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Origin and Plantation
The constant climatic conditions at altitudes of approx. 1,300 m let the coffee cherries ripen perfectly in northern Thailand. The varieties which are cultivated here are Arabica- Yellow & Red Caturra as well as Catimor. The harvest takes place from mid-November until mid-March. In order to pick only the ripe coffee cherries, the harvest is exclusively done by hand. Any green or overripe cherries that may have been accidentally picked are separated out before the further processing. The coffee cherries are washed in tiled basins and fermented for 36 hours before they are washed again with fresh water and dried in the sun on bamboo mats for approx. 12 - 22 days.

Character and Taste
At first, the Pang Khon coffee envelops your palate with a very mild aroma, which strongly reminds of chocolate, as well as light hints of nuts combined with a very delicate citrus flavour. In the aftertaste, it becomes voluminous with fine aromas of caramel. You simply must try this coffee!

Plantation Info
The hill tribe Akha cultivates our special Pang Khon coffee at altitudes of up to 1,500 m in the shade of fruit and forest trees. The many trees and bushes on the plantation also prevent the soil from erosion and ensure a favourable nutrient exchange between the soil and the surface. The government prohibits extensive agriculture and the use of chemicals, in order to preserve the natural resources of the region. Almost every inhabitant of the small village is involved in coffee cultivation. Together, these families form a cooperative, which has the goal to improve the local living conditions. It facilitates direct access to the international market for the peasants, without any
intermediaries.

Particularities
Thailand takes up third place among the coffee producing countries of Asia. 99 % of its production is Robusta. Arabica coffee is grown in the North of Thailand. The Thai royal family initiated the coffee production in the Northern border region to Myanmar and Laos (Golden Triangle) in order to replace opium plantations. Arabica coffee has proven to be the right choice as its production is very profitable in this region. Hence, it is a good alternative for the Hill Tribes.

Origin and Plantation
In Yemen, coffee is mainly roasted in the sun. The beans are spread out on the roofs of the surrounding mud-walled houses. The coffee cherries absorb the humidity from the houses and receive an earthy note. The beans are separated from the cherries with the help of traditional millstones and then blended with traditional spices. Yemen coffee is very sought after, but only available in small amounts. The government and the agricultural department are currently trying to increase the production by establishing new cultivation methods, developing modern irrigation systems and creating protected areas for old and young coffee plants.

Character and Taste
This aromatic, fragrant coffee offers wild, exotic notes of black cherries, cinnamon and chocolate that are in perfect harmony with its pleasant tanginess. The creamy cup is made perfect by a long-lasting, clean finish of citrusy tanginess.

Particularities
In Yemen, coffee is still being cultivated using traditional methods. It is picked by hand and spread out on roofs to be dried in the sun. The cultivation is almost entirely organic. Coffee from Yemen is very sought after on the world market. Its price is expensive because the country is covered to 70% by desert. Only 3% of Yemen is suitable for the cultivation of coffee and the hot climates, as well as the limited availability of water, are further obstacles. The coffee has a chocolate-like aftertaste and a distinct spiciness, which add to the unusual character of this beverage.

Origin and Plantation
Coffee cultivation had taken place in Zambia before, but was ceased due to its lack of profitability. Its breakthrough came only when it was realized that Arabica coffee could be grown at altitudes of just 900 meters, starting a trial cultivation of 20 hectares. Today, the Mubuyu Farm grows Arabica coffee on 60 hectares and sells it worldwide.

Character and Taste
A spicy-fruity note with a hint of tangerines complements the medium body of this coffee. The chocolaty aftertaste is long-lasting and will slowly melt on your tongue. Floral flavours and a delicate acidity ensure that each sip is pure indulgence.

Particularities
Thanks to its mild, tropical climate, Zambia has the perfect preconditions for cultivating Robusta. Missionaries brought coffee from Kenya and Tanzania to Zambia in the 1950s. It is mainly grown on large, modern plantations. One of its specialities is the so-called pearl bean. It looks very different from a normal coffee bean, which grows in pairs of two in one coffee cherry, pressed together on the flat side. The pearl bean grows by itself and thus has a round, pearl-like shape.

Origin and Plantation
This coffee is cultivated on the border to Congo in the Rwenzori mountain range. AA represents the large Screen 17 Up beans. Arabica coffee from Uganda is famous for its well-balanced flavour: a full body and a mild tanginess.

Character and Taste
The cup of this coffee is characterized by a strong, berry-like taste that is united with a hint of dark chocolate. You should definitely try this coffee as an espresso or with milk, which will allow the unique, aromatic notes of red berries and blueberry cake to fully unfold.

Particularities
Uganda is among the ten most important coffee producing countries of the world and is the second-largest producer of Robusta. Originating in the rainforest, Robusta makes up 90% of the coffee production. The intensive taste of the Ugandan coffee sets it apart from the lesser aromatic coffees of its neighbouring countries. Nevertheless, you can still find the characteristic, fruity note of African beans. This coffee impresses with a lot of flavour and spice, but has little tanginess.