Origin and Plantation
The organically cultivated coffee comes from a cooperative of farmers from Jaltenango in the State of Chiapas in Southern Mexico. The farmers have started their cooperation in 2011 to resist the financial impact of the coffee leaf rust, a fungus. Together, they invested in the modernisation of their farms and were able to profit from each other’s knowledge. The coffee is cultivated at altitudes of 1,200 - 1,500 m, washed by hand and dried. The name is based on the popular fishing village Celestún located nearby, which is a reserve for flamingos and other aquatic birds.

Character and Taste
A perfect combination of a well-balanced, full-flavoured body and a mild acidity. The sweet, floral aroma and the chocolate notes make this coffee a real indulgence.

Particularities

Mexico is the world’s third-largest coffee-producing country. It is also a leader in organic coffee production. Mexico was one of the first countries to combat beetle infestations using bees. The majority of coffee-growing regions are situated at an altitude of over 1,000 metres above sea level. The main varieties grown are the Arabica varieties Bourbon and Typica.

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

This exquisite coffee comes from the Loja region on the southern highlands of Ecuador. The plantation is situated at an altitude of 1,900 m in the Andes, where the weather conditions are ideal for growing and sun-drying this outstanding Arabica coffee. The hand-picked coffee undergoes a careful washing process, during which the beans are gently separated from their pulp. The coffee is then spread evenly across the sun-drying patios, where it is dried slowly and evenly by the sun. The moisture content is reduced to 11–12%. The coffee is then stored for at least 30 days and only hulled shortly before export. This is how it acquires its distinctive and excellent flavour.

Character and Taste

This exquisite coffee captivates with its rounded body, lively acidity and delicate, floral aftertaste. A must for every coffee connoisseur.

Plantation Information

The climate of the province of Loja is subtropical and the vegetation diverse. The humid forests of the highlands offer optimal conditions for the cultivation of Arabica coffee. Under the name PROCAP ‘Asociación Agroartesanal de Productores de Café de Altura Puyango’, 680 small-scale coffee farmers from the Puyango region have joined forces. The cultivated area covers 2,500 hectares and annual coffee production amounts to approximately 1,000 60-kg bags. PROCAP supports the cultivation of the ‘Typica’ Arabica variety. This is perfectly adapted to the region’s climatic conditions and produces an outstanding coffee. The aim of the coffee farmers in Puyango is to produce Arabica of consistent quality without damaging the region’s ecosystem, whilst also creating a solid economic foundation for their families’ future.

Particularities

Coffee has a long history in Ecuador. It was introduced in the early 19th century and became the main export product in the early 20th century. Due to problems with poor harvests and processing practices that made it difficult to achieve consistent quality, coffees from Ecuador were never included in the list of top-quality coffees. Like other coffee-growing countries in the region, Ecuador has ideal conditions in terms of altitude and climate for coffee, and as a result, very good coffees can be found here.