Български
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Български
English
VERY WINEY, SWEET, RED CHERRIES, INTENSE PORT WINE, VELVET BODY This single-variety Red Honey Caturra coffee is cultivated on the Tres Milagros farm in Higuito, Tarrazú. After the ripe coffee cherries have been picked, they are transported to the Beneficio Fatima, where they are processed. In a first step, the cherries are partly pulped. About 80% of the mucilage remains on the beans. Afterward, the cherries are placed on raised African beds for ten days. During these days, they are constantly controlled and protected from too hot or moist weather conditions. The final drying step takes place in a drum dryer to allow for an even drying process. After the coffee rested for 2-3 months, it is finally dry-milled, sorted and prepared for transport. SCA SCORE – 86.5 REST: 14-30 days from the date 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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INTENSE FRUITY ACIDITY, WINEY AND RUMMY, COMPLEX TROPICAL FRUITS, INTENSE FLAVOR Coffee cultivation in Indonesia holds a 300-year-old history. Among the better-known coffee-producing regions are Sumatra, Sulawesi, Java, but also smaller islands such as Bali and Flores. Approx. 92% of the coffee production is in the hands of small producers using traditional techniques such as the semi-washed processing technique called "giling basah". As a result of this semi-washed process, the beans shimmer bluish and only have little acidity. They tend to have a full body and strong, spicy notes such as earthiness, tobacco, and herbs. SCA SCORE – 86.00 REST: 14-30 days from the date of roasting
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BLACK CURRANT, CHERRIES, TEA, RED APPLE, SWEET BODY The equator passes directly through this East African gem. Despite its tropical climate, Kenya experiences some nice cool-offs through the Indian Ocean and Lake Victoria. Flat savannahs home to an abundance of wildlife rise to central highlands, peaked by Mount Kenya at 5,199 m. It is here, where lush slopes are turned into fertile farmlands, creating ideal conditions for cofее. Ntongoro beans are handpicked. SCA SCORE - 87.00 REST: 14-30 days from the date of roasting
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DARK STONE-FRUIT CHARACTERISTICS, WITH DARK CACAO FLAVOR AND AMAZING SWEETNESS Danch Meng was first developed by Ninety Plus, in the Yirgacheffe region, back in 2009. Ninety Plus is proud to present again in 2020 this profile, which uses a special “natural” style of processing, where the fruit is carefully fermented in a controlled environment. This special temperature-controlled process, leads to dark stone-fruit characteristics, with dark cacao flavor and amazing sweetness. SCA SCORE - 92.5 REST: 14-30 days from the date of roasting
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DRIED APRICOT, RED APPLE, CLOVE Drima Zede was first developed by Ninety Plus in Ethiopia in 2013. The ambition was to successfully improve the flavor of common coffee varieties through deeper fermentation. This processing formula is now applied to the Caturra variety in Panama to create a rich and voluptuous cup, reminiscent of great Shiraz wine. SCA SCORE - 92.25 REST: 14-30 days from the date of roasting
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