Origin and Plantation

This project coffee comes from the Copán region in western Honduras, near the Macaw Mountain Bird Park. The coffee cherries are grown by smallholders in the region and carefully processed. It is a 100% Arabica single-origin coffee produced through a cooperative scheme, which strengthens collaboration between local farms and supports fair trade practices in the area.Part of the project is dedicated to the protection of native bird species, particularly macaws, which are protected and reintroduced as part of the work carried out by the Macaw Mountain Bird Park.

Character and Taste
Full-bodied, round and strong, with aromas of dark chocolate, roasted nuts and a fine citrus freshness. Ideal for lovers of intense filter coffees.

Origin and Plantation
The coffee comes from the Gayo highlands in northern Sumatra, where it is cultivated at altitudes between 1,200 and 1,600 meters under shade trees in a resource-conserving and environmentally conscious manner. The orangutan project supports environmentally friendly cultivation methods and, at the same time, protects the natural habitat of the endangered great apes.

Character and Taste
Deep, spicy and expressive – with notes of dark chocolate, tobacco, vanilla and a long-lasting, strong body. A cup with attitude.

Origin and Plantation
This coffee, produced exclusively by women, is the key to the goal of the Women’s Project: improving the quality of life of its members. The "Flores del Café" helps them to acquire a legal title to property of their land. This legal right is a precondition for being able to receive credits and loans for economic purposes. Usually, landownership is passed on from the fathers to their sons. If women also own land, the income and quality of life of the families are increased. This is supported and encouraged by Flores del Café.

Character and Taste
A light acidity, totally without any tanginess, is characteristic of this Arabica. The aromas of nuts and a delicate note of cherries are perfectly rounded off by a creamy, smooth aftertaste.

Particularities
Nicaraguan coffees offer a wide range of flavour characteristics. Some can be compared to Mexican coffees from Oaxaca, some have more acidity. Others, such as the coffee specialities from the Nueva-Segovia area, are slightly lemony and light. Traditional botanical varieties are used: Typica, Bourbon and Maragogype dominate alongside Caturra and Pacas. Maragogype coffee is particularly notable due to its constant high-quality.

Origin and Plantation
At the foot of the Rwenzori Mountains, also known as the “Mountains of the Moon”, these beans grow at over 1,600 m in an environment of impressive biodiversity. The coffee comes from sustainable cultivation, with part of the proceeds from sales going towards the protection of the endangered mountain gorillas.

Character and Taste
Intense, full-bodied and balanced – this coffee delights with aromas of dark chocolate, nutmeg and a hint of spice. Full-bodied with harmonious acidity and a lasting effect – in terms of taste and ethics.

Origin and Plantation
Our Madagascan coffee comes from the central highlands around the picturesque Lake Itasy, at an altitude of about 1,200 metres. On small family farms of the Merina people, Arabica bushes thrive under the natural canopy of local trees, nestled within a rich, endemic ecosystem. The plants grow on fertile volcanic soil and are harvested carefully by hand. At the same time, cultivation contributes to reforestation and ecological restoration in the region, helping to protect and strengthen Madagascar’s unique biodiversity.

Character and Taste
This exquisite Arabica coffee offers a fascinating interplay of delicate flavours: smooth vanilla notes blend harmoniously with chocolatey nuances and subtle floral hints. The result is an elegant, well-balanced coffee that reflects the natural richness and sensuality of the Madagascan highlands – smooth in body, multifaceted in aroma, and exceptional in taste.