

Flavour:

Chocolate, Nutty

Acidity:

Neutral

Aftertaste:

Caramely

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

Blends:

Due to very good body, no acidity and intense aroma, use for dark espresso blend or aromatic medium blends

India

Robusta

A State-of-the-art robusta selected from the best robusta growing areas: from the Annamalais to the Western Ghats. An outstanding careful process is responsible for this superb robusta coffee.

Coffee

Botanical species:

Canephora

Bonatical variety:

Robusta

Harvest method:

Selective hand and machine picked

Harvest time:

December to March

Export:

from March

Screen size:

16 (max 15% milled under screen 16)

Preparation:

Fully washed

Bag size:

60kg

Traceability

Country:

India

Location:

Chickmagalur District, Karnataka

Estate:

Balehonnur / Manamboli / Raigode

Average altitude:

750 -1.000 above sea level

Topography:

Gentle slopes to steep hills

Soil type:

Clayey laterite soil

Temperature:

8°-35° C

Humidity:

45-95%

Particularities:

First trees were planted in 1920
 

Tanzania Arabica Kilimanjaro AA

Cup & Sensory​

Fragrance & Aroma:

Floral, Fruity

Flavour:

Chocolate, Floral, Fruity

Acidity:

Citric, Malic

Aftertaste:

Caramely, Toasty

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

From light to medium roast
 

Blends:

Due to the screen size and the specific flavour profila, we recommend to use this coffee as a single origin.

Tanzania

Arabica

This incomparable coffee is produced on the southbound slopes of the well-known crater of the Ngorongoro Mountain, the highlands of the north of Tanzania. This very nutrient soil enables a sensory experience you will not forget.

Coffee

Botanical species:

Arabica

Bonatical variety:

Bourbon, Kant

Harvest method:

Selective handpicking

Harvest time:

October to December

Export:

November to April

Screen size:

11

Preparation:

Fully washed

Bag size:

60kg

Traceability

Country:

Tanzania

Location:

Ngorongoro crater, Mount Oldeani, Karatu

Estate:

Shangri-La

Average altitude:

950 -1900 meter above sea level

Topography:

Volcanic siepe on the highlands

Soil type:

Volcanic

Temperature:

12° to 26°C

Humidity:

1.000 ml for year

Particularities:

The Shangri-La Estate pays attention to sustainable production including the conservation of ali bieta and wildlife.
 

Indonesia Robusta AP1 scr. 16

Cup & Sensory​

Fragrance & Aroma:

Spicy

Flavour:

 Floral, Nutty

Acidity:

Neutral

Aftertaste:

Toasty, Spicy

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

Blends:

Due to very good body, no acidity and intense aroma. use far dark espresso blend or aromatic medium blends.

Indonesia

Robusta

Coffee

Botanical species:

Canephora

Bonatical variety:

Robusta

Harvest method:

Selective hand and machine picked

Harvest time:

March to June

Export:

May

Screen size:

16

Preparation:

Polished

Bag size:

60kg

Traceability

Country:

Indonesia

Location:

Kalimantan

Estate:

Various estates

Average altitude:

900-100 above sea level

Topography:

Hilly misty forest region

Soil type:

Silt soil

Temperature:

8° to 35° C

Humidity:

45-95%

Grade 1 Clean

Cup & Sensory​

Fragrance & Aroma:

Spicy

Flavour:

Earthy, Chocolate, Nutty

Acidity:

Neutral

Aftertaste:

Caramel, Spicy

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

Blends:

Due to very good body, no acidity and intense aroma, use for dark espresso blend or aromatic medium blends.

Ivory Coast

Robusta

Coffee

Botanical species:

Canephora

Bonatical variety:

Robusta

Harvest method:

Selective hand and machine picked

Harvest time:

December to March

Export:

from March

Screen size:

14/17

Preparation:

Natural

Bag size:

60kg

Traceability

Country:

Ivory Coast

Estate:

Various estates

Average altitude:

500 to 900

Topography:

Gentle slopes

Soil type:

Gentle hill

Temperature:

18° to 35° C
 

Humidity:

45-95%

Particularities:

Coffee is growing in the north of country
 

Mexico Arabica SHG

Cup & Sensory​

Fragrance & Aroma:

Fruity, Floral

Flavour:

Spicy,  Floral, Nutty

Aftertaste:

Caramely

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

From light to medium roast

Blends:

Blended or single origin

Mexico

Arabica

Coffee

Botanical species:

Arabica

Bonatical variety:

Typica, Caturra, Catimor

Harvest method:

Selective handpicking

Harvest time:

April to august

Export:

September to November

Screen size:

16/18

Preparation:

Fully washed

Bag size:

69kg

Traceability

Country:

Mexico

Location:

Huatuslo

Estate:

Various Estates

Average altitude:

1.300 meters above sea level

Topography:

Hilly misty forest region

Soil type:

Sandy Clay

Temperature:

18° to 24° C

Humidity:

High

Nicaragua Arabica SHG

Cup & Sensory​

Fragrance & Aroma:

Floral

Flavour:

 Floral, Nutty

Acidity:

Mild

Aftertaste:

Caramely

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

Blends:

Due to very good body, no acidity and intense aroma, use for dark espresso blend or aromatic medium blends.

