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ORIGINS OF OUR COFFEE

Costa Rica

Coffee was planted in Costa Rica in the late 1700s, and was the first Central American country to have a fully established coffee industry; in 1820, coffee was a major agricultural export with great economic significance for the population.

Costa Rican coffee has a classic taste and a great reputation due to the fact that its coffees are well balanced and balanced. The Costa Rican coffees we use are wet processed Arabica. The origins of coffee that grow on the volcanic soils of Costa Rica are soft, delicate and with a strong nutty aroma.

The most important varieties that we mix in our blends are the Terrazzu-Caturra Villa sarchi Naranjo, Altura Costa Rica.

Costa Rica is a forward-looking and environmentally conscious country. Almost all the harvest is carried out with the hand pick system, the techniques used do not damage or contaminate the environment. Costa Rica promotes organic coffee; The coffee farms here produce a huge amount of orgánico coffee every year.

Colombia

Coffee arrived in Colombia in the late 1700s through Jesuit priests who were among the Spanish colonists, and the first plantations were started in the north of the country, in the departments of Santander and Boyaca. During the nineteenth century, coffee plants spread across the country, with an average agricultural size smaller than that more commonly found in other Latin American producing countries.

We import coffees of different qualities such as Supremo, Extra and Excelso. Supremo is one of the best varieties and is grown using the most modern technologies. It is recognizable by its remarkable sieve and uniform grains, it has a rich and velvety aroma.

Extra quality Colombian coffee is slightly different, even the size of the Extra coffee bean is slightly smaller than that of Supremo, and has a rather strong and energetic aroma.

Excelso is a blend of Supremo and Extra. It has good acidity and a vinous aftertaste.

Kenya

the first crops were brought to the country by Scottish and French missionaries, the latter contributed to what would be known as the French Bourbon mission, transplanted from Bourbon Island (now called Reunion) to Tanzania and Kenya in an attempt to finance their investments in the colonies . The Scots, meanwhile, brought varieties from Mocha, the different varieties that contribute to the dynamic quality of coffees in the country to this day.

The coffee produced is exclusively of Arabica quality processed with the wet method, known as kenya washed arabica AA, the beans are all very beautiful and with very few defects. In the cup it has a fruity and penetrating taste with an excellent acidity and an aftertaste of ripe grapes. Suitable for use with capsule and compatible capsule machines.

The production area from which the best varieties come is called Embu, thanks to a perfect blend of altitude, climate and conditions, this area is considered among the best in Kenya for the cultivation of coffee. The varieties we use most are: SL-28, SL-34, Batian, Ruiru 11 grown by farmers with small plantations who take care of the entire production phase with great care and passion.

Ethiopia

among coffee producing countries, Ethiopia has almost legendary status not only because it is the "birthplace" of Arabica coffee, but also because it is simply unlike any other place in the world of coffee. Unlike the vast majority of coffee producing countries, the plant was not introduced as a crop through colonization. Instead, growing, working and drinking coffee is part of the daily way of life, and has been for centuries, ever since plants were discovered in forests and eventually grown for home and commercial use.

The profile of Ethiopian coffees differs based on a number of factors, including variety, process and micro-region. As a general rule, naturally processed coffees have much more pronounced notes of fruit and intense chocolate, often with a vinous tone and syrupy body. Washed coffees are lighter and have more pronounced acidity, although individual characteristics may vary.

Harrar coffees are almost always processed naturally, or "dry", and have a decidedly chocolaty and nutty profile that reflects the slightly more arid climate in which the coffee grows.