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Origin and Plantation
In 1892, Rafael Alvarez L founded the Finca La Reforma on the slopes of the volcano Santa Ana. Today, it is owned by the fourth generation of this family. The Red Bourbon Arabica, which is cultivated on this plantation, grows in the shade of local trees, which improve the soil and offer a habitat for birds. These perfect growing conditions as well as the initiative for sustainable cultivation result in an exceptional Arabica coffee.

Character and Taste
La Reforma is perfect as a 100 % single origin coffee and offers you a well-balanced body with a light, chocolaty spiciness. Its fruit pleasantly reminds of apricots and cherries.

PARTICULARITIES
Coffee has been cultivated in El Salvador since the mid-18th century. It is exclusively Arabica coffee that is grown. The cultivation takes mainly place on the slopes facing the sea. Thanks to the long-standing tradition, coffee is much more for the farmers than simply a business. They view its cultivation as an art and see its quality as their most important duty.

Origin and Plantation
This exquisite coffee comes from the region of Loja, located at the southern highland slope of Ecuador. The plantation lies at an altitude of 1,900 m in the Andes where we can find the best climatic conditions for the cultivation and sun drying of this excellent Arabica coffee. The hand-picked coffee beans are thoroughly cleaned and, thus, rid of the fruit pulp. The coffee is then spread out evenly on "sun patios" where the coffee is slowly and evenly dried in the sun, reducing the humidity content to 11-12 %. Then, the coffee is stored for at least 30 days and is skinned only just before its export. This is how it receives its excellent taste full of character.

Character and Taste
This perfected coffee excels due to its round body with a nippy tanginess and a fine, chocolaty aftertaste. A must-have for any coffee enthusiast.

PARTICULARITIES
Ecuadorian coffee has a long history. It was introduced in the early 19th Century and became the main export product in the early 20th Century. Due to problems with bad harvests and poor production methods, which impeded a homogeneous quality, coffees from Ecuador never made it into the list of top quality coffees. Like other coffee prod ucing countries close by, Ecuador has perfect climatic and geographical conditions for growing coffee and excellent qualities can therefore be found.

Origin and Plantation
Where the coffee has its wild origin - the region Kafa, which gave its name to this coffee, lies in the south-western region of Ethiopia. This is where the coffee grows at altitudes of 1,400 to 2,100 m above sea level, largely wild, in the deep forests of the province and almost without human interception. This forest coffee is mainly processed naturally, which means that the coffee cherry is cleaned and then dried in the sun.

Character and Taste
Ethiopian coffee has a spicy, strong flavour, rounded off by a medium acidity and a rich, chocolaty body. As opposed to its brother from Sidamo, this coffee has a light acidity, a well-balanced flavour and a pleasant fruitiness

PLANTATION-INFO
For some time now, it has been possible for the farmers to make a living by cultivating coffee. This is thanks to a clever businessman from Freiburg, Germany, and his fellows. For years, they have been trying to bring a balance to the forests of Kafa in order to prevent their overexploitation. They have succeeded in establishing a business that made it possible for 6600 Ethiopian farmers and their usually very large families to escape the struggle for survival. The farmers of this region pick the “Forest Coffee” (also called “wild coffee”) by hand.

PARTICULARITIES
Ethiopia is the country of birth of coffee. In some regions, coffee is only available washed, in other regions, it is only offered unwashed. There are, however, also areas where both types are offered. The differing processing methods reflect the diversity of taste. A special focus should be put on the quality of the coffees, which may vary significantly from one sample to the next.

Origin and Plantation
The growing region Sidamo is located in the south of the country, at the edge of the Ethiopian Highlands. Similarly to the other Ethiopian regions, coffee is cultivated in small peasant structures. Another well-known coffee region in Ethiopia is Harar, one of the highest growing regions worldwide. Ethiopia, the former Abyssinia, is known as the birthplace of coffee. Descendants of the oldest coffee plants were found in the Ethiopian Highlands. Today, the country is the most important exporter of Arabica. Some 12 million Ethiopians earn their living by growing coffee on mostly small plantations.

Character and Taste
Ethiopian coffee is not easy to describe. The coffee lover experiences an impressive variety in taste when drinking "Ethiopia Sidamo". Its particularly spicy, strong aroma is accompanied by a heavy chocolate fullness. A very rich body with a slightly flowery, note contributes to this coffee’s richness.

Particularities
Ethiopia is the country of birth of coffee. In some regions, coffee is only available washed, in other regions, it is only offered unwashed. There are, however, also areas where both types are offered. The differing processing methods reflect the diversity of taste. A special focus should be put on the quality of the coffees, which may vary significantly from one sample to the next.

Origin and Plantation
This Guatemalan coffee comes from the growing region of Antigua, which is renowned for its outstanding quality and is probably the most famous growing region. Most of Guatemala’s coffee plantations are located in the south of the country. There, the fertile soils of the volcanic mountainsides of the Sierra Madre provide ideal conditions for Arabica beans. Coffee from Guatemala has always been among the worlds best. The coffee has brought prosperity to the country. The triumphal march of gourmet coffee in the US has made Guatemala one of the leading producers of high-quality gourmet coffee today.

Character and Taste
“Terra Rossa” has a fine and fruity acidity with a distinct, full body. Its complex and rich aroma is surrounded by a harmonic mildness. Its light cocoa note can be noticed in the aftertaste.

Particularities
Guatemalan coffee could be awarded a prize for the best quality in Central America. But this does not automatically mean that all Guatemalan coffees are good. The country has an outstanding potential for exceptionally good coffee. Plantations with huge estates or small micro farms within the same region offer different qualities with a large variety of flavour characteristics.