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 fertilisers are not used. Control and development of the plants is 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 growing region Sidamo is located in the south of the country, at the edge of the Ethiopian Highlands. Similarly to the other Ethiopian regions, coffee is cultivated in small peasant structures. Another well-known coffee region in Ethiopia is Harar, one of the highest growing regions worldwide. Ethiopia, the former Abyssinia, is known as the birthplace of coffee. Descendants of the oldest coffee plants were found in the Ethiopian Highlands. Today, the country is the most important exporter of Arabica. Some 12 million Ethiopians earn their living by growing coffee on mostly small plantations.

Character and Taste
Ethiopian coffee is not easy to describe. The coffee lover experiences an impressive variety in taste when drinking "Ethiopia Sidamo". Its particularly spicy, strong aroma is accompanied by a heavy chocolate fullness. A very rich body with a slightly flowery, note contributes to this coffee’s richness.

Particularities
Ethiopia is the country of birth of coffee. In some regions, coffee is only available washed, in other regions, it is only offered unwashed. There are, however, also areas where both types are offered. The differing processing methods reflect the diversity of taste. A special focus should be put on the quality of the coffees, which may vary significantly from one sample to the next.

Origin and Plantation
Our “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 Taste
Our “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 coffee

Colombia Swiss Water
item 13394/13392

The decaffeinated Colombia also impresses with a very expressive aroma and a full-flavoured body.

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
The approximately 300 top Arabica types have inspired demanding coffee connoisseurs for a long time. The growing region Tarrazu is located south of the capital San José. It is one of the most renowned of the country. When Columbus dropped anchor in Costa Rica (Spanish for “rich coast”), there was no coffee yet to be found. Only some 250 years ago, the first plants were brought into the country from Cuba. Today, there are more than one hundred coffee trees per citizen. The nation is a grand coffee country: Costa Rica was the first Central American country to use scientific innovations and agricultural technology and it led the growing and production process to an exemplary standard.

Character and Taste
“Costa Rica Tarrazu” obtains its international recognition from its impressive aromatic acidity. The taste is very mild and a result of the manual roasting process. A harmonic body completes this coffee’s aromatic profile with its exemplary character. “Costa Rica Tarrazu” is among the world’s best coffees.

Plantation Info

This is the best coffee from small farmers located in the region between San Marcos de Tarrazú and Santa Maria de Dota, the heart of the world-famous coffee region Tarrazú in Costa Rica. The coffee is exclusively picked by hand which guarantees that only the ripe, red coffee cherries are used for production. The family Castro Jimenez, which has long-standing contacts to the small farmers of the region, processes the coffee beans in its own, high quality production facility. The traditionally fermented, washed and dried coffee subsequently undergoes four further processes that highly affect the quality: it is sorted by size, colour, density and weight.

Particularities
In the 80s and 90s, coffee from Costa Rica lost its
world-famous character due to the desired mass production. Even though the country is small and the plantations were mainly owned by small to medium-sized families, for decades coffee was produced almost entirely in large production facilities. This is why the coffee lost its unique character. Today, it is possible for small farmers to produce their own coffees and market them at a gain. The quality has thus yet again reached the high levels of old times.