Coffee came to Costa Rica in the last decade of the eighteenth century. It can be grown in various regions within the country at an altitude of above 1350 meters. This is the ideal height for gourmet coffee.
Cupping Notes: Clean, lively winey acidity, medium body, chocolate, almonds, citrus notes
Today, India is the fifth-largest producer of Arabica coffee in the world, behind Brazil, Colombia, Mexico and Ethiopia.
The colour, shape, and size of these beans from India, as well as their aroma and taste, are the result of special post-harvest processing.
Cupping notes: Spicy, earthy, smoky, tobacco notes, wood notes, medium body, medium acidity.
Brazil is a 100 percent Cerrado blend that consistently captures the qualities this region is celebrated for. The Cerrado region, in southwestern Minas Gerais, is known for its homogeneous climate and altitude.
Cupping notes: Chocolate, nutty, fruity aftertaste; light acidity, sweet, full body. Clean and balanced.
The Andes Mountains run through the department of Huila, Colombia. The area’s resulting mineral-rich soil and microclimates contribute to a celebrated cup profile that’s typically juicy, fruity and complex, with a rich, full body.
Cupping Notes: Well-balanced acidity and a delicate body. It starts off sweet and with slight notes of tart fruit and finishes with a bittersweet, dark-cocoa note.
The Yirgacheffe Coffee Farmers’ Cooperative Union (YCFCU) represents more than 300,000 families and indirectly supports the livelihoods and daily survival of more than 15 million people in Ethiopia, through high-quality coffee production.
The YCFCU is involved in several projects, including one that purchased 500 school desks for children in the community.
Cupping notes: Orange, floral and lemon notes; bright, tangy acidity, buttery mouthfeel.
Guatemala Genuine Antigua comes from one of Guatemala’s most beautiful and captivating valleys, Antigua. The region’s rich volcanic soil and cool weather provide the perfect conditions for producing some of the world’s most prized coffees.
The Zelaya family has been producing coffee for decades; they focus on several agricultural techniques to improve soil health and overall quality. They also work with hundreds of small farmers in the surrounding areas to help them achieve similarly sound environmental practices, often processing their cherries at the family mill.
Cupping notes: Strong chocolate, nuts, citrus and blackberry, with a pleasant black-tea finish and a strong body.
Sumatra produces some of the most striking and recognizable profiles in the coffee world: earthy, full and packed with cedar and spice.
The Lintong region rises to a high plateau, providing the altitude necessary for Arabica cultivation.
The Grade 1 Triple-Picked distinction is, as one might guess, hand sorted three times, which results in a very consistent cup that includes only perfectly ripe fruit.
Cupping notes: Cherry, lemon, grapefruit, cedar, moss, dark chocolate, nutmeg, savoury; juicy acidity; balanced and clean.
Grown at an altitude of 1600-1800 metres above the sea in the beautiful Tambopata valley and named after a local wild bird. This exceptional coffee is sustainably shade grown it is traditionally farmed by hand without the use of pesticides or chemicals, hand washed in spring water and picked by the local indigenous people the Quechua.
Cupping notes: Fragrance / aroma of dried fruits such as figs, chocolate flavour with notes of grapefruit, bright citric acidity such as sweet lime, smooth body and clean and long-lasting finish.