Origin and Plantation
Enjoy the unique taste and special origin of this high-quality specialty coffee from Bolivia. Each cup of this coffee is not only a delight for your palate but also a reflection of the care and dedication with which the beans are cultivated and processed in the highlands of Bolivia. Traditional cultivation methods and careful selection give the coffee its unmistakable aroma and special quality. Treat yourself to a cup of this exquisite coffee and discover a country of origin with a rich coffee culture and unique terroir.

Character and Taste
Our Bolivia coffee is a truly special treat, delighting with its harmonious body and medium acidity. Its chocolaty, nutty-earthy flavor with an aromatic fruity note enchants every palate and invites you to linger.

Particularities
Although Bolivia is a small coffee producer by global standards, the country offers ideal climatic conditions for high-quality Arabica coffee. Mainly the Arabica variety is cultivated. The aroma of Bolivian coffee can be spicy, floral, or velvety-chocolaty depending on the region and processing method, making it stand out from other origins.

Origin and plantation

The Finca Camocim is situated high up in the mountains of the Atlantic rainforest and offers ideal conditions for biodynamic coffee cultivation. Thanks to hardy plant varieties, natural vegetation and shade-providing tree canopies, chemical pesticides are not required. The coffee is produced in accordance with strict Demeter organic guidelines and thus remains particularly natural.

Character and Taste

The finest Arabica beans impress with a mildly sweet, fruity aroma and a full body. Despite its low acidity, the coffee has a light, pleasant acidic note that lends it freshness and vibrancy. This highlights the difference between the actual acidity level and the perceived acidity in the flavour.

Particularities

Brazil is undoubtedly the world’s largest producer of Arabica and is no small player in the Robusta sector either. Its coffees are often sold in blends or as affordable Arabica varieties. We view Brazil from a different perspective and offer the finest single-origin coffees, which, thanks to their specific origins and diverse processing methods, offer a multitude of unique flavour nuances.

Origin and Plantation

Nestled in the South American rainforest, in the heart of Colombia, the Kachalú farms benefit from a warm, humid climate all year round. Compared to Brazil, Colombia has the decisive advantage that there are no sudden cold snaps here that could destroy an entire harvest.

Character and Taste

For a South American coffee, it has a surprisingly robust, almost earthy and spicy character. The intense sweetness is complemented by complex flavours ranging from caramel to chocolate, with a hint of sweet fruit.

Plantation Info

In 1999, 14 coffee farmers joined forces and founded a company dedicated to producing sustainable and environmentally friendly coffee. Their aim: to preserve wildlife habitats and prevent contamination of local water sources. They named their company ‘Kachalú’, a word they translated as ‘hope’.

Particularities

For years, Colombian coffee was marketed by the Federación Nacional de Cafeteros (FNC) as the benchmark for quality in high-consumption countries such as the USA. Here, mass-produced coffee was delivered directly to supermarket shelves at low prices without any real quality control. Our coffee, however, comes from small, family-owned farms located in the southern regions of Colombia, such as Huila. Here, particular attention is still paid to the quality and processing of the most sought-after Arabica varieties.

Origin and plantation

The COOPADE COOP is located in the Kyondo Mountains in the eastern part of DR Congo, near Virunga National Park and Lake Edward. It comprises 2,127 smallholders, 40% (850) of whom are women. The organisation is supported by agronomists and rural development experts, lawyers, accountants and IT specialists. Its mission is clear: to combat unemployment and poverty and to promote lasting peace in the Kivu region and its surroundings.

Character and Taste

Kivu 3 has a creamy body with a clean, fruity acidity. This excellent coffee is enhanced by a delicate lemon note and chocolatey-sweet undertones in the finish.

Particularities

Many different varieties of coffee are grown in the DR Congo. Robusta is the most commonly planted variety, mainly in the north-west of the country in the Isiro region and the lowlands of Ubangi, Uele and Kasai. The higher-quality Arabica comes from the highlands of Kivu and Ituri. The ratio of Robusta to Arabica produced is approximately 5 to 1.