Coffees

30 kg grainpro bags

Augusto and Pasquina purchased their first plot of land in 1972, bordering Divinolândia and Caconde in the Sâo Paulo state. The name Água Fria is an ode to a small river located next to their land, from which they collected water which was noticeably very cold! Hence Água=water, Fria=cold.

The first coffee plants were wild and native to the land, Augusto and Pasquina found them in the forest and planted them on their land. Some are still there, and date back to 1977! Nowadays their grandson Mario is front and centre of the farming operations. Focused on quality and improving their production practices, he also founded Divinolândia Association of the High Coffee Mountains.

CUPPING NOTES: chocolate pudding, cereal cookies and raisins

30 kg grainpro bags

Having enrolled in a number of courses on specialty coffee and sustainable farm management, Ronaldo and his extended family run a high quality production process. Finalists in the 2018 Cup of Excellence competition, they cultivate this Red Catuaí on 4 hectares in Nova Reis, Mandioca at over 1100 metres above sea level. Grown in full sun, it is hand-picked, sun-dried.

CUPPING NOTES: macadamia, malt, cocoa, caramel

30 kg grainpro bags

Fazenda Lagoa’s Sul de Minas history dates back a century: current owners Marcelo and Rodolfo have been Sandalj friends and collaboration partners for over two decades! 210 hectares of sun-grown Icatu surrounded by 600+ hectares of tropical forests.

Cherries are picked May through June, laid on patios to sun-dry and the hulled to remove dried pulp from beans.

CUPPING NOTES: wild berries, pear

30 kg grainpro bags

At around 1200 metres asl in Sul de Minas lie Adolfo’s 22 hilly hectares of coffee His family, the Vieira Ferreira’s have grown coffee for over three generations. Here it is often handpicked June through August, and pulped immediately to avoid fermentation. Cherries with mucilage are placed on patios to rest, dried mechanically and rested for another 50 days. This specialty coffee is looked after meticulously and grows surrounded by natural reserves. The family provides housing, schooling, professional training and support for its full-time workers.

CUPPING NOTES: cocoa, almonds, walnuts, honey

24 kg boxes

In Ibague, Tolima, Dina and Pablo following damages due to leaf rust, reconverted their 2.3 hectares of coffee production to Castillo, and it has yielded excellent results! This was a finalist in Colombia’s Land of Diversity competition: cherries are hand-picked, wet-processed with fresh water and sun-dried to perfection.

CUPPING NOTES: red berries, fine cocoa, pears, grapes

24 kg boxes

Luis José’s Finca El Porvenir is in the Sonson municipality of Antioquia, at around 1700 metres above sea level. He purchased his first farm -El Vergel, 35 years ago and added El Porvenir 8 years ago. The farms are now a father-and-son operation, as Bayron works with him full-time.

They shade-grow 0,5 hectares of Castillo and Colombia on volcanic soil, and harvest the coffee October through December. The coffee is wet processed and fermented for 18 hours.

Bayron emailed us recently, as this is the first time their coffee is exported and it is exciting for us as well!

ESPRESSO CUPPING: cranberry, wild strawberries, blood orange acidity, straw wine aftertaste

35 kg grainpro bags

This is the third harvest we import from these strong women in Tello, Huila. This lot is the result of a 21-women-strong association of 57 hectares of coffee-growing land among them.

The Asociasion de Mujeres Rurales Prisma de Tello was formed in 2016 following four women’s decision to band together and support each other in gaining a stronger voice in the often patriarchal reality that agriculture and business can be in many countries. Asomuprisma now counts 25 women, 4 more than when this lot was harvested, helping organise and provide courses on cultivation and harvesting, the financial aspects of running an agricultural business and help with requesting loans and stipulating contracts.

This lot is handpicked, washed, fermented between 14 and 20 hours (depending on the altitude of the individual associate’s land) and sundried on raised or parabolic beds.

CUPPING NOTES: red berries, pear, grape, cocoa

above: Hernán Perez and her sons in her finca

above: Luz Mila on her land

30 kg grainpro bags

In Chalchuapa, at an altitude of 1552 metres asl on the oriental slopes of the Lamatepec volcano, Neftali Solis manages “The Farm of the Morning Sun”, a finca that spans 30 hectares and has been in the Pacas family since 1905.

This Bourbon is shadegrown and harvested January through March, it is honey-processed and sundried evenly to produce an excellent cup.

