Sessione privata

Origin and Plantation
This premium coffee from Indonesia is grown on the shores of Lake Toba in the Sumatra region. The plantations are run by small-scale farmers who receive a wide range of support from the exporter. This includes, for example, interest-free pre-financing for the fertiliser required for the plantations. Support is also provided for other projects, such as a children’s home and a vocational school for nurses. This special coffee is grown at an altitude of approximately 1,200 metres above sea level. It derives its distinctive flavour from the production process, in which the coffee beans are fully washed before being dried and further processed. The sustainability of this special coffee can be traced right back to the plantation and the individual coffee farmers.

Character and Taste
The complex profile of the cup is ideally suited as filter coffee. Good body, fine and full flavour, slight fruit acid in the background, flowery, dark chocolate notes and spicy.

Particularities
All Arabica coffees in Indonesia are picked by hand, whether they are from small farmers or grown on large plantations. Today, more than 90 % of the coffee is produced on farms with an average area of one hectare. The most unusual method of production in Indonesia is used to create the "Kopi Luwak". Ripe coffee cherries are eaten by civets. During the digestion the outer coats of the fruit are removed. The excreted coffee beans are collected, washed and dried.

Origin and Plantation
West Java coffee from the region Sunda close to the city of Bandung. Even though this is the oldest cultivation region for coffee on Java, there are only a few coffee bushes left. The largest part of the exported coffees is cultivated in the east of the country, primarily state-operated. It is mainly rice, onions, carrots and cabbage, which are planted in the west for the local markets, and few farmers have kept their coffee cultivation. The cultivation takes place at altitudes of 1,400 to 1,550 m and the beans are hand-selected from various varieties before being washed.

Character and Taste
The West Blue Java has an unusual taste for a Java coffee due to the wet processing and its unusual cultivation region. The slightly earthy character, which is typical for Indonesian coffees, is rather subtle in this Java compared to its eastern neighbours. Instead, it impresses with its body and a sweetness, which is seldom found among Indonesian coffees. A hint of chocolate aroma underlines this special sweetness.

Particularities
All Arabica coffees in Indonesia are picked by hand, whether they are from small farmers or grown on large plantations. Today, more than 90 % of the coffee is produced on farms with an average area of one hectare. The most unusual method of production in Indonesia is used to create "Kopi Luwak". Ripe coffee cherries are eaten by civets. During the digestion the outer coats of the fruit are removed. The excreted coffee beans are collected, washed and dried.

Origin and Plantation
Origin and Plantation Our Kenyan coffee comes from the growing region of Kiundi in the southern highlands. The Kenyan coffee mostly grows at an altitude between 1,500 and 2,100 m. There are two crops per year. Since only the ripe coffee cherries are picked, the entire plantation can sometimes be harvested up to seven times - manually. Coffee lovers have a special preference for the aromatic top coffees from Kenya, featuring a fine acidity, an unusual berry-like fruitiness and full body. The first trees were brought from Ethiopia to Kenya in the 19th century. Today, coffee is cultivated on 1,300 large plantations and by 600,000 small producers in cooperatives.

Character and Taste
Our "Kenya Kiundi" is a top coffee with a full body - A first class coffee with a fruity chocolate aroma. In high-quality blends, "Kenya Kiundi" is to be found as an acidity carrier.

Particularities
Kenya is the driving force in the East African world of coffee. From the cup up to the market, everything is first-class. Kenya’s research and development set an example, its quality control is meticulous and many of the thousands of small coffee growers are skilled in agriculture. The best of Kenya’s coffees are not simply sold as generic AA or AB coffees; they are sold to the highest bidder in auctions. The heated competition pushes up the prices.

Origin and Plantation
Myanmar, more commonly known as the former Burma, is a fairly young coffee-growing region with a very limited coffee production. First-class Arabica varieties are nevertheless cultivated here. Consequently, there is a great demand for these specialty coffees. The coffee is grown at an altitude of 1,100-1,600 m by small farmers and their families and then picked by hand.

Character and Taste
The coffee has a full-bodied, clear cup profile with an aftertaste of caramel and marzipan notes and also impresses with a pleasant fruity acidity and subtle floral nuances.

Particularities

Myanmar (formerly Burma) is a country in South-East Asia on the Indian Ocean and an emerging source of high-quality coffee. The higher-altitude regions in the north and east of the country, such as the Kachin Highlands, offer ideal conditions for growing Arabica coffee. The cool climate, high altitudes and fertile soils create an ideal environment for the slow ripening of the coffee cherries and a complex flavour profile. Farming is also practised in other regions along the Irrawaddy River, whilst coffee cultivation is mainly concentrated in the mountainous regions, where it is becoming increasingly important.

Origin and Plantation
In the highlands of Panama, in the western province of Chiriqui, lies the quiet and beautiful city of Boquete with a population of approximately 14,000. This region is called "Valley of the Flowers and the Everlasting Spring". On small plantations, close to the border to Costa Rica, Arabica beans are cultivated under ideal external conditions. Due to constant northerly winds, the coffee plants grow especially well and slowly at an altitude of about 1,500 m. Panama makes up only about 0.2 % of the world coffee production, but it belongs to the top of the producers of premium coffee.

Character and Taste
Thanks to its complex and aromatic character, this coffee belongs to the top of the range for gourmets. The medium-light body is in harmony with the well-balanced acidity in taste. Due to the medium roasting, slightly fruity, soft chocolaty nuances are developed, which ensure a long-lasting aftertaste. You absolutely need to try this coffee without milk and sugar! Let yourself be surprised and enthused by this small plantation!

Particularities

Generally speaking, the highest-quality coffees come from the Boquete and Volcán regions in the Chiriquí province. These exceptional coffees are predominantly grown on small family farms and processed with great care. During the harvest season, members of the Ngöbe-Buglé community often assist with the picking, thereby contributing to the quality of these coffees.
In recent years, Panama has developed into an exciting origin for speciality coffee. New investments and modern cultivation methods are creating further opportunities to continuously improve quality and expand the diversity of Panamanian coffees. Panama thus remains a dynamic origin with great potential for characterful, high-quality coffees.