Origin and Plantation
This coffee comes from the mountainous region of Mantiqueira, located in the southern state of Minas in Brazil. Mantiqueira means “the region where the clouds are lying”. This location and the inherent climatic conditions are ideal for cultivating coffee. With an average temperature of 18 °C and an average annual rainfall of 1,850 mm per year this region is famous for its mineral springs. Right in the centre of this region the farm Santa Lucia can be found which produces highest quality coffees and was awarded with the national Cup of Excellence in 2009.

Character and Taste
An exceptional Brazilian coffee with an aromatic and delicate taste with slight hints of fruit acid and chocolate. Perfectly roasted - a true delight!

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
Café de Frontera (frontier coffee) is a project, which supports the coffee business between Bolivia and Peru with the goal to improve the living conditions of Bolivian coffee farmers. This project is focused on sustainability, quality and fair production. The coffee is produced in Bolivia and then sold through Peru. This cooperation has solved the problems concerning logistics and sales and, thus, coffee cultivation has become profitable for the farmers. The increased income has significantly improved the social and economic situation of the Bolivians.

Character and Taste
The Bolivia Café La Frontera offers you a harmonious body, which is rounded off by its medium acidity. A chocolate-honey-like flavour with an aromatic note of fruits is characteristic for this coffee and will make you swoon over it.

PARTICULARITIES
Even though Bolivia has the perfect climate for cultivating coffee, it is a rather small player on the world market. They exclusively grow Arabica and, in addition, the cultivation is largely organic. The flavour of these high-quality Bolivian coffees can be spicy, floral or smooth and chocolate-like.

Origin and Plantation
Discover this speciality from Brazil: a 100 % ripe coffee, hand-sorted and unwashed. The coffee beans of this variety ripen later in the season, because they are located on the side of the plant that only receives the morning sun. After the harvest, the coffee is sorted by hand, which has a unique impact on its quality on the one hand, and also secures many jobs. After the drying, the beans are stored for at least three months and are then peeled just before shipping.

Character and Taste
The flavour clearly represents the absolute ripeness of the handpicked coffee cherries. The well-balanced flavour yields a smooth body to the cup, which is wonderfully rounded off by aromas of caramel, chocolate and nuts. This encompassing experience forms part of every cup and underlines the unique quality of this excellent coffee.

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
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
The famous coffee growing region "Sul de Minas" is located in the heart of the state Minas Gerais with its long mountain ranges, many small lakes and mineral-bearing soil. It was here, where the first plantations were founded more than 100 years ago. Among them is the "Fazenda Lagoa" where one of the most famous plantation coffees of the world is grown, with due consideration The famous coffee growing region “Sul de Minas” is located in the heart of the state Minas Gerais with its long mountain ranges, many small lakes and mineral-bearing soil. It was here, where the first plantations were founded more than 100 years ago.
for the local ecosystem, on 400 hectares of land, at an altitude of 950 to 1,200 m. The plantation is surrounded by 660 hectares of protected rainforest which wolves, big cats and hundreds of different bird species call their home. The annual harvest of this plantation is between 8,000 and 12,000 sacks of 60 kg. Due to its geographical position and the high quality expectations, this
Character and Taste
coffee is picked exclusively by hand. The beans, which have been picked in the morning, are transported to the treatment facilities in the afternoon. There, they are processed in fi ve steps. First, any remaining twigs or leaves are removed before ripe, overripe and still green beans are separated from each other in a water tank. Later, a part of the pulp is removed and the beans, together with This exceptional Brazilian coffee speciality excels due to its naturally mild and harmonic aroma. Its mild sweetness, as well as the long-lasting, chocolate-like aftertaste, will bring every coffee lover to gush about this speciality. The long-standing experience with sun-dried coffee can be experienced anew with each cup!
the remaining glassine coat, are dried in the sun. During this time, the coffee draws the sweetness from the remaining pulp. After two days, this fi rst drying process is fi nished and the beans are placed on wood-burning dryers, which are used to reduce their humidity content to 11═12 %.

PLANTATION INFO
Character and Taste:
This exceptional Brazilian coffee speciality excels due to its naturally mild and harmonic aroma. Its mild sweetness, as well as the long-lasting, chocolate-like aftertaste, will bring every coffee lover to gush The “Fazenda Lagoa” is where one of the most famous plantation coffees of the world is grown, with due consideration for the local ecosystem, on 400 hectares of land, at an altitude of 950 to 1,200 m. The plantation is surrounded by 660 hectares of protected rainforest which wolves, big cats and hundreds of different bird species call their home. The annual harvest of this plantation is between 8,000 and 12,000 sacks of 60 kg. Due to its geographical position and the high quality about this speciality. The longstanding experience with sun-dried coffee can be experienced anew with each cup! expectations, this coffee is picked exclusively by hand. The beans, which have been picked in the morning, are transported to the treatment facilities in the afternoon. There, they are processed in five steps. First, any remaining twigs or leaves are removed before ripe, overripe and still green beans are separated from each other in a water tank. Later, a part of the pulp is removed and the beans, together with the remaining glassine coat, are dried in the sun.
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.