CUPPING NOTES: fruit jelly with a tangerine acidity

30 kg grainpro bags

On the Tecapa Chinameca Mountain range, at around 1500 metres above sea level, lies Finca Santa Isabel, the Garcia-Prieto Daglio family’s San Miguel coffee plantation. This bourbon is half shade-grown and half grown in full sun on 66 hectares of land, it is picked January through March, washed, fermented and sun-dried on clay patios.

CUPPING NOTES: wild berries, cocoa, nougat, caramelised almonds

30 kg bags

30 kg grainpro bags

In Aricha, Yirgacheffe, numerous smallholder farmers cup together their  harvests and process this excellent Natural Yirga at the Primprose dry mill. All located between 1950 and 2300 metres above sea level, the production of these ancient Ethiopian heirloom varietals is mainly shade-grown under a diverse ecosystem of trees and plants.

Cherries are handpicked, dried on raised African beds for up to a couple weeks, and then hulled.

CUPPING NOTES: peach iced tea

30 kg grainpro bags

In Dimtu, Sidama, 1000+ small-scale farming families process their harvests at the Hambella Wamenna washing station. Their heirloom Ethiopian Typica coffee trees are mainly shade-grown at around 2000 metres above sea level, and harvested October through December.

The mill employs 27 permanent workers and over 400 seasonal workers during peak harvesting. The individual farmers manually sort ripe cherries before bringing to mill, and then a second grading occurs by disc pulper. Parchment is fermented for around 50 hours, soaked in fresh clean water for around 20 and then dried on raised African beds.

CUPPING NOTES: bergamot, citrus, rose, jasmin

30 kg grainpro bags

In Aricha, Yirgacheffe numerous smallholder farmers grow this excellent coffee at altitudes ranging from 1900 to 2300 metres above sea level. The coffee is handpicked starting in November, depulped within 12 hours and then washed at the Meteku Shento mill to remove pulp and mucilage. It is then immersed in fermentation tanks for around 60 hours, re-washed and sundried on raised African beds.

CUPPING NOTES: apple acidity, peach, pineapple

30 kg grainpro bags

Between 1950 and 2100 metres above sea level, lies the Kochere washing station, where coffee is brought by about 650 smallholder farmers. These families farm small plots of land, around 1.3 hectares each not more), where they plant a number of crops along with coffee plants of numerous Ethiopian heirloom varietals. Harvest starts at the end of October and runs through the end of January, during which the cherries are selected and handpicked. They are brought to the washing station, washed and left in fermentation tanks around 40+ hours depending on the weather conditions. Beans are placed on raised African beds to dry under the sun for around 14 days.

CUPPING NOTES: jasmine, fine fruits

30 kg grainpro bags

Around 600 smallholder farmers, for a total of around 1400 hectares, bring their harvest to Konga washing station during the October to January harvest. Local heirloom varietals are mostly shade-grown with other crops on the families small plots of land. The soil is fertile in Yirgacheffe, and an average temperature of 22 degrees favours production of excellent Arabica. The cherries are handpicked, fermented for around 42 hours, washed and sundried on raised African beds for around 13 days. The beans are covered both during the warmest and coldest hours to ensure drying homogeneity and thus coffee quality.

CUPPING NOTES: jasmine, bergamot acidity, ginger

69 kg bags

The 30-year long armed conflict in has left many women in Chimaltenango to fend for themselves. This led to some women in San José Poaquil joining strengths and forming the cooperative Con Manos De Mujer in 2014. These smallholder women cultivate Bourbon, Caturra and Catuaí beans high up on the Altipiano Central de Guatemala, at around 1750 metres asl. Cherries are shade-grown, hand picked and washed in fresh mountain water, then sun-dried on patios.

Since we’ve started to work with this cooperative, 6 more women joined the 33 women associates. Among their priorities they aim to maintain the biodiversity of the land they farm, integrate soil with fertile compost and re-circulating the water from the beneficio into the farmed land. Their hard work and putting together small savings to be able to attend courses has paid off, as they have recently achieved Organic certification for their coffee.

There are frequent trainings and workshops organised for the associated women: these range from income and business management to compost production and organic fertilisation of the soil. They are currently trying to save money to purchase a roasting machine, to be able to roast their coffee and sell it nationally to cafés and restaurants.

above: producing local crafts to sell at market

above: course demonstration on the use of compost and microorganisms in fertilization

above: course on composting

11 kg boxes

Finca San José has been run by the same family since 1963. Located in Chinchiná in the department of Caldas, its soil is fertile thanks to the ashes of the Nevado del Ruiz volcano. UTZ certified, the farm focuses on quality and sustainability in equal measure: water preservation, biodiversity and agricultural best practices are as important as harvesting and processing.

