Origin and PlantationOur “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 TasteOur “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 coffeeColombia Swiss Wateritem 13394/13392The decaffeinated Colombia also impresses with a very expressive aroma and a full-flavoured body.
ParticularitiesFor 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 PlantationCaffeine is a natural substance that is present in many different plants, especially in coffee. But if you want to avoid caffeine, there is no reason to miss out on coffee as well. Decaffeinated coffee was developed for exactly those people who may not consume caffeine or who want to avoid its invigorating effect. Many chemical processes were developed to decaffeinate coffee, all of which we strictly reject. Our decaffeinated coffee follows exclusively the natural "Swiss Water Process". During this process, no chemicals are used, only pure water. This conserves the original character of the coffee with its full flavour and aroma.Character and TasteAnyone who believes decaffeinated coffee to be dull and tasteless will be positively surprised. This coffee impresses with its expressive aroma as well as voluptuous taste and must not fear the comparison with its non-decaffeinated role model.
Origin and PlantationThe 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 TasteConsidered 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 InfoIn 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.ParticularitiesFor 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 PlantationThe COOPADE COOP is located in the mountains of Kyondo by the Virunga National Park and Lake Eduard. It is composed of 2,127 small farmers, 40 % (850) of which are women. Agronomists, experts for rural development, lawyers, accountants and computer scientists support the organisation. Their mission is plain: fighting unemployment and poverty, as well as supporting a lasting peace in the Region of Kivu and the surrounding areas.Character and TasteKivu 3 offers a creamy body with a clear, fruity acidity, which is underlined by delicate notes of lemon and hints of chocolate and nuts in the aftertaste. ParticularitiesMany different coffee varieties are cultivated here. Robusta is the prevealing plant, cultivated mainly in the Northeast of the country in the regions of Isiro and the lowlands of Ubangi, Uele and Kasai. High quality Arabica comes from the highlands of Kivu and Ituri. The ratio of Robusta to Arabica is approximately 5:1 considering the harvest amounts.
Origin and PlantationThis coffee is produced by a cooperation called "MUUNGANO", which means "solidarity" in Swahili. The various tribes of the Congo were divided by wars. Since its foundation in 2009, MUUNGANO has grown from 350 to more than 4,000 members (as of 2015). Thanks to this cooperation, the tribes are now working together again and thus ensure a better future for their families. The Organization produces one of Congo’s best coffee specialities thanks to their great passion for quality.Character and TasteA slight hint of spiciness is united with some delicate citrus notes and hints of berries. This coffee is a unique experience, which will surely win over any coffee lover.ParticularitiesMany different coffee varieties are cultivated here. Robusta is the prevealing plant, cultivated mainly in the Northeast of the country in the regions of Isiro and the lowlands of Ubangi, Uele and Kasai. High quality Arabica comes from the highlands of Kivu and Ituri. The ratio of Robusta to Arabica is approximately 5:1 considering the harvest amounts.
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