Български
CARAMEL, CHOCOLATE, AROMA OF HONEY , FULL BODY, LOW ACIDITY , BALANCED SWEETNESS Fazenda Paraíso has 756 ha of drip-irrigated coffee plantations and belongs to the Veloso family, who was a pioneer in the Cerrado region and has been producing coffee since 1970. Nowadays, the family became a business group, which runs several farms in the area. Passion, respect for the land, high technology, and modern business practices lead to excellence, producing specialty coffees with the sweet and full body cup typically found in Caramelo Doce brand. SCA SCORE - 83.00 REST: 14-30 days from the date of roasting
FRUIT, HONEY VARIETY: CATURRA ALTITUDE: 1600м. REGION: HUILA PROCESSING: ANAEROBIC NATURAL REST: 14 – 30 DAYS OF THE DAY OF ROASTING
HONEY, TANGERINE, MANGO, PAPAYA VARIETY: CATURRA, CASTILLO ALTITUDE: 1700м. REGION: HUILA PROCESSING: WASHED REST: 14 – 30 DAYS FROM THE DAY OF ROASTING
RED ORANGE, SWEET CITRUS, FRESH, FRUITY VARIETY: CATURRA ALTITUDE: 1500м. REGION: HUILA PROCESSING: NATURAL REST: 14 – 30 DAYS FROM THE DAY OF ROASTING
FLORAL AND SWEET NOTES VARIETY: GEISHA ALTITUDE: 1500м. REGION: HUILA PROCESSING: WASHED REST: 14 – 30 DAYS FROM THE DAY OF ROASTING
MILK CHOCOLATE, JUICY, ORANGE VARIETY: CATURRA ALTITUDE: 1700м. REGION: HUILA PROCESSING: NATURAL REST: 14 – 30 DAYS FROM THE DAY OF ROASTING
LIME, ZESTY, CITRIC ACIDITY, ORANGE, GREEN APPLE, VERY BRIGHT Due to their proximity to the equator, several microclimates are formed within these mountain ranges. Add to that altitude ranges from 800 to 2,200 meters, and you will start to realize why Colombian coffees are so diverse. SCA SCORE – 86.5 REST: 14-30 days from the date of roasting
SLIGHTY SPICY, BITTER CHOCOLATE, TABACCO, TROPICAL WOOD, NUTTY Monsooned Malabar AA is the product of high-quality Arabica cherry AA grade beans subjected to the process of monsooning. SCA SCORE - 81.00 REST: 14 - 30 days from the date of roasting
INTENSE FRUITY ACIDITY, WINEY AND RUMMY, COMPLEX TROPICAL FRUITS, INTENSE FLAVOR Coffee cultivation in Indonesia holds a 300-year-old history. Among the better-known coffee-producing regions are Sumatra, Sulawesi, Java, but also smaller islands such as Bali and Flores. Approx. 92% of the coffee production is in the hands of small producers using traditional techniques such as the semi-washed processing technique called "giling basah". As a result of this semi-washed process, the beans shimmer bluish and only have little acidity. They tend to have a full body and strong, spicy notes such as earthiness, tobacco, and herbs. SCA SCORE – 86.00 REST: 14-30 days from the date of roasting
BLACK CURRANT, CHERRIES, TEA, RED APPLE, SWEET BODY The equator passes directly through this East African gem. Despite its tropical climate, Kenya experiences some nice cool-offs through the Indian Ocean and Lake Victoria. Flat savannahs home to an abundance of wildlife rise to central highlands, peaked by Mount Kenya at 5,199 m. It is here, where lush slopes are turned into fertile farmlands, creating ideal conditions for cofее. Ntongoro beans are handpicked. SCA SCORE - 87.00 REST: 14-30 days from the date of roasting
