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 1.100-1.600 m 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
The organically cultivated coffee comes from a cooperation of farmers from Jaltenango in the State of Chiapas in Southern Mexico. The farmers have started their cooperation in 2011 in order to resist the financial impact of the coffee leaf rust, a fungus. Together, they invested in the modernization of their farms and were able to profit from each other’s knowledge. The coffee is cultivated at altitudes of 1.200 - 1.500 meters, washed by hand and dried. The name is based on the popular fishing village Celestún located nearby, which is a reserve for flamingos and other aquatic birds.

Character and Taste
A perfect combination of a well-balanced, full-flavoured body and a mild acidity. The sweet, floral aroma and the chocolate notes make this coffee a real indulgence.

Particularities
Mexico takes up the third place in terms of coffee producing countries of the world. It is one of the forerunners of organic cultivation and was one of the first countries to fight beetle infestation with the help of bees. 70 %, mainly Arabica Bourbon and Typica, are grown at approximately 400 - 900 m above sea level.

Origin and Plantation
This coffee, produced exclusively by women, is the key to the goal of the Women’s Project: improving the quality of life of its members. The "Flores del Café" helps them to acquire a legal title to property of their land. This legal right is a precondition for being able to receive credits and loans for economic purposes. Usually, landownership is passed on from the fathers to their sons. If women also own land, the income and quality of life of the families is increased. This is supported and encouraged by Flores del Café.

Character and Taste
A light acidity, totally without any tanginess, is characteristic for this Arabica. The aromas of nuts and a delicate note of cherries are perfectly rounded off by a creamy, smooth aftertaste and will put you into heaven.

Particularities
Nicaraguan coffees offer a large range of flavour characteristics. Some can be compared to Mexican coffees from Oaxaca, some have more acidity. Others, such as the coffee specialities from the Nueva-Segovia area, are slightly lemony and light. Traditional botanical varieties are used: Typica, Bourbon and Maragogype dominate alongside Caturra and Pacas. Maragogype coffee is particularly notable due to its constant high quality.

Origin and Plantation
This coffee grows in the Jinotega region at an altitude of 1.500 m on volcanic spoil and is harvested on small Fincas. Coffee experts know that Nicaragua offers top quality coffees. In the mountainous regions, only the ripe coffee beans are harvested by hand in up to eight picking sessions. This is necessary because not all the berries ripen at the same time; on the contrary, on a single branch you may find flowers, green berries and ripe red berries.

Character and Taste
On our quest for the superlative coffee quality, we came across these outstanding Nicaragua Maragogype beans. The fascinatingly even and large beans dictated our choice of the Nicaragua Maragogype over the Mexican giant bean. The infusion fears no comparison to the Mexican Maragogype. The spicy and almost creamy Nicaraguan coffee is mainly sold to Japanese and American coffee lovers.

Particularities
Nicaraguan coffees offer a large range of flavour characteristics. Some can be compared to Mexican coffees from Oaxaca, some have more acidity. Others, such as the coffee specialities from the Nueva-Segovia area, are slightly lemony and light. Traditional botanical varieties are used: Typica, Bourbon and Maragogype dominate alongside Caturra and Pacas. Maragogype coffee is particularly notable due to its constant high quality.

Origin and Plantation
In the highlands of Panama, in the western province of Chiriqui, lies the quiet and beautiful city of Boquete with a population of approximately 14.000. This region is called "Valley of the Flowers and the Everlasting Spring". On small plantations, close to the border to Costa Rica, Arabica beans are cultivated under ideal external conditions. Due to constant northerly winds, the coffee plants grow especially well and slowly at an altitude of about 1.500 m. Panama makes up only about 0.2 % of the world coffee production, but it belongs to the top of the producers of premium coffee.

Character and Taste
Thanks to its complex and aromatic character, this coffee belongs to the top of the range for gourmets. The medium-light body is in harmony with the well-balanced acidity in taste. Due to the medium roasting, slightly floral, soft chocolaty nuances are developed, which ensure a long-lasting aftertaste. You absolutely need to try this coffee without milk and sugar! Let yourself be surprised and enthused by this small plantation!

Particularities
Generally, the best coffees come from Boquete and Volcán in the Chiriquí District. These unique coffees are produced on small family-run farms. They employ Ngobe Indios throughout the harvest season. Unfortunately, Panama has changed significantly over the last few years, particularly with respect to coffee cultivation. Foreign investors have taken over more and more of the coffee production which makes it much more difficult to find delicate coffees with a real character in Panama.