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Origin and PlantationThis family-run business from Costa Rica produces exceptional plantation coffees in the West Valley at altitudes of 1,500 to 1,700 m. Thanks to the volcano, the soil there is very rich in nutrients and offers ideal preconditions for coffee cultivation. We were able to obtain another batch of these three excellent varieties and we are delighted to be able to offer them to you. They were produced using traditional methods and perfectly reflect the typical, worldwide famous flavour of Costa Rica coffees. A speciality which you must definitely sample!RED HONEY Process / HONEY Process - Character and TasteIn order to make the drying process of the coffee somewhat easier, but also preserve some of the fruity flavour in the cup, the coffee cherry is crushed, but not washed. In the „RED HONEY Process“ the coffee beans, still encased in their fruit pulp, are dried in the sun.In the „HONEY Process“ only about half of the pulp remains on the bean. A full-bodied, fruity, chocolate-like flavour in the cup is typical for this process.PARTICULARITIESIn the 80s and 90s, coffee from Costa Rica lost its world-famous character due to the desired mass production. Even though the country is small and the plantations were mainly owned by small to medium-sized families, for decades coffee was produced almost entirely in large production facilities. This is why the coffee lost its unique character. Today, it is possible for small farmers to produce their own coffees and market them at a gain. The quality has thus yet again reached the high levels of old times.
Origin and PlantationThis coffee is produced by a cooperation called “MUUNGANO”, which means “solidarity” in Swahili. The various tribes of the Congo were divided by wars. Since its foundation in 2009, MUUNGANO has grown from 350 to more than 4,000 members (as of 2015). Thanks to this cooperation, the tribes are now working together again and thus ensure a better future for their families. The Organisation produces one of Congo’s best coffee specialities thanks to their great passion for quality.Character and TasteA slight hint of spiciness is united with some delicate citrus notes and hints of berries. This coffee is a unique experience, which will surely win over any coffee lover.PARTICULARITIESMany different coffee varieties are cultivated here. Robusta is the prevealing plant, cultivated mainly in the Northeast of the country in the regions of Isiro and the lowlands of Ubangi, Uele and Kasai. High quality Arabica comes from the highlands of Kivu and Ituri. The ratio of Robusta to Arabica is approximately 5:1 considering the harvest amounts.
Origin and PlantationThis family-run business from Costa Rica produces exceptional plantation coffees in the West Valley at altitudes of 1,500 to 1,700 m. Thanks to the volcano, the soil there is very rich in nutrients and offers ideal preconditions for coffee cultivation. We were able to obtain another batch of these three excellent varieties and we are delighted to be able to offer them to you. They were produced using traditional methods and perfectly reflect the typical, worldwide famous flavour of Costa Rica coffees. A speciality which you must definitely sample!RED HONEY Process / HONEY Process – Character and TasteIn order to make the drying process of the coffee somewhat easier, but also preserve some of the fruity flavour in the cup, the coffee cherry is crushed, but not washed. In the „RED HONEY Process“ the coffee beans, still encased in their fruit pulp, are dried in the sun.In the „HONEY Process“ only about half of the pulp remains on the bean. A full-bodied, fruity, chocolate-like flavour in the cup is typical for this process.PARTICULARITIESIn the 80s and 90s, coffee from Costa Rica lost its world-famous character due to the desired mass production. Even though the country is small and the plantations were mainly owned by small to medium-sized families, for decades coffee was produced almost entirely in large production facilities. This is why the coffee lost its unique character. Today, it is possible for small farmers to produce their own coffees and market them at a gain. The quality has thus yet again reached the high levels of old times.
Origin and PlantationThis family-run business from Costa Rica produces exceptional plantation coffees in the West Valley at altitudes of 1,500 to 1,700 m. Thanks to the volcano, the soil there is very rich in nutrients and offers ideal preconditions for coffee cultivation. We were able to obtain another batch of these three excellent varieties and we are delighted to be able to offer them to you. They were produced using traditional methods and perfectly reflect the typical, worldwide famous flavour of Costa Rica coffees. A speciality which you must definitely sample!NATURAL Process – Character and TasteThe whole coffee cherry is dried in the sun. This process is very elaborate, because the moisture inside the fruit might cause the onset of mould, which, in turn, causes that the entire fruit starts to ferment and becomes inedible. In order to prevent this, the coffee is often turned (by hand) in the sun. The result of this elaborate process is a very fruity cup with a full, sweetish flavour.PARTICULARITIESIn the 80s and 90s, coffee from Costa Rica lost its world-famous character due to the desired mass production. Even though the country is small and the plantations were mainly owned by small to medium-sized families, for decades coffee was produced almost entirely in large production facilities. This is why the coffee lost its unique character. Today, it is possible for small farmers to produce their own coffees and market them at a gain. The quality has thus yet again reached the high levels of old times.
Origin and Plantation
Origin and Plantation:Our Costa Rica Naranjo is cultivated at altitudes of between 1,200 to 1,700 m. The nutrient-rich soil, the warm climate and the excellent location in the highlands ensures a first class coffee quality. The coffee cherries are hand-selected Our Costa Rica Naranjo is cultivated at altitudes of between 1,200 to 1,700 m. The nutrient-rich soil, the warm climate and the excellent location in the highlands ensures a first class coffee quality. The coffee cherries are hand-selected in order to guarantee that only the finest coffee beans are chosen. The Costa Rica Naranjo is traded directly with the local plantation owners, completely without intermediates. This helps the farmers to improve their harvests, sales and prospects in order to guarantee that only the finest coffee beans are chosen. The Costa Rica Naranjo is traded directly with the local plantation owners, completely without intermediates. This helps the farmers to improve their harvests, sales and prospects while it protects the environment and the natural resoures of the country.while it protects the environment and the natural resoures of the country.Character and Taste:Character and TasteThe Costa Rica Naranjo impresses with its slightly malty, nutty flavour and wonderful citrusy afternote. More than 800 different scent components are a guarantee for an incomparable taste. The Costa Rica Naranjo impresses with its slightly malty, nutty flavour and wonderful citrusy afternote. More than 800 different scent components are a guarantee for an incomparable taste. PARTICULARITIESPARTICULARITIESIn the 80s and 90s, coffee from Costa Rica lost its world-famous character due to the desired mass production. Even though the country is small and the plantations were mainly owned by small to medium-sized families, for decades In the 80s and 90s, coffee from Costa Rica lost its world-famous character due to the desired mass production. Even though the country is small and the plantations were mainly owned by small to medium-sized families, for decades coffee was produced almost entirely in large production facilities. This is why the coffee lost its unique character. Today, it is possible for small farmers to produce their own coffees and market them at a gain. The quality has coffee was produced almost entirely in large production facilities. This is why the coffee lost its unique character. Today, it is possible for small farmers to produce their own coffees and market them at a gain. The quality has thus yet again reached the high levels of old times.
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