Origin and Plantation

Myanmar, more commonly known as the former Burma, is a fairly young coffee-growing region with a very limited coffee production. First-class Arabica varieties are nevertheless cultivated here. Consequently, there is a great demand for these speciality coffees. The coffee is grown at an altitude of 1100-1600m by small farmers and their families and then picked by hand.

 Character and Taste

The coffee has a full-bodied, clear cup profile with an aftertaste of caramel and marzipan notes and also impresses with a pleasant fruity acidity and subtle floral nuances.

Particularities

The former Burma (today Myanmar) is a state located on the Indian Ocean in Southeast Asia. In the center of the country, along the Irrawaddy River, lies central Myanmar with its fertile soils. On the border with China and India lies the Kachin Mountains, a southern foothill of the Himalayas. In this mountainous area stands the 5881 m high and thus largest mountain in the Southeast Asia, the Hkakabo Razi. In 2011, after 50 years, the ongoing military dictatorship in Myanmar was replaced by a democratic government. Until today there are violent conflicts between different ethnic groups in the country.

Origin and Plantation
In Yemen, coffee is mainly roasted in the sun. The beans are spread out on the roofs of the surrounding mud-walled houses. The coffee cherries absorb the humidity from the houses and receive an earthy note. The beans are separated from the cherries with the help of traditional millstones and then blended with traditional spices. Yemen coffee is very sought after, but only available in small amounts. The government and the agricultural department are currently trying to increase the production by establishing new cultivation methods, developing modern irrigation systems and creating protected areas for old and young coffee plants.

Character and Taste
This aromatic, fragrant coffee offers wild, exotic notes of black cherries, cinnamon and chocolate that are in perfect harmony with its pleasant tanginess. The creamy cup is made perfect by a long-lasting, clean finish of citrusy tanginess.

PARTICULARITIES
In Yemen, coffee is still being cultivated using traditional methods. It is picked by hand and spread out on roofs to be dried in the sun. The cultivation is almost entirely organic. Coffee from Yemen is very sought after on the world market. Its price is expensive because the country is covered to 70% by desert. Only 3% of Yemen is suitable for the cultivation of coffee and the hot climates, as well as the limited availability of water, are further obstacles. The coffee has a chocolate-like aftertaste and a distinct spiciness, which add to the unusual character of this beverage.

Origin and Plantation
The constant climatic conditions at altitudes of approx. 1,300 m let the coffee cherries ripen perfectly in northern Thailand. The varieties which are cultivated here are Arabica- Yellow & Red Caturra as well as Catimor. The harvest takes place from mid-November until mid-March. In order to pick only the ripe coffee cherries, the harvest is exclusively done by hand. Any green or overripe cherries that may have been accidentally picked are separated out before the further processing. The coffee cherries are washed in tiled basins and fermented for 36 hours before they are washed again with fresh water and dried in the sun on bamboo mats for approx. 12 - 22 days.

Character and Taste
At first, the Pang Khon coffee envelops your palate with a very mild aroma, which strongly reminds of chocolate, as well as light hints of nuts combined with a very delicate citrus flavour. In the aftertaste, it becomes voluminous with fine aromas of caramel. You simply must try this coffee!

PLANTATION INFO
The hill tribe Akha cultivates our special Pang Khon coffee at altitudes of up to 1,500 m in the shade of fruit and forest trees. The many trees and bushes on the plantation also prevent the soil from erosion and ensure a favourable nutrient exchange between the soil and the surface. The government prohibits extensive agriculture and the use of chemicals, in order to preserve the natural resources of the region. Almost every inhabitant of the small village is involved in coffee cultivation. Together, these families form a cooperative, which has the goal to improve the local living conditions. It facilitates direct access to the international market for the peasants, without any
intermediaries.

PARTICULARITIES
Thailand takes up third place among the coffee producing countries of Asia. 99 % of its production is Robusta. Arabica coffee is grown in the North of Thailand. The Thai royal family initiated the coffee production in the Northern border region to Myanmar and Laos (Golden Triangle) in order to replace opium plantations. Arabica coffee has proven to be the right choice as its production is very profitable in this region. Hence, it is a good alternative for the Hill Tribes.

Origin and Plantation
Our coffee rarity comes from the farm Gauribesi which is approximately 75 hectares large and located in the region Nuwakot, roughly 75 km to the north of the capital Kathmandu. The farm lies at almost 1,000 m altitude and is surrounded by the snow-covered mountain range named "Ganesh Himal" and insight of the meltwater-fed river Trisuli offering an exceptionally panoramic view. The reforestation of former rice fields provides the coffee shrubs with shade and offers refuge for the local wildlife.

Character and Taste
The coffee is processed using the pure, crystal-clear glacial water from the Himalaya mountains. The taste with slight hints of limes, plums and some currants is bull-bodied and well-balanced. Pure indulgence.

PARTICULARITIES
The Himalaya Mountain Range is the tallest mountain range of the world. Ten out of the fourteen mountains worldwide which are taller than 8,000 metres belong to the Himalaya. Amongst them, the Mount Everest, which is the tallest mountain on Earth with its 8,848 m. The coffee from this region is as unique as the region itself - our Mount Everest coffee from Nepal - an absolute rarity.

Origin and Plantation
If you consider quality and an extraordinary coffee character, Kenya belongs to one of the best producers worldwide! Due to their rarity, Kenyan “pearl beans” are an absolute speciality. If the coffee tree cannot deliver sufficient nutrients to the coffee cherries that grow at the very end of the bush, the bush develops only one bean in the cherry, a so-called pearl bean. This individual bean collects so much strength and grows so slowly that it becomes more aromatic than a flat bean. Our “pearl beans” are from the “Kiundi” region and are hand-selected from the annual harvest.

Character and Taste
The experienced roast master needs to use all his capability and skills in the roasting process since pearl beans are of rare beauty. If he is successful in roasting, the typical chocolate-like character and mild, spicy fullness of Kenyan coffee will develop.

PARTICULARITIES
Kenya is the driving force of the East African world of coffee. From the cup up to the market, everything is first class. Kenya’s research and development sets an example, its quality control is meticulous and many of the thousands of small coffee growers are skilled in agriculture. The best of Kenya’s coffees are not simply sold as generic AA or AB coffees; they are sold to the highest bidder in auctions. The heated competition pushes up the prices.

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 growing region Sidamo is located in the south of the country, at the edge of the Ethiopian Highlands. Similarly to the other Ethiopian regions, coffee is cultivated in small peasant structures. Another well-known coffee region in Ethiopia is Harar, one of the highest growing regions worldwide. Ethiopia, the former Abyssinia, is known as the birthplace of coffee. Descendants of the oldest coffee plants were found in the Ethiopian Highlands. Today, the country is the most important exporter of Arabica. Some 12 million Ethiopians earn their living by growing coffee on mostly small plantations.

Character and Taste
Ethiopian coffee is not easy to describe. The coffee lover experiences an impressive variety in taste when drinking "Ethiopia Sidamo". Its particularly spicy, strong aroma is accompanied by a heavy chocolate fullness. A very rich body with a slightly flowery, note contributes to this coffee’s richness.

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.