HONEY, TANGERINE, MANGO, PAPAYA
VARIETY: CATURRA, CASTILLO
ALTITUDE: 1700м.
REGION: HUILA
PROCESSING: WASHED
REST: 14 – 30 DAYS FROM THE DAY OF ROASTING
65,00 лв. Original price was: 65,00 лв..45,50 лв.Current price is: 45,50 лв..
HONEY, TANGERINE, MANGO, PAPAYA
VARIETY: CATURRA, CASTILLO
ALTITUDE: 1700м.
REGION: HUILA
PROCESSING: WASHED
REST: 14 – 30 DAYS FROM THE DAY OF ROASTING
Weight | N/A |
---|---|
Dimensions | N/A |
Weight | 1 кг. (спестявате 10%) |
Grinding | Beans, Large – french press, Medium – Hemex, Medium fine – V60, Fine – Coffeemaker, Aeropress, Very fine – Espresso, Cezve |
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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
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
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
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
COCOA, LEMON ZEST, HONEY Hernan Becerra is living in a radius of 250m. with his family. When you meet them, you can feel how connected they go about producing wonderful coffees. The whole family is passionate dedicated to producing the best possible coffees with great care. He and his brother are very proud of their coffees and of the washing process which they use to develop the wonderfully flavours that you can find in the cup. SCA SCORE - 85.00 REST: 14 - 30 days from the date of roasting
FOREST FRUITS, HONEY, STRAWBERRY, BANANA MIXED WITH POMEGRANATE, GRAPEFRUIT ACIDITY, MEDIUM FULL BODY Ethiopian Sidamo Guji coffee is known for having extremely fruit forward flavors. We from “First boutique coffee factory” lightly roast these Sidamo Guji coffee beans to ensure the true berry and wine-like flavors shine through and level out into a well-rounded, earthy finish. This bright, acidic Guji coffee is hailed for its unique and exquisite flavor and body. SCA SCORE - 87.00 REST: 14 - 30 days from the date of roasting
DARK CHOCOLATE, MARASCHINO CHERRY, PLUM Kambera is now cultivated at Ninety Plus Gesha Estates in Panama, a proof of concept of the model inspired by Ninety Plus founder - Joseph’s very first visits to Ethiopian coffee communities and coffee wilderness. Kambera is distinguished by its characteristic chocolate taste qualities, combined with the aroma of fruits. SCA SCORE - 95.00 REST: 14-30 days from the date of roasting
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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