Български
NUTS, TOASTED CARAMEL AROMA, RICH BODY, BALANCED ACIDITY, DUTCH COCOA AFTERTASTE The cup resulting from the soil conditions, altitude and washed processing has a very good aroma, balanced acidity, full body, which combine to present a pleasant, sweet, chocolate aftertaste. SCA SCORE - 83.5 REST: 14-30 days from the date of roasting
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FLORAL AND SWEET NOTES VARIETY: GEISHA ALTITUDE: 1500м. REGION: HUILA PROCESSING: WASHED REST: 14 – 30 DAYS FROM THE DAY OF ROASTING
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MILK CHOCOLATE, HAZELNUTS This coffee is produced by the cooperative Red Ecolsierra. The cooperative has 3 goals: 1.Regeneration of Colombian community after the devastating civil war that raged for decades in Colombia; the cooperative was awarded for this effort the national prize “Emprander Paz” in 2017 2.Regeneration of the biosphere of the Sierra Nevada de Santa Marta, a UNESCO protected reserve, the world’s highest coastal mountain and the world’s most irreplaceable protected area 3.Innovation in the area of improvement of the quality of specialty coffee SCA SCORE - 84.75 REST: 14 - 30 days from the date of roasting
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LIME, ZESTY, CITRIC ACIDITY, ORANGE, GREEN APPLE, VERY BRIGHT Due to their proximity to the equator, several microclimates are formed within these mountain ranges. Add to that altitude ranges from 800 to 2,200 meters, and you will start to realize why Colombian coffees are so diverse. SCA SCORE – 86.5 REST: 14-30 days from the date of roasting
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BRIGHT, SMOOTH, MILK CHOCOLATE, SWEET MANDARIN, JASMINE The very origin of Costa Rica’s coffee fame is the Central Valley. Located in the heart of this Latin American gem, the Central Valley is the most populated region, with the capital San José in the east. Two verdant mountain ranges border the valley, creating a unique microclimate with exceptional conditions for coffee cultivation. The four major volcanoes in the area, namely Poás, Barva, Irazú, and Turrialba, provide fertile soil, contributing valuable nutrition for the local vegetation. As a result, the area of the Central Valley shines with a green mix of agricultural lands and national parks. SCA SCORE - 84.00 REST: 14 - 30 days from the date of roasting
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MEDIUM SLIGHT CITRIC ACIDITY, ROUND AND VALVET BODY, MARZIPAN, CHOCOLATE, TOFFEE, CONSISTENT Coffee production in El Salvador has shaped its history for more than 100 years and has been a significant contributor to the Salvadoran economy since the mid 19th century. Until the civil war in the 1980s, El Salvador was one of the most organized coffee-producing countries of Central America, with a renowned international reputation for quality and efficiency. After the end of the war, the country has been striving to recover its production. Due to its rich volcanic soils and mild climate, El Salvador provides excellent conditions for coffee cultivation and is home to some of the world‘s most sought-after varieties. SCA SCORE - 82.75 REST: 14 - 30 days from the day of roasting
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SWEET, SILKY, NOUGAT, WILD HONEY, MELON Guatemala is a fascinating country with rich indigenous culture and stunning natural habitats. The most striking features of its landscape are the 37 volcanos, several of them still being active. These volcanos are not only attractive for travelers to discover but also make up the distinct characters to be found in Guatemalan coffees. Antigua is one of the oldest coffee-growing regions in Guatemala and is famous for producing some of the best coffees in the world. This coffee from Finca Medina underwent black honey processing. First, the cherry skin (pulp) is removed and the coffee beans are left with their mucilage. Then they are slowly dried under shade and closely monitored until they reach the optimum moisture levels. SCA SCORE - 85.75 REST: 14 - 30 days from the day of roasting
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CITRIC ACIDITY, SILKY BODY, DARK CHOCOLATE, HONEY, STONE FRUIT This Flor Azul selection comes from our friends at COMSA, located in the district of Marcala, La Paz. The cooperative was founded in 2000 by 45 community-minded farmers. At the time, farmers were suffering rock-bottom coffee prices which made it unprofitable to harvest coffee. Nevertheless, COMSA’s farmers united forces in order to access specialty markets and rebuild their livelihoods. SCA SCORE - 85.75 REST: 14 - 30 days from the day of roasting
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CHOCOLATE, GRAPES, ANISE, RASPBERRY, VANILLA, NUTS A perfect mix from exclusive Kopi Kan beans from Panama with notes of chocolate, anise and grapes, carefully combined with the caramel - fruity - nutty taste and aroma of our Specialty Coffees from Latin America SCA SCORE - 83.00 REST: 14 - 30 days from the date of roasting
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BLACK CURRANT, DARK CHOCOLATE, VANILA AND NUTS TASTE, CARAMEL AFTERTASTE, BALANCED ACIDITY, SILKY BODY We are proud to present to your attention our newest Blend, skillfully combined from the highest quality Arabica coffees. Create this sweet-chocolate profile with a blackcurrant flavor, with which we guarantee irresistible flavors and aromas in every sip of coffee. SCA SCORE - 83.00 REST: 14 - 30 days from the date of roasting
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CARAMEL, BLACK CURRANT, DARK CHOCOLATE, NUTS, RASPBERRY Especially for you we created our newest blends, guaranteeing a balanced taste and an explosion of aromas. SCA SCORE - 83.00 REST: 14 - 30 days from the day of roasting
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FRUITS, DARK CHOKOLATE, SOFT AND CLEAN TASTE PROFILE WITH FRESH TONES, MEDIUM ACIDITY We combined the highest quality arabica beans from around the world to create our exclusive House blend №9 SCA SCORE - 85.00 REST: 14 - 30 days from the day of roasting
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SLIGHTY SPICY, BITTER CHOCOLATE, TABACCO, TROPICAL WOOD, NUTTY Monsooned Malabar AA is the product of high-quality Arabica cherry AA grade beans subjected to the process of monsooning. SCA SCORE - 81.00 REST: 14 - 30 days from the date of roasting
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