Sessione privata

Origin and Plantation
The approximately 300 top Arabica types have inspired demanding coffee connoisseurs for a long time. The growing region Tarrazu is located south of the capital San José. It is one of the most renowned of the country. When Columbus dropped anchor in Costa Rica (Spanish for “rich coast”), there was no coffee yet to be found. Only some 250 years ago, the first plants were brought into the country from Cuba. Today, there are more than one hundred coffee trees per citizen. The nation is a grand coffee country: Costa Rica was the first Central American country to use scientific innovations and agricultural technology and it led the growing and production process to an exemplary standard.

Character and Taste
“Costa Rica Tarrazu” obtains its international recognition from its impressive aromatic acidity. The taste is very mild and a result of the manual roasting process. A harmonic body completes this coffee’s aromatic profile with its exemplary character. “Costa Rica Tarrazu” is among the world’s best coffees.

Plantation Info

This is the best coffee from small farmers located in the region between San Marcos de Tarrazú and Santa Maria de Dota, the heart of the world-famous coffee region Tarrazú in Costa Rica. The coffee is exclusively picked by hand which guarantees that only the ripe, red coffee cherries are used for production. The family Castro Jimenez, which has long-standing contacts to the small farmers of the region, processes the coffee beans in its own, high quality production facility. The traditionally fermented, washed and dried coffee subsequently undergoes four further processes that highly affect the quality: it is sorted by size, colour, density and weight.

Particularities
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 thus yet again reached the high levels of old times.

Origin and Plantation
Only the best beans from the plantation areas in the east and the centre of Cuba are used. Most of the coffee grows on steep slopes of the mountain chains at an average altitude of 400 to 800 m. The plantations are managed by state-owned cooperatives. Artificial fertilisers are not used. Control and development of the plants is carried out with great care and it is considered to be of great value to maintain and expand their natural growth. Coffee plantations have always been managed according to the original tradition.

Character and Taste
The best Cuban coffee is the “Turquino”. Still a secret tip, it is incomparably well-balanced and spicy, with a full aroma and an incredibly long-lasting aftertaste. It is grown in lower regions; hence it is lower in acidity than other Central American coffees. A rich and original coffee for real connoisseurs. Its bouquet and taste are reminiscent of the character of famous Cuban cigars. The colour of the bean is unique, something in between medium and dark brown. The Cuba “Turquino” is often mentioned among connoisseurs alongside the Blue Mountain from Jamaica and the Kona from Hawaii.

PARTICULARITIES
All coffee that is produced in Cuba is exported centrally by Cubaexport and the producers and processors are paid a fixed price for the coffee by the government. Currently, Japan and France are the most important export markets for Cuba; smaller amounts are also sold to Germany, Great Britain, Canada and New Zealand. On the domestic market, coffee consumption is limited to two ounces of coffee per Cuban citizen, every 15 days.

Origin and Plantation
The Dominican Republic was one of the first colonies that received coffee seeds from Martinique at the beginning of the 18th century. In the last decades the Republic suffered from crises, revolutions and poverty. The country has been recovering slowly from all the trouble and the economy has only recently started to recover. Apart from tourism, the export of coffee is a very important economic factor for the country. Only few people know about the high quality coffee, which ripens under ideal growing conditions on many small farms. Our coffee comes from the northwest of the island, the best cultivation region of the country, the so-called “Barahona”. The raw coffees are washed and dried in the sun.

Character and Taste
In Japan, people love blending this coffee with the famous “Jamaica Blue Mountain”. This became an insider tip in the USA a long time ago, since it promises an ideal combination of acidity, body and aroma. The coffee gets its extraordinarily intense sweetness due to the careful processing. This coffee is a fine, exotic speciality in our assortment that prepares you pleasantly for your next Caribbean vacation.

PARTICULARITIES

Due to its geographical location, one would assume that coffee from the Dominician Republic is rather mild and smooth, like other island coffees. But its flavour is more similiar to the clean, washed coffees from Central America, with a light acidity and a full body. Nevertheless, you must choose carefully. Our aim is diligent processing and quick transport to Germany.

Origin and Plantation
Vilcabamba, literally translated "The Holy Valley", is a small village in southern Ecuador with the fitting co-name "Valley of the Centenarians". There is no other city in the western hemisphere where more people grow older than 100 years and are still healthy and fit. Whether this is due to the excellent climate or due to the "Agua de Oro", the golden water, which can be found in this valley, has not yet been scientifically proven. There is no doubt, however, that speciality coffees are grown here at an altitude of 1,500 m. The ripe cherries are picked by hand and washed in clear mountain spring water after removing the pulp. Finally, they are dried in the sun.

Character and Taste
Flavour enrichment not only for centenarians! This coffee already hints at its special quality with its full-bodied, expressive body and a fine chocolate note. The nippy, yet subtle tanginess and in particular the fresh, slightly fruity aromas should win over any coffee lover. Even though we cannot guarantee that this coffee will make you live longer, it will definitely be an indulgence for your taste buds.

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 producing countries close by, Ecuador has perfect climatic and geographical conditions for growing coffee and excellent qualities can therefore be found.

Origin and Plantation
The Galapagos Islands, which are known for their flora and fauna, belong to Ecuador since the end of the last century. The first coffee was cultivated on the island Chatham in 1879 already, when the first plants were imported from the French colonies. Today, this island is called San Cristobal and still produces excellent coffee. The unique climate, which is moderately tropical due to the Humboldt stream, is responsible for generous amounts of rainfall on the southern part of the island in the months of January to May. This climate, combined with the relatively young volcanic soil rich in nutrients, offers excellent growing conditions for the coffee plants. In addition, law forbids the use of pesticides and chemical fertilizers.

Character and Taste
A full body and well-balanced taste in combination with its fresh flavour and the pleasant, smooth tanginess is rounded off by a delicate hint of chocolate. The flavour remains on your palate for some time and does not have to hide behind the world-famous Caribbean coffee.

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.