COFFEE

The cultivation of coffee in Costa Rica is characterized by attention to environmental sustainability. The prudent use of water resources preserves the environment and also the important biodiversity.
Perfect balance between sourness and sweetness, consistency and bitterness. Unique for its strong hints of chocolate and caramel, enriched by the delicate presence of toast, orange juice, honey and vanilla.

In Guatemala, coffee grows in unspoilt mountain areas, where agriculture respects biodiversity and preserves the richness of the soil. The warm air currents coming from Mexico temper the cold climate of the high grounds, allowing the cultivation of coffee up to 2000 meters.
A coffee with an intense aroma, recognisable by its distinct sweetness and combined with a wide range of aromas, among which hints of chocolate, caramel, citrus and honey can be perceived.

This grinded coffee is known as Medellin Supremo due to the size of its coffee beans. Thanks to its particularly sweet taste, this is the most popular Colombian coffee. Light and delicate with medium acidity and hints of nuts, this is ideal coffee for a morning or afternoon break. This coffee is imported under the supervision of the Federacion Nacional de Cafeteros.

Native to the Brazilian region of Sao Paulo, the Santos coffee is considered the finest South American Arabica coffee. Sweet, with a velvety and enveloping aroma, a hint of chocolate and low acidity, this coffee is ideal for breakfast.

After becoming one of the leading countries in the Robusta production, Vietnam is beginning to invest in the development of the quality of the coffee. Kontum is the best Robusta husking, spotlessly clean, smooth and coarse. The golden long-lasting creaminess enhances the distinctive sweet flavour that reminds us of the Gianduiotto flavour with spicy tones with a prolonged aftertaste. This coffee is similar to the most extraordinary Java washed beans.

This coffee is named after the homonym affluent of the mighty Congo River. The Kwilu coffee, which is referred to as green gold by the locals, represents 80 % of the local production and is cultivated and processed by small businesses which are often family-run. bitter in the cup, full bodied and roaring of caffeine.

This single origin comes from the native land of coffee. Great personality and aroma reminiscent of tea or fragrant infusion with incense. This is the only coffee that resembles a tea. It has a low content of caffeine, less than 1%.

The Mexican coffee has fragrant but light taste and a balanced acidity. Originating from the plantation of Finca San Cristobal, this coffee is an Arabica which can be prepared with mocha and express extraction. It is recommended for those who love coffee with a soft taste, slightly sour, very pleasant although lacking very persistent scents

The coffee is grown in Nicaragua in mountainous and volcanic areas. The beans grow among other crops needed to sustain the population.
With a good balance between sourness and sweetness, its taste is robust and pleasant. Strong notes of caramel meet the fragrance of toast and a slightly chocolaty aftertaste.

Part of the Gourmet line, a quality choice for the most refined palates and for those wishing to savour the best of the world production. The gourmet coffee comes from selected plantations and is grown and processed with very restrictive rules.
It stands out due to its class and sophistication which are extremely sought after and is considered by far one of the world’s rarest coffee.
The full flavour, the richness of subtle aromas and the elegant balance are its main points of appeal. The most discerning clients are pampered with particular dry and woody notes reminiscent of the barrels of great distillates

India’s coffee grows in the shade of dense vegetation, along with the pepper, vanilla, cardamom and citrus. This particular type of product is stored in warehouses without walls, where the coffee is expressly exposed to the monsoon rains that moisten the beans and give them the special qualities appreciated since colonial times.
This variety of coffee hits the palate with a dense mellowness of cocoa, dark chocolate with hazelnuts and a scent of incense and sometimes pears.

The most famous variety of gourmet coffee in the world. It comes from crops planted on volcanic soil that reach 2000 meters above sea level. It’s cultivated in the higher regions of the island, called Blue Mountain. Here we find quality and attention in all the stages of production: from harvesting by hand which ensures the selection of only the red and ripe drupes and complex water processing, to the final selection. The precious green-blue beans are stored in traditional oak barrels, just like the precious rum of the Caribbean. When tasting this “Grand Cru” mixture, we find traces that recall the Caribbean rum, enriched with notes of vanilla, melted butter and fragrant notes of tobacco and chocolate. The main features that distinguish this mix are its completeness and balance.