Origin and Plantation
This 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 Taste
The 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.

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
This 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!

HONEY Process – Character and Taste
In 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.

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
The Kachalu plantations are located in the middle of the South American rainforest, in the heart of Colombia, and profit year-round from the humid and warm climate. Compared to Brazil, Colombia has the special advantage that you need not fear any bouts of cold, which could destroy an entire harvest.

Character and Taste
Considered that this coffee is from South America, it has a surprisingly strong, almost spicy-earthy character. The intensive sweetness of complex aromas from caramel to chocolate is rounded off by a sweet hint of fruits.

Plantation Info
In 1999, 14 coffee farmers started to collaborate by founding a cooperation to produce sustainable and eco-friendly coffee. Their goal: to maintain the habitat of the animals and avoid a contamination of the lo cal water reserves. Their cooperation was called “Kachalu”, a word that they themselves interpreted as “Hope”. Their hope was and still is today that their Kachalu will continue being demanded even in a worldwide coffee crisis.

Particularities
For many years, Colombian coffees were marketed by the Federación Nacional de Café FNC as the quality standard in large consumer countries such as the USA. Coffee for the masses without any real quality control was delivered to supermarkets for a bargain. Our coffee however, comes from small plantations, which are family-run and located in the southern regions of Colombia, such as Huila. When carefully producing these highly desired Arabica varieties the focus lies on quality.

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
This coffee is from the Jungle of Peru, Oxapampa/Villa Rica. The plantation is located at 1,600 m on the Amazon Mountains. The hand-picked coffee cherries are processed directly on the farm. The sun-dried coffee is stored in its parchment for at least three months in order to rest. Then it is peeled and prepared for its export.

Character and Taste
This excellent coffee is unique. Its gourmet taste is a real indulgence for any coffee expert’s palate. Its fine, flowery, not fruity, but slightly spicy and full-bodied cup makes each sip a real experience.

Particularities
Since 2014, Peru is among the Top 20 coffee-producing countries of the world. Arabica beans constitute the dominant portion of Peru’s export goods, ranking Peru at the 5th place on the world market. The most famous coffee cultivation areas on the eastern slopes of the Andes are Chanchamayo, Amazon, the San Martín regions and the southern highland. St Ignacio, located close to the border to Ecuador, forms the central area of coffee plantations in the north. Approximately 75 % of the coffee cultivation areas lie at altitudes of 1,000 to 1,800 m above sea level.

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.

Origin and Plantation
Our “Colombia Supremo” is cultivated and harvested in the growing region of “Huila” where it can freely grow in isolated, shady plantations far away from any foreign influence. The careful nurturing of the coffee cherries and the use of fresh, pure mountain water guarantee an absolute gourmet quality. “Ceiba” is the name of a tree that grows in the “Huila” region, a member of the sub-family of the woollen tree plants (Bombacoideae). These trees with large, palm-shaped leaves provide the necessary shade for the coffee plants.

Character and Taste
Our “Colombia Supremo” has a very impressive and fruity aroma. The combination of fine acidity and body, which is typical for Colombia, makes it an ideally balanced, gentle coffee. Our genuine “Colombia Supremo" inspires every coffee lover.

Also available as decaffeinated coffee

Colombia Swiss Water
item 13394/13392

The decaffeinated Colombia also impresses with a very expressive aroma and a full-flavoured body.

Particularities
For many years, Colombian coffees were marketed by the Federación Nacional de Café FNC as the quality standard in large consumer countries such as the USA. Coffee for the masses without any real quality control was delivered to supermarkets for a bargain. Our coffee however, comes from small plantations, which are family-run and located in the southern regions of Colombia, such as Huila. When carefully producing these highly desired Arabica varieties the focus lies on quality.