Typica Coffee

Country: Brazil

Region: Serra do Salitre

Elevation: 980 - 1244 meters asl

Process: Natural

Varietal: Catuai Vermelho

Harvesting time: from May to November

Organoleptic properties: A well-balanced cup with a good acidity level and strong hints of caramel and walnuts. Pleasant and long-lasting aftertaste with aromatic citrus notes and mild spices.

Country: Colombia

Region: Various

Elevation: 1400 - 1800 meters asl

Process: Washed - Sun dried

Varietal: Castillo, Caturra, Colombia and Typica

harvesting time: from September to Dicember

Organoleptic properties: Balanced and soft with notes of candied citrus, plum and caramel. Medium body, with a good acidity level and a pleasant and clean aftertaste.

Country: Ethiopia

Region: Hassawa

Elevation: 1500 - 1800 meters asl

Process: Washed

Varietal: Typica

Harvesting: from August to December

Organoleptic properties: Delicate body, strongly acidic with intense floral and citrus hints - with notes of orange and bergamot. Pleasant and long-lasting aftertaste of fresh fruit, honey and spices, cardamom and nutmeg.

Country: Guatemala

Region: Antigua

Elevation: 1600 meters asl

Process: Washed - Sun dried

Varietal: Typica, Bourbon and Catuai

Harvesting time: From August to April

Organoleptic properties: A very aromatic and refined cup. Light and well-defined body with pleasant acidity. Its aromas include tobacco, vanilla and light notes of biscuit.

Comforting, fragrant and intense.
A striking cup. The sense of smell recalls floral scents.
Velvety body, good acidity, very pleasant and persistent. Apricot, jasmine and caramel notes.

Composition: 100% Arabica Specialty
Brazil, Ethiopia Yirgacheffe.

A blend made up of love for good coffee and the environment.

Cup with a full body, clean taste and slight acidity.
Taste of chocolate, nuts and citrus fruits. Aftertaste cocoa powder and red fruits.

Composition: 100% Arabica Specialty
Brazil, Indonesia Java and Peru.

This is a highly refined blend. A balanced cup with a good body and a subtle, non-aggressive acidity. The aromas of berries, peach and apricot blend perfectly with an aftertaste of caramel and gianduja.

Composition: Brazil Santos mogiana fine cup, Ethiopia Sidamo, Colombia Supreme.

A very sweet cup with a creamy , full and round body.
Mild acidity, hazelnut, spices and wood tste. Persistent aftertaste of dark chocolate.

Composition: 50% Arabica - 50% Robusta
Brazil, Uganda.

Excellent body and balanced acidity, with notes of toasted almonds and dried fruit. We recommend enjoying it with milk-based drinks.

Composition: Brazil Santos mogiana fine cup, Guatemala, Ethiopia Sidamo and Indian Robusta.

A strong coffee, intense, energizing coffee.
Strong body, good creaminess and a clean taste.
Intense coffee with a spicy aroma. Notes of wood and caramel.

Composition: 40% Arabica - 60% Robusta
Brazil, Indonesia, India.