• Versandkostenfrei ab 30 € innerhalb Deutschlands
  • Versandkostenfrei ab 30 € innerhalb Deutschlands

Gardelli "LA CRISTALINA" - Colombia

  • PRODUCER : La Cristalina
  • COUNTRY: Colombia
  • TERROIR: Quindìo
  • ELEVATION: 1450 - 1500 masl
  • FERMENTATION: Special Anaerobic
  • CULTIVAR: Castillo
  • PICKED IN: September 2019
  • LANDED IN: January 2020
  • LOT SIZE:1400 kg
  • ARRIVED IN: GrainPro bags
  • ROAST PROFILE BY: Rubens Gardelli
  • QUALITY SCORE: 89.75
  • CUP NOTES: Cherry / Blueberry / Peach / Dried Plum
  • Suggested for espresso and filter

THE VARIETY

Castillo is named after the researcher Jamie Castillo, who helped Cenicafe, Colombia's coffee research centre, develop the varietal in 2005.Castillo was designed as an improvement on the Colombia variety. It is resistant to leaf rust (roya) and has quickly become the most planted coffee in Colombia. It is high-yield, resistant to leaf rust and other prevalent diseases and its smaller size allows for greater planting density.

Gardelli "SHAWNTAWENE VILLAGE" - Ethiopia

  • PRODUCER: Several small farmers
  • COUNTRY: Ethiopia
  • TERROIR: Shawantawene Village
  • ELEVATION: 2000 - 2300 mt
  • FERMENTATION: Classic Natural
  • CULTIVAR: Heirlooms
  • PICKED IN: Dec 2018 - Jan 2019
  • LANDED IN: September 2019
  • LOT SIZE: 2400 kg
  • ARRIVED IN: GrainPro bags
  • ROAST PROFILE BY: Rubens GardellI
  • QUALITY SCORE: 91.25
  • CUP NOTES: Lavender, Raspberry, Strawberry, Lime, Assam
  • Suggested for espresso and filter

THE VARIETY

Ethiopian Heirloom, why the generic name? It's estimated that there are somewhere in-between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietal. With the cross pollination that naturally happens in the wild, the name ‘Ethiopian Heirloom’ exists as a catch all phrase to describe this happenstance. However, that really makes Ethiopian quite a mystery – and an interesting mystery with that as each village or town could potentially have a different varietal which could carry very unique properties.Ethiopia is the birthplace of coffee, meaning it was only naturally found here!

Gardelli "NENSEBO" - Äthiopien 250 gr

  • PRODUCER: Ch'Ire Ameli station
  • COUNTRY: Ethiopia
  • TERROIR: Guji
  • ALTITUDE: 1950-2150 mt
  • FERMENTATION: Classic Natural
  • VARIETY: Heirlooms
  • PICKED IN: Dec 2018 - Jan 2019
  • LANDED IN: June 2019
  • LOT SIZE: 6000 kg
  • ROAST PROFILE BY: Rubens Gardelli
  • QUALITY SCORE: 89.75
  • CUP NOTES: Strawberry, Blueberry, Orange, Lime, Papaya
  • Suggested for espresso and filter

THE VARIETY

Ethiopian Heirloom, why the generic name? It's estimated that there are somewhere in-between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietal. With the cross pollination that naturally happens in the wild, the name ‘Ethiopian Heirloom’ exists as a catch all phrase to describe this happenstance. However, that really makes Ethiopian quite a mystery – and an interesting mystery with that as each village or town could potentially have a different varietal which could carry very unique properties.Ethiopia is the birthplace of coffee, meaning it was only naturally found here!

Gardelli "NTARAMBO" - Burundi 250 gr

  • PRODUCER: Several Small Farmers
  • COUNTRY: Burundi
  • TERROIR: Kayanza
  • ALTITUDE: 1805 mt
  • FERMENTATION: Classic Washed
  • VARIETY: Typica, Bourbon
  • PICKED IN: Mar - Jul 2019
  • LANDED IN: January 2020
  • LOT SIZE: 2400 kg
  • ARRIVED IN: GrainPro bags
  • ROAST PROFILE BY: Rubens Gardelli
  • QUALITY SCORE: 88.25
  • CUP NOTES: Vanilla, Lemon, Golden Raisin, Molasses
  • Suggested for espresso and filter

