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 fruits 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 coff ee 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 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
This coffee comes from an organization from San Andrés in Honduras which cultivate red and yellow Catuaí on 275 hectares and 1,100 - 1,300 m above sea level. Through decades of experience in coffee cultivation, excellent climatic conditions on site and careful manual labor, the Copán coffee farmers succeed in producing coffee of the highest quality.

Character and Taste
The Copantillo is strong and full-flavoured, yet has little acidity. Its flavour reminds of walnuts and chocolate. This harmonious profile will quickly enthuse even experts!

PARTICULARITIES
In Honduras, coffee can be grown in almost all regions, a feat which has made it Central America’s largest coffee producer. 92% of the growers are small farmers. Coffee is the most important export product of Honduras. Several Arabica varieties, such as Pascas and Typica, are mainly cultivated in the highlands.

Origin and Plantation
Kona Extra Fancy is the most premium Kona coffee from Hawaii. It is particularly special, because it is cultivated without the use of pesticides and dried in the sun. Only the ripest, deep red coffee cherries are picked. The Cornwell Farm, where this coffee is from, is located at an altitude of 1,500 m, in the middle of the so-called Kona Coffee Belt. Coffee has been grown here since the 1930s. Its particularly fertile soil, sunny mornings and cloudy, shady afternoons offer the perfect growing conditions for the coffee plants.

Character and Taste
This exceptional coffee with a medium body will enthuse you thanks to its fruity, berry-like acidity and a particularly long-lasting, chocolaty aftertaste. We recommend the use of a French Press for preparing this speciality. Thanks to its expressive, floral aroma, you will be swept away to a beach of this beautiful island!

PARTICULARITIES
Hawaii ... what a wonderful place. Luxury goods such as nuts, exotic fruits and coffee are grown here. Generally, Hawaiian coffees are very expensive, even those of poorer quality. Coffee from Hawaii is mild and can be either wonderful or also very dull in taste! It is a challenge to find coffees with exceptional flavour characteristics that justify their high price.

Origin and Plantation
The Classic Synergy Group is a group of coffee farmers in the fifth generation. They produce high quality coffee, which differs significantly from normal coffee, both in its optic and in the cup. It is the result of careful cultivation, meticulous tending, special processing and roasting. They only use organic fertilizer. The workers are provided with housing, electricity and water in addition to their wage. There is free education for their children as well as access to medical facilities and they receive parental allowance, bonuses and special pay as well as paid holidays.

Character and Taste
A harmonic cup with little acidity but an even stronger body. India Harley Estate has high caffeine content and a delicate flavour of cardamom and vanilla, which will make any coffee lover’s heart beat faster.

PLANTATION-INFO
Classic Synergy is a group of coffee farmers in the fifth generation who produce high quality coffee which is visibly different in quality from normal coffee. It is the result of
careful cultivation methods, meticulous picking routines, special processing, marketing and handling. The labourers receive free accommodation, electricity and water. Education for the children and medical infrastructure are also free of cost, complemented by paid maternal leave, bonuses, incentives and continued pay during vacation.

PARTICULARITIES
India produces washed and unwashed coffees (called “cherry“). The washed Arabica is labelled “plantation arabica“ and the washed Robusta is called “parchment robusta“. For the production of monsooned coffee, the coffee beans are put into layers of 10 - 15 cm and spread in a wellaired warehouse. The coffee beans are exposed to the humid wind of the monsoon over a space of 12 to 16 weeks and regularly turned over.

Origin and Plantation
The India monsooned Malabar is a coffee with an exceptional body and with very little acidity. Slightly sweet aromas wonderfully round off the full flavour. The region of Malabar lies at the southernmost point of India, north to the city of Cochin. At an altitude of 900 to 1,500 m above sea level a special processing method, the so-called "monsooning" is used. This process gives this coffee its unique character. The dried and processed beans are peeled and packed in jute bags. The bags are then exposed to the monsoon and have to be repackaged every six to eight days in order to avoid the appearance of mould. After eight to ten weeks, the coffee is ready to be roasted. It is slightly swollen and pale, but more easily digestible than "normal" beans.

Character and Taste
Exceptionally full-flavoured, very little acidity combined with a strong aroma. This coffee is fruity, delicately herb and has a rather full body.

PARTICULARITIES
India produces washed and unwashed coffees (called “cherry“). The washed Arabica is labelled “plantation arabica“ and the washed Robusta is called “Parchment Robusta“. For the production of monsooned coffee, the coffee beans are put into layers of 10 - 15 cm and spread in a well aired warehouse. The coffee beans are exposed to the humid wind of the monsoon over a space of 12 to 16 weeks and regularly turned over.