Nicaragua

Arabica

Coffee

Botanical species:

Caturra, Catimor, Sarchimor

Bonatical variety:

Arabica

Harvest method:

Selective hand and machine picked

Harvest time:

December to March

Export:

From March

Screen size:

17/19

Preparation:

Washed

Bag size:

69kg

Traceability

Country:

Nicaragua

Location:

Matacalpa

Estate:

Various estates

Average altitude:

800-900 meters above sea level

Soil type:

Clay soil

Temperature:

8° to 35° C

Humidity:

High

HB grade 1 - Blended or single origin

Cup & Sensory​

Fragrance & Aroma:

Spicy, Floral

Flavour:

Spicy, Chocolate, Floral, Nutty

Acidity:

Citric, Malic, Acidic

Aftertaste:

Spicy

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

From light to medium roast

Blends:

Blended or single origin

Peru

Arabica

Coffee

Botanical species:

Arabica

Bonatical variety:

Typica, Caturra, Catimor

Harvest method:

Selective handpicking

Harvest time:

April to august

Export:

September to November

Screen size:

15/17

Preparation:

Fully washed

Bag size:

69kg

Traceability

Country:

Perù

Location:

Cajamarca

Estate:

Various Estates

Average altitude:

1.800 meters above sea level

Topography:

Mountain

Soil type:

Sandy Clay

Humidity:

High

Particularities:

Good plants varieties

Tanzania Arabica Kilimanjaro AA

Cup & Sensory​

Fragrance & Aroma:

Floral, Fruity

Flavour:

Chocolate, Floral, Fruity

Acidity:

Citric, Malic

Aftertaste:

Caramely, Toasty

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

From light to medium roast
 

Blends:

Due to the screen size and the specific flavour profila, we recommend to use this coffee as a single origin.

Tanzania

Arabica

This incomparable coffee is produced on the southbound slopes of the well-known crater of the Ngorongoro Mountain, the highlands of the north of Tanzania. This very nutrient soil enables a sensory experience you will not forget.

Coffee

Botanical species:

Arabica

Bonatical variety:

Bourbon, Kant

Harvest method:

Selective handpicking

Harvest time:

October to December

Export:

November to April

Screen size:

11

Preparation:

Fully washed

Bag size:

60kg

Traceability

Country:

Tanzania

Location:

Ngorongoro crater, Mount Oldeani, Karatu

Estate:

Shangri-La

Average altitude:

950 -1900 meter above sea level

Topography:

Volcanic siepe on the highlands

Soil type:

Volcanic

Temperature:

12° to 26°C

Humidity:

1.000 ml for year

Particularities:

The Shangri-La Estate pays attention to sustainable production including the conservation of ali bieta and wildlife.
 

Scr 15/18 Clean

Cup & Sensory​

Fragrance & Aroma:

Spicy

Flavour:

Chocolate,  Earthy

Acidity:

Neutral

Aftertaste:

Toasty

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

Blends:

Very good body, no acidity, intense aroma.

Uganda

Robusta

Coffee

Harvest method:

Hand and machine picking

Harvest time:

May to August – October to March

Export:

from December to March

Screen size:

16/18

Preparation:

Natural

Bag size:

60kg

Traceability

Country:

Uganda

Location:

Victoria Lake Area

Estate:

Various estates

Average altitude:

400 to 900 meter above sea level

Topography:

Gentle slopes

Soil type:

Sandy clay

Temperature:

10 to 36° C

Humidity:

70%

Particularities:

Uganda has 2 seasons
 

Grade 1 scr. 16/18 Clean

Cup & Sensory​

Fragrance & Aroma:

Spicy

Flavour:

Chocolate, Nutty, Earthy

Acidity:

Neutral

Aftertaste:

Caramel, Spicy, Woody

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

Blends:

Due to very good body, no acidity and intense aroma, use for dark espresso blend or aromatic medium blends.

Vietnam

Robusta

Coffee

Botanical species:

Canephora

Bonatical variety:

Robusta

Harvest method:

Selective hand and machine picked

Harvest time:

December to March

Export:

from March

Screen size:

16/18

Preparation:

Polished

Bag size:

60kg

Traceability

Country:

Vietnam

Location:

Da Lat

Estate:

Various estates

Average altitude:

500 to 900

Topography:

Gentle slopes

Soil type:

Clayey laterite soul

Temperature:

8°-35° C

Humidity:

45-95%

Particularities:

First robusta produciury in the world
 

Grade 1 scr. 18 Wet Polished

Cup & Sensory​

Fragrance & Aroma:

Spicy

Flavour:

Chocolate, Nutty

Acidity:

Neutral

Aftertaste:

Caramel, Spicy, Woody

Roasting & Blending​

Roasting and blends are crafted to express the full aromatic potential of each origin.

Degree:

Medium to dark roast

Blends:

Due to very good body, no acidity and intense aroma, use for dark espresso blend or aromatic medium blends.

Vietnam

Robusta

Coffee

Botanical species:

Canephora

Bonatical variety:

Robusta

Harvest method:

Selective hand and machine picked

Harvest time:

December to March

Export:

from March

Screen size:

16/18

Preparation:

Polished

Bag size:

60kg

Traceability

Country:

Vietnam

Location:

Da Lat

Estate:

Various estates

Average altitude:

500 to 900

Topography:

Gentle slopes

Soil type:

Clayey laterite soul

Temperature:

8°-35° C

Humidity:

45-95%

Particularities:

First robusta export