This Castillo is farmed at around 1400 metres above sea level and harvested by hand August through December. The selection of suitable cherries is specific to this particular type of rum preparation and is mainly a result of the second and third crops. Depulped and washed and fermented for maximum 20 hours, it is placed into a silo for initial drying and then transferred to marquesinas. Selection is followed by placement into wooden barrels that have contained ageing rum tafia for at least 8 years, and the coffee rests in these barrels for around 3 months.

CUPPING NOTES: rum, cherry liqueur and tiramisù

60 kg bags

The Dominican Republic has been producing coffee since 1715, and this lot is from the area designated as Barahona. A number of farmers cultivating small lots of land that form around 375 hectares produce this good-bodied coffee with a low acidity and characteristic fine aromas of dark chocolate, walnuts and hints of cigar tobacco. Shade-grown in clay-rich soil at around 900 metres above sea level and harvested October through January, this mix of Caturra and Typica is then handpicked, washed and fermented for around 12 hours before being dried in the sun. In espresso it has a clean and persistent aftertaste with a hint of spice.

60 kg bags

15 kg barrels

When the Jamaican Governor first brought coffee over from Haiti in 1728, little did he know he would create the basis for what is today the most famous of coffees.  Directly from the breathtaking Jamaican Blue Mountains, this coffee is strong-bodied and has a very pleasant acidity. Notes of fruit, jam, dark chocolate and tobacco.

Wallenford Estate has been cultivating coffee in that area for over 200 years, ever since Matthew Wallen sailed into Jamaica in 1746.

15 kg barrels

When the Jamaican Governor first brought coffee over from Haiti in 1728, little did he know he would create the basis for what is today the most famous of coffees.  Directly from the breathtaking Jamaican Blue Mountains, this coffee is strong-bodied and has a very pleasant acidity. Notes of fruit, jam, dark chocolate and tobacco.

Clydesdale coffee originates in St.Andrew’s parish, where the 200-year old factory, drying patios and water wheel are still standing and can be visited. The company is owned by the Sharp family, who proudly source their Typica beans from farmers in the region.

30 kg grainpro bags

Fairly good body and medium-high acidity. Fine notes of candied fruit, orange peel and bergamot, with a prolongued aftertaste enriched with nuances of vanilla and rose.

The northernmost coffee in the world, this arabica is grown on the foothills of the Ganesh Himal mountain range, adjacent to the snow-fed Trisuli river, in the Nuwakot district. This Caturra is shadegrown, as the estate is invested in preserving the ecosystem by only cultivating coffee plants under the shade of endemic trees. This has re-populated the area with animals such as birds, deer, leopard and jackals, which had previously long vanished from that area. The coffee is harvested January through April, fully washed (in cold Himalayan river water) and fermented for 12 hours, and sundried 700 metres above sea level.
Its body is graced with intense aromas of caramel and dark chocolate that evolve into an underlying spicy sensation. The aftertaste has intriguing fragrances of gentian and mountain herbs.

60 kg bags

sweet mandarin, ripe fruit, almonds, cocoa

60 kg bags

Good-bodied with an aftertaste with a vein of milk chocolate.

60 kg bags

Good-bodied with a chocolate aftertaste and a slight astringency.

69 kg bags

Strictly High Grown Fairtrade and Organic coffee with an excellent body and acidity reminiscent of peaches in syrup and mandarins. Aftertaste has notes of cocoa and toasted cereals.

69 kg bags

Good body and acidity reminiscent of pulped mature fruit, notes of cocoa and an aftertaste of caramelised citrus fruits and white pepper.

59 kg bags

Exceptional structure and mouthfeel, aromas of almonds and nougat and notes of cocoa and roasted hazelnuts.

59 kg bags

Good body with pleasant fragrances of cocoa and milk chocolate. Hints of almonds and vanilla.

59 kg bags

Good viscosity with aromas of cocoa, chocolate, almonds and hazelnuts. Hints of ripe fruit evolve into a prolonged aftertaste of vanilla and malt.

59 kg bags

Good mouthfeel and notes of chocolate and almonds, with hints of nougat and cereals in the aftertaste.

59 kg bags

Strong body and mouthfeel, intense aromas of chocolate. The classic taste of Brazilian foxy beans, followed by nuanced of dehydrated fruit and an aftertaste reminiscent of peeled almonds and malt.

