We want to offer you an unforgettable coffee, a coffee which is an experience.With passion and expertise we follow step by step the whole process of our coffee beans. From their birth and maturation until the harvest in order to make you enjoy a unique taste.
This is the reason why for our blends we choose only the best coffee from Costa Rica, Guatemala, Brazil, Nicaragua, El Salvador and of course, Ethiopia, where coffee was born.
Immediately to the south of Guatemala, the small state of El Salvador produces natural washed Arabica and Maragogype mostly intended for the foreign market, 2/3 of the production is in fact for export.
The coffee here is produced in altitude and is characterized by a light taste, sweet and moderate acidity; while the one coming from lower altitudes is thicker and is called Central Standard.
Today Costa Rica owes much to the coffee trade which is here called grano de oro.
The first bags were exported to Panama, Chile and England in the twenties and thirties of the nineteenth century.
Since then Costa Rica’s coffee production, which is distinguished by its excellent quality, has always been a pride and an important resource for the country.
The area is an ideal environment for coffee: the soil is volcanic, rich in nitrogen and phosphates, and the weather is perfect at high altitudes between 1,400 and 1,700 meters: this is the altitude in which the coffee is grown.
Here is mainly grown Arabica variety with a full and sweet body and a strong acidity.
In Guatemala coffee growing was introduced by the Jesuits in 1773.
Its production is one of the best in the world, especially at the higher altitudes: the cold air blowing into the mountains of Cuchumatanes gives the opportunity to cultivate coffee up to 1900 meters.
The cultivated varieties are mainly washed Arabica and Robusta. Arabica products have a spicy fragrance and a chocolate aroma.
Brazil is the world’s largest producer of unwashed Arabica and satisfies much of the global demand.
The coffee here growns at various altitudes, from 200 up to 1,000 meters above the sea level.
From Brazil are exported many qualities of Arabica.
In Ethiopia, and more precisely in Caffa, the coffee plants grow wild: Ethiopia is the only country in the world where the plants are found in the wild.
Typical varieties of the area are the Harrar and Ghimbi.
In Nicaragua coffee’s cultivation is relatively recent compared to other parts of South America but still of excellent quality.
The crops are at all altitudes, from 500 up to 2,000 meters above the sea level.
It is worth remembering that in Nicaragua grow the world’s biggest grains of Maragogype, the greater variety of Arabica, called for this reason “grain elephant”.
Coffee roasting, that’s called also toasting, is the key phase in coffee production.
A perfect roasting of beans is the most important aspect to have a quality product. The coffee bean, still green, is roasted by hot air to make it light, crumbly and give it that special flavor and aroma that created the drink that we are in love with both all over the world.
Our beans are roasted one by one: we put in practice traditional rules and modern and performing machines. In every coffee we made you will feel passion and experience and lots and lots of love for what we do.
Raw materials are selected with care and attention. It is experience that guides us step by step during the coffee birthday process.