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  • Versandkostenfrei ab 30 € innerhalb Deutschlands

Description "JUMP # 11"

  • PRODUCER: Several small farmers
  • COUNTRY: Colombia, Brazil, Ethiopia
  • ROASTING: Medium for espresso
  • TASTE: Marzipan, caramel and honey

Jump is the union of three small companies in three different countries that produce specialty coffees with great taste complexity. Jump is the perfect result of the art of Italian mixing to get a sweet and intense taste. COLOMBIA CAUCA SELECTION Castillo & Caturra fully washed BRAZIL FAZENDA SANTA CECILIA Catuai Red / Catuai Yellow Natural ETHIOPIA ALTO TONA Yrhacheffe Mix Heirloom

Description "MAMMA MIA"

  • ROAST: Medium for Espresso
  • TASTE: Dark Chocolate, dark fruit and cherry

MammaMia Espresso Blend was developed for customers who do not like acidity and particularly fruity aromas. The aim was to achieve a balance in the cup, in which all the main features (acidity, sweetness and bitterness) worked together in full harmony. The Mamma Mia espresso blend is not a dark roasted coffee, without Robusta beans and it does not contain any coffee of Brazilian origin. The equilibrium is achieved through the research and investigation of new botanical varieties and new fermentation processes, which together result in a medium to low acidity in the cup with intense notes of chocolate, ripe cherries, caramel and almonds. Mamma Mia is a blend for coffee drinkers who do not like a drink that is too acidic or fruity, we hope that with this creation they will be able to find the desired taste and ensure the highest quality of the raw material. Mamma Mia is also a coffee that praises the great role of women in the world: in fact, all coffees in this blend are made by exceptional women.

Description "KOKE"

  • CERTIFICATION: Fairtrade Organic
  • PRODUCER: Several smallholders
  • COUNTRY: Ethiopia TERROIR: Yikacheffe
  • HEIGHT: 2100 METER
  • TREATMENT: Classically washed VARIETY: Heirloom
  • TASTE: Lime, bergamot, black tea
  • Recommended for filter coffee

Ethiopia, the mother of Arabica varieties and coffee plants in the Kaffa region. A country with a typical "smallholder" structure. This means that a large number of farmers with a low yield take their cherries to the central washing stations, where the coffee is carefully selected and washed and finally dries on the so-called "African bed" for 15 days. The coffees of the Yirgacheffe region in the central-southern part of the country show a very special character and a unique cup profile that lives up to its fame as an exclusive and legitimate product. This coffee comes from a single washing station of the Koke cooperative. It is a cooperative that was founded in 1975 and joined the Yirgacheffe Coffee Farmers Union (YCFCU) in 2002. At present, 828 member farmers have grown their coffee organically on land areas of less than 4 hectares.

Description "EL MANZANO"

  • PRODUCER: Emilio Lopez
  • COUNTRY: El Salvador
  • TERROIR: El Manzano
  • HEIGHT: 1350-1500 METER
  • TREATMENT: dry natural
  • VARIETY: Pacamara
  • TASTE: Floral, mango, pineapple and apricot
  • Recommended for filter coffee

The secret behind this coffee is its special combination large cultivation height, a Pacamara variety and a "natural-dry" preparation. Emilio's unique know-how ensured a spicy, complex, floral and fruity cup. Finca El Manzano is one of Emilio El Manzano's "flagship" farms. It is 10 miles from the city and Santa Ana Volcano. El Manzano is located in a volcanic area at an altitude between 1,300 and 1,550 meters and extends over 75 hectares.

Description "EL DIAMANTE"

  • PRODUCER: Finca El Cerro, Parcela El Diamante
  • COUNTRY: Costa Rica
  • TERROIR: San Rafael de San Ramón, Alajuela
  • MOUNTING HEIGHT: 1100-1350 METER
  • TREATMENT: Anaerobic Fermentation
  • VARIETY: Red Catuaí, Caturra
  • SCA SCORES: 90
  • TASTE NOTES: Cinnamon , caramelized apple, spiced bread, cooked pears, apple pie.
  • Recommended for filter coffee

Unique exotic sweetness, cinnamon and apple pie. Does that sound tempting? Then this is the right one for you. Thanks to the work of some people, this coffee improves year after year until it reaches a very high level, which has an SCA score of 90pt. This coffee has reached eighth place at the prestigious "Cup of Excellente 2018". El Diamante is a 14 hectare farm in San Rafael de San Ramón in the province of Alajuela, Costa Rica. The owner Carlos Fernández Morera manages the farm and the production steps with his family. El Diamante is an example of how innovation and research can bring benefits. Carlos' coffee is processed through an anaerobic fermentation process, which means that after detoxification, the coffee is fermented with its own parchment layer in an airtight tank. Temperature, Brix, pH, time and pressure are carefully controlled to improve the coffee aromas during the fermentation process. This great attention and care in the fermentation process makes this coffee unmistakable in its aromas and flavors