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 from 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, coffee from the Dominican Republic is often classified as a mild, smooth island coffee. However, its flavour profile is more reminiscent of washed Central American coffees, with a delicate acidity and a clean, robust character. Careful processing and handling, combined with rapid export to Germany, ensure a consistently high quality.

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

Cuban coffee is mainly marketed through state-run structures and export organisations. Producers receive state-set purchase prices for their coffee. Cuba exports only limited quantities, primarily high-quality speciality coffees that are highly regarded internationally. Key export markets include Europe and Asia, including countries such as France and Japan. Domestic coffee consumption continues to be partly regulated through state supply systems, but has gradually adapted to current economic and supply policy conditions in recent years.

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 specialty 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
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
Finca La Reforma is perfect as a 100 % single origin coffee and offers you a well-balanced body with a light, chocolatey 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
Finca El Gigante is located in the east of Guatemala, at an altitude of 1,560 to 1,800 meters. The Suchini Barrios family has been passionately dedicated to growing speciality coffee for over 30 years. The farm comprises 85 hectares of coffee plantations and 40 hectares of protected natural forest. Thanks to the unique microclimate and sustainable cultivation methods, exceptional coffee varieties such as Geisha, Pacamara, Bourbon and Catuai are produced here.

Character and Taste
An intense coffee with aromas of cocoa nibs, ripe red fruit and black tea. The natural, anaerobic processing (oxygen-free fermentation) gives it complexity, structure and depth. On the palate, it has a fruity wine note, a dry finish and a long aftertaste - ideal for connoisseurs and lovers of expressive specialties.