THE VARIETY

Bourbon is one of the most culturally and genetically important C. arabica varieties in the world, known for excellent quality in the cup at the highest altitudes.It is one of the two main cultivars from which new cultivars are bred, the other being Typica. Historical records indicate that Bourbon was taken from the coffee forests of Southwestern Ethiopia to Yemen, where it was cultivated as a crop; recent genetic studies have confirmed this.Bourbon was first produced in Réunion, which was known as Bourbon island before 1789. It was later taken by the French to mainland Africa and to Latin America.Bourbon grows best at heights between 1,100 and 2,000 meters above the sea level and produces a 20-30% higher yield than Typica. It has a commercially viable level of yield potential and growth habit, but is generally susceptible to disease and pests.Typica originated from Yemeni stock, taken first to Malabar, India, and later to Indonesia by the Dutch. It later made its way to the West Indies, to the French colony at Martinique. Typica has genetically evolved to produce new characteristics, often considered new varietals: Criollo (South America), Arabigo (Americas), Kona (Hawaii), Pluma Hidalgo (Mexico), Garundang (Sumatra), Blue Mountain (Jamaica, Papua New Guinea), San Bernardo & San Ramon (Brazil), Kents & Chickumalgu (India)

Gardelli "KIANGUNDO AA" - Kenya 250gr

  • PRODUCER: Kiama Farmers Society
  • COUNTRY: Kenya
  • TERROIR: Nyeri
  • ALTITUDE: 1700 - 1950 mt
  • FERMENTATION: Kenya Washed
  • VARIETY: SL28 & SL34
  • PICKED IN: Nov - Dec 2018
  • LANDED IN: August 2019
  • LOT SIZE: 3600 kg
  • ARRIVED IN: Vacuum pack
  • ROAST PROFILE BY: Rubens Gardelli
  • QUALITY SCORE: 88.50
  • CUP NOTES: Grilled Pineapple, Green Apple, Lemon, Brown Sugar
  • Suggested for espresso and filter

THE VARIETY

SL28 was bred by Scott Laboratories in 1931 from Tanganyika D.R. It has become very popular throughout Kenya and is recognised as a variety of exceptional cup quality. It has wide leaves with coppery tips, and the beans are wide. At the same time, the productivity of SL28 is comparatively low. Though there is no sufficient proof, some sources claim that Scott Labs crossed mutations of French Mission, Mocha and Yemen Typica to produce SL 28. Whatever the exact genetic composition, their original goal almost certainly was to create a plant with high quality, reasonable productivity and great drought resistance.

SL 34 is a mutation of French Mission, originating from the plantation of Loresho in Kabete. SL34 has wide leaves with bronzy tips. It is widely grown throughout Kenya. SL34 is valued for its high productivity in different climate conditions and great height ranges. It is also claimed to be resistant towards drought and strong rainfall.

https://www.flora-coffee.de/p/gardelli-cignobianco-r-blend-fuer-espresso-250g

CIGNOBIANCO® SIGNATURE BLEND

Gardelli "CIGNOBIANCO®" SIGNATURE BLEND 250 gr

  • COUNTRY: Brazil / Ethiopia
  • TERROIR: Mantiqueira de Minas / Sidama
  • ALTITUDE: 1000-1900 mt
  • FERMENTATION: Natural / Washed
  • VARIETY: Red Catuaì / Heirlooms
  • ARRIVED IN: GrainPro bags
  • ROAST PROFILE BY: Rubens Gardelli
  • CUP NOTES: Milk Chocolate, Almond, Yellow Plum, Caramel 
  • Suggested for espresso

THE VARIETY

A cross between highly productive Mundo Novo and compact Caturra, made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil. The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced; it can be planted at nearly double the density. The plant’s shape makes it relatively easy apply pest and disease treatments. It is mainly characterized by great vigor and its low height; it is less compact than Caturra. It is highly susceptible to coffee leaf rust.Catuaí derives from the Guarani multo mom, meaning “very good." Today, it is considered to have good but not great cup quality. . The cultivar was created in 1949 from a crossing of yellow Caturra and Mundo Novo, and initially called H-2077.There are yellow-fruited and red-fruited types, and there have since been many selections in different countriesThe variety was released in Brazil 1972 after pedigree selection (selection of individual plants through successive generations) and is in wide cultivation there.It was first introduced in Honduras in 1979, where it was tested by Instituto Hondureño del Café (IHCAFÉ). It was released commercially in 1983, after IHCAFÉ selected two lines for planting. In Honduras today, Catui accounts for nearly half of the Arabica coffee in cultivation. Researchers at IHCAFÉ are actively pursuing breeding with Catuai, including creating hybrid crosses between Catuai and Timor Hybrid lines.It is also economically important in Costa Rica, where a yellow-fruiting Catuai was introduced in 1985, whose descendants have spread widely through the country. It was introduced into Guatemala in 1970; currently about 20% of the country’s production is Catuai. It has a negligible presence in other Central American countries.Catuai, whose small stature allows it to be planted densely and harvested more efficiently, led in part to the intensification of full-sun coffee cultivation in Central America in the 1970s and 1980s.

Pictures and Text by Gardelli Specialty Coffees s.r.l. / Via Balzella 28/A / 47122 Forlì (FC) / Italy / www.gardellicoffee.com