59 kg bags

Creamy mouthfeel and well-balanced notes of malt, milk and dark chocolate, with an aftertaste characterised by aromas of cereals and roasted hazelnuts.

59 kg bags

Good body and pleasant notes of malt, cocoa and cereals. Aftertaste reminiscent of roasted hazelnuts.

59 kg bags

70 kg bags

This coffee hails from the Huila region of Colombia. It is grown in full sun, harvested between April and September, washed and sun-dried. Substantial body and medium acidity with reminiscences of candied fruit, ripe plum and dried dates. Prolongued aftertaste of dark chocolate and raisins.

69 kg bags

Medium-bodied with a light acidic notes of orange. Aromas of cocoa and almond, and an aftertaste of caramelised orange peel.

69 kg bags

Good-bodied with a medium-high acidity. Notes of sweet fruit, cocoa and spices, and an aftertaste reminiscent of mandarin.

69 kg bags

Strong acidity reminiscent of blood orange, notes of dehydrated apple and sweet fruit and an aftertaste of blood orange we felt at the beginning.

69 kg bags

Notes of fresh fruit, raw citrus honey, orange, and a spicy aftertaste.

60 kg bags

This lot is almost entirely composed of the traditional Typica of Cuba, the criollo. A coffee grown in the Sierra Maestra, in the eastern part of the Island, famous for its body and mouthfeel, reminiscent of cacao paste. This lot is washed and very strong-bodied with distinctive notes of cocoa bean and tobacco, that evolve into walnuts and toasted cereals in the persistent aftertaste. As such, it is excellent for single-origin use, as its body is quite phenomenal.

60 kg bags

69 kg bags

This coffee hails from Pastores, at an altitude between 1500 and 1700 metres asl. Bourbon and Typica cherries are shade-grown and harvested between January and March, then washed and sun-dried. This makes for a good-bodied espresso, with a medium acidity reminiscent of fresh fruit, and notes of vanilla, almonds and candied citrus fruits.

69 kg bags

Luis’ Maragogype is shade-grown in his estate in Esquipulas at around 1500 metres asl. It has a medium body and faint acidity with aromas ranging from fresh fruits like peach and blood orange, to almonds and cocoa.

69 kg bags

These Caturra, Typica and Bourbon cherries are shade-grown in clay and limestone-rich soil under Liquidambar trees in Coban, at an altitude up to 1500 metres asl. Harvested December through February, it is fully washed, fermented for around 30 hours and then machine dried to ensure homogeneity. It cups like a dream with a good body and medium acidity. Notes of ripe and candied citrus fruits, followed by hints of spices and nuts in a prolongued aftertaste.

Coban is a unique coffee producing region in the centre-north of Guatemala. It is cloudy and quite rainy, and the soil is extremely fertile. Producers in the region use many different trees to shade their coffee plants, making for an interesting production. Not far from here lies beautiful Semuc Champey with it’s turquoise pools of water.

69 kg bags

This signature offering of ours was named Teresita by Vinko Sandalj, shortly after his daughter Theresa was born in 1990. It has a homogeneous taste profile you can rely on, year after year (currently 28 and counting!). This lot of Caturra, Catuaí and Bourbon beans hails from Santa Rosa, Jalapa and Jutiapa, and is shadegrown under Inga trees at an altitude of 1400 metres asl. Harvested December through March, it is washed, and sun-dried. In espresso it is medium-bodied with medium acidity, notes of fresh fruits like peach and figs intertwine with flowers, and evolve into an aftertaste of cocoa and fresh almonds.

69 kg bags

69 kg bags

Interesting body and medium acidity with notes of apricot, apple and ripe tangerines. A persistent aftertaste of dark chocolate, walnuts and spices.

69 kg bags

This shade-grown Arabica is grown by smallholder farmers in the Comalapa and Chicomuselo municipalities. Harvested from January through to March it has a mild body and low acidity. Pleasant aromas of ripe fruit and underlying notes of milk chocolate and almonds. Aftertaste with hints of wafer and malt.

69 kg bags

Eudoro and Leana’s shade-grown coffee hails from Nueva Segovia. Its good body and acidity are a backdrop to sweet notes of peach and citrus fruits, followed by spicy fragrances and hints of cocoa.

