Origin and Plantation
Only the best beans from the plantation areas in the east and the centre of Cuba are used. Most of the coffee grows on steep slopes of the mountain chains at an average altitude of 400 to 800 m. The plantations are managed by state-owned cooperatives. Artificial fertilizers are not used. Control and development of the plants are carried out with great care and it is considered to be of great value to maintain and expand their natural growth. Coffee plantations have always been managed according to the original tradition.

Character and Taste
The best Cuban coffee is the "Turquino". Still a secret tip, it is incomparably well-balanced and spicy, with a full aroma and an incredibly long-lasting aftertaste. It is grown in lower regions; hence it is lower in acidity than other Central American coffees. A rich and original coffee for real connoisseurs. Its bouquet and taste are reminiscent of the character of famous Cuban cigars. The colour of the bean is unique, something in between medium and dark brown. The Cuba "Turquino" is often mentioned among connoisseurs alongside the Blue Mountain from Jamaica and the Kona from Hawaii.

Particularities
All coffee that is produced in Cuba is exported centrally by "Cubaexport" and the producers and processors are paid a fixed price for the coffee by the government. Currently, Japan and France are the most important export markets for Cuba; smaller amounts are also sold to Germany, Great Britain, Canada and New Zealand. On the domestic market, coffee consumption is limited to two ounces of coffee per Cuban citizen, every 15 days.

Origin and Plantation
The Dominican Republic was one of the first colonies that received coffee seeds from Martinique at the beginning of the 18th century. In the last decades, the Republic suffered from crises, revolutions and poverty. The country has been recovering slowly from all the trouble and the economy has only recently started to recover. Apart from tourism, the export of coffee is a very important economic factor for the country. Few people know about the high quality coffee - which ripens under ideal growing conditions on many small farms. Our coffee comes from the northwest of the island, the best cultivation region of the country, the so-called "Barahona". The raw coffees are washed and dried in the sun.

Character and Taste
In Japan, people love blending this coffee with the famous "Jamaica Blue Mountain". This became an insider tip in the USA a long time ago, since it promises an ideal combination of acidity, body and aroma. The coffee gets its extraordinarily intense sweetness due to the careful processing. This coffee is a fine, exotic speciality in our assortment that prepares you pleasantly for your next Caribbean vacation.

Particularities
Due to its geographical location, one would assume that coffee from the Dominican Republic is rather mild and smooth, like other island coffees. But its flavour is more similar to the clean, washed coffees from Central America, with a light acidity and a full body. Nevertheless, you must choose carefully. Our aim is diligent processing and quick transport to Germany.

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 place mainly 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 Guatemalan coffee comes from the growing region of Antigua, which is renowned for its outstanding quality and is probably the most famous growing region. Most of Guatemala’s coffee plantations are located in the south of the country. There, the fertile soils of the volcanic mountainsides of the Sierra Madre provide ideal conditions for Arabica beans. Coffee from Guatemala has always been among the world's best. The coffee has brought prosperity to the country. The triumphal march of gourmet coffee in the U.S. has made Guatemala one of the leading producers of high-quality gourmet coffee today.

Character and Taste
"Terra Rossa" has a fine and fruity acidity with a distinct, full body. Its complex and rich aroma is surrounded by a harmonious mildness. Its light cocoa note can be noticed in the aftertaste.

Particularities
Guatemalan coffee could be awarded a prize for the best quality in Central America. But this does not automatically mean that all Guatemalan coffees are good. The country has an outstanding potential for exceptionally good coffee. Plantations with huge estates or small micro farms within the same region offer different qualities with a large variety of flavour characteristics.

Origin and Plantation
Located on the eastern slopes of the massive volcanoes of Central America and in the area of influence of the Atlantic trade winds, the coffee cherries ripen at cultivation altitudes of 1.200 m over a period of more than ten months and in a perfect, cool and humid microclimate.

Character and Taste
The altitudes, the climate and the thoroughly withered soil ensure that this coffee impresses with an exceptionally nice, full body, with a delicate acidity, a slight hint of fruit and notes of chocolate and caramel. Thanks to the excellent preconditions, the Guatemala Lampocoy belongs among the top coffees of Guatemala.

Plantation-Info
The farmers of the small mountain village Lampocoy, located in the eastern Nuevo Oriente/Guatemala, have been producing excellent coffees for more than 100 years. In 2011. The German television author Dethlev Cordts discovered this coffee and first brought it to Europe where this organically cultivated coffee was excellently received. It is thanks to the sales structure established by Cordts that the farmers can make a living from harvesting only roughly 30 tons of green coffee annually. The coffee is not sold laboriously via middlemen, but traded directly. Due to this direct sale, the farmers can achieve a price, which is significantly above the world market level.

Particularities
Guatemalan coffee could be awarded a prize for the best quality in Central America. But this does not automatically mean that all Guatemalan coffees are good. The country has an outstanding potential for excellent coffee. Plantations with huge estates or small micro farms within the same region offer different qualities with a large variety of flavour characteristics.