Origin and Plantation
This wonderful quality from the north of the Titicaca Lake is cultivated on the southern slopes of the Andes in Peru at altitudes of between 1,300 to 1,800 m. This organic Tunki coffee is produced by small, family-run farms which belong to Indian tribes and are direct descendants of the Inca. In 1970, a group of farmers formed a cooperative pursuing the goal to sell their coffee at fair prices. The Tunki coffee is cultivated under shade-giving trees and with little direct sun exposure. It is washed with natural spring water and dried in the sun.

Character and Taste
An excellent coffee from the heart of Peru which impresses with its particularly flowery aroma, a slightly chocolaty taste and a full body! It is no accident that the Peru Tunki has won serveral national and international awards such as best coffee from Peru, Expo Café, world best of 45 coffees, Cupping for Quality 2011.

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
Swamps and savanna cover Eastern Rwanda while tall, forested mountains tower in the West. This is where the temperatures are less hot and the soil is perfect for the cultivation of coffee thanks to the volcanoes. The Red Bourbon coffee is cultivated here by many small farmers at altitudes of 1,700 - 2,100 meters and washed in spring water. The “Abizeraba” cooperative supports the farmers in terms of cultivation and harvest.

Character and Taste
Rwanda Nyamasheke offers some notes that are reminiscent of black tea. It has a fruity flavour, which reminds of apples and raisins and its light, syrupy sweetness will envelop your palate.

Particularities
Rwanda is only as small as the federal state of Brandenburg in Germany and is often called the “land of the thousand hills”. It offers perfect conditions for the cultivation of coffee due to altitudes of up to 2,000 m and a humid and mild climate. Rwanda mainly produces speciality coffees and, with 30%, it has a large portion of fair-trade certified coffees. Rwandan coffee is classified as one of the best of the world and described as smooth, harmonious, with delicate notes of flowers and fruits such as apples and grapes.

Origin and Plantation
West Java coffee from the region Sunda close to the city of Badung. Even though this is the oldest cultivation region for coffee on Java, there are only a few coffee bushes left. The largest part of the exported coffees is cultivated in the east of the country, primarily state-operated. It is mainly rice, onions, carrots and cabbage, which are planted in the west for the local markets, and few farmers have kept their coffee cultivation. The cultivation takes place at altitudes of 1,400 to 1,550 m and the beans are hand-selected from various varieties before being washed.

Character and Taste
The West Blue Java has an unusual taste for a Java coffee due to the wet processing and its unusual cultivation region. The slightly earthy character, which is typical for Indonesian coffees, is rather subtle in this Java compared to its eastern neighbours. Instead, it impresses with its body and a sweetness, which is seldom found among Indonesian coffees. A hint of chocolate aromas underlines this special sweetness.

PARTICULARITIES
All Arabica coffees in Indonesia are picked by hand, whether they are from small farmers or grown on large plantations. Today, more than 90 % of the coffee is produced on farms with an average area of one hectare. The most unusual method of production in Indonesia is used to create the “Kopi Luwak”. Ripe coffee cherries are eaten by civets. During the digestion the outer coats of the fruit are removed. The excreted coffee beans are collected, washed and dried.

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
Tanzania’s coffees belong to the family of washed central and east African coffees. Due to a lack of infrastructure, especially in comparison to Kenya, it is often difficult to gain access to coffees of this origin. That is why we are especially delighted to be able to present you with this speciality from the northern regions of Tanzania. The area of the Kilimanjaro, where these wonderfully aromatic beans ripen, offers the best climatic conditions for coffee cultivation in Tanzania.

Character and Taste
Our full-bodied Tanzania Kilimanjaro enthuses with its excellent, sweet and full flavour with a fruity acidity.

Particularities
Coffee production in Tanzania amounts to 30 - 40.000 tons annually, 70 % of which are Arabica and 30 % Robusta. 90 % of the coffee farms belong to small farmers. They can sell locally to private customers, village groups or coffee cooperatives demanding their own prices. The cooperatives then sell the coffees at the auction in Moshi. The farmers can also sell directly to foreign roasters. This policy was introduced by the Coffee Board of Tanzania and supports the farmers in building a lasting relationship with international customers.

Origin and Plantation
The best Maragogype beans from Mexico, Guatemala and Nicaragua were expertly combined to create an exceptional blend. These mild beans yield a full and creamy espresso.

Character and Taste
The mild flavour of the Maragogype beans is perfectly reflected in the cup which nevertheless has a full and well-balanced aroma..

Origin and Plantation
This exquisite coffee comes from the region of Loja, located at the southern highland slope of Ecuador. The plantation lies at an altitude of 1,900 m in the Andes where we can find the best climatic conditions for the cultivation and sun drying of this excellent Arabica coffee. The hand-picked coffee beans are thoroughly cleaned and, thus, rid of the fruit pulp. The coffee is then spread out evenly on "sun patios" where the coffee is slowly and evenly dried in the sun, reducing the humidity content to 11-12 %. Then, the coffee is stored for at least 30 days and is skinned only just before its export. This is how it receives its excellent taste full of character.

Character and Taste
This perfected coffee excels due to its round body with a nippy tanginess and a fine, chocolaty aftertaste. A must-have for any coffee enthusiast.

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.