69 kg bags

Grown in Merced, this lot of fully washed Arabica has an intense mouthfeel and low acidity. Dark cocoa with hints of malt and caramel are followed by a persistent aftertaste with underlying notes of walnut enriched by frangrances of roasted chestnut.

60 kg bags

Medium-bodied with excellent notes of fruit and honey, and an aftertaste reminiscent of chocolate.

60 kg bags

Djimmah is shade-grown in the Illubator and Kaffa regions of Ethiopia, at altitudes ranging between 1500 and 1800 metres asl. These heirloom varietals are processed naturally, meaning that the cherries are dried whole on raised wooden beds and then hulled. When cupped, this lot has good mouthfeel and pleasant aromas reminiscent of fruits and cocoa. The aftertaste is characterised by cereal-like flavours and the signature delicate astringency of this coffee quality.

60 kg bags

Good body and pleasant aroma with notes of fruit and cocoa. The aftertaste is reminiscent of cereals, and has and the slight astringency that characterizes this quality.

60 kg grainpro bags

60 kg bags

A marvelous coffee from the district of Shakisso, in the Guji region of Oromia. Grown at around 2000 metres above sea level, the varieties cultivated are similar to the traditional Yirgacheffe, but with additional local genotypes from plant varieties grown in the forests of the area. It is medium-bodied with outstanding acidity, floral notes and citrus aromas reminiscent of orange and bergamot. Its persistent aftertaste is characterised by hints of fresh fruits and spices.

60 kg bags

60 kg bags

A number of smallholder farmers from the Gedeo region comes together at the Cherinet washing station to process their beans. When cupped it is medium-bodied with high acidity. Overwhelming aromas of pulped citrus fruits (lemon, orange and bergamot) and a persistent aftertaste reminiscent of cardamom and rose.

60 kg bags

Strong body. Amiable, with pleasant aromas of chocolate and cereals. Very low acidity accompanied by a slight, albeit characteristic, astringency.

60 kg bags

60 kg bags

In Chickmagalur, on the outer Giri area of the Bababudan mountain range, this shade grown coffee is handpicked and fully washed. It produces a good-bodied cup with fine sweet aromatic nuances of cocoa and almonds.

60 kg bags

Very strong-bodied with an intense mouthfeel. Hints of dark chocolate are intertwined with those of roasted hazelnuts. The prolongued aftertaste is reminiscent of walnuts.

60 kg bags

Coffee has been cultivated in these Southern Indian regions since the 17th century. We accurately select Arabica varieties from these lands, to offer the oriental tastes typical of the region. This lot is good-bodied with mellow acidity, and notes of fruits and toasted almonds. The aftertaste gifts hints of chocolate and toasted cereals.

60 kg bags

Lots of caracolito, which holds twice the amount of aromas and flavours of a single bean, are only possible through an accurate selection of Plantation. An interesting mouthfeel and feeble acidity accompany notes of dark chocolate and almonds. The prolongued aftertaste is reminiscent of marzipan.

60 kg bags

Good body and slight acidity, with pleasant notes of sweet fruit, hazelnut and almond. Aftertaste with slight hints of honey.

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags / 30 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

60 kg bags

30 kg bags

Good body and low acidity. Remarkable notes of chocolate hazelnut and almonds, that evolve into an aftertaste with evident hints of malt and roasted cereals.

espresso ●●●●      cappuccino ●●●        moka ●●●        filter ●●●        capsule ●●       pod ●●

30 kg bags

Medium body with pleasant sweet aromatic notes of pulped fruit, cocoa, and almonds.

espresso ●●●●    cappuccino ●●●●   moka ●●●    filter ●●●   capsule ●●●    pod ●●

30 kg bags

An amiable, good-bodied coffee characterised by notes of cocoa and milk chocolate, and cereals and hazelnuts in the aftertaste.

espresso ●●●    cappuccino ●●●    moka ●●    filter ●●●      capsule ●●     pod ●●

30 kg bags

Blend Composition 65% Arabica + 35% Robusta

Good body with sweet aromatic notes of chocolate, almonds and hazelnut. The aftertaste is reminiscent of cocoa.

espresso ●●●●    cappuccino ●●●●   moka ●●●     filter ●●●      capsule ●●●     pod ●●●

30 kg bags

Good body and amiable nature. Characteristic base of almond, and an aftertaste reminiscent of milk chocolate.

espresso ●●●       cappuccino ●●       moka ●●        filter ●         capsule ●●       pod ●●

30 kg bags

Good body, characteristic woody notes of the variety. The aftertaste has a slight astringency.

