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Origin and PlantationThis very special coffee, also called "cat coffee", comes from the Island of Java in Indonesia. It consists of coffee beans, which were eaten and then excreted by a particular species of civets. "Kopi" is the Indonesian name for coffee and "Luwak" is the term for this weasel-like, nocturnal tree dweller, which feeds from the fruit pulp of the coffee cherries. The indigestible coffee beans, on the other hand, are naturally fermented by the enzymes of these animals, creating the popular dark and full flavour. And thus, these thoroughly cleansed and delicately roasted beans enthuse a growing fan base around the world.Character and TasteDue to its lower protein content, the Kopi Luwak is significantly less bitter than other coffee varieties. Its spicy, full flavour is syrup-like and offers delicate hints of dark chocolate flavours with some slight wooden notes. Its aftertaste impresses with a light acidity.PLANTATION INFOThe plantations are situated in the Aceh Province on the island Sumatra. This is where the districts Bener Meriah and Takengon are located where a large mount of Arabica varieties are planted, mainly, though, the Ateng Super variety which is favoured due to its high yield per harvest and its resistance to fungal infestation. The cultivation areas are found at altitudes of 1,500 to 1,600 m above sea level and the maximum production capacity is 150 - 200 kg per month.
PARTICULARITIESAll Arabica coffees in Indonesia are picked by hand, whether they are from small farmers or grown on large plantations. Today, more than 90 % of the coffee is produced on farms with an average area of one hectare. The most unusual method of production in Indonesia is used to create the “Kopi Luwak”. Ripe coffee cherries are eaten bycivets. During the digestion the outer coats of the fruit are removed. The excreted coffee beans are collected, washed and dried.
Origin and PlantationOnly the coffee cultivated in Jamaica on an area of 6,000 hectares may be trademarked as “Blue Mountain”. The Blue Mountains have an average temperature of 20 to 23 °C, sufficient rainfall, as well as soft soil rich in humus due to the volcanic activity which originates there. These are almost ideal growing conditions for highland Arabica coffee. Due to the altitude of above 700 meters, the coffee plants grow considerably slower and need approximately 10 months instead of the usual 6 - 8 months for the beans to ripen. The unique raw coffee can be exported in the typical wooden barrels only after certification.Character and TasteUp to 90 % of the yearly production is exported to Japan, where it is not unusual to pay more than 10 dollars for a cup of this famous cult drink. It is common to offer Jamaica Blue Mountain coffee to Japanese coffee lovers as a gift on New Year’s Day. This coffee speciality is an absolute experience. It has a full, slightly sweet aroma, paired with a mild acidity and an intense, clear and nutty taste. And the low caffeine content - only 0.7 % - has really no comparison!PARTICULARITIESJamaica – heavenly beaches, sun, rum, reggae and the world-famous Blue Mountain coffee. Coffee from Jamaica can be potentially wonderful, full and mild. Preconditions for this are a good harvest and processing as well as quick transportation. The latter being the most testing challenge for this famous coffee. Today, the immaculate Jamaica Blue Mountain from the eponymous mountain range reaches the highest prices worldwide.
Origin and PlantationWest Java coffee from the region Sunda close to the city of Badung. Even though this is the oldest cultivation region for coffee on Java, there are only a few coffee bushes left. The largest part of the exported coffees is cultivated in the east of the country, primarily state-operated. It is mainly rice, onions, carrots and cabbage, which are planted in the west for the local markets, and few farmers have kept their coffee cultivation. The cultivation takes place at altitudes of 1,400 to 1,550 m and the beans are hand-selected from various varieties before being washed.Character and TasteThe West Blue Java has an unusual taste for a Java coffee due to the wet processing and its unusual cultivation region. The slightly earthy character, which is typical for Indonesian coffees, is rather subtle in this Java compared to its eastern neighbours. Instead, it impresses with its body and a sweetness, which is seldom found among Indonesian coffees. A hint of chocolate aromas underlines this special sweetness.PARTICULARITIESAll Arabica coffees in Indonesia are picked by hand, whether they are from small farmers or grown on large plantations. Today, more than 90 % of the coffee is produced on farms with an average area of one hectare. The most unusual method of production in Indonesia is used to create the “Kopi Luwak”. Ripe coffee cherries are eaten by civets. During the digestion the outer coats of the fruit are removed. The excreted coffee beans are collected, washed and dried.
Origin and PlantationThis exceptional coffee from Indonesia is cultivated at the edge of the Toba Lake on the Island of Sumatra. The plantations are run by many small farmers, who receive a lot of support from the exporter such as interest-free pre-financing of the fertilizers needed for cultivation. In addition, other projects such as a children´s home and a vocational college for nurses are sponsored. This special coffee is produced at an altitude of approximately 1,200 m above sea level and the semi-washed process yields it its exceptional flavour. The sustainability of this wonderful coffee is traceable to the individual plantation and coffee farmer.Character and TasteThe complex profile of the cup is ideally suited as filter coffee. Good body, fine and full flavour, slight fruit acid in the background, flowery, dark chocolate notes, spicy.PARTICULARITIESAll Arabica coffees in Indonesia are picked by hand, whether they are from small farmers or grown on large plantations. Today, more than 90 % of the coffee is produced on farms with an average area of one hectare. The most unusual method of production in Indonesia is used to create the “Kopi Luwak”. Ripe coffee cherries are eaten by civets. During the digestion the outer coats of the fruit are removed. The excreted coffee beans are collected, washed and dried.
Origin and PlantationKetiara is a coffee cooperative run by women, formed by 1,000 members, of who 90 % are women. It was founded in 2008 and has been certified organic and fair trade since 2012. The members of Ketiara are proudly responsible for the entire value chain: they cultivate, process and export their organic coffees all by themselves. With a strong focus on social responsibility and sustainability.Character and TasteThe highland coffee Sumatra Pongo is somewhat strong in taste and will convince you with its delicately fruity notes and slight hints of dark cocoa beans. This unique flavour is reflected in the profile of the cup and was rated by the SCA with 84 to 88 points on average.PARTICULARITIESAll Arabica coffees in Indonesia are picked by hand, whether they are from small farmers or grown on large plantations. Today, more than 90 % of the coffee is produced on farms with an average area of one hectare. The most unusual method of production in Indonesia is used to create the “Kopi Luwak”. Ripe coffee cherries are eaten by civets. During the digestion the outer coats of the fruit are removed. The excreted coffee beans are collected, washed and dried.
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