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 modernisation 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
In 1892, Rafael Alvarez L founded the Finca La Reforma on the slopes of the volcano Santa Ana. Today, it is owned by the fourth generation of this family. The Red Bourbon Arabica, which is cultivated on this plantation, grows in the shade of local trees, which improve the soil and offer a habitat for birds. These perfect growing conditions as well as the initiative for sustainable cultivation result in an exceptional Arabica coffee.

Character and Taste
La Reforma is perfect as a 100 % single origin coffee and offers you a well-balanced body with a light, chocolaty spiciness. Its fruit pleasantly reminds of apricots and cherries.

PARTICULARITIES
Coffee has been cultivated in El Salvador since the mid-18th century. It is exclusively Arabica coffee that is grown. The cultivation takes mainly place on the slopes facing the sea. Thanks to the long-standing tradition, coffee is much more for the farmers than simply a business. They view its cultivation as an art and see its quality as their most important duty.

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
Our “São Bento” comes from the Southeast Brazilian state Minas Gerais, from a plantation close to the City of Carmo de Paranaiba. The flavour-intensive Arabica varietal Yellow Catuai is cultivated there at altitudes of 1,100 m above sea level. After a first, rough sorting, the cherries are selected according to ripeness in a water tank, before part of the fruit pulp is removed and the beans are put out in the sun with the remaining fruit pulp to dry. During this drying process, which takes about two days, the coffee beans collect the sweetness from the fruit pulp and, hence, receive their incomparable flavour.

Character and Taste
This coffee has a very expressive character. Its well-balanced aroma reminds of chocolate and caramel, which even intensifies as the coffee cools down. Its sweet and nutty smoothness as well as the long-lasting aftertaste will enthuse any coffee lover. Thanks to this unique flavour, international coffee experts judged this coffee on Cup of Excellence level.

Particularities

Brazil is, without doubt, the largest producer of Arabica coffees in the world and is also among the largest Robusta producers. Its coffees are often offered in blends or as cheap Arabica varieties. We, however, consider Brazil from another point of view. We present finest plantation coffees, which offer a large array of unique flavour characteristics thanks to their specific origins and differing production methods.

Origin and Plantation

Caffeine 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 diffe different 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 Taste
Anyone 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.

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
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 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.