espresso ●●●        cappuccino ●●●       moka ●●        filter ●         capsule ●●       pod ●●

30 kg bags

A triumph of aromas made with the most exclusive coffees in the world. Mountain flower liqueur, dark chocolate-covered pears and much more for those who won’t settle for anything less than outstanding.

espresso ●●●●   cappuccino ●●●●   moka ●●●●   filter ●●●●   capsule ●●●●   pod ●●●●

30 kg bags

Exceptional body with a strong acidity reminiscent of mature citrus and passion fruit, and an aftertaste of honey and spice. In a cappuccino it releases pleasant hints of candied ginger.

espresso ●●●●   cappuccino ●●●●   moka ●●●●   filter ●●●●   capsule ●●●   pod ●●●

30 kg bags

An excellent and versatile blend that suits any extraction, revealing an intricate acidity evocative of nuts and hints of orange and herbs. Outstanding for filter.

espresso ●●●●   cappuccino ●●●●   moka ●●●   filter ●●●●   capsule ●●●   pod ●●●

30 kg bags

Sensual and complex with a delicious acidity and fragrances of wild berries, sultanas, and caramelised almonds. In cappuccino it reveals notes of peach syrup. Exceptional in moka.

espresso ●●●●   cappuccino ●●●●   moka ●●●●   filter ●●●    capsule ●●●   pod ●●●

30 kg bags

Vigorous and refined consistency. A pure and smooth acidity flows into fragrances of hazelnuts, toasted bread and walnuts.

espresso ●●●●   cappuccino ●●●   moka ●●●   filter ●●   capsule ●●   pod ●●

30 kg bags

Its balanced and persistent density is accompanied by a mellow acidity enriched with delicate touches of cream, roasted almonds and caramel.

espresso ●●●   cappuccino ●●●   moka ●●●   filter ●●   capsule ●●   pod ●●

30 kg bags

Its name says it all. Strong-bodied with notes of sultanas, cranberries and blackberries. The aftertaste is reminiscent of coffee ice cream and malt biscuits.

espresso ●●●●   cappuccino ●●●●   moka ●●●●   filter ●●   capsule ●●   pod ●●

30 kg bags

Tenacious body and mellow acidity, wrapped in notes of almond cake, cocoa and marzipan. Especially accentuated when used in cappuccino.

espresso ●●●●   cappuccino ●●●●   moka ●●●●   filter ●●●   capsule ●●●   pod ●●●

30 kg bags

Sublime and compact, with a dash of acidity. Reminiscent of dark chocolate enhanced by essences of candied fruit. Creates a wonderfully smooth cappuccino.

espresso ●●●●    cappuccino ●●●   moka ●●●   filter ●   capsule ●●   pod ●●

30 kg bags

Strong-natured and blessed with fleeting acidity. Reminiscent of croissants, dried plums, raisins and chocolate. Well-structured and aromatic in cappuccino.

espresso ●●●   cappuccino ●●●   moka ●●●   filter ●   capsule ●●●   pod ●●●

30 kg bags

Vigorous temperament and a subtle acidity. This blend is reminiscent of dried apricots, malt and dark chocolate cookies.

espresso ●●●   cappuccino ●●●   moka ●●●   filter ●   capsule ●●●   pod ●●●

30 kg bags

Abundant body with a submissive acidity. Volcanic temperament smoothed by delicious fragrances of custard pie.

espresso ●●●   cappuccino ●●   moka ●●●   filter ●   capsule ●●   pod ●●

30 kg bags

Powerful character with a faint hint of acidity and succulent fragrances of toasted bread, jam and an aftertaste that is very pleasantly spicy.

espresso ●●  cappuccino ●●   moka ●●   filter ●   capsule ●●   pod ●●

30 kg bags

A density reminiscent of sweet chocolate pudding. Cappuccino highlights notes of hazelnut spread.

espresso ●●   cappuccino ●●   moka ●●   filter ●   capsule ●●   pod ●

30 kg bags

With a powerful body and void of acidity. It is strong-tempered yet clean with a syrupy mouthfeel. It is an excellent base for further blending, or can work on its own for the right target market.

espresso ●●   cappuccino ●   moka ●●   filter ●   capsule ●●   pod ●●

30 kg bags

Strong-bodied and reminiscent of chocolate-covered biscuits. A solid and clean Robusta base for any blends you wish to create.

espresso ●●   cappuccino ●   moka ●●   filter ●   capsule ●●   pod ●●