Sessione privata

Origin and Plantation
Located on the eastern slopes of the massive volcanoes of Central America and in the area of influence of the Atlantic trade winds, the coffee cherries ripen at cultivation altitudes of 1.200 m over a period of more than ten months and in a perfect, cool and humid microclimate.

Character and Taste
The altitudes, the climate and the thoroughly withered soil ensure that this coffee impresses with an exceptionally nice, full body, with a delicate acidity, a slight hint of fruit and notes of chocolate and caramel. Thanks to the excellent preconditions, the Guatemala Lampocoy belongs among the top coffees of Guatemala.

Plantation-Info
The farmers of the small mountain village Lampocoy, located in the eastern Nuevo Oriente/Guatemala, have been producing excellent coffees for more than 100 years. In 2011. The German television author Dethlev Cordts discovered this coffee and first brought it to Europe where this organically cultivated coffee was excellently received. It is thanks to the sales structure established by Cordts that the farmers can make a living from harvesting only roughly 30 tons of green coffee annually. The coffee is not sold laboriously via middlemen, but traded directly. Due to this direct sale, the farmers can achieve a price, which is significantly above the world market level.

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 excellent coffee. Plantations with huge estates or small micro farms within the same region offer different qualities with a large variety of flavour characteristics.

Origin and Plantation
Our Luna Jaguar comes from the Finca Santa Isabel Estate, a traditional family business in the highlands of San Jerónimo, Copán - in the west of Honduras. Situated at an altitude of 1,200 – 1,500 meters, the farm benefits from ideal climatic conditions, fertile soils and a long tradition of coffee cultivation. For three generations, the family has dedicated itself to the cultivation of Arabica coffee, focusing on sustainability, quality and respect for nature. The coffee grows in the shade of native trees, surrounded by protected forest areas that promote a rich biodiversity.

Character and Taste
Elegant and juicy, with notes of tropical fruit and honey. A medium-light acidity and silky mouthfeel are accompanied by subtle floral hints and a smooth, lingering finish.

Origin and Plantation
This coffee comes from an organization from San Andrés in Honduras which cultivate red and yellow Catuaí on 275 hectares and 1.100 - 1.300 m above sea level. Through decades of experience in coffee cultivation, excellent climatic conditions on site and careful manual labor, the Copán coffee farmers succeed in producing coffee of the highest quality.

Character and Taste
The Copantillo is strong and full-flavoured, yet has little acidity. Its flavour reminds of walnuts and chocolate. This harmonious profile will quickly enthuse even experts!

Particularities
In Honduras, coffee can be grown in almost all regions, a feat which has made it Central America’s largest coffee producer. 92 % of the growers are small farmers. Coffee is the most important export product of Honduras. Several Arabica varieties, such as Pacas and Typica, are mainly cultivated in the highlands.

Origin and Plantation
This project coffee comes from the Copán region in the west of Honduras, near the Macaw Mountain Bird Park. The cherries for this special Arabica blend are grown and processed by many different small farmers around Copán Ruinas. The collaboration supports the protection of native bird species, including the rare macaws.

Character and Taste
Full-bodied, round and strong, with aromas of dark chocolate, roasted nuts and a fine citrus freshness. Ideal for lovers of intense filter coffees.

Origin and Plantation
Only 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 m, 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 Taste
Up 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!

Particularities
Jamaica – 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.