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
VANILLA, STRAWBERRY, COCO, WALNUT, BLACK TEA, MOUTHFEEL BODY, MEDIUM CITRIC ACIDITY Welcome to the Tapias Canyon Alliance, an alliance committed to deliver the best coffee from the best of the renowned Colombian coffee region! SCA SCORE - 83.5 REST: 14-30 days from the date of roasting
RASPBERRY, VANILLA, HIBISCUS, FIG, CHERRY, FULL SYRUPY BODY, TARTARIC ACIDITY The taste of Colombia Omega is reminiscent of Ethiopian coffees for its bright floral and fruity notes. In this case Arnulfo Hoyos (the producer) does a “wash” fermentation and is then dried in the sun and indoors in a “marquesina” (a kind of greenhouse with raised beds inside). SCA SCORE - 84.00 REST: 14-30 days from the date of roasting
NUTS, TOASTED CARAMEL AROMA, RICH BODY, BALANCED ACIDITY, DUTCH COCOA AFTERTASTE The cup resulting from the soil conditions, altitude and washed processing has a very good aroma, balanced acidity, full body, which combine to present a pleasant, sweet, chocolate aftertaste. SCA SCORE - 83.5 REST: 14-30 days from the date of roasting
MILK CHOCOLATE, HAZELNUTS This coffee is produced by the cooperative Red Ecolsierra. The cooperative has 3 goals: 1.Regeneration of Colombian community after the devastating civil war that raged for decades in Colombia; the cooperative was awarded for this effort the national prize “Emprander Paz” in 2017 2.Regeneration of the biosphere of the Sierra Nevada de Santa Marta, a UNESCO protected reserve, the world’s highest coastal mountain and the world’s most irreplaceable protected area 3.Innovation in the area of improvement of the quality of specialty coffee SCA SCORE - 84.75 REST: 14 - 30 days from the date of roasting
RASPBERRY, VANILLA, HIBISCUS, FIG, CHERRY, FULL SYRUPY BODY, TARTARIC ACIDITY This coffee grows in an environment surrounded by exotic trees and other vegetation, providing great conditions for quality, as well as improving the chemistry of the already naturally rich volcanic soil. Thanks to the farm’s diverse ecosystem, many different species of birds and animals seek refuge here. Hacienda Sonora uses the most advanced farming practices in order to excel in quality and yield. SCA SCORE - 82.5 REST: 14-30 days from the date of roasting
DARK BERRIES, CACAO NIBS, DARK CHOCOLATE, ORANGE, WINEY, OVERALL SWEET This coffee comes from South-West Ethiopia. After the harvest, a high number of farmers with a usually small production yield carry together their cherries and bring them to central washing stations rather than processing their coffee with their own machinery. Here, the coffee is thoroughly selected again and exposed to the sun on so-called “African Drying Beds” also known as suspended beds. The Ethiopia Abyssinian Mocca has a complex cup with very fruity and rummy flavors. It is overall sweet with hints of dried fruits. SCA SCORE – 84.00 REST: 14-30 days from the date of roasting
MILK CHOCOLATE, FRUITY ACIDITY, WINEY CHARACTER, VERY SMOOTH AND BALANCED Due to the high elevation, these beans grow slower than usual and develop a higher density, building a very hard core. This is fostered through intense sun exposure during the day, while cold and moist winds cool down the area at night. Along with higher density comes a complex abundance of citric and fruitful aromas that let coffee from Huehuetenango rank as one of the best gourmet coffees in the world. SCA SCORE: 83.5 REST: 14-30 days from the date of roasting
HERBS, PINE, SPICY, WET SOIL, VERY SMOOTH As a result of the 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 - 82.00 REST: 14-30 days from the date of roasting
RASPBERRY, DARK CHOCOLATE, VANILLA AND NUTS TASTE, CARAMEL AFTERTASTE, BALANCED ACIDITY, SILKY BODY Mexico Chiapas grows over 1600m altitude and is picked by hand due to steep terrains. No fertilizers are used. Harvest season is between December and March. SCA SCORE - 82.00 REST: 14-30 days from the date of roasting
LIGHT CITRIC ACIDITY, MILK CHOCOLATE, MELLOW BODY, RAISIN Nicaragua Las Mimosas comes with solid chocolate notes in combination with a slight citric acidity. It is a classic Central American cup that is an excellent basis for espresso and nutty filter coffees. SCA SCORE – 82.00 REST: 14-30 days from date of roasting
SWEET, FRUITY, LIQUORICE, TANGERINE, SUGAR CANE MOLASSES Coffee is a relative newcomer to Papua New Guinea considering that the commercial coffee production in the country dates back to 1926/1927 when the first Jamaica Blue Mountain seeds were planted. Making up a share of approx. 70% the coffee production is largely characterized by small farmers with land holdings that grow as little as 20 trees per plot in so called “coffee gardens” alongside subsistence crops. The country is generally dominated by fragmented mountain ranges, steep valleys and plateaus that are difficult to access. SCA SCORE - 83.00 REST: 14 - 30 days from the date of roasting
