The coffe plant grows in the Equatorial belt Countries, mostly in the areas of Central America, Central Africa and Asia, as it prefers a warm and humid climate.
There are over 125 species of coffee plants in the world but only two are used for trade: the Arabic Coffea, aromatic, full-bodied and with a more delicate taste and the Canephora coffea, called Robusta, with a more intense taste and with a higher caffeine rate.
These two macro-families are subdivided into various cultivars. As in the wine world, every territory is able to characterize the fruit with unique flavors and fragrances.
Espresso
Our mixture is a blend of coffees from Central America (Brazil, Guatemala, Salvador, Colombia) and India. The former ones givesthe roundness and notes of chocolate, the second ones give the right acidity. Depending on the year crops, the blend is recalibrated to ensure the standards we have estabilished ourselves.
Specialty Coffee
The concept of “specialty coffee” is one of the main dogmas of the so-called third wave of coffee.
But what are they exactly?
They are coffees of the highest quality that need to be traceable throughout the supply chain and follow a protocol known as the “cupping protocol”, fixexd and used by SCAA (Specialty Coffee Association of America) an organization that was born in 1982 to promote coffee culture around the World. This protocol defines that to be called “Specialty” a coffee must have obtained at least 80 points out of 100 on the scoresheet.
Caffè Filtro
Slow coffee… filter coffee is a ritual, it is a slower pause with which to enjoy a good coffee while talking or a reading a good book. Lots of equipment with which to extract and fully enjoy the sensorial notes of coffee, thanks to a less fine grinding and a greater extraction surface.
The best way to get excited by a specialty coffee and become a real Coffee Lover!
Cold Brew – Coffee experience
Our cold coffees are prepared with the <<cold brew>> method. A cold extraction system using a specific monorigin mixture. “The dance of the drop” as this slow preparation is defined, is the only extraction method that does not require a heat source, but a lot of patience, since the process could last between 3 to 12 hours!
Espresso
Our mixture is a blend of coffees from Central America (Brazil, Guatemala, Salvador, Colombia) and India. The former ones givesthe roundness and notes of chocolate, the second ones give the right acidity. Depending on the year crops, the blend is recalibrated to ensure the standards we have estabilished ourselves.
Specialty Coffee
The concept of “specialty coffee” is one of the main dogmas of the so-called third wave of coffee.
But what are they exactly?
They are coffees of the highest quality that need to be traceable throughout the supply chain and follow a protocol known as the “cupping protocol”, fixexd and used by SCAA (Specialty Coffee Association of America) an organization that was born in 1982 to promote coffee culture around the World. This protocol defines that to be called “Specialty” a coffee must have obtained at least 80 points out of 100 on the scoresheet.
Filter Coffee
The concept of “specialty coffee” is one of the main dogmas of the so-called third wave of coffee.
But what are they exactly?
They are coffees of the highest quality that need to be traceable throughout the supply chain and follow a protocol known as the “cupping protocol”, fixexd and used by SCAA (Specialty Coffee Association of America) an organization that was born in 1982 to promote coffee culture around the World. This protocol defines that to be called “Specialty” a coffee must have obtained at least 80 points out of 100 on the scoresheet.
Cold Brew – Coffee experience
The concept of “specialty coffee” is one of the main dogmas of the so-called third wave of coffee.
But what are they exactly?
They are coffees of the highest quality that need to be traceable throughout the supply chain and follow a protocol known as the “cupping protocol”, fixexd and used by SCAA (Specialty Coffee Association of America) an organization that was born in 1982 to promote coffee culture around the World. This protocol defines that to be called “Specialty” a coffee must have obtained at least 80 points out of 100 on the scoresheet.